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Itoyori Sea Bream Kenchin-Maki, Abalone Mushroom, Hasuimo Stem, New Lotus Root, Yuzu

This is the soup course. Golden threadfin bream is a fish caught in summer with beautiful coloring. This time I made the dish in a way that brings…

Chestnut pureed soup with crab dumpling

For the crab manju in the chestnut surinagashi soup course, I added chrysanthemum petals on the surface to bring out a sense of the season. A little…

Fugu parent-and-child soup, pureed milt soup, and seared kabura-mochi fugu

For the soup course, I made it a suimono (clear soup) built around the image of fugu shirako-zake — sake flavored with pufferfish milt. For the…

Thin Kuzu-Thickened Broth: Softshell Turtle and Millet Manju

For the soup course, since there was a time when millet and buckwheat were the staple foods in Shinshu, I made a softshell turtle (suppon) and millet…

Bamboo Shoot Surinagashi in the Style of Mackerel-Bamboo-Shoot Soup

This is the soup course. Mackerel-bamboo-shoot soup is normally a miso soup with flaked canned mackerel and sliced curved bamboo shoots, but this…

• ¥420

• Cook time 1 hr

Molded quail

This is the soup course. For the molded quail, I take quail meat and bone — delicious in winter — add about 20% duck meat, then combine with Japanese…

• ¥380

• Cook time 2 hr

Seared tilefish, arrowhead-root mochi shaped like a leaf

The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…

• Serves 30 · ¥375

• Cook time 30 min

Seared cornetfish

This is the owan, the clear-soup course. For the seared yagara, October is when yagara is at its best, so this time I salted it and seared it quickly.

• ¥420

• Cook time 30 min

Two-miso soup, green pea tofu

This is the soup course. For the fukusa-style miso soup, I dissolve white miso in niban-dashi (second-extraction dashi), then stir in red miso to…

Small-pot course of greenling and bamboo shoots

This is the soup course. As a substitute for the usual soup, I made it in small-pot style. It would ordinarily be a young bamboo shoot and wakame…

Winter cod sake-lees soup

White Miso Sea Bream Wakakusa Mochi

This is the soup course, finished with white miso. For the sea bream wakakusa mochi, I use mugwort powder kneaded together with shiratama rice flour…

Crab spiral roll

This simmered-soup bowl's red-and-white basket-weave garnish is woven from strips of daikon and carrot.

Senba-jitate, seared mackerel, chrysanthemum-cut turnip

This is the soup course (owan). The senba-jitate — a broth in the Senba merchant-quarter style of Osaka, made using the whole fish including the…

Sawani Wan

This is a clear soup of julienned vegetables. Cut whale bacon into fine strips; peel carrot into thin sheets and julienne; simmer in a light…

Crystal sea urchin

This is summer. I think Kuze eggplant, one of Kyoto's heirloom vegetables, is the best suited to somen (thin wheat noodles) of any of them. It's cut…

Abalone, Kuruma Prawn

New spring onions are thinly sliced, dusted with kuzu starch, and boiled in water thinly thickened with kuzu. Since the stock carries a firm…

Salmon fish-paste dumpling, mirror-cut taro

This is the clear-soup course. For the soup's centerpiece, I used salmon to evoke abundant offspring, an auspicious motif. Combine seven parts salmon…

Light Kuzu-Thickened Soup

This is the clear-soup course. For the tilefish steamed with turnip, grated turnip is mixed with glutinous rice flour and steamed slowly at 90°C for…

Tilefish, bamboo-grove steamed

A clear-soup course. For the tilefish bamboo-grove steamed, every effort is made — down to how the scales are removed — to bring out the color of the…

Red-koji miso and enoki puree soup, finished with the clear top liquor, sake-grilled young red sea bream wrapped in fried tofu skin

As for the beni-koji miso enoki surinagashi finished with the clear top liquor — I arranged a miso soup made with enoki, one of my personal…

Green Pea Surinagashi

This is the soup course. Since I cook alone at my restaurant, the dishes tend to run simple, but my motto is to bring out the best combinations of…

Pureed spring-greens soup

This is the clear-soup course. For the spring-greens pureed soup, we used the stalk portion of the rapeseed blossom. The flower-bud tips of rapeseed…

Pureed potato soup

This is the clear-soup course. For the potato surinagashi, pressing it through a sieve leaves a coarse texture and poor mouthfeel, so we process it…