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Sea bass, Odaiba Nana steam-bake

This is the sea bass, Odaiba nana steam-bake. Wanting to include one dish inspired by Odaiba, I built this menu around that idea. The banana leaf…

• Serves 4 · ¥720

• Cook time 30 min

Shinshu salmon kombu-cured, green shiso and soft-set tofu, shira-ae style

Seared kuruma prawn, herring-roe kelp, bamboo shoot steeped in dashi

This is a seasonal-specialties course. For the seared kuruma prawn with herring-roe kelp and bamboo shoot steeped in dashi, the idea behind the…

Chilled autumn somen

Shio-Koji and Honey Pickle, Wine-Pickled Tapioca, Aromatic Peanuts

This is the fourth seasonal dish. For the shio-koji and honey pickle, at our restaurant we use it for fruit depending on the season — thinning…

Sea Bass Shinrin-yaki, Stuffed Turnip Inrō

For this small side dish served with sake, I gave it a slightly Western touch. Whole dried sardines are grilled well, the bones removed, the flesh…

Charcoal-grilled snow crab and pen shell with a fermented bonito condiment

Tilefish stuffed with sea urchin

This is the simmered soup course. Normally tofu or the like is added, but since it's New Year's we decided to go for something more luxurious, so we…

Julienned Ise Spiny Lobster, Kamo Eggplant

This is the chilled course. For the julienned Ise spiny lobster and Kamo eggplant, a round Kyoto variety, the eggplant is simmered whole so its color…

Tender-simmered beef cheek

For the simmered course's tender-simmered beef cheek, the beef cheek is softened and rehydrated using a pressure cooker. The seasoning base is…

Free-range chicken in jellied aspic

For the jidori nikogori, jidori chicken broth is set into an aspic, poured into quail eggshells, and set together with shark fin, steamed sea urchin…

Sakura-Fu and Seri Tōji-Maki

For the simmered dish, sakura-fu and Japanese parsley yuba-wrapped roll: normally "sakura-fu" brings to mind wheat gluten shaped like cherry…

Spanish mackerel, Hakata-style deep-fry

For the Spanish mackerel hakata-age: layer Spanish mackerel and pressed tofu alternately in a pressing mold and press them together. Wrap a band of…

Simmered Course

For the simmered course, shishi daikon is normally made as a sweet-and-savory simmered dish of wild boar and daikon, but in the Chichibu region it…

Translucent baby conger eel

For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…

Served in a yuzu shell, yuzu-grilled Spanish mackerel, sansho-grilled small abalone

Regarding the yuzu miso used in the sawara yuzuka-yaki in the fried course: normally you'd grate yuzu on a grater and sprinkle it into the miso to…

Hokkaido Atka mackerel shinjo

This is Yugawara, expressed through cuisine. This is the clear-soup course. Since our head office is in Hokkaido, we created a Hokkaido hokke (Atka…

• Serves 11 · ¥100

• Cook time 1 hr

Shinshu Nozawana Pickle and Shinshu Salmon Isobe-Maki

This is the appetizer course. Nozawana is a food that has long been eaten in northern Shinshu, and because Shinshu salmon farming is also thriving in…

• ¥800

• Cook time 30 min

Kenojiru Shinoda-maki

We wanted to newly express the local dish kenojiru, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine. This…

• Serves 4 · ¥1,200

• Cook time 1 hr

Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…

• ¥1,000

• Cook time 1 hr

Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu

With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…

Kombu-Pressed Fugu

This would normally be a straightforward sashimi course, but this time I used fugu (pufferfish). For the kombu-pressed fugu, I sandwich the fugu…

Manila clams

Potato isn't used all that much in Japanese cuisine, but if you cut it into fine strips and simply bring dashi to a quick boil and drop them in, it…

Fugu and sanbōkan-citrus steamed dish

This is the fugu and sanbōkan-citrus mushi from the middle-course plate. Pufferfish is mixed with its milt, then finished by pouring over a savory…