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Leaf-cherry-style taro, carved into a pot shape and gently simmered, and more

For the fragrant cherry-blossom miso in the simmered assortment, cherry-blossom-infused hot water is worked into a kneaded miso, but when the…

Icefish grilled with golden egg yolk

Pureed sesame tofu soup

The appetizer course's goma-dofu surinagashi isn't so much something made specially as it is leftover sesame tofu melted into a rich freshwater clam…

Japanese spiny lobster, sakura ogawa-jime, and more

The vinegared course's Ise lobster sakura ogawa-jime is meant to be enjoyed with a refreshing dressing made by thinning pickled plum flesh with…

Flounder and angelica-tree-shoot roll, and more

Nanaka, in the appetizer course, is a bell pepper (paprika) from the Anisu Farm brand, grown in Kimitsu.

Deep-fried Chinese-style wild rice stem

The makomo-take (wild rice stem) used in the deep-fried course's Chinese-style makomo-take is imported from a pesticide-free farm in Taiwan.

Jellyfish and Kamo Eggplant Jellied Simmer

Jellyfish cut into fine strips and marinated in sweet vinegar is sandwiched between pieces of Kamo eggplant (a round Kyoto heirloom eggplant) and set…

Octopus, cherry-simmered, and more

For the cherry-pink simmered octopus: after boiling the octopus in bancha tea, simmer it in sake at roughly a 6:1 ratio. Boil the sea bream roe, then…

Sakura-Steamed Abalone, and Other Dishes

For the appetizer, the sakura-steamed abalone is made by salt-steaming abalone, dressing it with a sweetened, egg-enriched miso in place of wasabi…

Asparagus, yuba

The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…

Two-Layer Grilled Quail, Agar-Molded Grape, Fig and Chestnut Daigo-yaki

My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…

• Serves 1 · ¥1,000

• Cook time 30 min

Urui and Kaya-Nut Rice

This is the rice course. For the Hosta Shoot and Torreya Nut Rice, Kaze Sayaka is Nagano Prefecture's original rice variety, with firm umami and…

• ¥150

• Cook time 40 min

Bamboo shoot royale

This is one of our creative dishes using bamboo shoots, and this one is a warm dish. We wanted to let guests enjoy a variety of flavors by…

• Serves 1 · ¥650

• Cook time 2 days

An arrangement of the Aomori local dishes Ke-no-shiru, inari sushi, and perilla-seed mochi

This is a simmered dish, an arrangement of the Aomori local dishes known as "kayu-no-shiru, inari sushi, and jūne-mochi." This is a simmered dish…

• Serves 1 · ¥820

• Cook time 2 hr

Pickled daikon, small turnip rice-bran pickle

Overnight-Dried Whiting with Sea Urchin

As for the Calvados bottarga (karasumi): this time, I wanted to use something with a bit more character than ordinary brandy or sake, and after some…

• Serves 1 · ¥860

• Cook time 20 min

Crab and Turnip Tree-Ring Roll

This is the celebratory dish. Alongside the Crab and Turnip Tree-Ring Roll is a molded Suizenji nori. The Suizenji nori is shaped like a gourd. For…

Small sea bream grilled, shaped like a departing treasure ship

This is the grilled course, styled to resemble a takarabune (treasure ship). The small sea bream flesh is combined with scallop shinjo, with a little…

Simmered small taro, grilled Fushimi peppers and baby dried sardines lightly simmered

This is the chilled course. For the grilled Fushimi peppers and baby dried sardines (jako) simmered dish, since it's served chilled this time, the…

Crab shinjo

This is the clear-soup course. Since it's New Year, we made it with the image of a New Year's mochi soup in mind. What's underneath is the crab…

Grilled fugu roll, grilled beef roll

These are two rolls made with large matsutake mushrooms. It's a signature flavor of autumn. For the grilled fugu roll, I wrap large matsutake in firm…

Autumn-run bonito Ōmi-style roll, grilled salmon belly, maitake mushroom simmered Arima-style with sansho pepper, seared hoshiko

For the third of the seasonal dishes, the simmering liquid used to steam-simmer the autumn-run bonito Ōmi-style roll is 5 parts dashi, 1 part mirin…

Hamo Sushi

The hamo sushi in this mid-meal side-dish course comes in two styles: plain-grilled, seasoned with salt, and basted, glazed-grilled. For the cucumber…

Young sea bass grilled with sansho leaf, eel yawata-maki

This is the grilled course's eel yawata-maki (rolled with burdock). I thought the burdock's texture would be better fine, so I split it thinner…