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Winter melon simmered to absorb the broth

This is a summer simmered dish. For the winter melon simmered to absorb the broth, since winter melon has a relatively delicate flavor, I simmer it…

• Serves 1 · ¥280

• Cook time 1 hr

Ezo Abalone Risotto

After cleaning the Ezo abalone, we steam it in a pressure cooker for 20 minutes to extract its stock, and cook the rice in that abalone stock…

• Serves 1 · ¥1,500

• Cook time 1 hr

Steamed Cod Rice, Cold-Smoked Cod, Cod Cracker

This is a way of making use of the winter ingredient cod. The appetizer is designed to feel like a single course in itself. As a proposal for using…

• Serves 1 · ¥650

• Cook time 1 hr

Simmered Kuetama, Wakasa-Yaki Style

This is the simmered course, conceived around the concept of "protecting the ocean environment." Kuetama is a farmed fish — a cross between kue, the…

• Serves 1 · ¥700

• Cook time 50 min

Sea Cucumber Tomo-Ae with Red Turnip

For the sea cucumber tossed with its own salted innards, paired with red turnip, I remove the sea cucumber's innards through the vent, julienne it…

• ¥320

• Cook time 1 hr

Vegetable achara pickle with Chinese yam, baby cucumber, Fushimi pepper, Corinky squash, dried daikon, frozen konjac, firm tofu, tomato cup, scallion sprouts, and olive oil and white vinegar

Freezing the konnyaku once creates air pockets inside it, making it easier for the seasoning to soak in and giving it a pleasantly popping texture in…

Crab Yoro-age, Ebi-imo Hakusen-age, Daikoku Shimeji Egg-Yolk Fry, Paprika Su-age

From dishes paired with white wine produced in Yamanashi Prefecture, this is a fried dish. For the yam-bound crab deep-fry, grated mountain yam is…

• Serves 1 · ¥350

• Cook time 30 min

Soba and Konjac in Vinegared Miso Dressing

Soba and Konjac in Vinegared Miso Dressing uses raw konjac tuber. If you blend it into a paste with the skin left on, you get black konjac; if you…

Smoked Char, Cured Prosciutto-Style

Continuing the proposal for using char across its hashiri, shun, and nagori stages, this represents the nagori, or end-of-season, use. This is served…

• Serves 1 · ¥1,000

• Cook time 2 hr

Suppon Dashi Bursts Out! Soy Meat Tempura

Even when I cooked block-type soy meat as a meat substitute, its distinctive aroma was hard to eliminate no matter how strongly I seasoned it from…

• Serves 4 · ¥500

• Cook time 1 hr

Niigata Sake-Lees Soup, Niigata Yellowtail Belly Salt-Grilled

This is a soup course. This time it's a sake-lees soup (sakekasu-jiru), but instead of salmon or the like, I've put in yellowtail with just the right…

• Serves 1 · ¥566

• Cook time 1 hr

Matsutake and pike conger grilled with fragrant onion soy

This is the grilled course. For the matsutake and hamo grilled with fragrant onion soy, we first make an onion soy sauce and baste the fish with it…

• Serves 1 · ¥1,900

• Cook time 1 hr

Lotus Root Shinjo

This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…

• Serves 1 · ¥300

• Cook time 1 hr

Clam and wild mountain vegetable takikomi rice — wasabi leaf, fiddlehead fern, butterbur sprout, angelica-tree shoots

They order delicious varieties of rice from all over Japan depending on the season. At the time of …

Takikomi Gohan: Matsutake and Ginkgo Rice

Here I introduce a dish from our restaurant. 'Matsutake and ginkgo rice' is a dish I devised valuing the aroma that conveys the season, arriving the…

Sakura-dai Sawani-wan

This makes use of a spring ingredient — this time, sakura-dai, a cherry-blossom-season sea bream. This is a clear-soup course. For the sakura-dai…

• Serves 1 · ¥595

• Cook time 20 min

Cod grilled with three flavors

This is a use of the winter ingredient cod. We made cod sanmi-yaki for the enjoyable value of being able to eat three dishes at once. Nagaimo (a type…

• Serves 1 · ¥800

• Cook time 1 hr

Mirugai, Udo, and Wasabi Aemono

This was devised as an additional hearty course to make use of giant clam in season: giant clam, udo, and wasabi aemono. In my own sense of it, this…

• Serves 5 · ¥3,500

• Cook time 30 min

Sole kenchin-style fried roll, shrimp-stuffed mild long green pepper, shrimp and young ginger shoot roll, shrimp-head cracker, fig egg-yolk-batter fried

For the fried course, ‘Kutsuzoko Kenchin-Style Fried Roll’ uses sole as its main ingredient — a fish landed year-round locally, appearing in many…

• Serves 1 · ¥900

• Cook time 1 hr

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min

Pear and ricotta cheese salad, pear and white fungus honey-simmered with yakuzen tea jelly (Japanese Cuisine and Yakuzen)

This is a dessert themed around Japanese cuisine and yakuzen. I chose a pear-based dessert because, once you enter working life, opportunities to…

• Serves 1 · ¥200

• Cook time 20 min

Black-skin flounder Tōji-style deep-fried, sea sculpin and skate Tatsuta-style deep-fried, roe-bearing sailfin sandfish deep-fried with ponzu

These are three deep-fried dishes devised as a way to cope with rising food costs. I introduce four kinds of inexpensive fish using different…

• Serves 1 · ¥295

• Cook time 1 hr

Spiny lobster simmered in the shell with egg yolk

This is the simmered course. The menu lists it as shiradatsu — the taro stem also known as zuiki — but blanched taro shoots can be used in its place…

• Serves 1 · ¥2,200

• Cook time 1 hr

Soba-Gaki 'Tofu' in Thick Broth

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 5 · ¥600

• Cook time 20 min