Kou

I am not usually familiar with kaiseki. I just want to taste some delicious seasonal food. For such customers, we also have a selection of single dishes. Please enjoy the seasonal cuisine while watching the cooking scene at the counter or while leisurely chatting with friends in the tatami room.

Bamboo shoots are simply grilled with soy sauce. In April, we cook freshly dug shoots using a method called 'naobaki,' where they are immediately cooked with sake to bring out 100% of the ingredient's flavor, which we then serve to our customers. This cannot be done with bamboo shoots available in the market! Truly fresh morning-dug bamboo shoots are delicious.

Crab, grilled eggplant, and somen noodles. Layered in three tiers for a beautiful presentation. A dish that embodies the essence of summer.

Sea bream can be seen throughout the year, but from February to April, they come close to shore to spawn in May. Just before the spawning season, during cherry blossom season, they are called 'sakura tai' (cherry blossom sea bream). At this time, the 'real young sea bream' available is finely textured, with a smooth mouthfeel and a rich texture. It's a seasonal delicacy ☝

It is included in popular dessert course dishes starting around April.

Shrimp and scallops baked in a white sauce like a gratin.

A staple of Kansai, hamochiri has many long and hard small bones, requiring bone cutting. It is said that one becomes proficient when they can make 26 cuts of the knife blade per 1 sun (3 cm).

Kinki (Kichiji) is a delicious fish that becomes particularly fatty during the spawning season from autumn to winter. It is said that there was a time when it was used as an ingredient for the famous Sendai specialty 'Sasa Kamaboko' (;O;) At our restaurant, we offer it as a simmered dish or grilled with salt, sourced from Nemuro, Hokkaido (half fillet) for ¥2500.

Carefully aged with a special miso diluted with shochu. A grilled dish that is difficult to achieve at home with miso marination. Pairs well with alcohol ☝

We offer Kyushu's black-haired Wagyu, specifically the Ichibo cut.

Seasonal ingredients are simmered separately, allowing you to enjoy each flavor. It's simple but a popular menu item that's hard to replicate at home.

Inspired by the sesame tofu from Kyushu, this dish is made by kneading soy milk and kudzu starch with ground sesame for about 30 minutes. Even with the same ingredients and steps, the texture can change depending on the kneading method and heat level. The antioxidant compound sesamin found in sesame is said to have anti-aging effects. Of course, there are no preservatives or additives, so it cannot be taken home and is a dish that can only be enjoyed at our restaurant.

A small pot dish combining seasonal wild vegetables (such as bamboo shoots, bracken, butterbur, udo, and gyōja garlic) and beef. The name 'Gyōja Nabe' comes from the practitioners of Shugendō who would eat it while secluding themselves in the mountains. It can only be eaten in the spring season.

The round eggplant from Nara Prefecture is first deep-fried and then blanched in hot water to remove excess oil, finished with a special dengaku miso!

Deep-fried chestnuts cooked with care and fresh wheat gluten, served with ginger.

It is called Meita Flounder because there is a bone between the eyes that hurts when touched. Today, the flounder's backbone is fried to resemble a sailing ship. Of course, you can eat everything, including the bones (^^)

In September, cut the turnip to resemble a chrysanthemum flower. Served with yuzu miso.

Winter melon (tōgan) can be stored whole until winter, which is why it is called winter melon. It is over 95% water and has very little flavor, so it is cooked with other flavors. Served cold with crab sauce.

Asparagus is wrapped around the tiger shrimp and then wrapped in a bun. The cooking method of frying ingredients sandwiched between slices of bread is called cultural frying.

Corn is made into a paste and kneaded with kudzu. The sweetness and umami of the corn are concentrated.

A dish wrapped in salted cherry leaves made from Domyoji flour (coarsely ground glutinous rice) and steamed, topped with kuzu-an.