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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

Sashimi-Style Salad

Breaking down the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "ingenuity in…

• Serves 1 · ¥850

• Cook time 40 min

Tomato Soba

Tomato Soba is a menu item I've served during this season for some time. Perhaps because of Karuizawa's local character, many guests enjoy Western…

• Serves 1 · ¥1,900

• Cook time 1 hr

Colorful assortment of freshly sliced fish

The colors of freshly sliced fish were devised from the idea that eating sashimi with soy sauce alone gets monotonous, and that it would be more…

• ¥1,100

• Cook time 40 min

One-Bite Black Truffle Soba

A new possibility for soba. Truffle, soba, bonito, soy sauce — all these aromas mutually enhance each other.

Simmered Beef in Miso

For the simmered beef chuck-eye roll (kata-rosu), I use several kinds of miso along with chicken-bone broth and other ingredients to build a…

• Serves 1 · ¥215

• Cook time 1 hr

Bamboo Shoot Tosa-ni, Simmered Sea Bream Roe, Octopus Sakura-ni

With the presentation in mind, this time I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. This is the simmered…

• Serves 1 · ¥290

• Cook time 2 hr

Autumn Mackerel Ichimatsu Sushi

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: designed with photogenic appeal for guests in their twenties and thirties…

• Serves 1 · ¥600

• Cook time 2 hr

Tomato and Onion Droplet

I devised this as the zatsuke (the first dish served at the start of a banquet) within a summer set menu. This is a chilled soup course. For the…

• Serves 1 · ¥300

• Cook time 2 hr

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

Steamed sushi

This is the rice course, an arrangement of the Fukushima local dishes wappa-meshi, rice served in a bentwood box, and hokkimeshi, surf clam rice. For…

• Serves 3 · ¥780

• Cook time 2 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

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Ise lobster pine-nut grill, milt cream bake

This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥2,500

• Cook time 1 hr

Grilled Char with Shincha, Shirobai Liver Grill, and Okaki-Crumb Deep-Fried River Shrimp

This is a proposal for using char across its first-of-season, peak-season, and end-of-season stages. This time it is a dish that makes use of char in…

• Serves 1 · ¥790

• Cook time 1 hr

Deep-fried salt-dried tilefish with fermented bonito innards sauce

For this additional course, designed with presentation in mind, I expressed ‘warmth.’ To bring out warmth at its best, I think nothing beats a…

• Serves 1 · ¥650

• Cook time 30 min

King crab shinjo napa cabbage roll, simmered, with snow-ring lotus root, twisted colorful vegetables, garland chrysanthemum sauce, and bok choy

As an accompaniment we've added yukiwa-cut lotus root; fewer chefs take the time to do this kind of decorative knifework these days, so we decided to…

Ichigo-ni rice in hot broth

This is the hot-water course served near the end of the meal. Since this book comes out in May, it’s a good time of year to use a bronze soup vessel…

• Serves 1 · ¥500

• Cook time 30 min

Akita Prefecture "Yuri Beef Roast" with Iburigakko Sauce

The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…

• Serves 1 · ¥1,700

• Cook time 30 min

(Opening hassun) Gion Festival

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 · ¥650

• Cook time 1 hr

Suppon clear soup: grilled scallion, goji berries

The soup "Marusui" is one of our specialty dishes. It is made using only turtle stock, which we tak…

• Serves 1 · ¥1,300

• Cook time 10 min

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

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