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Abalone and Plum Zenzai

This is an exquisite dish combining the gentle sweetness distinctive to azuki beans, brought out by the plum's acidity; the umami of large pieces of…

• Serves 3 · ¥1,200

• Cook time 4 hr

Fragrant Fried Bonito with Hoshiko

This is a fried course. Fragrant Fried Bonito with Hoshiko is, in a sense, a dish that puts waste to good use, making full use of in-season bonito…

• Serves 1 · ¥1,000

• Cook time 10 min

Sea bream baked in an Earl Grey salt crust

This is a piece of Japanese cuisine built around Earl Gray tea. (Reference: Earl Gray, 100 g: ¥670.) I hope that pairing black tea — a drink most…

• Serves 1 · ¥900

• Cook time 1 hr

Matsutake Mushroom and Shamo Chicken Teriyaki

This is a popular autumn grilled dish at our restaurant. For the "Matsutake Mushroom and Shamo Chicken Teriyaki," we use "Amagi Shamo," a shamo…

• Serves 2 · ¥3,000

• Cook time 1 hr

Potato Kuwayaki — with Tanna Foie Gras Cream —

My hometown is Kannami, a town next to Atami, which includes the Tanna area, known for its thriving dairy farming, so I wanted to spotlight the milk…

• Serves 1 · ¥487

• Cook time 40 min

Suppon and Napa Cabbage Takiawase

You can savor a rich, deeply flavored softshell turtle dashi, drawn out by slow-simmering it in sake, along with the sweetness and silky, melting…

• Serves 20 · ¥500

• Cook time 2 hr

Scents of home — sa-ku-ra shrimp

A fresh exploration of aroma: ‘a quartet of sakura shrimp, played through the layering of four forms.’ The idea began when I caught the scent of…

• Serves 1 · ¥450

• Cook time 25 min

Pure White Surinagashi, Summer Kōbako Crab with Kinome Jelly, Seared Hamo and Grilled Crab Meringue, Hidori Ayu with Grated Daikon Dressing, and Hairy Crab with Summer Vegetables on a Kombu Dashi Chip

Within the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "getting people to eat…

• Serves 1 · ¥1,000

• Cook time 40 min

Fugu, Individual Hot Pot Style

The deliciousness of in-season fugu, with its plump, springy texture, is harmonized with and heightened by a rich stock taken from fugu bones. It's…

• Serves 1 · ¥2,200

• Cook time 1 hr

Softshell turtle egg tofu (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is a steamed dish. The Softshell Turtle Egg Tofu is a steamed dish meant to support…

• Serves 1 · ¥370

• Cook time 1 hr

Winter melon simmered to absorb the broth

This is a summer simmered dish. For the winter melon simmered to absorb the broth, since winter melon has a relatively delicate flavor, I simmer it…

• Serves 1 · ¥280

• Cook time 1 hr

Kombu soup bowl, made with salted kombu

From the theme of traditional heritage cuisine, this is a kombu soup bowl. It is a simple dish in which a delicious clear-soup stock is poured over…

• Serves 1 · ¥120

• Cook time 20 min

Ezo Abalone Risotto

After cleaning the Ezo abalone, we steam it in a pressure cooker for 20 minutes to extract its stock, and cook the rice in that abalone stock…

• Serves 1 · ¥1,500

• Cook time 1 hr

Simmered Kuetama, Wakasa-Yaki Style

This is the simmered course, conceived around the concept of "protecting the ocean environment." Kuetama is a farmed fish — a cross between kue, the…

• Serves 1 · ¥700

• Cook time 50 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

Heshiko Jasmine Tea Chazuke

This is a rice-course dish developed using jasmine tea. (Jasmine tea, 30g: 350 yen.) For Heshiko Jasmine Tea Chazuke, I used heshiko, mackerel cured…

• Serves 1 · ¥350

• Cook time 30 min

One-Bite Black Truffle Soba

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

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

Water namasu, Daiō char minced with miso

As for Water Namasu, I'm told that in the region where I was born and raised, sailors used to eat it this way aboard ship. Wanting guests to taste…

• Serves 1 · ¥330

• Cook time 20 min

Corn pureed soup

This serves in place of the soup course (o-wan). The chicken tenderloin is soaked briefly in shio-kōji, and once the seasoning has taken, it is…

• Serves 5 · ¥500

• Cook time 30 min

Suppon Dashi Bursts Out! Soy Meat Tempura

Even when I cooked block-type soy meat as a meat substitute, its distinctive aroma was hard to eliminate no matter how strongly I seasoned it from…

• Serves 4 · ¥500

• Cook time 1 hr

Porcini Takikomi Rice

After experimenting with porcini mushrooms in various ways, I found they have a distinctive aroma not found in any Japanese mushroom, and I wondered…

• Serves 3 · ¥380

• Cook time 35 min

Tenjin hot pot

This is a hot pot dish. This time we were given the theme of 'rethinking hot pot,' so we wanted to show a different way of presenting the work we…

• Serves 1 · ¥1,600

• Cook time 1 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