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"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

Sakura shrimp soba (green laver tempura crumbs and egg, scallion)

This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…

• Serves 1 · ¥280

• Cook time 1 hr

Shiso rice porridge

Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…

• Serves 1 · ¥300

• Cook time 10 min

Softshell Turtle Takikomi Gohan

In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but since some guests found the appearance off-putting…

• Serves 5 · ¥3,500

• Cook time 4 hr

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

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

Akashi sea bream, spring-haze steamed

This is a warm dish timed to the season when the cherry blossoms open. As for the Akashi tai harugasumi-mushi, this is normally a dish made with…

• Serves 1 · ¥900

• Cook time 30 min

Ginkgo-nut rice, new-crop bettarazuke, oyster red miso soup

The rice course is ginkgo-nut rice. Salt alone is enough seasoning, since it lets the ingredient's own flavor come through fully. And when I thought…

• Serves 4 · ¥1,200

• Cook time 1 hr

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 pen shell clam and sea urchin hand roll

The distinctive crunch of the pen shell clam and the crisp bite of Manganji pepper are gently wrapped in the mellow sweetness of sea urchin. Searing…

• ¥500

• Cook time 20 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

Swordtip squid somen

Added richness with grape-seed oil.

Salt-Boiled Dōman-Gani

Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…

Chestnut and fig in basil-sesame cream (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by medicinal-cuisine specialist Momoyo Taniguchi, and it sold extremely well. Seeing that…

• Serves 1 · ¥600

• Cook time 1 hr

Noppe, Reimagined

A reconstruction of noppe, a Niigata local dish, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is finished as a deep, rich…

• Serves 1 · ¥326

• Cook time 40 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

New Soba-Gaki, Okaya Eel Tree-Ring Roll

When people think of Nagano, I imagine many picture soba. This time, I kneaded fresh new-crop buckwheat flour to bring out a chewy, mochi-like…

• Serves 1 · ¥900

• Cook time 2 hr

Eel simmered Arima-style with sansho pepper

This is a simmered dish. For the Eel Arima-ni, normally you'd remove the sliminess from the eel, cut it into tube sections, sear it, steam it, then…

• Serves 5 · ¥1,500

• 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

Vegan kakuni (wave-cut konjac, accordion-cut shiro-uri melon, green taro stem, fan-cut carrot, potato mustard)

Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…

• Serves 6 · ¥80

• Cook time 50 min

Ise lobster and daikon man'nen-ni

As part of using spring ingredients at their shun, hashiri, and nagori, I’ll introduce a dish featuring Ise lobster in season. This is the simmered…

• Serves 1 · ¥930

• Cook time 3 days

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

Two Kinds of Garlic Chives and Onogawa Bean Sprouts with Squid-Liver Sauce

For the two kinds of garlic chives and Onogawa bean sprouts with squid-liver sauce, thinning the Japanese common squid liver with the starchy liquid…

• ¥150

• Cook time 1 days

Blended Miso Broth, Char Wrapped in Lotus Root

My workplace is in Karuizawa, Nagano, so I think of the four seasons of Shinshu's clear mountain streams as four kinds of warmth, and I used char…

• Serves 1 · ¥780

• Cook time 40 min