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Clam and bamboo shoot grilled with sansho-leaf miso, fava bean, Kyoto carrot, and mountain udo

At our restaurant we normally serve three appetizer courses, but through March and April it still gets cold at night, so we serve something warm as…

Grilled Clam Jelly with Wild Mountain Vegetable Salad

For the grilled clam jelly with wild mountain vegetable salad, clams are usually made into a clear soup, where the broth carries a lot of nutrition…

• ¥520

• Cook time 30 min

Bamboo shoot 'tofu,' bamboo shoot simmered in miso, and sweet-savory simmered mallard duck

This is a dish that expresses local heritage. My workplace is an inn standing on the bank of the Tanigawa river, which flows down from Mount…

• Serves 1 · ¥320

• Cook time 1 hr

Small turban shell dressed with sansho leaf, egg-filled baby octopus simmered to a cherry-pink hue, eel-filled sweet rolled omelet, cherry-blossom carrot, small abalone simmered Kōshū-style in wine, caviar-filled shrimp, icefish grilled with egg yolk, firefly squid deep-fried in a nori coating, young sea bream fried and marinated in sweet vinegar, and cherry-blossom lotus root

An appetizer course — all of these are dishes actually served at the restaurant. For the duck coated in golden egg yolk, named for the yamabuki…

Kuruma prawn in a bottarga crystal jelly, steamed abalone with sansho-leaf miso, halfbeak curled bracken-style, octopus fermented sushi wrapped in domyoji rice, sake-lees tofu-dressed salad, fava bean, pickled plum, and cheese, three-color mugwort wheat gluten rolled around burdock

Starting with the appetizers. For the kuruma prawn in karasumi crystal jelly, the prawn goes into water salted heavily enough that it seems it won't…

Sea cucumber roe paste, orchid-flower garnish, cuttlefish dressed with sansho-leaf miso, clam and tender bamboo-shoot inner sheath in a misty jelly, halfbeak grilled with bottarga, small egg-filled octopus, rapeseed blossoms

An appetizer course. This is a five-item plate built around the three great delicacies — sea urchin, karasumi, and salted sea cucumber intestines…

Kasugo Sea Bream with Okara, Issun Fava Beans Simmered in Syrup, Maki-Grade Prawn Umani, and More

As for the appetizer, kasugo sea bream with okara: the kasugo is filleted into three pieces, lightly salted, and marinated in a yuan-ji marinade…

Bamboo shoot, pen shell, bigfin reef squid, bracken fern, and sansho leaf in sansho-leaf miso dressing

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'kinome-miso-ae.'

Young Bamboo Shoot Tofu

For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…

Spiny lobster grilled with young sansho-leaf miso, baby abalone sea-urchin grill, bamboo shoot grilled with bonito seasoning

Grilled dishes. For the spiny lobster kinome-miso grill, spiny lobster is boiled in salted water, coated with kinome miso, and grilled. For the baby…

• ¥1,450

• Cook time 2 hr

Genpei Fish Somen, Wrapped in Spring Onion, Reversed-Yolk Egg

This is a set of three appetizers. For the Genpei fish somen: make a quite loose kuzu-starch slurry using 1 gō (180 ml) of kuzu starch to 5 shaku (90…

Tofu and pheasant, miso-glazed grill

This is the grilled course. For the tofu and pheasant miso dengaku, meat scraped from the carcass bones is coarsely minced and simmered in sweet red…

New bamboo shoot baked in a salt crust

For the grilled dish, the new bamboo shoot baked in a salt crust can be made with raw bamboo shoot, but we first parboil it in rice bran water before…

Tilefish wakasa-yaki

The grilled dish is tilefish, finished with a sake-soy glaze. Udo simmered pale is arranged in Hakata style, plated over a bed of kinome miso. The…