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Wild Boar and Autumn Vegetable Kasane-yaki, Layered Grill

For Wild Boar and Autumn Vegetable Kasane-yaki, I use wild boar belly that has not yet built up much fat. I simmer it until tender, then compensate…

• Serves 1 · ¥452

• Cook time 5 hr

Ise Lobster in Sesame Miso

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of sesame. This is…

• Serves 1 · ¥1,300

• Cook time 30 min

Seared Kanpachi, Lemon-Flavored

For the Seared Amberjack, Lemon-Flavored, in order to let guests enjoy amberjack alongside sour pomelo, we brushed on the liquid formed as rock salt…

• ¥274

• Cook time 15 min

Fava bean and shrimp sandwich fry, white melon and smoked salmon Naruto roll with egg-yolk vinegar, tomato terrine with smartweed vinegar, young sweetfish sushi wrapped in bamboo leaf, and angelica tree shoot deep-fried plain with sesame miso

For the fava bean and shrimp sandwich fry, fava beans — an early-summer ingredient — are peeled and split in two, dusted with flour, and sandwiched…

Green beans bed-pickled, tatami-cut white melon, miso-glazed grilled silken tofu, polka-dot eggplant, spinach chrysanthemum roll

Spiny lobster simmered in the shell with sesame miso, diamond cherry-blossom taro

The simmered assortment course is Ise lobster gusoku-ni with sesame miso. I made a base of sesame miso, light-colored soy sauce, and mirin, thinned…

Jellied Pike Conger

This is a chilled simmered dish. For the hamo nikogori, take the stock from the bones. Fillet the hamo into three pieces and quickly blanch it once;…