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Shinshu giant char cylinder roll, char roe in soy marinade, autumn fruit and walnut mousse, Shinshu pork steamed with sansho, grilled maitake with foie gras, chrysanthemum petal salad, Shinshu salmon with egg-yolk mustard sauce

This is an appetizer presented in hassun (seasonal-assortment course) style, using Nagano Prefecture's prized traditional vegetables and, since it is…

• Serves 1 · ¥350

• Cook time 1 hr

Monkfish tomozu

At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often during its harvest season, from November through March. By…

• Serves 1 · ¥350

• Cook time 40 min

Coho Salmon Cured with Edible Flowers

The coho salmon cured with edible flowers becomes a dish with a gorgeous fragrance by curing the salmon with seasonal edible flowers. The lily-bulb…

• ¥532

• Cook time 1 hr

Roasted Bryde's Whale with Aromatic Vegetables

This is a grilled dish, built on the concept of "protecting the ocean environment." For the roasted Bryde's whale with aromatic vegetables, the idea…

• Serves 1 · ¥450

• Cook time 50 min

Hamo and Matsutake Dobin-Mushi

Dobin-mushi made with early-season matsutake and hamo is the classic, standard combination for this time of year, something many Japanese people…

Oyster and matsutake rice (ginkgo nuts, mitsuba, fried tofu)

The meal is "Oyster and Matsutake Rice." Washing the oysters with a daikon grater removes all dirt …

• Serves 1 · ¥1,095

• Cook time 30 min

Barracuda grilled and steeped in dashi

This is single dish course two: kamasu yaki-bitashi. Kamasu skin turns tough when grilled, but steeping it in dashi afterwards softens it and makes…

• ¥700

• Cook time 20 min

Peony-cut pike conger kuzu-tataki, clear-soup style, with burdock root, water shield, baby melon, and green yuzu

For the clear-soup course, straining and bringing the soup stock to a boil, then adding a small amount of sake, gives the flavor a rounder, softer…

Grilled Tororo Rice

Grilled Tororo Rice is made by forming small portions of tororo — made from the heritage vegetable Matsushiro nagaimo — together with Kaze Sayaka, a…

• ¥130

• Cook time 20 min

Chilled somen (abalone, okra, young myoga, shredded egg crepe, chives, ginger)

This time, we learned about "food" from Koji Kimizuka (Yoyogi・Shiki no Aji Horikawa). This time, we will be looking at "somen noodles."

Clam

In honor of the Peach Festival, the egg tofu is cut into a diamond shape.

Free-range chicken Kansai-style seasoned rice with bamboo shoot, carrot, burdock, thin fried tofu, shiitake, and mitsuba

This time, on 'shokuji,' I learned from chef Tamura (Shiodome, Conrad Tokyo's 'Nihon Ryōri Kazahana'). This time I take up 'kayaku gohan.'

Yuba deep-fried in kadaif, isobe-style

Even without using any meat, it's plenty satisfying to eat.

Tilefish, Ōmi konnyaku, and kombu-cured rapeseed blossom

For the guji, Ōmi konnyaku, and rapeseed-blossom kombu-cured dish: normally the skin is removed when kombu-curing tilefish (guji), but since the area…

Monkfish with liver-miso sauce in a hollowed Kōgyoku apple

This appetizer uses monkfish and monkfish liver as end-of-season ingredients for March. In this monkfish tomo-miso in a hollowed Kōgyoku apple, the…

• Serves 1 · ¥450

• Cook time 30 min

Sixteen-grain Fukagawa rice, mushroom and egg soup (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest in yakuzen. Since…

• Serves 1 · ¥530

• Cook time 35 min

Yellowtail Shabu-Shabu

Guests enjoy seasonal yellowtail, with just the right amount of fat, as "tsuyu-shabu," shabu-shabu cooked in a seasoned broth rather than plain hot…

• Serves 1 · ¥380

• Cook time 30 min

Champignon pureed soup (Japanese Cuisine and Yakuzen)

This is an application of yakuzen within Japanese cuisine. This is the clear-soup course. The Champignon Surinagashi — a ground, strained purée-style…

• Serves 1 · ¥940

• Cook time 40 min

"Cool flavors": summer crab shinjo, small-grade kuruma prawn, oil-simmered tuna, fresh yuba, blanched pike conger, kinjiso jelly, piped anchovy cheese

The appetizer, which I named "Cool Flavors," was designed to give guests a sense of coolness. The saimaki prawn and avocado dashi-soy jelly is made…

• Serves 3 · ¥500

• Cook time 30 min

Sakura shrimp soba (green laver tempura crumbs and egg, scallion)

This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…

• Serves 1 · ¥280

• Cook time 1 hr

Grilled sweetfish with bitter uruka

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥260

• Cook time 40 min

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

Tender-simmered octopus, deep-fried octopus, grilled octopus (the tale of the octopus)

This is the Tale of the Octopus course. Tender-simmered octopus is not very tasty if made too tender, so it is finished with a bit of bite still…

• ¥1,750

• Cook time 3 hr

Shiso rice porridge

Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…

• Serves 1 · ¥300

• Cook time 10 min