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Plum hot water

First is the welcome course. Many restaurants serve something like salted cherry blossom in hot water, but I learned of this one at Eihei-ji. At…

Fresh fish, kombu-cured (using "small sardines, simmered, dried, and roasted")

Heritage dishes. As a dish that makes use of the "small sardines, simmered and dried" I introduced, this is an introduction of…

• Serves 1 · ¥450

• Cook time 3 hr

Niukawa Ayu Ochazuke

This is the rice course from Yamagata's local cuisine. For the Niukawa Ayu Ochazuke, ayu swim upstream in the rivers of the prefecture, so fishing…

• Serves 4 · ¥2,017

• Cook time 2 hr

Seared cod, grilled cod milt, zoni-style

This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…

• Serves 1 · ¥450

• Cook time 1 hr

Amazake, Ramune Mizu-Yōkan with Mango and White Wine Jelly

In the old days, dessert too was called a "water sweet," and melon and strawberries were an acceptable choice, but that's no longer acceptable today…

• Serves 1 · ¥480

• Cook time 3 hr

Steamed fugu

I created this under the theme "Ryokan Cuisine Today." This is a clear-soup course. For the Fugu-fukashi, I first simmer fugu bones and trimmings…

• Serves 1 · ¥1,800

• Cook time 5 hr

Niigata Beef Miso-Grilled, Niigata Grilled Eggplant, and Green Chili Peppers Seared in Fat

This is a traditional Niigata seasoning made with local chili peppers as its base, along with kōji (rice malt), yuzu, and salt as the other raw…

• Serves 1 · ¥720

• Cook time 1 hr

Shinshu giant char cylinder roll, char roe in soy marinade, autumn fruit and walnut mousse, Shinshu pork steamed with sansho, grilled maitake with foie gras, chrysanthemum petal salad, Shinshu salmon with egg-yolk mustard sauce

This is an appetizer presented in hassun (seasonal-assortment course) style, using Nagano Prefecture's prized traditional vegetables and, since it is…

• Serves 1 · ¥350

• Cook time 1 hr

Hamo and Matsutake Dobin-Mushi

Dobin-mushi made with early-season matsutake and hamo is the classic, standard combination for this time of year, something many Japanese people…

Sixteen-grain Fukagawa rice, mushroom and egg soup (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest in yakuzen. Since…

• Serves 1 · ¥530

• Cook time 35 min

Chilled somen (abalone, okra, young myoga, shredded egg crepe, chives, ginger)

This time, we learned about "food" from Koji Kimizuka (Yoyogi・Shiki no Aji Horikawa). This time, we will be looking at "somen noodles."

"Cool flavors": summer crab shinjo, small-grade kuruma prawn, oil-simmered tuna, fresh yuba, blanched pike conger, kinjiso jelly, piped anchovy cheese

The appetizer, which I named "Cool Flavors," was designed to give guests a sense of coolness. The saimaki prawn and avocado dashi-soy jelly is made…

• Serves 3 · ¥500

• Cook time 30 min

Grilled sweetfish with bitter uruka

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥260

• Cook time 40 min

Low-Temperature Simmered Abalone, Melting Sesame Tofu, Seared Sea Bass

As a dish meant to help beat the summer heat, I focused above all on practicality while designing it around the theme of "unconventional cold…

• Serves 1 · ¥2,775

• Cook time 2 hr

Tōyama-Style Hunter's Hot Pot Tōji-Soba

For the Tōyama-style hunter's hot pot tōji-soba, I used bear loin, whose meat is comparatively tender. Following the principle of dosan-dohō —…

• Serves 4 · ¥1,186

• Cook time 1 hr

Salt-simmered yellowtail

From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Simmered Daikon

Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make the most of a daikon so juicy and sweet it's…

• Serves 1 · ¥150

• Cook time 3 hr

Koban-Shaped Pen Shell and Fava Bean Chakin

This is a seasonal assortment course proposal built around the last of the pen shell season. For the gold-coin-shaped pen shell and fava bean chakin…

• Serves 5 · ¥2,000

• Cook time 20 min

Late-Spring Clay-Pot Rice

As part of using spring ingredients at their shun, hashiri, and nagori, this uses the nagori of sakura shrimp. This is the rice course. For the…

• Serves 1 · ¥310

• Cook time 30 min

Seared Hoshiko Shinjo

Taking aroma as the theme, I focus here on 'the scent of shijimi clams and first-extraction dashi.' Rather than the bold, hit-you-in-the-face aromas…

• Serves 1 · ¥500

• Cook time 3 hr

Quail meatball

This is an introduction of a dish paired with the white wine produced in Yamanashi Prefecture, where my own workplace is located. This is a…

• Serves 1 · ¥250

• Cook time 30 min

Female snow crab pot-cooked rice

This is something of a signature dish at our restaurant: the trick is that when you open the pot, charcoal and kobako crab appear, to guests'…

• Serves 12 · ¥3,500

• Cook time 40 min

River trout oil-smoked and steamed, salmon chakin shaped like ground cherries, Kurakake bean and rock tripe steeped in dashi, Shinshu grape dressed in daigo, curved bamboo shoot with plum-shiso dressing

Right now, we're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so I'd like to…

• Serves 5 · ¥220

• Cook time 20 min

Cod and tofu in a yuzu shell

This makes use of cod and yuzu in season, and I designed it for the guests in their forties to seventies who make up most of our clientele. This is a…

• Serves 1 · ¥445

• Cook time 50 min