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Deep-fried tofu fritter and moray eel with seaweed sauce

For this dish, I used shima-dofu (Okinawan firm tofu) in the hiryozu, so you can taste the flavor of the soybeans more directly than with regular…

• ¥300

• 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

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

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…

Sea bream steamed with chopped tofu and vegetables, sea bream roe and twisted-cloth turnip, shark fin, and tsukushitake mushroom

This is the warm-dish course. Tsukushitake is also known as coprinus (the shaggy ink cap mushroom). Once it matures, it dissolves into liquid…

Tilefish with soft curdled tofu

For this dish, I make the oboro-dofu myself from soy milk and nigari (bittern), and pair it with amadai, which is at its best this time of year. It's…

• ¥600

• Cook time 10 min

Simmered softshell turtle, freeze-dried tofu

Simmer the suppon down until the dashi thickens, but you'll need to try it many times to get the timing just right.

Tilefish and chrysanthemum tofu

As a companion dish, I lightly salt the tilefish head and backbone trimmings, simmer them in a clear salt broth, then flake the meat and keep it…

Baby Octopus Simmered with Dainagon Beans, Powder-Dusted New Potatoes, Oil-Marinated Angelica Shoots, Sake-Simmered Sea Bream Roe

For the simmered assortment, the baby octopus simmered with dainagon beans was made by simmering baby octopus and dainagon adzuki beans the same way…

'Kinki' Lightly Simmered — from Abashiri, Hokkaido

This time, in keeping with the restaurant's theme, I'd like to propose dishes using the seafood that represents Hokkaido in early summer. This is the…

• Serves 1 · ¥1,300

• Cook time 30 min

Shrimp-shaped taro with autumn-brocade thickened sauce

For the ebi-imo with autumn-brocade ankake, I simmer the ebi-imo in a clear, pale broth, coat it in rice flour, and deep-fry it. The kabocha squash…

• ¥1,894

• Cook time 2 hr

Fried Kamo Nasu Topped with Seared Raw Uni

An absolute sure bet — the classic of classics.

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

Steamed conger eel and lotus root, shrimp taro simmered to absorb the broth, oyster cutting-board roll with chicken miso sauce, vegetable-cured softshell turtle

For the steamed conger eel and lotus root, the conger eel is filleted, its sliminess removed, and it's simmered in a seasoned broth. Lotus root, cut…

Quail Tofu

For the quail tofu, I combine ground quail meat with twice-ground chicken cartilage, form it into a ball, and wrap it in tofu, the cartilage is added…

• ¥850

• Cook time 50 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

Spring Daikon and Lotus-Root Mochi Simmered with Shirozake

For the simmered course's spring daikon and lotus-root mochi simmered with shirozake: this time I used sake lees to let it soak in the seasoning…

Blackthroat Seaperch, Seared and Simmered

This is something we do at our hotel when things get busy: what's called niyaki, simmering a dish once and then searing it before serving. For this…

• ¥1,760

• Cook time 1 hr

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

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…

Carp, thick-soup style

A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 2 · ¥127

• Cook time 1 hr

Freeze-dried tofu and fern shoots, simmered in layers

For the simmered koya-dofu and zenmai Hakata-ni: I press tofu firmer than an earlobe, add a little rich soy milk, and mix in just a touch of mirin…

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…