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Triangular bamboo-leaf-wrapped rice dumpling

This is triangular chimaki, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is a Niigata local dish, and we present this…

• Serves 1 · ¥200

• Cook time 50 min

Autumn sea bream head, simmered

This time, we learned about the simmered course from Master Instructor Tomizawa (Yoshimura, a Japanese-cuisine restaurant). We feature simmered fish…

Butterfish grilled on a cedar plank, autumn salmon and roe grilled together, pine-cone-scored squid teriyaki, pressed dried sardine grilled autumn-leaf style

Autumn-leaf assortment: oyster and persimmon miso gratin, shrimp and water caltrop grilled with yuzu, scallop autumn-color pickle, small clam adductor in apple vinegar, shuto cheese, persimmon and salmon, rolled dried persimmon, matcha red bean paste with skin-on chestnut

As a reconception of dishes favored in Tokyo and Niigata cuisine, this evokes a late-autumn medley. We designed each dish with an eye to color…

• Serves 1 · ¥2,475

• Cook time 1 hr

Autumn brocade roll, red snow crab, edible chrysanthemum, seared cod milt tofu, napa cabbage puréed potage

This is an appetizer reconceived from dishes favored in Tokyo and Niigata cuisine. Here in particular, we've put effort into how the dish is…

• Serves 1 · ¥828

• Cook time 50 min

Kurosatsuma Chicken Grilled with Sesame Miso

Herring and Eggplant

We proposed a familiar, approachable dish that evokes yaki-zuke (grilled, then marinated), a preparation well loved in Niigata. This is a simmered…

• Serves 1 · ¥270

• Cook time 50 min

Clear soup style, bottarga, lotus root mochi

Continuing the reconception of dishes favored in Tokyo and Niigata cuisine, this time it's a clear-soup preparation (sumashi-jitate). We pair…

• Serves 1 · ¥530

• Cook time 40 min

Snow camellia and sake lees risotto, squid nori-wrapped sushi

The palate-refresher (o-shinogi) is a risotto built around Yukitsubaki and sake lees, a pairing also used by many high-end, well-known restaurants in…

• Serves 1 · ¥870

• Cook time 50 min

Cedar-plank grilled salmon, tube-rolled willowy flounder, uni-glazed shrimp-shaped taro, egg-yolk-glazed grilled salmon roe

This is a grilled course from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." The burdock sauce is remarkably fragrant and very well…

• Serves 1 · ¥945

• Cook time 40 min

Charcoal-grilled Spanish mackerel sashimi, nanban shrimp, giant Pacific octopus, red-and-white Korean-style tartare

This is the sashimi course (tsukuri), reconceived from dishes favored in Tokyo and Niigata cuisine. We add a twist with yukhoe sauce, bringing…

• Serves 1 · ¥1,200

• Cook time 30 min

Braised pork belly in black vinegar

Wakame and halfbeak, amber-jellied prawn with egg-yolk sushi, tokishirazu salmon wrapped in lotus root, pike conger roe in savory aspic, mountain stream crab simmered to a glossy sheen, vine vegetable in hydrangea style, bamboo shoot and taro mochi, asparagus

For the young-shoot-style halfbeak, fillet the halfbeak into three pieces, season lightly with salt, rinse it in a seasoned liquid, mix new-tea…

Tiger pufferfish dressed with crumbled nuka-pickled roe, icicle-cut squid with egg-yolk cream, soaked whale with white vinegar dressing, ark shell clam and taro stem with Naniwa miso, cod milt marinated in saikyo miso, rolled pickled plum, Shimonita leek stuffed with beltfish and grilled in a marinade, lily bulb wrapped in pressed plum paste, Oribe-style taro wrapped in a shiitake ribbon, stem lettuce pickled in fermented rice malt, and shimeji mushroom and Japanese parsley in a Tsugaru-style apple dressing

This is the torafugu masago-ae, using nukazuke fugu ovary. This is something cured in salt and rice bran for about three years, and it's sold only in…

Kinki rockfish, celebratory grill; monkfish liver pressed in layers; fugu in savory jelly; king crab, yellow chrysanthemum and komatsuna blanched in dashi; baked yuzu cup; winter moroko, simmered and marinated; azuki bean and lotus root; plum-blossom lily bulb; three-color kinpira; grilled burdock with young sansho leaves; accordion-cut kombu

This is the yaki-hassun — a grilled hassun assortment, written with celebratory kanji. For the Winter Moroko, Simmered and Marinated, I use moroko (a…

Thin-sliced pufferfish sashimi

For the traditional version, the fugu is arranged in a chrysanthemum-ball shape. For the modern version, we quickly sear the skin and slice it thin…

Noppe, Reimagined

A reconstruction of noppe, a Niigata local dish, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is finished as a deep, rich…

• Serves 1 · ¥326

• Cook time 40 min

Akebono Pinecone-Scored Squid Stuffed with Minced Tuna

This is the festive appetizer. For the Akebono Pinecone-Scored Squid Stuffed with Minced Tuna, since it is "akebono" (dawn), the red part — the…

Oyster and Persimmon Miso Gratin

Kurosatsuma chicken, Kaga-style simmered dish

Low-Temperature Cooked Kurosatsuma Chicken

Pen shell clam deep-fried in rice cracker crumbs with three-color sauce

Ridged-eye flounder grilled with shuto, cylinder-grilled young sea bass, mashed-edamame-dressed Mount Gassan bamboo shoots, cherry-shaped Yamato yam sushi

For the grilled hassun course, the cylinder-grilled young sea bass is given a quick steam-simmer first, so the center bones come out cleanly and the…

Snow crab and yuba terrine in a light kuzu-thickened broth

For the soup-bowl course snow crab and yuba terrine, I coarsely mince fresh yuba and combine it with a fish paste as soft as a shrimp-paste dumpling…