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Chicken-stock broth, chrysanthemum-cut turnip stuffed with cheese

This is chrysanthemum-cut turnip stuffed with cheese. Sesame and cheese pair well together, so if you keep that in mind, it becomes easy to apply to…

Tortoiseshell-style simmered softshell turtle

In keeping with the moon-viewing season, this plays on the idiom "the moon and the softshell turtle" (tsuki to suppon — things that resemble each…

Dried daikon leaf rice

Many varieties have branched off according to their intended use. It is characterized by a thick, long root, and is well suited to simmered dishes…

Kameido daikon hot pot with coarsely grated daikon

This daikon takes its name from having once been a specialty product of Kameido; it is characterized by a small, slender, cone-shaped root and…

Horse Meat Kombu Roll

For the simmered dish, horse-meat kombu roll uses the most prized part of the horse — the cheek meat. It has a fair amount of fat, is toro-like, and…

Summer vegetables and eel simmered Arima-style with sansho pepper

As for the simmered course's eel Arima-ni, after the eel is grilled, while it's still hot I push the bones up from the bottom toward the top and pull…

Fat greenling Yoshino-style, tube-cut burdock

Steam-Simmered Beef Tail

For the simmered dish, the steam-simmered beef tail is cooked in a broth a little thinner than the broth for kakuni, soy-braised pork belly, with the…

Dried taro-stem shinoda roll, pearl onion

Abalone simmered to a rice-porridge softness

For No. 2 of the atsuzakana (warm-dish course), the abalone kayu-daki, I press the abalone right after steaming it so that it keeps a resilient…

Sea Bream Steamed with Sake

Tomato zoni

For the simmered dish, tomato zoni: plenty of stock comes out of the tomatoes themselves, but this time they were a little firm, so I added a bit of…

Tender-simmered yellowtail with a thickened sauce

The larch bolete mushroom in this simmered dish is one that's salt-preserved in places like Shinshu, Nagano; we boil it, rinse it in water, and let…

Conger eel straw-bundle roll

For the hot dish course, the conger eel tsuto (straw-bundle) roll: simmer the conger eel until tender, bind it with fish paste as a binder, and roll…

Mountain yam simmered in sweet white sake / kuruma shrimp dumplings

For the simmered course's nagaimo in shirozake (sweet white sake), since Shinshu has many sake breweries, I used the local shirozake to simmer it a…

Baby Squid in Tomato Stew

For the mugi-ika tomato stew, I sauté minced garlic and onion in olive oil until golden, the same way you would for a spaghetti sauce base. Mugi-ika…

Japanese spikenard rolled in fried tofu skin

This simmered dish, udo shinoda-maki, needs the oil thoroughly drained from the fried tofu skin beforehand — skip that and you will run into trouble.

Suppon Tofu

As soft as Takigawa-dofu (tofu set with agar in waterfall-like strands). More tofu is tastier, but set it firm enough or the turtle meat won't cut…

Whale belly cut in sweet-savory simmer

This is a simmered dish. Rather than red meat, I make it with unesu, the cut normally used for bacon. With bacon, it's common to remove the skin…

• ¥900

• Cook time 2 hr

Sleet-Style Free-Range Chicken Hot Pot with Grated Daikon, Seared Daisen Chicken

This is the warm course. Keeping December in mind, I made this a piping-hot mizore (sleet-style) hot pot. For the Daisen chicken, I sear only the…

• ¥480

• Cook time 20 min

Whale belly cut, country-style simmered

This is a simmered dish. For the whale une, country-style simmered, minke whale une is used. Minke whales may only be caught by fixed-net fishing, so…

Sautéed and simmered

Two Kinds of Bamboo Shoots

Shrimp-shaped taro dumpling with foie gras cast inside, king crab layered roll

This is the simmered course. For the ebi-imo dumpling with foie gras cast inside, the foie gras cast into the center is also cured in miso, then…