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Charcoal-Scented Tuna Roll

I use charcoal vinegar — red vinegar steeped for about two days with charred brown rice to transfer its aroma. I also grind and mix in some brown…

• Serves 1 · ¥300

• Cook time 15 min

Buckwheat dumpling with shark fin in thick sauce

I created this dish to satisfy both heart and stomach, combining soba-gaki achieving a crispy-outside, fluffy-inside texture with a luxurious thick…

• Serves 1 · ¥700

• Cook time 40 min

Bamboo-leaf sushi, three flavors

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

• Serves 4 · ¥174.7

• Cook time 1 hr

Splendid alfonsino mago-chazuke

This is the rice course, devised with the presentation in mind. Kinmedai mago-chazuke was finished under the concepts of "nostalgic" and "gentle." It…

• Serves 1 · ¥700

• Cook time 30 min

Loose-Style Chirashi Sushi with Black Vinegar

For this loose-style chirashi sushi made with black vinegar — black vinegar is good for the body and carries good umami, so I made a sushi vinegar…

• ¥386

• Cook time 2 hr

Tomato Soba

Tomato Soba is a menu item I've served during this season for some time. Perhaps because of Karuizawa's local character, many guests enjoy Western…

• Serves 1 · ¥1,900

• Cook time 1 hr

Heshiko Jasmine Tea Chazuke

This is a rice-course dish developed using jasmine tea. (Jasmine tea, 30g: 350 yen.) For Heshiko Jasmine Tea Chazuke, I used heshiko, mackerel cured…

• Serves 1 · ¥350

• Cook time 30 min

Dashing Ichimatsu-Pattern Box Sushi

A repeat-visit dish for guests in their twenties and thirties Building excitement for the moment the lid is lifted Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 20 min

Autumn Mackerel Ichimatsu Sushi

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: designed with photogenic appeal for guests in their twenties and thirties…

• Serves 1 · ¥600

• Cook time 2 hr

Porcini Takikomi Rice

After experimenting with porcini mushrooms in various ways, I found they have a distinctive aroma not found in any Japanese mushroom, and I wondered…

• Serves 3 · ¥380

• Cook time 35 min

Steamed sushi

This is the rice course, an arrangement of the Fukushima local dishes wappa-meshi, rice served in a bentwood box, and hokkimeshi, surf clam rice. For…

• Serves 3 · ¥780

• Cook time 2 hr

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Clam and wild mountain vegetable takikomi rice — wasabi leaf, fiddlehead fern, butterbur sprout, angelica-tree shoots

They order delicious varieties of rice from all over Japan depending on the season. At the time of …

Kettle-cooked ginger rice with alfonsino

I created this dish under the theme "Ryokan Cuisine Today." This is the rice course. For this course, we offer a choice of dishes — mainly uni rice —…

• Serves 1 · ¥1,200

• Cook time 2 hr

Takikomi Gohan: Matsutake and Ginkgo Rice

Here I introduce a dish from our restaurant. 'Matsutake and ginkgo rice' is a dish I devised valuing the aroma that conveys the season, arriving the…

Salted pollock roe sunrise roll, conger eel naruto-style spiral roll, tender-simmered octopus, glossy simmered dried cod

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,000

• Cook time 2 days

Tuna Roll with the Fragrance of Charcoal

I use a charcoal-infused vinegar made by steeping black-roasted brown rice in red vinegar for about two days to transfer its aroma. I also grind…

• Serves 1 · ¥300

• Cook time 15 min

Niukawa Ayu Ochazuke

This is the rice course from Yamagata's local cuisine. For the Niukawa Ayu Ochazuke, ayu swim upstream in the rivers of the prefecture, so fishing…

• Serves 4 · ¥2,017

• Cook time 2 hr

Grilled barracuda rice-ball ochazuke (young myoga, trefoil, sesame, arare, nori, wasabi)

The ochazuke dashi is poured over only after the grilled rice ball and all the other ingredients have been plated, but it's important not to pour too…

Matsutake and Butter-Seared Scallop Takikomi Gohan

This is a 'takikomi gohan rich with the aroma of truffle,' based on truffle rice with the flavor of katsuo dashi brought out, mixed with scallop…

Cod ochazuke

This time, it's the meal course, making use of cod at the end of its season. The cod ochazuke lets us use the late-season cod without wasting any…

• Serves 1 · ¥330

• Cook time 30 min

Sesame Soy-Milk Somen -- Using "Macro Tare"

We thought about "Giving Value to Vegan Cuisine" by making use of a sauce that delivers impact without any animal-derived ingredients. The "Macro…

• Serves 1 · ¥238

• Cook time 30 min

Oyster and matsutake rice (ginkgo nuts, mitsuba, fried tofu)

The meal is "Oyster and Matsutake Rice." Washing the oysters with a daikon grater removes all dirt …

• Serves 1 · ¥1,095

• Cook time 30 min

Grilled Tororo Rice

Grilled Tororo Rice is made by forming small portions of tororo — made from the heritage vegetable Matsushiro nagaimo — together with Kaze Sayaka, a…

• ¥130

• Cook time 20 min