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Shinshu Salmon and Asparagus with Egg-Yolk Vinegar, Nagano Mountain Yam Pressed with Kombu, Shinshu Fukumidori Chicken Teriyaki, Cream Cheese Nikogori, Nozawana Pickle Nori Roll, and Vegetables with Sesame Cream

Shinshu salmon and asparagus with egg-yolk vinegar takes Shinshu salmon — usually served in hot pot or as sashimi — and gives it a different…

• ¥50

• Cook time 10 min

Yamayuri pork miso-marinated harami, grilled matsutake, pike conger senbei, rice porridge senbei, kuruma prawn senbei

The additional hearty course is a dish meant to be enjoyed with a drink partway through the course. This time, I devised a dish using delicious pork…

• ¥870

• Cook time 3 days

Ezo Deer Saikyo-yaki — Daikon Simmered in Consommé, Watercress-Wasabi Sauce

After marinating overnight in Saikyo miso, it's cooked at low temperature in a convection oven, then finished with a seared color on the surface. For…

• Serves 2 · ¥1,000

• Cook time 2 hr

Roast beef kimiage, somen noodles, truffle salt

This time I introduce kimiage. The batter, made by adding water to egg yolk and mixing in flour, turns a vivid yellow color, which is why it's also…

Corn Fermented Butter, Japanese-Style Soy Milk Panna Cotta, with Shoyu-Kōji Caramel

When I did research for this dish, I found a source stating that "the word koku (body and richness) arose from the aging of grains." So, thinking…

• Serves 14 · ¥320

• Cook time 50 min

Ōiwana Ginjō-Arai, Stuffed Fruit Tomato

This dish makes use of char in season. What we use here is large char — the difference from regular char is the growing period and size: large char…

• Serves 5 · ¥1,150

• Cook time 1 hr

Kabocha Squash with Sesame Dressing, Molded and Deep-Fried

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥200

• Cook time 5 min

Green Tea-Roasted Kagoshima Kurobuta

For the green tea-roasted Kagoshima kurobuta, I first sear the pork in a frying pan to give it color, then rub it with Chiran green tea and roast it…

• ¥154

• Cook time 4 hr

Walnut tofu, chewable dashi jelly

For the appetizer that marks the start of the meal, I always think about wanting to serve something with impact that leaves an impression and lifts…

Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…

• Serves 2 · ¥1,400

• Cook time 3 hr

Juvenile ayu deep-fried with sansho leaf buds

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 1 · ¥680

• Cook time 20 min

Kabocha squash manju chawanmushi with an oolong tea aroma

This is a steamed dish made with oolong tea. For the kabocha manju chawanmushi, I used an oolong that's clean and light, without any off-flavors, to…

• Serves 1 · ¥150

• Cook time 30 min

Dōman-Gani, Taro Manjū

So that the flavor of Dōman crab -- said to be a phantom crab -- comes through firmly, I wrap the crab meat in taro that's been pressed through a…

Egg Yolk Shuto Glaze

As for the appetizer "Egg Yolk Shuto Glaze," egg-yolk shuto (salted, fermented bonito innards) is an all-purpose glaze that tastes good drizzled over…

• Serves 1 · ¥215

• Cook time 2 hr

Bonito and Pen Shell Clam Marinated in Lavender-Garlic Oil

For the bonito and pen shell clam marinated in lavender-garlic oil, we bottle lavender, sliced garlic, olive oil, and salt and pepper and let it rest…

Bamboo shoot manjū, baby octopus rice cracker, two-color icefish fritters

This is a deep-fried dish designed with the presentation in mind. The bamboo shoot manjū uses a butterbur-sprout sauce to bring out the "faintly…

• Serves 1 · ¥400

• Cook time 1 hr

White sesame mizu-yokan (fig purée, strained red bean paste, kuzu-starch noodles, toasted sesame)

This confectionery technique is one I learned from Mr. Oguma, who has looked after me since I was young. It was a mizu-yokan (a chilled, lightly set…

• Serves 1 · ¥200

• Cook time 1 hr

Giant Pacific octopus grilled and steeped in dashi

This is an appetizer built around the theme of new ways of serving seafood. For the Giant Pacific Octopus Yaki-hitashi, octopus is usually served as…

• Serves 1 · ¥460

• Cook time 1 hr

Layered Ayu and Eggplant, Uruka Red Wine Sauce

At Amanemu, where I work, we have many guests from overseas, so I devised this dish with them in mind. Sweetfish, a summer ingredient, is typically…

• Serves 2 · ¥1,500

• Cook time 50 min

Freshly Made Sesame Tofu, Sea Urchin, Kombu-Water Jelly Broth

We insist on sesame that's 'freshly toasted, freshly pressed' and tofu that's 'freshly kneaded': we knead it fresh every day, one hour before…

• Serves 1 · ¥3,000

• Cook time 1 hr

Turnip and Duck Jibu-ni

This is a dish we've served since our restaurant's opening, out of my wish to 'preserve the excellent dishes that have existed since long ago.' It's…

• Serves 1 · ¥800

• Cook time 2 hr

Salmon, Ikura, and Mushroom Rice, with Salmon Yuan-Yaki

A masterpiece cooked up with a rich, clear seafood stock in which you can sense the umami of a variety of fish, making lavish use of showcase…

• Serves 1 · ¥600

• Cook time 30 min

Soba Canapé Style

As for Soba Canapé Style, since a lot of meat scraped from the bones after filleting and similar scraps come out of preparing fish, I steam it, flake…

• Serves 1 · ¥172

• Cook time 30 min

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