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Shinshu salmon and avocado salad, char, scallop and hosta shoots, green asparagus terrine, tender-simmered abalone, Shinshu golden shamo chicken with cheese

This is a set of five appetizers. For the Shinshu salmon and avocado salad, the Shinshu salmon is warm-smoked at around 30 to 50°C for about ten…

Salted Yellowtail with Sleet Dressing, Cod Liver Steamed with Western Liquor, Tairagai Pressed Hakata-Style, Crab and Lotus Root Manju

This is the seating course, served as guests take their seats. My workplace has many overseas guests, and quite a few request "champagne to start" at…

Yoro jelly

This is the seating course. The first seating dish, Yoro-yose, is made for summer by combining grated Japanese mountain yam with long yam cut into…

Butterbur-bud miso dressing, steamed abalone

An appetizer course (sakizuke). The vessel used is an Eiraku Hozen piece. For the fuki-no-tō miso dressing, the fuki-no-tō is deep-fried in oil…

• ¥1,000

• Cook time 1 hr

Steamed Abalone and Manganji Pepper, Pan-Simmered, Loquat Wrapped in Prosciutto, Hamo and Flowering Wasabi, Eggplant 'Somen', Fukusa-Yaki

This is the appetizer (sakizuke). For the steamed abalone and Manganji pepper, pan-simmered, I sprinkle abalone with ginjō sake and steam it for 1.5…

Matsutake tofu, turnip, eggplant, lotus root, sweet potato, barracuda, and crab

First is the appetizer course. This is matsutake tofu, using the quintessential taste of autumn. It is based on soy milk sold locally, and by adding…

• ¥680

• Cook time 2 hr

Crisp dried daikon, salmon with thin-sliced turnip, monkfish liver tofu

The appetizer harihari daikon is a dish I have a personal attachment to. I made it back when I had just become a simmered-dish chef; my master told…

Octopus Rice-Bran Pickle

For the octopus nukazuke: octopus cured in rice bran becomes pleasantly tender and takes on the bran's flavor, making it a dish that goes well with…

Spring Vegetable Jelly Terrine, Mugwort Sesame Tofu

Titled 'Hospitality for the Fourth Month,' this menu features dishes we serve in the restaurant. We begin with the appetizer. The sesame cream laid…

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

Sea Urchin in the Shell with Hairy Crab and Tomato Gelée

This is the appetizer course. For the sea urchin in the shell with hairy crab and tomato gelée, take a sea urchin with shorter spines, break it open…

Shellfish dressed with salted sea cucumber entrails, spring vegetables with tomato gelée, pinecone-cut small abalone, shrimp castella, pressed chicken, matsukaze-style, rein-pattern sushi roll, herring roe, candied dried baby sardines, black soybean jelly terrine, celtuce stem marinated in saikyo miso, and rape blossoms pickled in mustard

For the celebratory dishes, we begin with shellfish dressed with konowata, salted sea cucumber entrails. Since konowata has a strong saltiness, I…

Mountain yam cut into fine noodle strands

For the nagaimo somen, the mountain yam is peeled in a continuous ribbon (katsura-muki) and then cut into fine somen-like strands. It's a slippery…

Hokki Clam, New Potato, and Japanese Parsley Tofu Dressing, Cockle, Seared Pen Shell, Tender-Simmered Abalone

This is the sakizuke course, a trio of shellfish for the fragrance of spring. For the surf clam, new potato, and Japanese parsley tofu dressing: the…

• ¥620

• Cook time 1 hr

Motte-giku, an edible chrysanthemum, with wasabi-vinegar dressing

This is a sakizuke, the appetizer. For the motte-giku with wasabi-vinegar dressing, motte-giku was not yet available, so I substituted yellow…

• ¥200

• Cook time 10 min

Sesame tofu, Matsusaka pork shio-koji ham, white-miso tofu dressing

This is from the appetizer course. Sesame tofu is usually made with genuine kuzu starch, but here we used Inagel, a product from Ina Food Industry…

• ¥450

• Cook time 2 hr

Hamo, Eggplant and White Melon

This is the appetizer course. The hamo (pike conger eel) is filleted, its fine bones scored, salted, left to rest a while, and boiled. It is then set…

Dashi-marinated spring vegetables

Smoked duck; black sesame tofu kintsuba; autumn mackerel okara-zushi; turnip surinagashi; persimmon-shaped baby taro; chamame beans simmered tosa-style; ginkgo-leaf chicken liver kan

This is the hassun course served at the start of the meal, arranged on a tray and served as an appetizer. For the smoked duck, the duck is frozen…

Blanched taro shoots pickled in sweet vinegar

First, among the three sakizuke dishes — the appetizer course — the sprouted baby potatoes pickled in sweet vinegar are a standard item, but because…

Tilefish, Ōmi konnyaku, and kombu-cured rapeseed blossom

For the guji, Ōmi konnyaku, and rapeseed-blossom kombu-cured dish: normally the skin is removed when kombu-curing tilefish (guji), but since the area…

Lotus-root dumpling

Renkon manju is served as part of a simmered assortment course, or arranged as a single item for the appetizer course. Normally I shape one serving…

Seiko crab shell-box sushi, water-bamboo shoot and shimeji mushroom with dried persimmon and walnut dressing, surf clam and bolted lettuce stem mousse jelly

Starting with the appetizer course. For the seiko crab shell-box sushi with roe sauce, I steam the seiko crab and pick the meat apart, setting the…

• ¥580

• Cook time 30 min

Eel and millet steamed bun, thornyhead rockfish steamed with sake, sea bream milt set with hidden pickled plum

Since I work at an eel restaurant, I wanted to include one eel dish, so I put eel and millet manju in the appetizer. To that I added bracken as a…