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Pike Conger and Herb Smoked Japanese-Style Rice Burger

The pike conger and herb smoked Japanese-style rice burger was devised with the fish burger as a starting point. Smoking the pike conger, I think…

Tilefish, sake-scented; sansho-grilled bamboo shoot

From our creative dishes using bamboo shoots, this is the grilled course. We used young sansho leaf, which pairs so well with bamboo shoot…

• Serves 1 · ¥1,200

• Cook time 2 hr

Niigata gnomefish simmered with young ginger

Gnomefish is characterized by its tender flesh, rich fat, and deep flavor. To balance that and let its flavor stand out, I prepared it simmered with…

• Serves 1 · ¥150

• Cook time 30 min

Bear Meat and Daikon

I made bear meat and daikon into a dish where guests can savor the delicious dashi that comes out of the meat and fat. Wild-game hot pot is said to…

• Serves 4 · ¥638

• Cook time 50 min

Crab

Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Helmet crab miso grilled in the shell, and helmet crab

This is a grilled dish, using Aomori ingredients to arrange the Aomori local dish hotate kayaki-miso (scallop grilled in its shell with miso). For…

• Serves 1 · ¥840

• Cook time 2 hr

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

Truffle Wappa-meshi

A modern take on regional cuisine Original regional dish: wappa-meshi, rice steamed in a bentwood box Wanting to seek out the long-transmitted dishes…

• Serves 2 · ¥879.3

• Cook time 5 hr

Dried cod, fukume-ni

A modern take on regional cuisine Original regional dish: simmered bōdara Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama…

• Serves 1 · ¥284.6

• Cook time 5 hr

Bigfin reef squid sake-simmered, blanched taro stem dressed with shiso, seared and blanched flounder

For the blanched taro stem dressed with shiso: I bruise the shiso and let it sit in water so the color doesn't change, then dress it right in front…

• ¥780

• Cook time 1 hr

Vegan simmered "pork belly", wave-cut konjac, accordion-cut white melon, green taro stem, fan-cut carrot, and taro mustard

For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…

• Serves 6 · ¥80

• Cook time 50 min

Eel and Lotus Root Mochi Kabayaki

This is the grilled dish for new-style eel cuisine. For "Eel and Lotus Root Mochi Kabayaki," I grated lotus root that's tender and delicious this…

• Serves 1 · ¥980

• Cook time 40 min

'Kinki' Lightly Simmered — from Abashiri, Hokkaido

This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…

• Serves 1 · ¥1,300

• Cook time 30 min

A Pre-Meal Sip, Tomato Dewdrop

As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…

• Serves 2 · ¥150

• Cook time 20 min

Hokkaido Atka mackerel shinjo

This is Yugawara, expressed through cuisine. This is the clear-soup course. Since our head office is in Hokkaido, we created a Hokkaido hokke (Atka…

• Serves 11 · ¥100

• Cook time 1 hr

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Two-Layer Grilled Quail, Agar-Molded Grape, Fig and Chestnut Daigo-yaki

My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…

• Serves 1 · ¥1,000

• Cook time 30 min

Uchimame Multigrain Rice

Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

• Serves 6 · ¥920

• Cook time 15 min

Kisarazu: Japanese Noodles of the Banzu Tidal Flats

The hotel where I work, located in Kisarazu City, Chiba Prefecture, has many guests from outside the prefecture, so I wanted to make use of Chiba's…

• Serves 1 · ¥730

• Cook time 50 min

Grilled White Tilefish and Matsutake Roll, with Marinated Manganji Peppers

White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…

• Serves 1 · ¥2,800

• Cook time 30 min

Ishikawa Taro Dumpling Wrapped Around Foie Gras, Deep-Fried in Rice Flour, with Swimming Crab and Chrysanthemum Sauce

In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…

• Serves 1 · ¥1,000

• Cook time 40 min

Eel and Vegetables with Yuzu-Kosho Sauce

This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

• Serves 1 · ¥490

• Cook time 1 hr

Eel Tree-Ring Roll

Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…

• Serves 1 · ¥800

• Cook time 1 hr

Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)

From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…

• Serves 1 · ¥1,200

• Cook time 30 min