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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…

Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion

Since our restaurant handles Matsusaka beef of world-class quality, we think every day about how best to draw out its deliciousness — which…

Omi beef fillet, silver duck miso, truffle

This is the grilled course. For the vessel, I use a teaburi (charcoal hand-warmer brazier) made by Eiraku Zengorō. Unlike the portable charcoal grill…

• Serves 1 · ¥4,000

• Cook time 40 min

Filet Truffle Sukiyaki

This is Obune's signature truffle sukiyaki. This time I wanted the finish to be light and refreshing, so I used filet. I've prepared a special…

Deep-Fried Corn Roll

This is the fried course. For the corn-wrapped roll, isaki (threeline grunt) is wrapped around foie gras — a luxury ingredient prized for its rich…

• ¥720

• Cook time 30 min

Beltfish rolled around burdock, duck loin with mushroom dressing, whiting and bottarga sandwich, deep-fried, kuruma prawn and persimmon in tofu dressing with truffle, tender-simmered octopus, conger eel sushi

This is a seasonal-vegetable course. First, for the beltfish yawata-maki, I wrap beltfish around a core of kinpira-style braised burdock and grill it…

• ¥580

• Cook time 1 hr

Sea Bream Grilled with Western Vegetables

This is an introduction to a grilled dish using sea bream. For the sea bream grilled with Western vegetables, since sea bream past its season after…

• Serves 1 · ¥2,050

• Cook time 30 min

Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip

Making the sesame sauce starts with toasting polished sesame seeds ourselves, since that lets us control the level of toasting to our own liking…

One-Bite Black Truffle Soba

A new possibility for soba. Truffle, soba, bonito, soy sauce — all these aromas mutually enhance each other.

Clams from Futami, Mie, oil-steamed, shrimp and asparagus fried in a bread-crumb coating

This is the fried course. For the Futami clams oil-steamed, the clams are left in their shells and cooked sous-vide in salad oil with capers added…

• ¥1,500

• Cook time 2 hr

Milt Egg-Custard Steamed with Sea Urchin Sauce, Seared Pufferfish and Mountain Yam, Lotus Root Sesame-Mustard Dressed

This is the appetizer. For the milt egg-custard steamed with sea urchin sauce, cod milt is used rather than pufferfish milt. For the sea urchin…

Uni and egg truffle rice

This is the rice course. Truffle rice is cooked in chicken stock, scrambled egg is made in a small frying pan, and uni (sea urchin) is added before…

Chicken kamameshi with truffle flavor

I made this as chicken pot rice in an individual-portion small pot. First, I sear the skin of the free-range chicken thigh until nicely browned, then…

• ¥400

• Cook time 25 min

Tade-grilled sweetfish, wasabi-grilled beef, Kamo eggplant with foie gras

This is a grilled course. This time I used ayu from Lake Biwa to make the tade-grilled ayu. For the wasabi-grilled beef, I grill it over a net with a…

• ¥1,200

• Cook time 30 min

Smoked cherry-simmered baby octopus, clams and wild mountain vegetables with egg-yolk vinegar sauce, three-color mousse

First, this is a set of three appetizers. For the smoked iidako sakura-ni, we clean the iidako, quick-blanch it, then season it with a ratio of five…

Rock oyster steamed in wine with tofu-skin soup

This is a susume-zakana, an additional sake-accompanying course. For the rock oyster steamed in wine with yuba soup: the rock oyster is cleaned of…

Truffle Wappa-meshi

A modern take on regional cuisine Original regional dish: wappa-meshi, rice steamed in a bentwood box Wanting to seek out the long-transmitted dishes…

• Serves 2 · ¥879.3

• Cook time 5 hr

Truffle and ginkgo nuts, Abekawa-style sweetened toasted soybean flour

Chrysanthemum-Cut Turnip with Sea Urchin Sauce

This is the simmered course. For the Chrysanthemum-Cut Turnip with Sea Urchin Sauce, we carve a small turnip into a chrysanthemum shape, top it as a…

Sanmai salt-seasoned clear soup

Baby spear squid

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Kombu-cured cornetfish, crab rolled in nori

This is the appetizer course. For the kombu-cured yagara, it's best to slice it into thick fillets before curing it between sheets of kombu. The…

Fragrant Grilled New Bamboo Shoot

Foie gras and shrimp roll

A deep-fried course. The avocado and fuki-miso (butterbur-shoot miso) sauce, spooned into a hollowed-out boiled egg shell with the yolk removed…