Menu : Kou

I'm not usually familiar with Kaiseki. I want to eat some delicious seasonal food. For those customers, we also offer a la carte dishes. Enjoy seasonal dishes while sitting at the counter and watching the food being prepared, or chatting with your friends at the tatami room.

Bamboo shoots are simply grilled with soy sauce. In April, we use a method called ``direct firing,'' in which we immediately heat the ingredients we dig with sake, bringing out 100% of the flavor of the ingredients and serving them to our customers. You can't do this with the bamboo shoots on the market! Bamboo shoots dug in the morning are delicious.

Crab, grilled eggplant, and somen noodles. Make it a three-layered item. It's a summer dish.

Thailand can be seen throughout the year, but only from February to April. They spawn in May and come to shore around that time. It is called cherry blossom sea bream during the cherry blossom season, just before the spawning season. These days, the ``Honmamon Tainoko'' that is on the market has a fine grain, a smooth texture, and a relaxing texture. This is a seasonal item☝

It also comes with popular dessert course dishes from around April.

Shrimp and scallops served in a gratin style with white sauce.

Hamochiri, a Kansai staple Hamochiri has many long and hard small bones and requires osteotomy. It is said that if you can fit 26 knife blades into 1 inch (3cm), you are a full-fledged person.

Kinki (Kichiji) This is a delicious fish that is especially fatty when caught from autumn to winter before spawning. It is said that there was a time when it was used as the raw material for Sendai's specialty "Sasa Kamaboko" (;O;) At our restaurant, we offer it from Nemuro, Hokkaido (one piece) for ¥2,500, boiled, grilled with salt, etc.

Slowly aged with special miso made with shochu. Grilled miso pickles are difficult to make at home. Goes well with alcohol ☝

At our restaurant, we only serve Kuroge Wagyu beef from Kyushu, with only the best cuts.

Seasonal ingredients are grilled separately so you can enjoy each flavor. A simple but popular menu that is difficult to make at home.

Inspired by Kure tofu from Kyushu, it takes about 30 minutes to knead soy milk, kuzuko, and sesame paste. Even if you make it using the same amount and procedure, the texture will change depending on how you knead it and the heat. Sesamin, an antioxidant found in sesame seeds, is said to have anti-aging (rejuvenating) effects. Of course, it does not contain any preservatives, so you cannot take it home and can only eat it at our restaurant.

A small pot made with seasonal wild vegetables (bamboo shoots, bracken, butterbur, udon, ascetic garlic, etc.) and beef.The name Gyoja garlic comes from the fact that it was eaten by Shugendo ascetics who lived in the mountains. Can only be eaten during the spring season

Maru eggplants from Nara Prefecture are fried in oil, then soaked in boiling water to remove the oil, and finished with our special dengaku miso!

The time-consuming process of boiling chestnuts with astringent skin and namafu is deep-fried. Garnish with ginger.

It is called Meita flounder because it has a bone between its eyes that is painful to touch. Today, I shaped the backbone of a flounder into a sailboat and then fried it. Of course you can eat everything, including the bones (^^)

September: Cut turnips to look like chrysanthemums. With yuzu miso.

Winter melon (winter melon) is called winter melon because if you leave it whole, you can store it until winter. It is more than 95% water and has almost no taste, so it is cooked with other flavors. Chill and serve with crab paste.

Asparagus is wrapped around prawns and wrapped in a bun. Bunka-age is a cooking method in which ingredients are sandwiched between slices of bread.

Make a paste from the corn and mix it with the corn scraps. The sweetness and flavor of corn is concentrated.

A dish in which Domyoji flour (coarsely ground glutinous rice) is wrapped in salted cherry leaves, steamed, and topped with kuzuan.