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Fig with sesame cream, salmon pressed hakata-style, grilled pharaoh cuttlefish with basil, smoked pike conger deep-fried and rolled around burdock, grilled whiting sandwich with mysid-shrimp soy flavor and aromatic vegetables, autumn salmon steamed yoro-style, eel roll, herring roe on kelp with an egg-yolk mustard sauce

For the appetizer's Fig with Sesame Cream, the figs discolor the moment they are bruised even slightly, so we use fresh, not-too-ripe fruit. The…

Kochi Tebako Pheasant 'Zōni'

This is the simmered dish from Kochi's New Year and regional home-style cuisine. Tebako Pheasant Zōni uses 'Tebako pheasant,' raised on Mt. Tebako at…

• Serves 1 · ¥555

• Cook time 40 min

Kabocha Squash with Sesame Dressing, Molded and Deep-Fried

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥200

• Cook time 5 min

Kabocha squash manju chawanmushi with an oolong tea aroma

This is a steamed dish made with oolong tea. For the kabocha manju chawanmushi, I used an oolong that's clean and light, without any off-flavors, to…

• Serves 1 · ¥150

• Cook time 30 min

Kabocha Manju with Scallion-Ginger Sauce

For the kabocha manju with scallion sauce, I braise Kagoshima kurobuta (a prized black-pig pork breed) pork belly until tender and use it, along with…

• Serves 20 · ¥196

• Cook time 1 hr

Crystal aspic

For the chilled simmered course, I designed it with couples in their thirties in mind, around the concept of “a refreshing concentration of dashi's…

• ¥180

• Cook time 40 min

Chilled savory black tea water-bead jelly

A tea's flavor matters, but I think its aroma is one of the great pleasures too, and with the idea that a variety of aromas can be enjoyed through…

• Serves 1 · ¥300

• Cook time 1 hr

Steamed Kabocha Squash

The steamed kabocha squash is as smooth as a custard pudding, with a wonderful texture in the mouth and a very pleasant way of going down the throat…

Pear and steamed abalone, oil-blanched octopus, Ishikawa taro and kabocha shaped like an areca nut, kombu-cured horse mackerel with ominaeshi flower, beef tongue in aspic, paired kuruma prawns, corn tofu

This is the appetizer course. For pear and steamed abalone, pear is knife-cut and steamed abalone is placed on top of it, with passion-fruit egg-yolk…

• ¥1,920

• Cook time 2 hr

Cream cheese kuzu tofu, Miura-style chilled scrambled egg, summer vegetable namasu pickled in salt-koji and honey

This is a seasonal-vegetable course. Since there is little seafood available to use in summer, I built the menu around vegetables. Cream cheese kuzu…

• ¥120

• Cook time 1 days

Tosa-style sea cucumber, pond smelt nanban-zuke, kabocha castella, pine-cone-scored grilled squid, and more

This is the appetizer course. For the Tosa-style sea cucumber, the sea cucumber is opened up, the sinew is removed, it is salted and drained in a…

Fresh Junsai Karukan Terrine, Tokobushi in Tofu Dressing, and Flavor-Grilled Eel

Our restaurant has its roots in a sukiyaki restaurant founded more than 50 years ago, and normally we cater mainly to business entertaining with meat…

Sweetfish simmered in miso and steeped for fragrance, chestnut kabocha mousse, Kamo eggplant mousse, tomato mousse, pike conger with grated plum sauce

For the ayu simmered in miso and steeped for fragrance: remove the ayu's backbone and stuff the cavity with chopped myoga ginger and ginger, then use…

Octopus, Taro, Kabocha Squash, Green Beans, and Yuzu

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥300

• Cook time 1 hr

Young Chicken in Milky White Sauce

Young chicken, steamed and pan-fried, in milky white sauce: steaming the chicken alone wouldn't feel like much of a change, so after steaming it I…

• ¥145

• Cook time 40 min

Arrowhead bulb castella, monkfish liver monaka, persimmon and lily bulb, mole-shaped taro, barracuda kimono-wrap sushi, brandy-cured bottarga

This is an appetizer course. There is a tenth-night custom of making a straw gun from bundled straw and beating the ground with it to drive away…

• Serves 200 · ¥250

• Cook time 2 days

Crab and sesame tofu with soft first-skimmed tofu skin, bush-warbler-green lily bulb, pumpkin and cheese terrine, Japanese halfbeak wrapped in coarse glutinous rice and sakura leaf, fava beans and whelk in plum-mist dressing

The toro-yuba in the crab and sesame tofu with toro-yuba is the soft portion that rises first when making yuba. For the lily bulb uguisu: combine…

Joshu Black Wagyu Low-Temperature Roast Beef

This is a shiizakana, a hearty course. This dish is themed around Gunma Prefecture's Tomioka Silk Mill, famous for sericulture. By braiding Joshu…

• Serves 1 · ¥2,120

• Cook time 1 hr

Isaki Yawata-Maki

The threeline grunt yawata-maki, a roll named for Yawata and traditionally wrapped around burdock root, uses the trim left over from slicing sashimi…

• ¥570

• Cook time 1 hr

Rein-patterned sushi roll, clams dressed lantern-style, five-color vegetable hina-arare, spring-mountain octopus, bamboo shoot and fat greenling grilled with sansho leaf, ostrich-fern fiddlehead rolled with sesame, and dawn-tinted lily bulb

And thinking of bamboo shoots in the spring hills and fields, we have the bamboo shoot and fat greenling grilled with sansho leaf. Cogomi rikyū-maki…

Kabocha Tofu

Pike conger karaage

This is the prep work for hamo. At my restaurant we process hamo by boiling it whole, so when I source hamo, I ask the supplier not to remove the…

• Serves 1 · ¥700

• Cook time 5 min

Eel and Tofu, Tender-Simmered Octopus, Stone-Wall-Pattern Baby Taro Chakin, Kabocha Squash Stuffed with Tube-Cut Burdock

This is a simmered dish. Eel and tofu layers grilled eel kabayaki with tofu alone, without adding any vegetables.

• ¥400

• Cook time 2 hr

Pacific saury simmered with shiso, persimmon and cheese mallet-shaped roll, amber chestnut, mallard duck and kabocha in a distant-mountains presentation, chrysanthemum greens dressed with crab innards, shrimp and small sea bream chrysanthemum-style sushi, monkfish liver egg-yolk grilled

For the Pacific saury (sanma) simmered with shiso: first the head, fins, and scales are removed from the saury and it is cut into chunks. It is then…