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Unagi Kabayaki, Hakata-Style

Mixed with ground shrimp paste, lightly salted, with a touch of added umami.

Shellfish Chiri and Plum Rice Porridge

For the Shellfish Chiri and Plum Rice Porridge, simply adding the boiling liquid from asari or shijimi clams lacks originality, so we used surf clam…

• ¥1,200

• Cook time 40 min

Shinshu Salmon Kombu-Press, Shinshu Dai-oh Iwana

Shinshu Salmon Kombu-Press is pressed under kombu for about eight hours. Shinshu Dai-oh Iwana, a giant char bred in Nagano, is sandwiched with…

• ¥380

• Cook time 30 min

Matsumoto Ippon Negi, Shinshu Miso Pickle

This is the grilled course. Matsumoto Ippon Negi (a heritage single-stalk leek) is a leek grown in the Matsumoto area of central Shinshu…

• ¥1,800

• Cook time 2 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

All carp: carp miso soup manju, carp simmered in golden miso, carp miso sauce

At our restaurant in Naka-Karuizawa, Nagano, we hold an event where guests walk through streets that once flourished as a post-town, learn about the…

• Serves 4 · ¥250

• Cook time 20 min

Steeped soybeans with herring roe, herring simmered in sweet glaze with vinegared soy pulp, dried hyō greens simmered with vegetables

The steeped soybeans with herring roe are made by soaking green soybeans in water overnight, then simmering them without letting the liquid boil…

Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

• Serves 3 · ¥600

• Cook time 1 hr

Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Shredded egg crepe parcel, conger eel and dried gourd roll, okra, round baby carrots

This is the simmered course, along with a haran-kiri display: aspidistra-leaf cutwork. The layout of the haran leaf is the same as before, but this…

• ¥800

• Cook time 1 hr

Seared tilefish, arrowhead-root mochi shaped like a leaf

The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…

• Serves 30 · ¥375

• Cook time 30 min

Takuan and shibazuke pickles

This is the pickles course. Takuan is used year-round, but it calls for careful attention at this point in the meal. If it's known that a guest has…

Soba in its own cooking broth, with myoga; rock salt and yuzu; wasabi and Nankō ume; wakegi scallion and hand-picked nori

The idea for this product came about when I was feeling unwell and couldn't take my medicine withou…

Crystal sea urchin

This is summer. I think Kuze eggplant, one of Kyoto's heirloom vegetables, is the best suited to somen (thin wheat noodles) of any of them. It's cut…

Abalone, Kuruma Prawn

New spring onions are thinly sliced, dusted with kuzu starch, and boiled in water thinly thickened with kuzu. Since the stock carries a firm…

Abalone fukura-ni

The name of this abalone fukura-ni is written with auspicious characters and read "fukurani." Ways of preparing abalone vary by chef, but I…

Tilefish, bamboo-grove steamed

A clear-soup course. For the tilefish bamboo-grove steamed, every effort is made — down to how the scales are removed — to bring out the color of the…

Turban shell and fruit tomato in a tofu-dressed salad

This is the seasonal-vegetable course. The turban shell and fruit tomato shira-ae combines tomato simmered in consomme and Saikyo miso with turban…

Miso-pickled tofu, walnut tofu with a stuffed filling, grilled fig, grilled ladybell shoots and oyster mushroom

For the fifth seasonal dish's miso-pickled tofu, at our restaurant we use the cores left over from carving vegetables into chrysanthemum shapes in…

Crab-Shell Grill with Matsutake and Beef Fillet

This is the accompanying course. This time, the base for the crab-shell grill is made from ebi-imo taro. We add white sauce and ground sesame to…

Refreshing Tomato

I titled the small-dish course "Refreshing Tomato." It's best to use small or firm tomatoes, so this time I used fruit mini tomatoes. To bring out…

Valentine's Day

For Valentine's Day, I added purple-black rice to the chocolate mousse to bring in a touch of washoku (Japanese-cuisine) flavor.

Mountain yam and Japanese trefoil

Mountain yam and mitsuba

Spiny lobster and sea urchin

For the grilled course, the roast duck (aigamo) chive roll: clean the duck, score the fat, sear it once in a frying pan, sandwich it with vegetable…