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King Crab Steamed in a Yuzu Salt Crust

This steamed dish makes use of king crab, yuzu, and turnip as end-of-season winter ingredients. For king crab steamed in a yuzu salt crust, we took…

• Serves 1 · ¥1,080

• Cook time 30 min

Nakijin Agu Pork Rafute

For the Nakijin Agu pork rafute, an Okinawan braised pork belly, when boiling the Agu pork — a rare, purebred island breed — it's important to skim…

• ¥850

• Cook time 4 hr

Simmered bamboo shoot and rockfish with butterbur and sansho leaf

After filleting the mebaru, blanch it briefly for about five seconds. Afterward, remove the surface sliminess — doing this thoroughly keeps any fishy…

Charcoal-Grilled Koshi no Tori Chicken, Noppe-Style Zoni

A modern take on regional cuisine Original regional dish: noppe Looking back on the history of dishes that have been eaten since long ago, I came to…

• Serves 4 · ¥365.5

• Cook time 3 hr

Sake Hot Pot

We often serve sakenabe around the time yellowtail comes into season. Dimming the lights in the tatami room and lighting the pot at the table makes…

• ¥5,110

• Cook time 1 hr

Seared Fuji-no-suke, a Yamanashi-brand salmon, Narusawa-village corn tamajime, fifteen-grain okowa

For the Narusawa-village corn tamajime: in Yamanashi prefecture, where I work, this is the season when sweet, delicious corn is harvested, so rather…

• ¥418

• Cook time 20 min

Ise lobster — toji-style turnip purée sauce, plum-blossom-cut carrot, bundled baby turnip, julienned yuzu zest

Take care with the Ise lobster: if it simmers for more than 10 minutes, the meat turns dry and loses its flavor. The sauce poured over the Ise…

Baby hairy crab

This is a steamed dish. Small hairy crab, sold at under 300 yen apiece and normally used just for stock or miso soup, are actually packed full of…

• Serves 1 · ¥721

• Cook time 2 hr

Roe-bearing shrimp, herring kombu roll, and stuffed shrimp-shaped taro

This is the simmered course. The roe-bearing shrimp cradles a soy-marinated soft-boiled egg. If you soy-marinate the soft-boiled egg while leaving…

Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

• Serves 1 · ¥1,280

• Cook time 1 hr

Deep-fried tofu fritter, knotted dried daikon

Shrimp Shinjo Wrapped Firewood-Style, Nut-Crusted Deep-Fry

This is the ōharagi shrimp shinjo with nut-crusted deep-fry. Our head chef, Komatsuzaki, introduced this dish in his "work I want to pass on"…

• ¥1,750

• Cook time 40 min

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

King crab, Kyoto-style steamed with fish paste

This is an introduction under the theme of heritage dishes. At our membership-only stores, I make a sample dish using ingredients that can be sourced…

• Serves 1 · ¥297

• Cook time 1 hr

Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

Making use of winter ingredients, this is a dish for three-year fugu at its peak season. This is a steamed dish. For the Three-Year Fugu Kombu-Cured…

• Serves 3 · ¥2,500

• Cook time 1 hr

Winter Melon Bowl and Eggplant Oranda-Style

Like the steamed course, this was developed for couples in their fifties and sixties. The winter melon bowl makes use of the pike conger without any…

• ¥800

• Cook time 50 min

Niigata gnomefish simmered with young ginger

Gnomefish is characterized by its tender flesh, rich fat, and deep flavor. To balance that and let its flavor stand out, I prepared it simmered with…

• Serves 1 · ¥150

• Cook time 30 min

Bear Meat and Daikon

I made bear meat and daikon into a dish where guests can savor the delicious dashi that comes out of the meat and fat. Wild-game hot pot is said to…

• Serves 4 · ¥638

• Cook time 50 min

Boiled shark dressed with daikon, kinuta-maki roll

We wanted to newly express the local dish same no sukume, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine…

• Serves 2 · ¥600

• Cook time 3 hr

Dried cod, fukume-ni

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

• Serves 1 · ¥284.6

• Cook time 5 hr

Brothless Okkirikomi

This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…

• Serves 1 · ¥330

• Cook time 40 min

Ise Lobster Umani, Thistle-Cut Winter Melon, Shikishi-Cut Kabocha, Sea Bream Roe and Shiitake Simmered Together, and Brussels Sprouts

This simmered assortment (takiawase) is actually a chilled simmered dish. I tried topping it with a jelly made from a rich, flavorful dashi.

Vegan simmered "pork belly", wave-cut konjac, accordion-cut white melon, green taro stem, fan-cut carrot, and taro mustard

For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…

• Serves 6 · ¥80

• Cook time 50 min

Tender-Simmered Spare Ribs

This is a seasonal side-dish course. For the tender-simmered spare ribs, thoroughly parboiling and rehydrating the ribs beforehand makes the later…

• ¥500

• Cook time 3 hr