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Okoze Maru-Jitate

For the okoze maru-jitate, the okoze is filleted into three pieces and lightly salted; rice-flour dumplings mixed with sieved green peas are wrapped…

Soup-style, chicken shinjo wrapped in glutinous rice-flour dough

Duck Karukan and Small Turnip in a Clear Soup

For the duck karukan, minced duck meat is combined with grated yamato-imo, mashed hanpen (a light steamed fish cake), wheat starch, potato starch…

Pufferfish milt checkerboard tofu, first-frost style

For the clear-soup course, I finely minced mountain yam and stirred it into a lightly kuzu-thickened soup broth, styling it after the first frost.

Kashima clam fish-paste dumpling

Summer Vegetable Surinagashi

For the summer vegetable pureed soup, Romanesco and onion are simmered together with hard clams and bacon; once the dashi flavor has come out, the…

Okoze

The okoze in the clear-soup course gives off good dashi, and it's delicious. In the cold season, I serve it hot-pot style with a whole grilled…

Awa Manjū in White Miso Broth

For the soup course's foxtail millet dumpling, if you soak the millet in water overnight, then steam it for four to five hours and knead it, it…

Saffron-Style Clear Soup

This is the clear-soup course: a saffron-style preparation. Our head chef, Komatsuzaki, used to serve this in a soup bowl, but I made it in a small…

• ¥930

• Cook time 30 min

Small Tilefish Checkerboard Roll

This is the clear-soup course. Slowing the speed at which the clear-soup base passes down the throat helps prevent aspiration, so I thicken the soup…

• ¥1,200

• Cook time 1 hr

Beef tongue prepared in the style of pike-conger and turnip

This is the clear-soup course. For the hamo-tan kabura, beef tongue is used as the main ingredient. It was created back when I served it at my…

Mugwort Chakin Tofu

This is the soup course. I work on the Karuizawa highlands at an elevation of 2,300m, where the flowers all bloom at once around May, and I finished…

• ¥610

• Cook time 1 hr

Fragrant bamboo shoot and wakame

This is an alternative soup course. For the fragrant wakatake, wakame and the tender inner sheath of the bamboo shoot are placed inside a glass…

Sea urchin plum-blossom fish-paste dumpling

This is the clear-soup course. For the sea urchin plum-blossom shinjo, make the shinjo base from raw fish flesh and wrap it around pre-steamed sea…

Monkfish, Sake-Grilled

This is soup course two (Shimonoseki). Monkfish from Yamaguchi differs from that of Hitachi -- at two to three kilograms it is smaller, but with a…

Spring Turnip Cherry Blossom

For the spring turnip cherry blossom, the turnip is peeled round and carved with a cherry-blossom shape inside, then simmered until seasoned. The…

Kuzu-dusted fat greenling, jade-green eggplant

For the kuzu-dusted fat greenling, I prepare it as usual, salt it evenly, and dust it with kuzu starch. For the jade-green eggplant, I deep-fry the…

Shrimp shinjo in clear soup, gourd-shaped winter melon, white wood ear mushroom, small melon, myoga buds, sansho leaf

Turnip pureed-potage style, crab shinjo

The clear-soup course is a pureed turnip potage style. Freshly grated turnip is mixed directly into the raw fish flesh. Normally Japanese mountain…

Roe-style, Ise lobster shinjo

●Ise Lobster Shinjo: the Ise lobster is steamed with sake and the top flesh is separated and reserved. Shiba shrimp is worked into surimi and…

Soup-bowl course

The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…

Kabocha Squash Sesame Tofu

Alfonsino mochi-wrapped parcel in soy milk broth

As it's the cold season, I wanted this soup course to warm the body from the inside in a healthy way, so I tried making it soy-milk style. I combine…

Chrysanthemum salt-cured salmon sushi, Hakata-pressed, clear soup, rokujo tofu