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Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

• Serves 1 · ¥700

• Cook time 30 min

Seaside-style grilled abalone

Lapis-blue eggplant, eggplant with pounded-soybean dressing, vine-ripened pickled eggplant (the eggplant myth)

This is the Eggplant Myth course. Lapis-blue eggplant is simmered together with pickled plum to drive off its moisture, becoming a color-set simmered…

• ¥760

• Cook time 25 min

Alfonsino pressed sushi, mackerel sushi, crab sushi in a twisted egg crepe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,200

• Cook time 1 days

Swordtip squid nigiri, salt, sudachi

By scoring it finely with the knife, we increase the squid's surface area, making its umami easier to sense on the tongue. We want guests to fully…

Charcoal-Seared Ise Lobster, Shabu-Style

This is charcoal-seared Ise lobster (ise-ebi), shabu-style, with Toma-miso sauce. The Toma-miso sauce is made by slowly simmering tomato, then adding…

• Serves 1 · ¥1,620

• Cook time 20 min

Abalone sake-simmered to a plump finish

This is small dish (1). Crack the soft-cooked egg, held at a controlled low temperature similar to onsen tamago, about three hours before service…

Sakura Shrimp

You might not think spring cabbage suits somen (thin wheat noodles), but if you remove the core, slice it to about the thickness of flat wheat…

Alfonsino kenchin-style roll, cod roe sunrise roll, glazed simmered dried cod

This is the simmered course. We prepared three kinds. First is imobō, one of Kyoto's famous dishes — dried cod simmered together with ebi-imo taro…

Steamed chicken breast roast with Japanese parsley and Inca no Mezame potato, mustard-dressed; beef rib-eye, kuzu-frosted; beef sirloin, fine julienne

In place of sliced raw fish, I devised three dishes that can be eaten in a raw-like style as a stand-in for sashimi — three facing dishes. For the…

Snow-foam fritter

The awase-zakana (accompanying course), awayuki-age, is made by grating turnip, folding in egg white, shaping it around the filling, and dusting it…

End-of-season pike conger cracker, shrimp cracker, maple-leaf wheat gluten cracker, ginkgo-leaf sweet potato cracker

For the first of the seasonal dishes, the shrimp cracker uses tiger prawns. We peel them, butterfly the flesh open, dust it with starch, pound it…

Taro, octopus, and kabocha: a refreshing summer assortment

Pairs superbly with well-chilled champagne.

Fried Kamo Nasu Topped with Seared Raw Uni

An absolute sure bet — the classic of classics.

Sakura shinjo

The soup course is sakura shinjo. Raw fish flesh is thinned with kombu dashi, grated yamato-imo (a sticky mountain yam) is added, and desalted cherry…

Lotus root, burdock, carrot, sweet potato, small kuruma prawn, and conger eel

For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…

Aigamo duck grilled in fruit juice

For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…

Shinsei Rakuno cheese hot pot, and more

The dish replacing the simmered course is the Shinsei Rakuno cheese hot pot. Shinsei Rakuno is a cheese that won first place two years running at the…

Clam and Cherry-Blossom Sesame Tofu

For the soup course, clam and cherry-blossom sesame tofu: quickly heat the clams through, cut them with a knife, and wrap them in well-kneaded white…

Budding-themed steamed tilefish

For the steamed dish, the tilefish "budding" steamed dish: we grind up every bone of the tilefish, down to the finest ones, and steam it with sake…

A Pre-Meal Sip, Tomato Dewdrop

As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…

• Serves 2 · ¥150

• Cook time 20 min

First Spring Storm, Sleet-Style Soup

This is the soup course. For the First Spring Storm, Sleet-Style Soup, we added finely diced hosta shoots, shiitake mushroom, and carrot to the soup…

• ¥290

• Cook time 20 min

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

Isobe-style abalone, crinkled abalone, shaved dried abalone (the eggplant myth)

This is the opening dish of the abalone course. For isobe-style abalone, the adductor muscle of the abalone is grated to make a ground abalone paste…

• ¥2,540

• Cook time 1 hr