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Five-color namasu

Last is the vinegared course. For the five-color namasu, king crab is at the center, wrapped in Shōgoin daikon on the outside. Kintoki carrot cut…

Niigata blackthroat seaperch, seared-skin sashimi

This is a sashimi course. I sear the skin of Niigata's nodoguro to give it a seared-and-chilled finish. Letting a little heat into the fish really…

• Serves 1 · ¥1,760

• Cook time 30 min

Corn Potage

This is our small team's version of work that would normally take 300 to 400 covers, done amid a labor shortage, rising food costs, and working-hour…

• Serves 5 · ¥620

• Cook time 20 min

Rice-bale-shaped deep-fried oyster; set cheese; sazanka-style lily bulb, and more

These are from the tray course. For the oyster tawara-age: sandwich bread is thinly sliced to about 2-3 mm, cut into strips roughly 3 cm long, and…

Clear-soup style (cod milt tofu, snow crab, rock tripe, slender daikon, knotted yuzu peel)

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappo Ya Mitsuto). We will be focusing on "cod milt Tofu".

Squid grilled with sea urchin, rock tripe dressed with sea urchin, kuruma prawns with sea urchin (the way of sea urchin)

This is the Way of Uni course. For squid grilled with sea urchin, a slice of squid is scored with a knife, seared with a torch, and rolled up. Sea…

• ¥3,050

• Cook time 50 min

Marbled flounder, bottarga grill, jidori chicken moromi-miso grill, pike conger sushi, rock tripe with wasabi

This is the grilled course. Jidori chicken moromi-miso grill: mix a can of moromi miso with 1 gō each (about 180ml) of sake and scallop or chicken…

Japanese flounder rolled with rapeseed blossoms, pond smelt grilled with sansho leaf, shrimp plum-blossom sushi, bracken fern shoots and lotus root, and lotus root three-flavor deep-fry

Corn Tofu

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms

Tilefish Kombu-Cured Red-and-White Namasu, 'Treasure of Children' Shrimp Shinjo, Gourd-Shaped Castella, and More

For tilefish kombu-cured namasu, we kelp-cure the tilefish and serve it namasu-style with white tosazu and grated apple. For 'treasure of children'…

Sea Bream Kombu-Cured, Layered with Salt-Cured Roe

The sashimi course is sea bream kombu-jime layered with shio-ko. We don't want to make guests do the work of dipping into a small cup to eat, so…

• Serves 5 · ¥1,000

• Cook time 1 hr

Tilefish, Snow-Flower Steamed

The third is tilefish snow-flower steamed. We grate the turnip, bind it with egg yolk, and steam it. We then top it with whipped meringue to…

• ¥360

• Cook time 6 hr

Five-color shinjo

This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…

• ¥810

• Cook time 1 hr

Cornetfish, Chrysanthemum-Style Cure

• ¥480

• Cook time 1 hr

King Crab Salad

The tuna collagen used in the king crab salad is odorless and flavorless, and is sold commercially in sheet or bead form. Dropping a couple of…

Japanese whiting, kombu-cured

Taro stem with fermented bonito-viscera sauce

The shuto sauce on the hasu-imo ends up with a thick, clinging texture much like an egg-yolk vinegar sauce. Cooking it in a hot water bath gives more…

Ise Spiny Lobster Gusoku-ni, White Miso Style

Next is the simmered course. The Ise spiny lobster, simmered in the shell, is finished with white miso, and at the end fresh cream is added to round…

Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Quail paste dumpling in a silken kuzu glaze

The clear-soup course is quail shinjo in habutae style, with iwatake (rock tripe, a rare mountain lichen) added, finished in a white miso base. We…

Tokishirazu salmon and nose cartilage dressed with chrysanthemum petals

This is the appetizer course, 'Tachibana' (mandarin orange). The tachibana tree, as in the phrase 'the tachibana of the Ukon,' was one of the trees…

Fermented sweetfish viscera and kukoa, iwanashi, yomaki, and rock tripe, pear salad

Winter mackerel and turnip sushi

Kabura-zushi is definitely a winter food. Winter turnips firm up and become dense in flesh. Summer turnips have a lot of moisture, which suits them…