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White asparagus with kuruma prawn cream, tofu sauce, snap peas, shiso sprouts, and bracken fern

Cream cheese marinated in sake lees is something we also serve as a stand-alone dish at our restaurant. The batch used this time has been marinated…

Spring greens and firefly squid

We value the green fragrance and refreshing texture of the wild mountain vegetables.

Kazunoko-Konbu Wrapped in Squid, Green Asparagus Yawata-Maki

This is the appetizer course. For the herring roe on kelp wrapped in squid: desalt it as usual. Removing all the salt would leave it flavorless, so…

White asparagus mold — clam clear-broth sauce, spicy-simmered wasabi flower, soy-marinated salmon roe, shiso flower spike

Once the clams have opened, add kudzu and chill the pot, but be careful not to let the flesh get to…

Turnip Set in Dew-and-Frost Jelly; Grilled Fig in Prosciutto; Autumn Salmon and Chestnut Kowameshi

These are the three savory drinking snacks. For the turnip set in dew-and-frost jelly, since I named the course 'When the First Frost Falls,' I used…

Simmered octopus, ogura-style, summer abalone in French dressing, white sauce, summer vegetables in amber aspic, smoked salmon and potato sushi, white melon kaminari-boshi, summer duck mousse, twisted sweet potato simmered in lemon, whiting baked with shuto and cheese

This is the appetizer course. For the simmered octopus, ogura-style, the octopus is first salt-rubbed to remove its sliminess, quickly blanched, and…

• ¥120

• Cook time 30 min

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

Sawara with Shuto Sauce, Monkfish with Its Own Liver, Shellfish Terrine, Seared Autumn Mackerel Sushi, Beef and Asparagus Rolls, Duck Yuba Rolls, Thick Rolled Omelette, Okra Tofu, Matsutake and Chrysanthemum Vinegar Marinade, Persimmon Shira-ae, Purple Sweet Potato Chakin

This is the seasonal course, the sashimi course. For the sawara with shuto (fermented, salted fish innards) sauce, the shuto is simmered down in sake…

New tea-crusted fried beef, sweetfish croquette

This is a fried course. For the new tea-crusted fried beef, I season beef loin with salt, dust it with flour, then coat it with panko that has been…

• ¥250

• Cook time 40 min

Highland Lettuce and Isaki Hakata-Style

For the highland lettuce with threeline grunt hakata — a pressed, layered preparation — I wanted to bring out the pairing of salt-grilled threeline…

• ¥450

• Cook time 1 hr

Tea-fragrant grilled spiny lobster and abalone, miso-glazed baby eggplant

The grilled dish is 'Tea-Fragrant Grilled Spiny Lobster and Abalone.' I used Darjeeling, known for its pale orange color and fruity aroma…

• Serves 1 · ¥1,800

• Cook time 1 hr

Eggplant Hakata Set in Jelly, Grilled Two-Color Asparagus, Wagyu Mineoka-Style Shabu-Shabu Wrapped in Lettuce, Saimaki Shrimp with Okutama Wasabi Pickle

This is the hassun course. For the eggplant Hakata-style set in jelly, the eggplant is peeled, cut, and slowly deep-fried in 150°C oil, then the oil…

• ¥716

• Cook time 1 hr

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…

Cream Cheese Salad

Bamboo shoot dressed with sansho leaf, squid cherry-blossom sushi, Japanese halfbeak and asparagus roll, strawberry-style ark clam egg-yolk sushi, small kuruma prawn marinated in red-yeast-rice miso, taro stem pickled in rice-starch liquid, green pea jelly, sakura-scented lily bulb twisted into a bundle, purple sweet-potato sakura mochi, and lily-bulb petals

For the strawberry-style akagai egg-yolk sushi, rinsing the akagai briefly in warm water at about 50°C and then firming it in ice makes the sliminess…

Squid tossed with shuto, flounder aspic, mock foie gras of chicken white liver, aromatic fried shrimp, hydrangea-shaped fried kamaboko, young chicken and asparagus roll, thread-like sea vegetable, Japanese anchovy pressed and pickled with ginger, paper-umbrella-shaped myoga and potato sushi, cucumber cut as a tree frog with moromi miso, raindrop tapioca

The 'Sound of Rain' appetizer platter (Amaoto no Zensai) is an appetizer that expresses the June season through rain, green, polka dots, paper…

Koshu Wagyu Beef Wasabi Roll

• ¥800

• Cook time 30 min

Duck yawata-maki, shrimp simmered shiba-ni style, taro and sea bream miso dengaku, kabocha squash, egg-yolk glaze-grilled squid

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥180

• Cook time 30 min

Sashimi-Style Salad

Breaking down the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "ingenuity in…

• Serves 1 · ¥850

• Cook time 40 min

Karasumi sake-lees pickle, longan-shaped shrimp and cheese, aori squid pine-cone cut, young ayu simmered Arima-style, green plum ayu-shaped confection, slender bamboo shaped as field horsetail, and asparagus wrapped in paper-thin kombu

For the appetizer's karasumi sake-lees pickle, the mullet roe used here is made from broken scraps gently rolled together and kept frozen. For the…

Deep-fried salt-dried tilefish with fermented bonito innards sauce

For this additional course, designed with presentation in mind, I expressed ‘warmth.’ To bring out warmth at its best, I think nothing beats a…

• Serves 1 · ¥650

• Cook time 30 min

Ginkgo Tofu; Oyster and Fig Dengaku; Pacific Saury Simmered Arima-Style; Grilled Duck with Western Vegetables; Crab and Chrysanthemum Greens with Tonburi

This is the seasonal-vegetable course. I plate the ginkgo tofu and top it with a round-cut piece of tofu-dressed salad made from persimmon that has…

Conger Eel Tofu

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

Grilled Barracuda and Udo Kinpira, Takigawa-Style, with Wagyu Steak

The fish dish is barracuda and udo kinpira, Takigawa-style — a summer presentation with clear kuzu strands suggesting flowing water. Since it was…