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Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger

When kneading, we add mugwort, which has moisture, so we knead it even more and pack it in tightly …

Bamboo shoot, katsura-cut (rolling in spring)

This is one of our creative dishes using bamboo shoots. Here, we use the outer part of the bamboo shoot. Since we wrap other ingredients in bamboo…

• Serves 1 · ¥500

• Cook time 3 hr

Small sardines, simmered, dried, and roasted

From the theme of heritage dishes, this is "small sardines, simmered and dried." For the sardines, simply remove the heads, guts, and tails, then…

• Serves 1 · ¥52

• Cook time 5 hr

Homemade hand-lifted yuba

This is Yugawara, expressed through cuisine. My workplace, Sansuiro, is located in Yugawara, a town associated with literary giants, so I designed a…

• Serves 1 · ¥120

• Cook time 3 hr

Seaweed Parfait

Served in a glass for a colorful, showy presentation.

Kaikyo Salmon Kenchin Roll

This is the Kaikyo Salmon Kenchin Roll. First, press pressed tofu through a fine sieve. For one block of tofu, add 10g potato starch, one egg white…

• Serves 1 · ¥400

• Cook time 30 min

Rolled Nishiki Vegetables

The sesame jelly: season sesame ponzu with olive oil and yuzu-kosho, set with gelatin, then pound firm enough for chopsticks.

Bamboo shoot, pen shell, bigfin reef squid, bracken fern, and sansho leaf in sansho-leaf miso dressing

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'kinome-miso-ae.'

Tilefish, Snow-Flower Steamed

The third is tilefish snow-flower steamed. We grate the turnip, bind it with egg yolk, and steam it. We then top it with whipped meringue to…

• ¥360

• Cook time 6 hr

Wasabi Tofu

For appetizer 1, the wasabi chips are made by slicing wasabi, working it with baking soda, passing it through hot water and rinsing it in cold water…

Sheet Jellyfish with Shuto Dressing

This is a tsubotsubo dish. In tea-ceremony cuisine, tsubotsubo is served to convey the meaning "I'd like to get closer to you" or "I'd like to become…

• ¥150

• Cook time 30 min

Vegetable tofu, miso-pickled, with deep-fried shrimp fish-paste dumpling, cherry tomato, and dill

We hope you'll enjoy the richness of na-dōfu, a regional specialty ingredient, together with the crisp texture of the deep-fried shrimp shinjo.

Bigfin reef squid sake-simmered, blanched taro stem dressed with shiso, seared and blanched flounder

For the blanched taro stem dressed with shiso: I bruise the shiso and let it sit in water so the color doesn't change, then dress it right in front…

• ¥780

• Cook time 1 hr

Spring vegetables, Ogawa-mushi

For the wasabi leaf in the spring vegetable ogawa-mushi: pack it into a jar, pour in hot water, and shake it well — this brings out a strong…

Red-and-white namasu, kombu-cured red cornetfish

Back to the appetizer course. For the kōhaku namasu: I rub daikon and carrot well with salt, rinse them, and repeat this process several times before…

• Serves 1 · ¥300

• Cook time 2 hr

The Right Guards' mandarin tree, a Hina-doll motif

Appetizer 3 has a bit more of an hors d'oeuvre feel, styled to evoke Hinamatsuri (the Doll's Festival). The cherry-blossom icefish sushi has sushi…

Yuba, hosta shoot, ostrich fern fiddlehead and grilled lily bulb dressed with sansho leaf

For the appetizer of yuba, urui, kogomi and grilled lily bulb dressed with kinome: add a little baking soda just before the kogomi finishes boiling…

Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

• Serves 1 · ¥700

• Cook time 30 min

Saimaki Prawn Five-Color Roll

This is an appetizer built around the themes of a heat-relief dish for summer and the technique of cold cuisine. For the saimaki prawn (a small-grade…

• Serves 1 · ¥200

• Cook time 30 min

A Pre-Meal Sip, Tomato Dewdrop

As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…

• Serves 2 · ¥150

• Cook time 20 min

Flower-Robe Steamed Dish "Grape Dewdrop," Yudori Hamaguri Foam

At the start of a meal, I think many guests order beer, or, since this is Japanese cuisine, sake, but at the restaurant where I work, more guests…

• ¥1,500

• Cook time 1 hr

Shinshu Nozawana Pickle and Shinshu Salmon Isobe-Maki

This is the appetizer course. Nozawana is a food that has long been eaten in northern Shinshu, and because Shinshu salmon farming is also thriving in…

• ¥800

• Cook time 30 min

Crab Tofu with Dried Sea Cucumber Roe Garnish

For the crab tofu with bachiko garnish, the idea behind it is a deep-fried tofu fritter. A plain crab tofu fritter wouldn't be very interesting on…

• ¥1,250

• Cook time 40 min

Rapeseed blossoms marinated with dried sea cucumber ovary

For appetizer 2, since the rape blossoms marinated with konoko wanted a bit more aroma, we crowned it with chopped konoko.