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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

Charcoal-Grilled Tiger Fugu, Zenmaru Shiitake, Scallion Sprouts, Sudachi

Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…

• Serves 1 · ¥720

• Cook time 30 min

Sailfin sandfish, kombu-cured

This is a palate-settling course themed around Akita Prefecture's local cuisine. For the Sailfin Sandfish Kombu-Cured, I wanted people to enjoy every…

• Serves 1 · ¥520

• Cook time 12 hr

Char Steamed in Green Bamboo

This is a dish under the theme of expressing local heritage through cooking. My workplace is an inn standing on the bank of the Tanigawa river, which…

• Serves 1 · ¥330

• Cook time 1 hr

Making Vegetables Delicious

Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…

• Serves 4 · ¥1,208

• Cook time 20 min

Kamo Eggplant Grilled with Herb Miso Glaze

For the Kamo eggplant grilled with herb miso glaze, we use two kinds of miso. The rosehip miso: rosehip contains twenty times the vitamin content of…

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

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 sweetfish sushi

As a fresh exploration of aroma, I set out to express ayu's refreshing fragrance and umami by using the whole fish without waste. I thought of ayu as…

• Serves 4 · ¥1,600

• Cook time 20 min

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

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…

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

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

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

Brothless Okkirikomi

This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…

• Serves 1 · ¥330

• Cook time 40 min

The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

• Serves 1 · ¥1,420

• Cook time 2 days

Turban shell, grilled in the shell

This is a grilled dish designed with the presentation in mind. Turban shell tsubo-yaki (grilled in the shell) expresses old-fashioned "nostalgia."…

• Serves 1 · ¥450

• Cook time 30 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

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

The Charm of Nature

From "expressing Fukuoka through cooking," this is a grilled dish. Titled "The Charm of Nature," I fashioned freshly harvested bamboo shoots from a…

• Serves 1 · ¥700

• Cook time 40 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

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