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Uni tofu

Beginning with the appetizer course. For the uni (sea urchin) tofu, raw uni is pressed through a fine sieve, then worked with kuzu starch and kombu…

Pheasant Gizzard with Mustard-Vinegar Miso and Skin, Pheasant Tenderloin in Lettuce with Wasabi Leaf, Pheasant Egg Yolk in Shuto

Three appetizers. For the pheasant gizzard with mustard-vinegar miso and skin, this time I didn't dress the skin, scallion, and green peas together…

Autumn-grass tofu, coarse-rice-cake kerria-flower manju, soy pulp seasonal-medley sushi, and more

First is the first tier. The autumn-grass tofu is made by squeezing firm tofu quite firm and pressing it through a sieve. It is seasoned by working…

Grilled Sea Cucumber

Soba tofu

As for the soba tofu, when people say 'Shinshu soba,' they usually think of soba noodles, a buckwheat dumpling, or a steamed soba preparation, but…

Kombu-Cured Ise Lobster, Ise Lobster Roe Mochi, Lily Bulb Oribe-Style Chakin, Snow-Ring Lotus Root with Yam Sushi

This is the appetizer course. For the kombu-cured Ise lobster, we shell the Ise lobster, slice the meat thinly, salt it, and press it between kombu…

• ¥950

• Cook time 12 hr

Butterbur in salad dressing, clam sushi, bamboo shoot inner lining with salted seafood dressing

This is course one. As for the clam sushi — at our restaurant we always include sushi in the first course. Guests generally start drinking around six…

Kyoto Carrot and Cauliflower Mousse, Sea Cucumber Simmered Until Silky

This is a New Year's spiced-sake accompaniment, part two. For the sea cucumber simmered until silky, the sea cucumber will dissolve from the oils on…

Green pea dressing

For the aomame-ae, early-season vegetables such as snow peas and broad beans — prized as hashiri, the first of the season — are passed through a fine…

Eel Grilled Yuan-Style with Miso, Vegetables in Black Vinegar

Miso-marinated monkfish liver

The miso-marinated monkfish liver is prepared by first cleaning and steaming the monkfish liver once, then making a bed of Shinshu miso and Saikyo…

Young Bamboo Shoot Tofu

For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…

Abalone steamed with sake

For the abalone steamed with sake, rather than simmering the abalone until soft, I give it just a quick 20 to 30 seconds of steaming with sake…

Persimmon shira-ae

For the persimmon tofu-dressed salad: simmer all the ingredients to season them through, then dress with the shira-ae dressing. What matters here is…

Okina Taro with Sweet-Shrimp Shiokara

For the okina yam with sweet-shrimp shiokara: I cut Japanese mountain yam into somen-noodle-thin strands, then toss it with sweet shrimp shiokara…

Persimmon namasu

This is the appetizer. For the persimmon namasu, I grate the persimmon with its skin left on and toss it with vegetables to make the namasu. Grating…

• ¥350

• Cook time 20 min

Sesame Miso Bed, Sesame Tofu, Kuruma Prawn

This is the mukōzuke, the sashimi course. Normally one would use azuki beans, but at my restaurant we always use Tamba black soybeans.

• ¥740

• Cook time 30 min

Yellowtail and Turnip with Koji, Yellowtail Shabu-Shabu, Yellowtail and Root Vegetable Terrine, Yellowtail Namerou, Yellowtail Tsugaru-Style Salad

Starting with the appetizers. For the yellowtail and turnip with koji, I prepare the yellowtail, cut it to taste, and steam it briefly. The turnip is…

Kuwai and Prawn, Grilled Horikawa Burdock Stuffed with Mallard, Shishigatani Pumpkin Simmered with Cowpeas

This is the appetizer course. The mallard duck meat inside the grilled Horikawa burdock is ground twice and worked thoroughly, with the thin tip end…

Chilled fig and dashi-yam jelly

For the second appetizer, the fig yōrōkan: cut off the top and bottom of the fig, drop it in hot water, peel it, cut it into small dice, and let it…

Amber Jelly

This is the appetizer course. The amber jelly sets small kuruma prawns, kabocha squash, edamame, and white taro stem in an amber-colored dashi…

White Asparagus Dressed with Kinome, Eggplant Set in Jelly, Pea Milk Tofu

For the white asparagus dressed with sansho leaf, asparagus that arrived at the start of early summer is blanched in hot water with oil and flour…

Grilled and steeped tilefish

●Amadai Yaki-Hitashi: the tilefish is filleted into three pieces, lightly salted and sliced thin, air-dried briefly to remove a little moisture…

Steamed pen shell clam