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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

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

Three-year fugu, thin-sliced sashimi winter vegetable roll

This sashimi course is only possible thanks to fugu in season. For the Three-Year Fugu Usu-zukuri with Winter Vegetable Roll, the thin-sliced sashimi…

• Serves 3 · ¥2,300

• Cook time 1 hr

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

Eel Clear Soup — Chilled Style

This is a chilled clear soup made with eel. The eel is cut into rounds while still live, grilled, then steamed and de-boned, and briefly simmered in…

• Serves 3 · ¥320

• Cook time 40 min

Steamed abalone, pine-needle-skewered ginkgo nut, yam bulbil, Japanese walnut, maple-leaf wheat gluten, arrowhead bulb, ginkgo-leaf-shaped sweet potato, matsutake, soft-boiled egg, sea urchin and liver sauce

Valuing the color of the dish — a key point of Japanese cuisine.

Eel temari sushi

This is the rice course of the summer menu. This time we chose eel temari-zushi. The hotel where I work receives many guests from overseas, so…

• Serves 1 · ¥200

• Cook time 30 min

Deep-fried sweetfish with corn

This is a fried dish from the summer course menu. For the deep-fried sweetfish with corn, we butterfly open the sweetfish, dry it lightly, stuff it…

• Serves 1 · ¥330

• Cook time 40 min

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

Layered star flounder with salted sea urchin

For the mukōzuke, the sashimi course, since it’s summer, I used star flounder. I deliberately slice star flounder thick. That brings out the fish’s…

Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…

• Serves 1 · ¥238

• Cook time 30 min

Miso-style, Chikuma River roe-bearing ayu-koku

This focuses on ingredients from Nagano. Koi-koku is a rich miso soup and simmered dish made by long-simmering carp cut into rounds in miso, and it…

• Serves 1 · ¥340

• Cook time 2 hr

Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

• Serves 3 · ¥600

• Cook time 1 hr

Soba in its own cooking broth, with myoga; rock salt and yuzu; wasabi and Nankō ume; wakegi scallion and hand-picked nori

The idea for this product came about when I was feeling unwell and couldn't take my medicine withou…

Deep-Fried Eel with Corn and Vegetables

At the restaurant where I work, we're used to handling freshwater fish, so I felt this eel theme was approachable, but I also took on a dish I'd…

• Serves 1 · ¥5,000

• Cook time 1 hr

Japanese-style bagna càuda

Using a fermented paste made from salted sea bream innards in the sauce creates a Japanese flavor profile.

Kenojiru Shinoda-maki

We wanted to newly express the local dish kenojiru, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine. This…

• Serves 4 · ¥1,200

• Cook time 1 hr

Heshiko-Style Grilled Eel, Nigari-Cured Overnight-Dried Eel, Sansho and Herb-Flavored Grilled Eel

These are three grilled dishes for "Shin Unagi-ryori" (new-style eel cuisine). Under the theme "Japan's Preserved Foods," I devised three grilled…

• Serves 1 · ¥5,000

• Cook time 1 hr

Toji-Style Yuba-Wrapped Deep-Fried Eel

This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…

• Serves 1 · ¥1,500

• Cook time 40 min

Eel Hakata-Style, Eel and Mountain Yam Griddle Cake, Eel with Curry Miso

These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…

• Serves 1 · ¥1,800

• Cook time 40 min

Black Abalone in Asparagus Sauce, with Abalone Liver

Green asparagus steeped in kombu dashi and white asparagus steeped in bonito dashi bring two different flavors, and the contrast in their textures is…

• Serves 4 · ¥1,200

• Cook time 40 min

Charcoal-Grilled Ayu with Aonori and Clam Porridge

The ayu is first filleted and de-boned, then its innards — soaked in sake and wind-dried — are carefully returned to the fish. It's a labor-intensive…

• Serves 4 · ¥1,200

• Cook time 20 min

Steamed Abalone, Squid Ink Sauce

Under the theme of 'sauce,' I tried to come up with a simple sauce that wouldn't overpower the ingredients. This time it's a steamed dish. Steamed…

• Serves 2 · ¥800

• Cook time 1 hr

Abalone Karinto

This is a dish built around the theme "sauces chosen by color," or ways of expressing color. This one is a fried course (agemono). For the abalone…

• Serves 1 · ¥1,200

• Cook time 4 hr