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Shinshu Premium Beef Roast Beef

Shinshu Premium beef from Nagano Prefecture is slowly cooked at a low temperature, drawing out a moist, tender umami. Paired with the melting texture…

• Serves 1 · ¥820

• Cook time 2 hr

Shinshu salmon and avocado salad, char, scallop and hosta shoots, green asparagus terrine, tender-simmered abalone, Shinshu golden shamo chicken with cheese

This is a set of five appetizers. For the Shinshu salmon and avocado salad, the Shinshu salmon is warm-smoked at around 30 to 50°C for about ten…

Shinshu giant char cylinder roll, char roe in soy marinade, autumn fruit and walnut mousse, Shinshu pork steamed with sansho, grilled maitake with foie gras, chrysanthemum petal salad, Shinshu salmon with egg-yolk mustard sauce

This is an appetizer presented in hassun (seasonal-assortment course) style, using Nagano Prefecture's prized traditional vegetables and, since it is…

• Serves 1 · ¥350

• Cook time 1 hr

Rockfish grilled with new-season tea, white asparagus beef rolls

This is the grilled course. For the mebaru rockfish with shincha, in-season mebaru is coated with shincha, evoking the image of hachijuhachiya (the…

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

Abalone and La France Pear

For the final savory course, Nagano Prefecture, along with Yamagata, is a major producer of La France pears. Highland-grown tricolor bell peppers are…

Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…

• Serves 1 · ¥1,100

• Cook time 2 hr

Soba tofu

As for the soba tofu, when people say 'Shinshu soba,' they usually think of soba noodles, a buckwheat dumpling, or a steamed soba preparation, but…

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

Thin Kuzu-Thickened Broth: Softshell Turtle and Millet Manju

For the soup course, since there was a time when millet and buckwheat were the staple foods in Shinshu, I made a softshell turtle (suppon) and millet…

Ise Lobster with Highland Vegetables

This is a supplementary course. For the Ise lobster with highland vegetables, the Ise lobster is first rinsed in sake-water, then lightly cured with…

Mugwort Chakin Tofu

This is the soup course. I work on the Karuizawa highlands at an elevation of 2,300m, where the flowers all bloom at once around May, and I finished…

• ¥610

• Cook time 1 hr

Eel and tofu pressed in layers

Tilefish, Kenchin-Style Grilled

The grilled course's Shinshu beef and matsutake wraps matsutake mushrooms gathered near Ueda in Shinshu beef, basted and grilled with a single…

Chrysanthemum Salad

The Shinshu salmon used in the chrysanthemum salad is a hybrid with no distinct male or female, crossed between kokanee (beni-masu) and brown trout…

Chestnut and Walnut Salad

For the appetizer course's chestnut and walnut salad, the area around Komoro and Tomi, near Karuizawa where I currently work, is called 'the village…

Butterbur sprout in sweet syrup / moroko, a small lake fish, kombu roll

How to Make Candied Fuki-no-tō (Butterbur Sprouts) / Moroko Kombu Rolls This kanroni, a syrup-simmered preserve, appears in a menu by the late master…

Okoze and turnip

For the tabletop hot-pot course, since Karuizawa turns quite cold by November, I designed it to be enjoyed warming up over a small individual pot…