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Roasted Lamb in Apple Miso

I took the term open-country-style cuisine to evoke the image of a country that had closed itself off opening up and welcoming guests from overseas…

• Serves 3 · ¥930

• Cook time 1 hr

Moonlit-night soup, rabbit meatball, small scallion, goji berries

As for the name "Moonlight Wan," I heard that just like horse meat was called "sakura" and wild boa…

• Serves 1 · ¥281

• Cook time 10 min

Porcini Mushroom Chawanmushi

I was taught that porcini mushrooms differ in texture and flavor depending on the part, so I put the crisp, crunchy stem into the savory steamed egg…

• Serves 6 · ¥895

• Cook time 3 hr

Floating Venison, Roast Venison

As for Floating Venison, in Karuizawa where I work, honshu deer are culled as harmful wildlife, but out of sympathy with those involved who don't…

• Serves 1 · ¥550

• Cook time 2 hr

Open-country-style cuisine

This is an attempt to develop ambitious Japanese cuisine by flexibly incorporating overseas tastes into Japanese food — which has a distinctive…

Gyokuro Soup, White-Simmered Mountain Yam

I devised a dish that is unusual yet distinctive enough to make people want to try it, combining a serving style well received as a hot-weather soup…

• Serves 1 · ¥320

• Cook time 50 min

Plain-grilled moray eel, Arima-style moray eel

"Nadabo" is fishermen's slang for moray eel. In Kochi Prefecture it's a high-end ingredient, but in Tokyo it's almost never seen at market. I was…

• Serves 3 · ¥850

• Cook time 40 min

Bear Meat

Bear meat is considered the finest among the meats taken in the mountains. I think there's an image of it having a strong gamey smell, but whether…

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

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

Raising the Added Value of Ingredients

We add value to ingredients rarely used in high-end dining and develop dishes that can be served at fine restaurants without any sense of compromise…

Tōyama-Style Hunter's Hot Pot Tōji-Soba

For the Tōyama-style hunter's hot pot tōji-soba, I used bear loin, whose meat is comparatively tender. Following the principle of dosan-dohō —…

• Serves 4 · ¥1,186

• Cook time 1 hr

The Potential of Porcini Mushrooms in Japanese Cuisine

Porcini mushrooms are a popular ingredient in Western cooking. Can this fragrant mushroom also be used to create new dishes in Japanese cuisine? Two…

Rabbit Meat

Rabbit meat is extremely tender, with a texture close to chicken, almost no fat, and a light, clean flavor. It's also high in protein and low in fat…