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Young kuruma prawn grilled with an egg-yolk glaze, duck layered and steamed Hakata-style, ginkgo cracker, tube-cut burdock, grilled turnip bed-pickled, and ginkgo-leaf tofu

For the saimaki kimi-yaki, I take the core removed when making the kuda-gobō and let it absorb a thin happō-dashi. I use raw fish paste mixed with…

Yuzu Cup, Snow Crab in Grated Daikon, Grilled and Marinated Kuruma Prawn, Oyster Grilled with Shichimi Pepper, Persimmon and Bottarga Mountain Yam Roll, Miso-Grilled Lily Bulb, Deep-Fried Chestnut

For the appetizer course's grilled and marinated kuruma prawn, the kuruma prawn is soaked in sake-salt water to bring out its aroma, then grilled and…

Shinshu Premium Beef and Tokiwa Burdock Amazake Country-Style Simmer, Fresh Yuba and Shoyu-Mame, Buckwheat Tofu, Butterbur Sprout and Japanese Chive Simmer, Sake-Miso Dried Pond Smelt

With the Shinshu Premium Beef and Tokiwa Burdock Sweet-Fermented-Rice Country-Style Simmer, you can taste how well the premium beef's tenderness and…

• ¥535

• Cook time 50 min

Tilefish deep-fried in a straw-bundle shape, conger eel and white melon mustard pickle, small freshwater fish in white vinegar dressing, icicle-style sea urchin and mountain yam, asparagus and salmon in crystal jelly, sweetfish grilled on bamboo leaf, new-season sweet potato with matcha dressing

These are the appetizers. For the gori dressed in shiro-zu (a white tofu-sesame-vinegar dressing), sesame makes it tasty but dulls the flavor so the…

Whole small ayu sushi, flower-shaped lotus root, sweet-simmered runner beans deep-fried in new-tea-leaf batter, tender-simmered summer octopus, sirloin grilled with sweet white miso, skin-on Japanese flying squid grilled with sansho pepper, Naruto-swirled whiting fried in a toasted rice-cracker crumb coating, taro boiled in its skin, chopped vegetables, grilled chicken tenderloin, half-ground white sesame

This appetizer course is what our restaurant serves once June arrives. It is served stacked when plated. Use seasonal vegetables for the chopped…

Walnut tofu, small abalone steamed with sake, roe-bearing sweetfish simmered and steeped, chrysanthemum petals lightly steeped, Pacific saury rolled with burdock root, crab and tofu skin egg-yolk-batter fried, pine-needle-style skewer

Crab Crystal-Clear Simmer and More

For the hors d'oeuvre, icefish wrapped with young sprouts: after soaking the icefish in a seawater-strength salt brine, about 3%, arrange them on a…

Tiger pufferfish dressed with crumbled nuka-pickled roe, icicle-cut squid with egg-yolk cream, soaked whale with white vinegar dressing, ark shell clam and taro stem with Naniwa miso, cod milt marinated in saikyo miso, rolled pickled plum, Shimonita leek stuffed with beltfish and grilled in a marinade, lily bulb wrapped in pressed plum paste, Oribe-style taro wrapped in a shiitake ribbon, stem lettuce pickled in fermented rice malt, and shimeji mushroom and Japanese parsley in a Tsugaru-style apple dressing

This is the torafugu masago-ae, using nukazuke fugu ovary. This is something cured in salt and rice bran for about three years, and it's sold only in…

Lily bulb and fiddlehead fern tofu-dressed dish, deep-fried river shrimp with dried tofu, deep-fried cherry salmon in a tofu wrap, steamed conger eel and mountain vegetable kenchin, butterbur and tofu dengaku with butterbur miso

For the appetizer course, the lily bulb and kogomi shira-ae: grill the lily bulb with a light dusting of salt to bring out a faint sweetness. The…

Dried herring in sansho oil

The only dishes I knew that used dried herring fillets were sweet syrup-simmered preserves and steamed-and-simmered dishes, but it occurred to me…

• Serves 5 · ¥490

• Cook time 15 min

Squid paste dressed with salt-fermented bonito, asparagus and red-spotted masu salmon cold-smoked roll, young ayu with sansho-bud miso, scallop and Shadow Queen potato sweet-flag-motif jelly, salt-cured duck loin

For the appetizers, the paprika used for color in the squid paste dressed with shuto is first grilled directly over the flame, peeled, cut into small…

Fig tofu-dressed salad in a hollowed kabosu bowl with split sansho garnish, Pacific saury simmered Arima-style with sansho pepper, thick rolled omelet with yam bulbils, walnuts, and cashews

Ginkgo tofu, scallop and avocado wasabi-dressed salad, smoked salmon and watermelon radish kinuta-maki roll, and more

First is the appetizer course. Ginkgo tofu normally uses kombu dashi, but this time soy milk was used instead. It is worked together from a ratio of…

Abalone tororo, pike conger roe and white melon kaminari-boshi, green plum sliced into candied rings, and more

This is an appetizer course. For the abalone tororo: fresh black abalone is cleaned, firmed up thoroughly with salt, then grated. It's combined with…

Hairy crab picked from the shell, kuruma prawn in areca-nut style, octopus tender-simmered with whiting, golden sushi, deep-fried stuffed red Manganji pepper, tube-cut mountain yam, rare immature salmon

As for the appetizer's tender-simmered octopus: normally I use the tender-simmering method that has been handed down since long ago, but this time I…

Monkfish liver, hakata-style, eel fish cake, end-of-season ayu grilled with its own roe and a fermented soybean condiment, kobako crab ground into a puree soup, smoked salmon, soybean pulp

Abalone simmered with soybeans, small clam adductor egg-yolk sushi, kamasu rikyū-yaki, roe-bearing ayu kombu roll, ita-uni momiji, kuwai castella, river shrimp arima-ni, clam hatsushimo-ae, lotus root achara-zuke, ginkgo nut mizore-age

This is the appetizer course. For the tokobushi ōbune-ni, we wash the small abalone and simmer it together with raw soybeans. For the small clam…

Seared bottarga, miso-pickled celtuce, grilled oyster with apple, jellied monkfish liver, salmon and turnip sushi, scallop and milk terrine

This is the appetizer course. For the seared bottarga, we first wash the mullet roe sacs thoroughly in salted water, then rinse away the blood…

Young kuruma prawn set in consomme jelly, clam and colorful vegetable salad, fava bean, lily bulb, and foie gras wrung in cloth, flounder and rapeseed blossom in a silky egg-white veil, eel rolled in omelet, aigamo duck and asparagus terrine, Chinese yam dressed in sesame

Rather than making this purely a spring dish, we wanted to express the changing of the seasons. We didn't foreground cherry blossoms but used them…

Squid Genpei-yaki, Hamo Senbei, Persimmon-Shaped Carrot, Jellied Whelk, Sun-Dried Whiting, Chestnut Kamaboko, Mackerel Sushi, Salt-Roasted Ginkgo Nuts, Pacific Saury Yawata-Maki, Ayu Kombu Roll

For the appetizer squid genpei-yaki, golden cuttlefish is cut into a sashimi block and split into two sheets, then salted. The squid is then…

Shrimp simmered shiba-ni style, green bamboo spiral roll, soft folded egg, sake-steamed abalone, lotus root cream terrine

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Soft Sesame Tofu

My restaurant serves kaiseki cuisine, but our style has become more like counter-style fine dining -- sourcing good ingredients and cooking while…

Giant Pacific octopus dressed with sansho leaf

Shinshu salmon, a branded trout hybrid, with silky egg-yolk sauce, abalone and azuki duo mold, fruit tomato and horsehair crab

This is a seasonal-vegetable course. For the Shinshu salmon with silky egg-yolk sauce: the Shinshu salmon is prepared, salted heavily, cut into…