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Shinano yukimasu ogawa roll wrapped in nozawana, rapeseed blossom-apple-iwana oyako koji dressing, Shinshu beef and chrysanthemum-greens checkerboard hakusen-age, three-colored egg terrine with cherry blossoms, miso-marinated fuki wrapped tōji-style in yuba and grilled, runner bean awayuki terrine, leaf wasabi and yam sushi

Let's begin with the appetizers. For the Shinano yukimasu ogawa roll wrapped in nozawana, ogawa is normally made using minced squid or white fish…

Early-Spring Shinshu Heritage Vegetable Grill, Shinshu Salmon Sauce-Grilled

This is the grilled course. We thought that presenting the early-spring Shinshu heritage vegetables in a grilled bagna cauda style would raise their…

• ¥850

• Cook time 1 hr

Bamboo Shoot Surinagashi in the Style of Mackerel-Bamboo-Shoot Soup

This is the soup course. Mackerel-bamboo-shoot soup is normally a miso soup with flaked canned mackerel and sliced curved bamboo shoots, but this…

• ¥420

• Cook time 1 hr

Bracken shoot and bamboo shoot, paired grilled

Shinshu Heritage Vegetable, Nezumi Daikon Simmered in Miso

This is the simmered course. A pungent heritage daikon is traditionally grated into the dipping broth for oshibori soba, but this time we devised a…

• ¥480

• Cook time 2 hr

Shinshu salmon kombu-cured, green shiso and soft-set tofu, shira-ae style

Carp simmered richly with plum

This is the assorted simmered course. For the carp simmered richly with plum, the carp is cut into rounds and simmered in a base of dashi, sugar…

Buckwheat-flour cloudy broth

This is the clear-soup course. For the buckwheat-flour cloudy broth, buckwheat flour is added to bonito dashi and reduced by about a tenth. Because…

Soba groats, fava bean, and kamameshi iwana dashi chazuke

Shinshu Heritage Vegetables, Sakai Taro and Nozawana

This is the appetizer course. The heritage vegetable Sakai taro is itself white-fleshed and very sticky. We created a textural contrast by pairing…

• ¥520

• Cook time 1 hr