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Shinshu Premium Beef and Tokiwa Burdock Amazake Country-Style Simmer, Fresh Yuba and Shoyu-Mame, Buckwheat Tofu, Butterbur Sprout and Japanese Chive Simmer, Sake-Miso Dried Pond Smelt

With the Shinshu Premium Beef and Tokiwa Burdock Sweet-Fermented-Rice Country-Style Simmer, you can taste how well the premium beef's tenderness and…

• ¥535

• Cook time 50 min

Grilled Tororo Rice

Grilled Tororo Rice is made by forming small portions of tororo — made from the heritage vegetable Matsushiro nagaimo — together with Kaze Sayaka, a…

• ¥130

• Cook time 20 min

Shinshu Salmon Kombu-Press, Shinshu Dai-oh Iwana

Shinshu Salmon Kombu-Press is pressed under kombu for about eight hours. Shinshu Dai-oh Iwana, a giant char bred in Nagano, is sandwiched with…

• ¥380

• Cook time 30 min

Shinshu salmon shuto-cured and air-dried, cotton tofu marinated in salted vinegar crowned with plum flesh, tied Chinese yam glazed with egg yolk, grilled daikon dressed with a chigusa garnish, bottarga set in a clear water aspic

As for the Shinshu salmon shuto-cured and air-dried dish, Shinshu salmon is a one-generation (F1) hybrid of brown trout and rainbow trout. Among…

First Spring Storm, Sleet-Style Soup

This is the soup course. For the First Spring Storm, Sleet-Style Soup, we added finely diced hosta shoots, shiitake mushroom, and carrot to the soup…

• ¥290

• Cook time 20 min

Tea-infused clear soup, red sea bream wrapped in paper-thin daikon

For the soup course, since it was New Year's, I used sea bream. I salt the red sea bream (madai), wrap it in a paper-thin sheet of daikon cut by the…

Winter crucian carp, kenchin-style deep-fry

The fried course is winter crucian carp kenchin-age and loach. I soak the winter crucian carp in bancha tea and then simmer it thoroughly. After…

Shinano snow trout grilled sandwiched between kombu

For the grilled course, since this is Shinshu, I made Shinano snow trout grilled sandwiched between kombu. I let the Shinano snow trout absorb some…

Grilled clam, three-color tofu

The simmered dish is a three-color tofu of carrot, buckwheat flour, and matcha. For the carrot, I used one that had been laid in snow so its…