SEARCH

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

Scallop Ganmodoki, Curry-Flavored

This is the simmered course, another new way of serving seafood. For the Scallop Ganmodoki, Curry-Flavored, I took a hint from seafood curry and…

• Serves 1 · ¥485

• Cook time 40 min

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

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

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

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

Wild Boar Soup with Fresh Soba-Sashi Style

Wild boar soup with fresh soba-sashi is a comforting dish where you can fully enjoy the umami of the boar's fat, dissolved into the broth, and the…

• Serves 1 · ¥1,397

• Cook time 40 min

Wild Boar and Vegetables, Dengaku-Style

For Wild Boar and Vegetables, Dengaku-Style, I use wild boar belly with good marbling of fat. Wild boar stays in season through this period, and I…

• Serves 1 · ¥634

• Cook time 4 hr

Fugu karaage

This is Yugawara, expressed through cuisine -- this is the deep-fried course. Fugu karaage was a favorite dish of the novelist Naoya Shiga. The words…

• Serves 1 · ¥60

• Cook time 1 hr

Cod Shirako Clear Soup

This time, we used cod milt to evoke the image of a snowy landscape.

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

Soy Milk Hot Pot — Using Fish Maw

Swim bladder is a luxury ingredient in Chinese cuisine, but we came up with this dish with the idea…

• Serves 3 · ¥740

• Cook time 15 min

Shirako tofu spring roll with arrowhead bulb and sudachi

When wrapping the shirako tofu in spring-roll pastry, I add a little powdered karasumi and Kikuhime daiginjo sake lees — the karasumi adds salinity…

Softshell turtle noppe

'Noppe' is a Niigata regional home-style dish, a lightly thickened simmered stew widely loved and often eaten at home. This time, I've added a twist…

• Serves 1 · ¥443

• Cook time 1 hr

Sweet Deep-Fried Carp

This is a fried dish reimagining Yamagata's local cuisine. For the Sweet Deep-Fried Carp, in Yamagata in the old days, carp was eaten as an…

• Serves 4 · ¥2,406

• Cook time 1 hr

Tilefish grilled with edamame paste, wagyu roast wrapped in lettuce

This is the grilled course of the summer menu. For the grilled tilefish with zunda, the skin side of the tilefish is lightly seared, then coated with…

• Serves 1 · ¥400

• Cook time 30 min

Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

• Serves 1 · ¥1,280

• Cook time 1 hr

Grilled thornyhead rockfish with sea urchin

This grilled dish uses kinki as an end-of-season winter ingredient. Grilled kinki with sea urchin is a dish meant to let guests enjoy two kinds of…

• Serves 1 · ¥1,600

• Cook time 40 min

Bamboo shoot, pen shell, bigfin reef squid, bracken fern, and sansho leaf in sansho-leaf miso dressing

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'kinome-miso-ae.'

Seared bluefin medium fatty tuna cured in miso, threeline grunt blanched and stuffed with myoga, kombu-cured whiting with okra topped with grated mountain yam

This is a sashimi course built around the idea of new ways of serving seafood. Rather than simply serving it as plain sashimi, I've added one or two…

• Serves 1 · ¥1,380

• Cook time 3 hr

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Eel and collagen rice porridge — the synergy of three collagen soups

As part of an effort to cope with rising food costs, the concept behind this meal course is "synergy." When steaming plain-grilled eel, the water in…

• Serves 2 · ¥800

• Cook time 1 hr