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Fat greenling grilled with burdock

For the fat greenling yawata-yaki, rinse the fat greenling, score the bones with fine honekiri cuts, marinate it in a san-do-wari - an equal-parts…

Clam shinjo

For the hamaguri shinjo, boil the clams and set aside some of the meat, cut small. Take raw clam meat, add a little grated yamato-imo (a variety of…

Dried horse meat

The foie gras, served as a thick, soup-like course, would use goose oil (duck fat) and a great many spices in a Western-style version, but since I…

Sake-lees pickles, shiso-pickled eggplant, and simmered lotus root

I think it's best to serve the sunomono course's vinegar-marinated grilled oysters with spring greens while still gently warm. It's enjoyed together…

Shrimp shinjo

The shrimp shinjo meshi-mushi manju in the soup bowl course: using a meat mallet to pound the shrimp saves time and effort. Then grinding that shrimp…

Seared Shinshu Daio Iwana char soup

For the seared Shinshu Daio Iwana char soup: Shinshu Daio Iwana was developed as a white-fleshed counterpart to the red-fleshed Shinshu salmon. It's…

• ¥160

• Cook time 1 hr

Ice-rinsed young sea bass, quick-blanched conger eel, squid, kombu-cured halfbeak, colorful shrimp

This is the sashimi course. At the restaurant, we sometimes show guests the fish before it is prepared. In June, white-fleshed fish are the mainstay…

• ¥810

• Cook time 2 hr

Japanese iris sushi

This is small dish (3). Boil the kuruma prawn, cure it in kombu from the day before, and brush sushi vinegar over the top. I learned this method some…

Loach Kabayaki, Loach Kanroni, and Loach Hakusen-age

This is a tasting comparison of loach preparations. For the loach kabayaki, butterfly the loach open from the belly without removing the backbone…

Hot water

▽ Pour hot water over a small amount of rice left in the rice bowl beforehand, to make hot-water-soaked rice. For the roasted rice, wash the rice…

Steamed with Funa-Konbu

For the winter turnip flat-noodle dish, I wanted to use funa-konbu, a softened, seasoned kombu, so I shaped it to draw out umami together with turnip…

Flounder Toji-Yaki, Kuruma Prawn Grilled with Shuto

This is the hachizakana course (a side dish accompanying the grilled course). My master taught me to always include something sweet, something…

Jinhua ham and pork back fat lightly simmered with mizuna

This is a course served later in the meal. For the Jinhua ham and pork back fat with mizuna, a block of Jinhua ham is shredded finely, and the back…

Raw Abalone and Autumn Daikon Steak

First is the raw abalone and autumn daikon steak. The daikon is simmered through in happō dashi, and the abalone is raw, sliced to a good thickness…

Autumn bonito, deep-fried in rice-cracker crumbs

Plum Wine Cocktail

Starting with the aperitif. For the plum wine cocktail, any store-bought plum wine will do. It is mixed with liqueur or rum. Adding citrus such as…

Wine-Steamed Pheasant Thigh

This is the cold course. Pheasant thigh is the most delicious part of the bird. The thigh is butterflied, seasoned with salt, and left to marinate…

Lily bulb and Hakata-style smoked salmon

Horse Meat Kombu Roll

For the simmered dish, horse-meat kombu roll uses the most prized part of the horse — the cheek meat. It has a fair amount of fat, is toro-like, and…

Cherry sea bream dressed with roe, and more

Bamboo shoots, spikenard, and horsetail shoots dressed with sansho leaf, and more

As the spring vegetable course, the bamboo shoots, udo, and horsetail shoots dressed with kinome: remove the bitterness from the bamboo shoots and…

Beef cap meat and spring daikon roll

For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…

Bamboo Shoot, Wakame, and Other Dishes

For the simmered course, the Ise lobster is done gusoku-ni style, finished with a little sea urchin stirred in at the end.

Clam shinjo

The soup course is clam fish-paste dumpling. It has a feel similar to an ordinary clam clear soup, but it has been thinned a little with dashi.