SEARCH

Ōiwana Ginjō-Arai, Stuffed Fruit Tomato

This dish makes use of char in season. What we use here is large char — the difference from regular char is the growing period and size: large char…

• Serves 5 · ¥1,150

• Cook time 1 hr

Wagyu Sansho Pepper Roast Beef

This is a course served toward the end of the meal. For the wagyu sansho pepper roast beef: prepare the Japanese Black wagyu, rub in salt, pepper and…

Sea bream spring aspic, kombu-cured Shinshu salmon with vinegar dressing, simmered abalone, prawn with caviar, walnut tofu

First, we come to the five appetizer dishes. I added volume and plated them showily. For the sea bream spring aspic, I worked characters chosen for…

Smoked Char, Cured Prosciutto-Style

Continuing the proposal for using char across its hashiri, shun, and nagori stages, this represents the nagori, or end-of-season, use. This is served…

• Serves 1 · ¥1,000

• Cook time 2 hr

Grilled Char with Shincha, Shirobai Liver Grill, and Okaki-Crumb Deep-Fried River Shrimp

This is a proposal for using char across its first-of-season, peak-season, and end-of-season stages. This time it is a dish that makes use of char in…

• Serves 1 · ¥790

• Cook time 1 hr

Blackthroat seaperch grilled with salt-fermented bonito viscera, young sweetfish grilled with new-season tea

This is a grilled course. For the blackthroat seaperch grilled with shuto: the fish is rinsed and cleaned, steeped in sake cut with water for about…

Shinshu salmon, a branded trout hybrid, with silky egg-yolk sauce, abalone and azuki duo mold, fruit tomato and horsehair crab

This is a seasonal-vegetable course. For the Shinshu salmon with silky egg-yolk sauce: the Shinshu salmon is prepared, salted heavily, cut into…

Shinshu Premier beef wasabi roast

This is the additional course. The wasabi-roasted beef uses Shinshu Premier beef, a branded beef graded A4. For aroma, I add one clove of garlic and…

Eel Jade Roll

This is a simmered course. For the grilled shark fin: it is combined with shang tang (a rich Chinese stock), dried shiitake, and dried scallops, then…

Blended Miso Broth, Char Wrapped in Lotus Root

My workplace is in Karuizawa, Nagano, so I think of the four seasons of Shinshu's clear mountain streams as four kinds of warmth, and I used char…

• Serves 1 · ¥780

• Cook time 40 min

Rock oyster steamed in wine with tofu-skin soup

This is a susume-zakana, an additional sake-accompanying course. For the rock oyster steamed in wine with yuba soup: the rock oyster is cleaned of…

Fat greenling steamed with cherry-blossom fragrance

This is the soup course. For the clear-soup-style fat-greenling cherry-blossom steamed dish, I reconstitute coarse glutinous-rice flour by soaking it…

Tree-ring bamboo shoot, octopus simmered cherry-blossom style, udo simmered in clear broth

This is the simmered course. For the tree-ring bamboo shoot, I prepare the bamboo shoot, peel it into a thin continuous sheet, parboil it, and simmer…

Char dusted with kuzu starch

This is a clear-soup course. For the char dusted with kuzu starch: the char is cleaned, salted, cut into fillets, and given fine cross-cuts…

Grilled Ise lobster with egg yolk and konowata

This is the grilled course. I created the grilled Ise lobster with egg yolk and salted sea-cucumber entrails with the idea of making it a main dish…