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Ayu Namerou with Finger Lime

I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…

• Serves 1 · ¥450

• Cook time 30 min

Grilled Okinawan peanut tofu

I pursued the pleasure of the sound of chewing. The grilled peanut tofu is crisp on the outside and molten within, and the island-banana fritter also…

Steamed Chicken with Nametake Sauce

At our membership-based restaurants, I make a sample using ingredients that can be reliably obtained, and have each restaurant prepare it themselves…

• Serves 1 · ¥150

• Cook time 40 min

Spring turnip and Date chicken wings takiawase

As May approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…

Wagyu roast with okara — rapeseed blossoms, shredded egg crepe, boiled onion

I myself love roast beef, and one time I tried topping roast beef with simmered okara — it was delicious, so I decided to put it on the menu. Okara…

Surf clam julienned-vegetable clear broth

This is a clear soup devised as a way to work around rising ingredient costs. For the surf clam sawani soup, I control cost by adjusting the amount…

• Serves 1 · ¥500

• Cook time 30 min

Snow camellia and sake lees risotto, squid nori-wrapped sushi

The palate-refresher (o-shinogi) is a risotto built around Yukitsubaki and sake lees, a pairing also used by many high-end, well-known restaurants in…

• Serves 1 · ¥870

• Cook time 50 min

Crab and Potato with Daikon, Hairy Crab Grilled in the Shell

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are Niseko 540 potato, snow-covered daikon, and…

• Serves 1 · ¥1,200

• Cook time 2 hr

Eggplant Somen

This is an introduction from our restaurant's popular autumn dishes. Eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥100

• Cook time 10 min

Floating Venison, Roast Venison

As for Floating Venison, in Karuizawa where I work, honshu deer are culled as harmful wildlife, but out of sympathy with those involved who don't…

• Serves 1 · ¥550

• Cook time 2 hr

Sea bream takikomi chirashi rice — Flavor Signs (The Spread of Flavor)

I consider the value of dining out to be dishes that only our restaurant can serve, and service that stays close to the guest. This time, taking a…

• Serves 2 · ¥490

• Cook time 30 min

Making Vegetables Delicious

We developed a new-sensation dashi using garlic with its odor suppressed, as part of "Giving Value to Vegan Cuisine within Japanese Cuisine." Since…

• Serves 4 · ¥1,308

• Cook time 20 min

Three-aroma grilled horse mackerel

This is a grilled dish I devised around the theme of new ways of serving seafood. For the Horse Mackerel Sanka-yaki, 'sanga-yaki' — written with the…

• Serves 1 · ¥700

• Cook time 40 min

Eggplant burger (fruit tomato, soft-poached quail egg, Parmigiano, Kamoji scallion)

When people hear 'charcoal-grilled,' many picture yakitori, so I sandwich tare-glazed tsukune between slices of eggplant, giving it a burger style…

• Serves 1 · ¥210

• Cook time 50 min

Tender-Simmered Olive Pork

Japanese cuisine built around imported teas Tea used = For the simmered dish Tender-Simmered Olive Pork, I used dark tea, which has a distinctive…

• Serves 5 · ¥400

• Cook time 3 hr

Smoked Swimming Crab

The restaurant where I work is centered on shellfish and crustaceans, and our work smoking seafood has a good reputation, so I thought about giving…

• Serves 1 · ¥800

• Cook time 30 min

Grilled Kamo eggplant somen (Challans duck, shrimp cracker, fried scallion, umami powder, clarified miso sauce)

Eggplant sōmen is a long-established preparation, but I made it as a grilled sōmen so as not to break it apart. In plain hot water the kuzu starch…

Fugu

This is a raw dish. With fugu, thickness is the key point, so I slice it a bit thick. It's a milt sauce with truffle flavor — slicing the milt raw…

• Serves 1 · ¥1,800

• Cook time 40 min

Spot prawn baked in egg batter

This uses spring ingredients at their shun, hashiri, and nagori. This is the grilled course. For the botan shrimp tamaji-yaki, I make it with…

• Serves 1 · ¥350

• Cook time 1 hr

Whitebait and cheese kakiage

As a way of serving seafood, since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using Kanagawa…

• Serves 1 · ¥430

• Cook time 30 min

Yellowtail shabu-shabu with grated daikon

This is a use of the winter ingredient yellowtail. Here, this stands in for the sashimi course rather than a hot pot. For the yellowtail…

• Serves 1 · ¥1,600

• Cook time 4 days

Seasonal fresh fish sashimi platter, decorative sashimi garnish, aromatic deep-fried tuna skewer, Akita gibasa seaweed tofu

For our aromatic skewers, we deep-fry cubes of tuna, soaking them in a mixture of soy sauce, ginger…

Herb-and-Breadcrumb Baked Oysters, Conger Eel Yawata-maki, Monkfish Liver in Butter-Soy Sauce

This is an introduction of dishes paired with Japanese white wine. This is a grilled dish. For the herb-and-breadcrumb baked oysters, the oysters are…

• Serves 1 · ¥550

• Cook time 1 hr

Seared Kanpachi, Lemon-Flavored

For the Seared Amberjack, Lemon-Flavored, in order to let guests enjoy amberjack alongside sour pomelo, we brushed on the liquid formed as rock salt…

• ¥274

• Cook time 15 min