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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

Ayu Grilled with Yuzu-Kosho Soy Sauce

Sweetfish is a hallmark of summer. Since food connoisseurs often have the chance to eat it whenever they dine out, I deliberately steer away from…

Wagyu rock-salt grill, wagyu vinegar pickle

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥1,500

Sea Cucumber, Crab Roe, Shark Fin Miso-Marinade, Karasumi and Silver Yellowtail Daikon Roll, Herring-Roe Kelp Shio-Koji Fresh Yuba Roll, and More

We take several days to soften the sea cucumber and let it absorb a two-part seasoned broth. Underneath, we lay down a bed of grated daikon mixed…

Baby sweetfish deep-fried live, two-color croquettes

This is the fried dish course. For the two-color croquettes, I make the croquettes with foie gras and anchovy, seasoned so they can be eaten with…

• ¥200

• Cook time 1 hr

Chrysanthemum-Steeped Grilled Matsutake, Autumn Nut Cream Terrine, Seared Kamasu Sushi

This is a starter course. For the chrysanthemum-steeped grilled matsutake, edible chrysanthemum petals are soaked in alum water to set their color…

Kencho-Style Simmered Noodles

For the Kencho-style nimen, I wanted to make a dish using kenchin-jiru (a vegetable-and-tofu soup) said to have originated at Kencho-ji temple in…

• ¥200

• Cook time 2 hr

Simmered in sake lees

For the simmered dish, since this is the season when the rice harvest has just finished and sake brewing begins, I made a sake lees simmer. These…

Horse Meat Tossed with Tonburi

Since we're in Kumamoto, many guests do ask for horse meat. This time, for the appetizer, I tossed horse meat with broom cypress seeds, sometimes…

Monkfish Simmered in Miso

The small hot pot is monkfish simmered in miso. As usual, the monkfish is filleted and cut into its component parts, given a firm quick blanch…

Somen in Fukusa-Style Dashi

This is the palate-bridging course. We made it a somen dish in fukusa-style dashi (a softly egg-thickened broth). The two colors of somen are matcha…

Whale koro in daisen-ni stew

The whale koro daisen-ni is made by rehydrating koro from Wakayama's short-finned pilot whales, then simmering it with soybeans in the daisen-ni…

Crab Miso Broth, Sesame Tofu with Crab

Sea Bass Smoke-Grilled with Uji Tea Fragrance

The grilled course's sea bass smoke-grilled with Uji tea fragrance is actually wrapped in Mino paper and baked, designed so that when the guest…

Saffron Fried Rice Topped with Shrimp-Head Sauce

For the saffron fried rice topped with shrimp-head sauce: I make a yudaki-gohan (rice parboiled and then steamed) with saffron mixed in, and top it…

• ¥1,000

• Cook time 15 min

Duck Shabu-shabu Gozen Soba

This is the shokuji, the rice or noodle course. Since the duck shabu-shabu gozen soba uses white soba noodles, I think the contrast comes out very…

Spear squid steeped in aromatic condiments

Eel and Vegetables with Yuzu-Kosho Sauce

This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

• Serves 1 · ¥490

• Cook time 1 hr