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Long-aged kombu and mold-cured bonito clear broth, shark fin, soft-shell turtle flavor-change ball, sprouted green onion, hidden ginger

This is another dish we serve year-round, offered as part of our higher-priced course. The key point of this dish is the top-grade first-extraction…

• Serves 1 · ¥600

• Cook time 1 min

Overwintered napa cabbage wrapped in ancient rice, minced raw herring, pickled herring, herring roe

This is the rice course. The overwintered vegetables used are overwintered napa cabbage, overwintered cabbage, overwintered carrot, and overwintered…

• Serves 1 · ¥340

• Cook time 1 min

Ayu Namerou with Finger Lime

I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…

• Serves 1 · ¥450

• Cook time 30 min

New lotus root kinpira, red and green Manganji peppers fried and dashi-steeped, octopus miso-cured and armor-style grilled

• ¥970

• Cook time 1 hr

Ōboshi scallop, new-crop nameko mushroom

This is the vinegared course. Ōboshi scallop, nameko mushroom, and cucumber are dressed together and topped with chrysanthemum petals. The grated…

• Serves 4 · ¥1,500

• Cook time 20 min

Sea Bream Grilled with Western Vegetables

This is an introduction to a grilled dish using sea bream. For the sea bream grilled with Western vegetables, since sea bream past its season after…

• Serves 1 · ¥2,050

• Cook time 30 min

Surf clam julienned-vegetable clear broth

This is a clear soup devised as a way to work around rising ingredient costs. For the surf clam sawani soup, I control cost by adjusting the amount…

• Serves 1 · ¥500

• Cook time 30 min

Filefish, Grilled Matsutake Mushroom, Cauliflower Mushroom

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. Rather than the bold, assertive fragrance of…

• Serves 1 · ¥800

• Cook time 1 hr

Crab and Potato with Daikon, Hairy Crab Grilled in the Shell

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are Niseko 540 potato, snow-covered daikon, and…

• Serves 1 · ¥1,200

• Cook time 2 hr

Eggplant Somen

This is an introduction from our restaurant's popular autumn dishes. Eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥100

• Cook time 10 min

Flounder, Ark Shell Clam, and Tiger Prawn with Kombu Aroma

From 'counter work that creates repeat guests,' this is the fresh-fish course. One of the strengths of a counter is being able to serve sashimi cut…

• Serves 1 · ¥1,500

• Cook time 1 min

Eel and cucumber in vinegar

This is a vinegared dish. We always include one eel dish in the summer course. This time we made it as the classic unagi-zaku, shaped into an eel…

• Serves 1 · ¥450

• Cook time 40 min

Tender-Simmered Olive Pork

Japanese cuisine built around imported teas Tea used = For the simmered dish Tender-Simmered Olive Pork, I used dark tea, which has a distinctive…

• Serves 5 · ¥400

• Cook time 3 hr

Smoked Swimming Crab

The restaurant where I work is centered on shellfish and crustaceans, and our work smoking seafood has a good reputation, so I thought about giving…

• Serves 1 · ¥800

• Cook time 30 min

Warabi Mochi

Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which has solid depth but a clean sweetness, and…

Gyokuro Soup, White-Simmered Mountain Yam

I devised a dish that is unusual yet distinctive enough to make people want to try it, combining a serving style well received as a hot-weather soup…

• Serves 1 · ¥320

• Cook time 50 min

Fugu

This is a raw dish. With fugu, thickness is the key point, so I slice it a bit thick. It's a milt sauce with truffle flavor — slicing the milt raw…

• Serves 1 · ¥1,800

• Cook time 40 min

Yellowtail shabu-shabu with grated daikon

This is a use of the winter ingredient yellowtail. Here, this stands in for the sashimi course rather than a hot pot. For the yellowtail…

• Serves 1 · ¥1,600

• Cook time 4 days

Jade-green simmered eggplant and Pacific saury simmered and steeped in broth

This is a paired simmered course. The Jade-Green Simmered Eggplant is a dish prepared using a cooking method involving oil, but it's cooked so that…

• Serves 1 · ¥300

• Cook time 3 hr

Marinated grilled longtooth grouper and fragrant grilled Ise lobster

I created this under the theme "Ryokan Cuisine Today." This is a grilled dish. Our ryokan has quite a distance between the kitchen and the guest…

• Serves 1 · ¥1,800

• Cook time 2 days

Salt-plank grilling

As part of "A Restaurant's Work, Ever-Changing," this is the grilled dish Salt-Plank Grilling. The "salt plank" is made by thoroughly kneading salt…

• Serves 1 · ¥600

• Cook time 1 hr

White Miso Broth, Softshell Turtle Wrapped in Mochi

This is a soup course. This is a technique that Chef Yamamoto, whom I trained under, often used: he would steam cut rice cakes in happō dashi until…

• Serves 1 · ¥1,200

• Cook time 2 hr

Seared-skin fugu, sudachi, milt sauce

Fugu has more umami and flavor the more you chew it, so at our restaurant we grill it over charcoal with the skin left on. Grilling firms up the…

• Serves 1 · ¥1,500

• Cook time 40 min

Fresh Fish and Sunomono

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥1,150

• Cook time 3 hr