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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…

Wild Boar Hoba-yaki, Grilled on a Magnolia Leaf

For Wild Boar Hoba-yaki, guests taste the classic pale flesh of wild boar loin now that it has developed fat. Delicious wild boar loin is normally…

• Serves 1 · ¥579

• Cook time 40 min

Pan-seared kneaded buckwheat dumpling

This is Pan-Seared Soba-gaki. 'Soba-gaki' usually means a warm dish eaten with buckwheat dough ladled over it, but here I sautéed it to make…

• Serves 1 · ¥319

• Cook time 15 min

Kagoshima kuroge wagyu roast beef manju sandwich

This is a Kagoshima Kuroge Wagyu (Japanese Black cattle) roast beef manju sandwich. I made the roast beef from the shintama cut — a lean cut from the…

• Serves 1 · ¥1,500

• Cook time 4 hr

Japanese-Style Roast Beef

This time it is the additional course. For the Japanese-style roast beef, since many of our guests prefer red, lean meat, this time we use the inner…

• Serves 1 · ¥600

• Cook time 3 hr

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

Ezo Abalone and Sesame Tofu with Arima Sansho Shark-Fin Sauce

For the Ezo abalone and sesame tofu with Arima sansho shark-fin sauce, raw abalone has a crisp, springy texture, and cooking it makes it tender, but…

• ¥770

• Cook time 1 hr

Beef Tongue Steamed with Aromatics

This is the mid-course dish. For the beef tongue steamed with aromatics, since beef tongue has a tough skin attached, I remove it with a knife. It is…

• ¥350

• Cook time 3 hr

Yuzu-Grilled Sea Bream, 'Tosa Red Beef' Black Bean Sauce

This is the grilled dish from Kochi's New Year cuisine. Here I built the dish around a generous helping of Kochi-grown ingredients: Tosa red beef…

• Serves 1 · ¥820

• Cook time 50 min

Spring green dressed salad (iced kombu-dashi tea style)

As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…

• Serves 1 · ¥500

• Cook time 1 hr

Okowa roll

This is a reimagining of Gunma Prefecture's local cuisine. This is a steamed dish. Through a collaboration of Tsumagoi cabbage and one of Gunma's…

• Serves 1 · ¥490

• Cook time 3 hr

Filefish, Grilled Matsutake Mushroom, Cauliflower Mushroom

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. Rather than the bold, assertive fragrance of…

• Serves 1 · ¥800

• Cook time 1 hr

Temari Kisu, Kisu Nishiki-Maki, and Seared Kisu in Ume Vinegar Marinade

For temari kisu (Japanese whiting), I cut kombu-cured kisu into fine strips — with an eye to how easily chopsticks can pick it apart — and layer them…

• ¥520

• Cook time 50 min

Sardine Tsumire

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Beef Miso Yūan-yaki

This is the grilled course. For the beef miso yūan-yaki: needle-tenderize the cut surface of the meat, marinate it in the miso yūan-yaki marinade for…

• ¥480

• Cook time 35 min

Wind-Dried Kisu

For the wind-dried Japanese whiting, I paired it with a mixture of cream cheese, vegetables, and tofu — an ingredient I rarely use in the dishes I…

• ¥725

• Cook time 45 min

Nakijin Agu Pork Rafute

For the Nakijin Agu pork rafute, an Okinawan braised pork belly, when boiling the Agu pork — a rare, purebred island breed — it's important to skim…

• ¥850

• Cook time 4 hr

Mugwort wheat-gluten cake

This is the clear-soup course. Kuchiko, dried sea cucumber roe, Japanese spikenard, and Suizenji nori, a rare freshwater alga, are cut into triangles…

• ¥350

• Cook time 50 min

Winter Yellowtail Teriyaki, Seared Wagyu Sirloin, Vegetable Pickles

This is the grilled hassun (seasonal assortment course). Winter yellowtail teriyaki is usually grilled with a soy-based tare sauce, but this time I…

Quail grilled with sansho pepper, shuto-dried barracuda, grilled daikon with walnut miso

This is a grilled course. For the quail grilled with sansho pepper, minced chicken mixed with crushed fresh sansho peppercorns and miso is spread…

Soft-Shell Turtle Tofu, Soft-Shell Turtle Shinjo

The soup course is simply a softshell turtle hot pot. For the softshell turtle tofu, a soup is made from the turtle, and this soup is combined with…

Three-Color Diamond Tofu

This is the clear-soup course. The three-color diamond tofu is an egg tofu, a steamed egg custard. The bottom-most green layer uses parsley — parsley…

White Asparagus Dressed with Kinome, Eggplant Set in Jelly, Pea Milk Tofu

For the white asparagus dressed with sansho leaf, asparagus that arrived at the start of early summer is blanched in hot water with oil and flour…

Greeneye fish, Hakata-style, matsutake mushroom, monkfish liver

As for the greeneye fish (mehikari) Hakata-style, mehikari is a deep-sea fish, similar to a male shishamo smelt. In females the roe has a strong…

• ¥428

• Cook time 20 min