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Matsutake and pike conger grilled with fragrant onion soy

This is the grilled course. For the matsutake and hamo grilled with fragrant onion soy, we first make an onion soy sauce and baste the fish with it…

• Serves 1 · ¥1,900

• Cook time 1 hr

Shinshu snow trout in egg-custard aspic

This is a soup course. For the Shinshu Yukimasu egg-custard aspic, I wanted to communicate added value to novelty-loving customers in their forties…

• ¥175

• Cook time 30 min

Ise lobster pine-nut grill, milt cream bake

This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥2,500

• Cook time 1 hr

Yellowtail and Turnip Sushi, Cold-Smoked Yellowtail and Monkfish Liver Monaka

This is a use of the winter ingredient yellowtail. This is the hashi-hajime, the first course eaten with chopsticks. For the yellowtail and turnip…

• Serves 2 · ¥600

• Cook time 1 weeks

Monkfish hot pot

Monkfish hot pot is usually made with bonito or kombu dashi, but this time I roast the monkfish bones and simmer them in a pressure cooker to draw…

• Serves 1 · ¥850

• Cook time 50 min

Wagyu Steak ”SUKIYAKI“

This is wagyu steak “SUKIYAKI” with truffle sauce. International guests are very fond of sukiyaki sauce and eel, so I tried combining the…

• Serves 1 · ¥1,860

• Cook time 30 min

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

Salted Yellowtail with Sleet Dressing, Cod Liver Steamed with Western Liquor, Tairagai Pressed Hakata-Style, Crab and Lotus Root Manju

This is the seating course, served as guests take their seats. My workplace has many overseas guests, and quite a few request "champagne to start" at…

Salmon and kiwi layered roll, eel mallet-shaped roll, kabocha variation, tomato and scallop stuffed and cream-baked, abalone and broad bean lime jelly

This is a seasonal-vegetable course. The wasabi-yogurt vinegar used in the salmon-and-kiwi Hakata is a sauce made by blending plain yogurt and…

Yoro jelly

This is the seating course. The first seating dish, Yoro-yose, is made for summer by combining grated Japanese mountain yam with long yam cut into…

King crab shinjo napa cabbage roll, simmered, with snow-ring lotus root, twisted colorful vegetables, garland chrysanthemum sauce, and bok choy

As an accompaniment we've added yukiwa-cut lotus root; fewer chefs take the time to do this kind of decorative knifework these days, so we decided to…

Roast Beef

This is a substitute dish. The method for making the roast beef is a little unusual. After searing it once, it is placed in a plastic bag and cooked…

Deep-fried salt-dried tilefish with fermented bonito innards sauce

For this additional course, designed with presentation in mind, I expressed ‘warmth.’ To bring out warmth at its best, I think nothing beats a…

• Serves 1 · ¥650

• Cook time 30 min

Lotus Root Shinjo

This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…

• Serves 1 · ¥300

• Cook time 1 hr

Rikyu-style sea bream dressed with kombu

I pair aged tai with olive oil carrying the umami of kombu, aiming for a synergistic effect between the umami of the fish's fat and the umami of the…

• Serves 1 · ¥300

• Cook time 10 min

Clam and wild mountain vegetable takikomi rice — wasabi leaf, fiddlehead fern, butterbur sprout, angelica-tree shoots

They order delicious varieties of rice from all over Japan depending on the season. At the time of …

Fat greenling dusted with kuzu starch — new-crop water shield, small bok choy, shiitake, yuzu

This time, we learned about the "clear-soup course" from Instructor Wada (Nihon Ryōri Aogaki). We feature the "ainame clear-soup course."

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

Kumquat-Tea Grilled Kagoshima Chicken, Kagoshima Chicken Tea-Leaf Miso Pickle

I used Akadori Satsuma, a Kagoshima branded meat chicken. For the kumquat-tea grilled Kagoshima chicken: kumquat skin is delicious on its own, so I…

• Serves 1 · ¥1,000

• Cook time 6 hr

Steeped Malabar spinach, squid dressed with mefun, fermented salmon roe and kidney, rock mozuku in vinegar, conger eel pressed sushi with pickled mibuna greens, mini daikon pickled in fermented mash, new-season ginkgo nuts sake-seared with bottarga and Mimolette cheese, and semi-dried sea-cucumber ovary deep-fried in freshly milled rice flour batter

This is a platter of dishes to accompany sake. Since our restaurant has many women guests, we plate it for two to four people to share and present it…

Spiny lobster in kuzu-starch sauce, deep-fried tofu simmered in soup

For the Ise lobster in kuzu-starch sauce, we coat the lobster meat firmly with potato starch. Coating it too many times deadens the lobster's flavor…

• Serves 1 · ¥1,100

• Cook time 30 min

Japanese-Style Roll Cake

Finally, I made a Japanese-style roll cake using Yamasa Soy Sauce's dessert base. Combining the dessert base with fresh cream gives it a texture like…

Crab Crystal-Clear Simmer and More

For the hors d'oeuvre, icefish wrapped with young sprouts: after soaking the icefish in a seawater-strength salt brine, about 3%, arrange them on a…

Ichigo-ni rice in hot broth

This is the hot-water course served near the end of the meal. Since this book comes out in May, it’s a good time of year to use a bronze soup vessel…

• Serves 1 · ¥500

• Cook time 30 min