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Splendid alfonsino grilled with sea urchin, Nanbu chicken grilled with sansho pepper, daikon cheese grill

For the daikon cheese grill among the grilled dishes, I simmer daikon in kombu dashi, sear just the surface in a frying pan to add color, and pour…

Shio-Kōji Grilled, Yuba-Wrapped Grilled

For the shio-kōji grilled dish: I baste cut pieces of Ise ebi with shio-kōji (salted rice malt) thinned with fermented fish sauce, and grill it. With…

• ¥6,000

• Cook time 1 hr

Aizu Horse Meat Tataki, Sango-hachi-zuke

A modern take on regional cuisine Original regional dish: Aizu raw horse meat Fukushima Prefecture covers a large area, comprising the Aizu…

• Serves 2 · ¥850

• Cook time 30 min

Helmet crab miso grilled in the shell, and helmet crab

This is a grilled dish, using Aomori ingredients to arrange the Aomori local dish hotate kayaki-miso (scallop grilled in its shell with miso). For…

• Serves 1 · ¥840

• Cook time 2 hr

Early-Spring Shinshu Heritage Vegetable Grill, Shinshu Salmon Sauce-Grilled

This is the grilled course. We thought that presenting the early-spring Shinshu heritage vegetables in a grilled bagna cauda style would raise their…

• ¥850

• Cook time 1 hr

Spiny lobster with sea cucumber entrails soy sauce, burdock stuffed with vannamei shrimp mousse enriched with cream cheese and cream

For the Ise lobster grilled with sea cucumber entrails soy sauce: Ise lobster's firm, springy texture and umami seemed like a good match for freshly…

• ¥1,350

• Cook time 30 min

Duck stuffed with asparagus, sansho-flavored; wagyu prosciutto vegetable rolls

This is a mid-course dish, designed to pair with a spicy, medium-bodied but powerful red wine. For the grilled duck stuffed with asparagus, sansho…

Turban shell, grilled in the shell

This is a grilled dish designed with the presentation in mind. Turban shell tsubo-yaki (grilled in the shell) expresses old-fashioned "nostalgia."…

• Serves 1 · ¥450

• Cook time 30 min

Pufferfish shirako, grilled

This is the pairing course. For the butterbur-sprout tofu, the cleaned butterbur sprout is first deep-fried, drained without further cooking, and…

Young sea bass, oil-grilled

The grilled course is oil-grilled young sea bass. Both sweetfish and young sea bass are sometimes eaten with smartweed vinegar, but rather than…

Matsumoto Ippon Negi, Shinshu Miso Pickle

This is the grilled course. Matsumoto Ippon Negi (a heritage single-stalk leek) is a leek grown in the Matsumoto area of central Shinshu…

• ¥1,800

• Cook time 2 hr

Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

• Serves 3 · ¥600

• Cook time 1 hr

Eel and Lotus Root Mochi Kabayaki

This is the grilled dish for new-style eel cuisine. For "Eel and Lotus Root Mochi Kabayaki," I grated lotus root that's tender and delicious this…

• Serves 1 · ¥980

• Cook time 40 min

Eel and Beef

From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…

• Serves 1 · ¥1,050

• Cook time 20 min

Grilled Tilefish, Kenchin-Style, with Matsutake Chicken Sandwich

For the grilled course I wanted a fukiyose feel — a medley evoking wind-scattered autumn leaves — so I styled the tilefish, coated kenchin-style with…

Ayu grilled in bamboo leaf

This is the grilled course. For the ayu grilled in bamboo leaf, the smooth, fermented ayu-innard paste brushed onto the flesh is quite salty, so I…

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

Winter Yellowtail Bundled-Log Grill, Winter Yellowtail Saikyo-Yaki, Softshell Turtle Oyako-Yaki, Winter Vegetables with Hail-Grated Daikon

For the winter yellowtail bundled-log grill, we wrap sweet-savory sautéed burdock in winter yellowtail and finish it with a basting sauce made with…

Pine-Cone-Style Grilled Tilefish, Torobocchi Cured in Shuto and Wind-Dried

The grilled course is pine-cone-style grilled tilefish. The tilefish is filleted with its scales left on, marinated in a sake-and-soy marinade, and…

New bamboo shoot baked in a salt crust

For the grilled dish, the new bamboo shoot baked in a salt crust can be made with raw bamboo shoot, but we first parboil it in rice bran water before…

The Charm of Nature

From "expressing Fukuoka through cooking," this is a grilled dish. Titled "The Charm of Nature," I fashioned freshly harvested bamboo shoots from a…

• Serves 1 · ¥700

• Cook time 40 min

Red-and-White Tofu

For the genpei tofu, I make tofu rolled and set into a bundle shape using mock tofu enriched with egg, and finish it as a grilled dish. The idea…

• ¥750

• Cook time 1 hr

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…

Charcoal-grilled roe-bearing small lake fish, butterfish saikyo-miso grilled

This is the yakimono — the grilled course, written with celebratory kanji. Lightly salted pieces are skewered and cooked over a small tabletop…

• ¥3,300

• Cook time 1 weeks