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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…

Yellowtail Sake-Lees Yuan-yaki, Lotus Root Mochi

This is a use of the winter ingredient yellowtail. This is the grilled course. For the yellowtail sake-lees yuan-yaki, the yellowtail is filleted…

• Serves 1 · ¥400

• Cook time 1 days

Koshu-style grilled chicken grunt, tomato baked in white sauce, steamed eel rice

This is the grilled course. For Koshu-style grilled isaki, the isaki is filleted into three pieces, coated with flour, and pan-grilled in olive oil;…

• ¥2,750

• Cook time 2 hr

Grilled Beltfish, Rikyu-Style

This is the grilled course. For the grilled beltfish, Rikyu-style, the beltfish is marinated in equal parts mirin, sake and light soy sauce, mixed…

Rockfish grilled with new-season tea, white asparagus beef rolls

This is the grilled course. For the mebaru rockfish with shincha, in-season mebaru is coated with shincha, evoking the image of hachijuhachiya (the…

Threeline grunt grilled with mountain butterbur, tiger prawn golden egg-yolk grill, mallard duck steamed with grilled-leek sauce

This is the grilled course. The isaki with mountain butterbur grill and the tiger prawn yamabuki-yaki are a bit of wordplay. For the small clam…

Spiny lobster with karasumi, Spanish mackerel grilled with a white-miso and sake-lees coating

This is a hearty course. For the spiny lobster with karasumi (bottarga), spiny lobster is boiled for about 12 minutes, the meat removed, seared in…

Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…

• Serves 1 · ¥1,100

• Cook time 2 hr

Sakura-Masu Yamabuki, Firefly Squid with Mayonnaise, Sakura Tofu, and More

For the cherry salmon kerria, in-season cherry salmon is marinated in soy sauce and red cooking sake, then lightly air-dried. Used raw, it springs…

Sea bass with potato sauce, organic vegetables grilled with fermented fish innards

This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…

• ¥300

• Cook time 1 hr

Tilefish and mushroom kenchin, hōshō-yaki; Ise lobster matsukasa-style grill

This is a grilled course. The tilefish and mushroom kenchin hōshō-yaki wraps a tofu-and-mushroom filling in tilefish filleted into three pieces, and…

Pine-Cone-Style Grilled Tilefish, Torobocchi Cured in Shuto and Wind-Dried

The grilled course is pine-cone-style grilled tilefish. The tilefish is filleted with its scales left on, marinated in a sake-and-soy marinade, and…

Bamboo shoot three-color grill, kuruma prawn, Japanese whiting, beef loin, and angelica tree shoot crisp-fried in light white batter

The grilled course is the bamboo shoot three-color grill. The bamboo shoot is prepared in the usual way, brushed with bonito-infused Tosa soy sauce…

Seared Sea Bream Sushi with Mandarin Orange

The rice course is seared sea bream sushi with mandarin orange. You can enjoy it with soy sauce, or try dipping it in a mix of squeezed mandarin…

Octopus roe crowned with sea urchin, grilled; two shellfish grilled with shuto

Now to the grilled course. For the octopus roe crowned with sea urchin and grilled, the egg sac of common octopus is blanched still in its pouch…