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Winter Melon Bowl and Eggplant Oranda-Style

Like the steamed course, this was developed for couples in their fifties and sixties. The winter melon bowl makes use of the pike conger without any…

• ¥800

• Cook time 50 min

Sea bream roe deep-fried in egg-yolk batter

From Hyogo cuisine for the cherry-blossom season, this is the deep-fried course. For the sea bream roe kimi-age, since the flesh of the Akashi tai is…

• Serves 1 · ¥700

• Cook time 1 hr

Three kinds of eel skewers (kurikara-yaki, grilled eel head, and fin cutlet)

As a way to work around rising ingredient costs, the concept behind this presentation-stand course (dai-no-mono) is 'new value.' When eel prices…

• Serves 1 · ¥350

• Cook time 2 hr

Niigata gnomefish simmered with young ginger

Gnomefish is characterized by its tender flesh, rich fat, and deep flavor. To balance that and let its flavor stand out, I prepared it simmered with…

• Serves 1 · ¥150

• Cook time 30 min

Bear Meat and Daikon

I made bear meat and daikon into a dish where guests can savor the delicious dashi that comes out of the meat and fat. Wild-game hot pot is said to…

• Serves 4 · ¥638

• Cook time 50 min

Aizu Horse Meat Tataki, Sango-hachi-zuke

A modern take on regional cuisine Original regional dish: Aizu raw horse meat Fukushima Prefecture covers a large area, comprising the Aizu…

• Serves 2 · ¥850

• Cook time 30 min

Pike Conger Blanched, Local Octopus Seared, Kuruma Prawn Oil-Blanched

For the kuruma prawn oil-blanched, we cook the prawn by passing it briefly through oil. With the pike conger, octopus, and kuruma prawn alike, not…

Crab

Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Helmet crab miso grilled in the shell, and helmet crab

This is a grilled dish, using Aomori ingredients to arrange the Aomori local dish hotate kayaki-miso (scallop grilled in its shell with miso). For…

• Serves 1 · ¥840

• Cook time 2 hr

Sesame Miso Bed, Sesame Tofu, Kuruma Prawn

This is the mukōzuke, the sashimi course. Normally one would use azuki beans, but at my restaurant we always use Tamba black soybeans.

• ¥740

• Cook time 30 min

Grilled Sardine Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Vegetable tofu, miso-pickled, with deep-fried shrimp fish-paste dumpling, cherry tomato, and dill

We hope you'll enjoy the richness of na-dōfu, a regional specialty ingredient, together with the crisp texture of the deep-fried shrimp shinjo.

Tiger pufferfish, sarasa-grilled; rapeseed blossoms with mustard-egg sauce; sautéed spinach with okara topping

This is the grilled savory course. For the rapeseed blossoms with mustard-egg sauce, we leave out the mirin and season with only salt, dashi, and…

Fugu flesh and skin rolled with colorful vegetables

Eggplant chakin-wrap, shrimp nest

This is a mid-course dish. For the eggplant chakin-wrap, the eggplant is deep-fried and then soaked in ice water to bring out its color; when it is…

Tilefish and Yuba Sandwich-Grilled

For the grilled course, tilefish and yuba sandwich-grilled: fillet the tilefish, salt it lightly, sandwich it with freshly gathered, soft yuba and…

Amagi Wasabi Dressing

Amagi-ae is a wasabi dressing. Wasabi-zuke (pickled wasabi) is combined with tofu that has been put through a food processor to make the dressing.

Bean-scattering

For Mamemaki (bean-scattering), I used lotus root to bring out a difference in texture and flavor.

Boiled shark dressed with daikon, kinuta-maki roll

We wanted to newly express the local dish same no sukume, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine…

• Serves 2 · ¥600

• Cook time 3 hr

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

Miso-style, Chikuma River roe-bearing ayu-koku

This focuses on ingredients from Nagano. Koi-koku is a rich miso soup and simmered dish made by long-simmering carp cut into rounds in miso, and it…

• Serves 1 · ¥340

• Cook time 2 hr

Truffle Wappa-meshi

A modern take on regional cuisine Original regional dish: wappa-meshi, rice steamed in a bentwood box Wanting to seek out the long-transmitted dishes…

• Serves 2 · ¥879.3

• Cook time 5 hr

Dried cod, fukume-ni

A modern take on regional cuisine Original regional dish: simmered bōdara Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama…

• Serves 1 · ¥284.6

• Cook time 5 hr

Brothless Okkirikomi

This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…

• Serves 1 · ¥330

• Cook time 40 min