SEARCH

Detox-style shrimp consommé, spiny lobster simmered with egg yolk

As for the detox-style shrimp consommé, "detox" means expelling the toxins and waste products that build up in the body, guiding both body and mind…

Juvenile ayu deep-fried with sansho leaf buds

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 1 · ¥680

• Cook time 20 min

Corn Potage

This is our small team's version of work that would normally take 300 to 400 covers, done amid a labor shortage, rising food costs, and working-hour…

• Serves 5 · ¥620

• Cook time 20 min

Soba-Gaki 'Tofu' in Thick Broth

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 5 · ¥600

• Cook time 20 min

Eel simmered Arima-style with sansho pepper

This is a simmered dish. For the Eel Arima-ni, normally you'd remove the sliminess from the eel, cut it into tube sections, sear it, steam it, then…

• Serves 5 · ¥1,500

• Cook time 40 min

River trout oil-smoked and steamed, salmon chakin shaped like ground cherries, Kurakake bean and rock tripe steeped in dashi, Shinshu grape dressed in daigo, curved bamboo shoot with plum-shiso dressing

Right now, we're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so I'd like to…

• Serves 5 · ¥220

• Cook time 20 min

Yashonma

We're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so let me introduce how our…

• Serves 3 · ¥3,200

• Cook time 30 min

Conger eel simmered pale, flesh-side out, yuba tofu, small prawn

This is the simmered assortment course. The key to the conger eel simmered pale, flesh-side out, is carefully turning the eel inside out so its flesh…

Golden-eye snapper, quick-blanched

For the sashimi course, we were particular about the highland asparagus used as a garnish. Nagano Prefecture's Iiyama City, one of Japan's heaviest…

Steamed abalone, yuzu woven roll, bottarga-style sea bream roe, pine nut shinjo, kombu-cured kuruma prawn

This is the kumizakana course — an assortment of small dishes — called 'Shiwasu,' the old term for December. In this busy season — busy enough that…

Cod soft fish-paste dumpling

This is the clear-soup course, 'Taisetsu,' meaning Great Snow. Anpei, as in cod anpei, is a preparation even softer than hanpen (poached fish cake)…

Golden-eye snapper crisp

For the golden-eye snapper crisp, we roll the golden-eye snapper paper-thin, like fine washi paper, and fry it in refined oil at high heat until it…

Reversed eel, case-shaped simmer

The simmered dish, in keeping with the theme "the year's end," combines mid-winter eel, burdock, and buckwheat flour into an inrōni, garnished with a…

Tokishirazu salmon and nose cartilage dressed with chrysanthemum petals

This is the appetizer course, 'Tachibana' (mandarin orange). The tachibana tree, as in the phrase 'the tachibana of the Ukon,' was one of the trees…

Young sweetfish, wind-dried

For the young ayu wind-dried, we were particular about using wild young ayu from the Shinano River, a Class-A river, and prepared it as a cold-dried…

Japanese lobster rice cracker

This is the fried course, "Edo Sato-kagura." Edo Sato-kagura is a Shinto dance performance featuring the lion dance, Hyottoko, and Okame masked…