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Simmered-dish alternative: fukiyose-style autumn-leaf assortment

This is a simmered-dish alternative. I place pre-seasoned ingredients into a heat-resistant cooking film. The advantage of this technique is that…

• Serves 1 · ¥805

• Cook time 2 hr

Eel steamed with lotus root, wood ear mushroom, trefoil, wasabi

This time, for the steamed course, I learned from Chef Miyabe of Nihon Ryōri Wadakura at the Palace Hotel Tokyo. I feature an eel and lotus root…

Walnut Tofu with Sea Urchin Poured In, Crab Meat, Savory Dashi, Wasabi, Chestnut Shibukawa-Ni Bed, Beef Loin Miso-Marinated, Smoked Egg, Needle-Scored Shishito, Foie Gras and Daikon Mochi, Yuba Dressed in Truffle Wine Sauce, Enoki Mushroom, Spinach Stems, Persimmon, Salmon Roe Crowning Garnish

We are conscious of the surprise that our guests will feel when the dish is first served, and have …

• Serves 1 · ¥1,550

• Cook time 1 hr

Oyster in seven-layer sauce

For washing the oysters, an apple with strong acidity works best. Washing them with apple gives off a sweet-tart, fruity aroma from the oysters…

Winter Melon Simmered to Absorb the Broth

I developed this dish using in-season autumn ingredients, aiming to reduce the number of steps while still giving guests an impression through aroma…

• Serves 3 · ¥50

• Cook time 1 hr

Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Smoked Scallop, Autumn Cloud

These days we welcome a wide variety of guests, foreign guests included. I have been working on how a dish is staged and served, and I would like to…

• Serves 1 · ¥447

• Cook time 1 hr

Cod milt egg-set custard, three-citrus sauce, knotted whiting grilled with egg-yolk soy glaze, jellied pufferfish, walnut tofu, shirabai whelk simmered to absorb the broth, Shanghai hairy crab, vinegar jelly sauce, semi-dried persimmon dressed with tofu, foie gras with eggplant and scallion miso sauce, deep-fried pufferfish, icefish dressed with red and white baby turnips, three delicacies in a sudachi citrus cup, overnight-dried barracuda with grated daikon, oyster deep-fried and served in broth, and mackerel pressed stick sushi

For the appetizer, the cod milt egg-set custard uses a yellow yuzu shell as the cup. Cod milt pressed through a fine sieve is mixed into the…

Simmered monkfish liver with deep-fried shrimp-shaped taro, soaked in broth

The prep method for the ankimo is one I learned at a restaurant I worked at previously. Vacuum-sealing the ankimo to draw out the blood results in a…

Momiji-dai, Autumn Sea Bream, Kombu-Cured with Matsutake

I devised this dish under the theme of matsutake cuisine with a new sense of value. This time, I would like to propose a dish that pairs autumn…

• Serves 1 · ¥1,200

• Cook time 30 min

Takiawase (braised Jinhua pork belly, potato sauce, new-harvest burdock, spinach, Japanese mustard)

Jinhua pork is a breed known as 'the phantom pig,' characterized by its distinctive umami and richness. The meat is placed whole, still in the block…

• ¥460

• Cook time 14 hr

Wild Boar Hoba-yaki, Grilled on a Magnolia Leaf

For Wild Boar Hoba-yaki, guests taste the classic pale flesh of wild boar loin now that it has developed fat. Delicious wild boar loin is normally…

• Serves 1 · ¥579

• Cook time 40 min

Whole-Grilled Kamo Eggplant

Appealing to the eye: rich billows of steam from charcoal grilling. A whole, large Kamo eggplant (a large, round Kyoto heirloom variety) is…

• Serves 1 · ¥2,300

• Cook time 15 min

Signature Dish: "Beef Tendon Tamaji-mushi" — Wakegi Scallion, Wasabi

Beef tendon tamaji-mushi (savory steamed egg custard) is an arrangement of Suzunari's signature dish. Our restaurant is priced more affordably than…

• Serves 10 · ¥200

• Cook time 15 min

Roast Beef Marinated in Edo Sweet Miso

The roast beef marinated in Edo sweet miso that we make regularly at Yonemura, where I work, starts by trimming the shinshin cut (the central muscle…

• Serves 12 · ¥14,000

• Cook time 5 hr

Misaki-gazami Yoro-mushi, Steamed with Grated Mountain Yam

Building on autumn ingredients, this is a nimono-gawari, a dish that stands in for the simmered course, featuring Misaki-gazami. For Misaki-gazami…

• Serves 1 · ¥350

• Cook time 1 hr

Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

White sesame blancmange (grilled fig, Japanese bayberry, lotus root crackers, black sugar syrup)

I made this dish centered on sesame and other Japanese ingredients, based on 'blancmange,' a dessert born in France. Since it's traditionally made…

• Serves 1 · ¥250

• Cook time 1 hr

Blackthroat seaperch grilled in a miso-yuzu marinade (chestnut, maitake, black fig)

Rather than the method of marinating the blackthroat seaperch in the seasoning broth, preparing it by grilling it and finishing with the sauce poured…

• Serves 1 · ¥2,000

• Cook time 20 min

Housemade-miso sukiyaki-style (shaved burdock, Kujō scallion, grated yam dumpling, spicy condiment, truffle)

The meat course, 'housemade-miso sukiyaki-style,' is cooked and finished right in front of the guest; the smell of the beef grilling and the savory…

• Serves 1 · ¥1,200

• Cook time 10 min

Jade-simmered eggplant with beef jibu-ni, topped with an aromatic sesame sauce

For the eggplant, we poke a hole through the center of the flesh with chopsticks so the oil can reach all the way through, and cook it while turning…

Autumn Truffle and Foie Gras Soba

No matter how well soba is kneaded, it has no fat, so when people want more umami, there's a tendency to pair it with tempura, fried tofu, and the…

Year-End Tsugani Soba

This is the noodle course from Kochi's New Year cuisine. Year-End Tsugani Soba is a richly flavorful dish that uses the whole of the tsugani — a…

• Serves 1 · ¥600

• Cook time 30 min

Soba shinjo, quail dumplings, late-season matsutake

This is the soup course. The soba shinjo uses soba, mochi flour, and Japanese mountain yam, so it uses every part that makes up the character for…

• Serves 4 · ¥200

• Cook time 30 min