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Braised Fruit Pork Belly, Cheese-Baked '540' Potato

Bringing out the appeal of Hokkaido's overwintered vegetables Overwintered vegetables used: '540' potato, overwintered carrot, Kawanishi long yam…

• Serves 1 · ¥390

• Cook time 2 min

Charcoal-grilled juvenile sweetfish

This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…

• Serves 1 · ¥385

• Cook time 15 min

Miso-Marinated Maboroshi Pork from Iida City, South Shinshu, and Isaki Grilled Yūan-Style

This is a grilled course. For the miso-marinated Maboroshi pork from Iida City, South Shinshu, I wanted to showcase Maboroshi pork, a Nagano…

• ¥370

• Cook time 30 min

Okowa roll

This is a reimagining of Gunma Prefecture's local cuisine. This is a steamed dish. Through a collaboration of Tsumagoi cabbage and one of Gunma's…

• Serves 1 · ¥490

• Cook time 3 hr

Tender-Simmered Olive Pork

Japanese cuisine built around imported teas Tea used = For the simmered dish Tender-Simmered Olive Pork, I used dark tea, which has a distinctive…

• Serves 5 · ¥400

• Cook time 3 hr

Hayama Highland Pork Sango-hachi Roast Pork

We gave a modern arrangement to the Fukushima local specialties Hayama highland pork and sango-hachi pickling. This is a meat dish. For the Hayama…

• Serves 1 · ¥350

• Cook time 2 hr

Snow crab dressed with grated carrot and daikon, savory egg parcel, smoked salmon and prosciutto turnip rolls, Ishikawa taro coated with gently bain-marie-cooked, sieved sea urchin

Starting with the appetizers. For the snow crab dressed with grated carrot and daikon, the crab is boiled in salted water and removed from the shell;…

Rolled shrimp and foie gras aspic, pork in green terrine, scallop shinjo with egg-yolk glaze, Yoro tofu with sea urchin, baby turban-shell aspic

This is the appetizer course. As it is Tanabata, we wanted to tie the dishes to tanzaku (paper strips for wishes). We made five terrine-style dishes…

Berkshire pork steamed with shio-koji

This is a takiawase, an assortment of separately simmered ingredients. For the baby taro simmered in koji and pan-rolled: as the stock in the pot…

Braised pork belly in black vinegar

Steamed Abalone, Crab and Cheese Terrine Wrapped in Prosciutto

Two starter dishes. The steamed abalone is salt-steamed with salt and sake. The taro stem is color-set, cut into thin lengths, and bundled. The…

• ¥700

• Cook time 1 hr

Winter melon and freeze-dried tofu naruto roll, pork belly steamed with salt and lemon

This is an introduction to the simmered assortment from the summer course. For the winter melon and freeze-dried tofu naruto-maki, the winter melon…

• Serves 3 · ¥300

• Cook time 40 min

Washi-Paper-Baked Herbal Tea Soup

For 'Washi-Paper-Baked Herbal Tea Soup,' I treated caffeine-free herbal tea as a dashi drawn with tea. I built it into a soup together with sea…

• Serves 1 · ¥650

• Cook time 1 hr

Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Lettuce, celery, and tomato Hakata-roll, bracken fern and prosciutto wrapped in bamboo paper, shark fin in savory jelly

This is a vinegared dish course. For the lettuce, celery, and tomato hakata-roll, I pass the lettuce through oil, then through hot water, and drop it…

• ¥280

• Cook time 1 hr

Ōkura daikon (furofuki daikon and simmered pork belly)

Pure white in color, cylindrical in shape with the same thickness from the top of the root to the tip, and well-fleshed — these are its defining…

Sesame Vinegar Grilled Roast Pork

For the sesame vinegar grilled roast pork, with about 800g of roast pork, use a convection oven and roast at 160°C for around 25 minutes.

Shinshu giant char cylinder roll, char roe in soy marinade, autumn fruit and walnut mousse, Shinshu pork steamed with sansho, grilled maitake with foie gras, chrysanthemum petal salad, Shinshu salmon with egg-yolk mustard sauce

This is an appetizer presented in hassun (seasonal-assortment course) style, using Nagano Prefecture's prized traditional vegetables and, since it is…

• Serves 1 · ¥350

• Cook time 1 hr

Matsuwa mackerel and shiitake sandwich-grilled with yuzu miso, kettle-boiled shrimp grilled with sesame salt, chicken tenderloin rolled with burdock, chrysanthemum-cut yam grilled with golden egg yolk, chrysanthemum-leaf-cut yam grilled with uni

For the grilled fish course's Matsuwa mackerel and shiitake sandwich-grilled dish, mackerel landed at Matsuwa fishing port is famous under the…

Smoked Pork, Summer Daikon Simmered in a Glossy Glaze

For the smoked pork: because the meat is cured in a block, it's important to cure it for about three days. If the internal temperature is raised too…

Agu pork simmered with shell ginger, Okinawan rakkyo pickled in miso, mountain udo and river shrimp steeped in genmaicha

Here I use many ingredients from Okinawa, such as Agu pork, shima-rakkyo, and gettō tea. I'm originally from Okinawa Prefecture, and this dish came…

Minami-Uonuma-grown: Koshihikari white and brown rice, local pork sake-lees soup, Okukuji egg, shaved bonito flakes, house-made dashi soy sauce

This is from our breakfast menu. We're particular about serving the rice freshly cooked. Going forward, watching the timing and how guests respond…

• Serves 1 · ¥165

• Cook time 20 min

Corn tofu, fruit tomato stuffed with prosciutto mousse, salt-fermented pike conger roe

What is served in the glass vessel is a small palate-opening course. What is in the hollowed-out kabosu shell is hamo roe shiokara. The swim bladder…

Squid-ink croquette, purple beans simmered in coffee, coffee cream sandwich, and more

For the squid-ink croquette: I mix squid-ink paste into breadcrumbs to make squid-ink breadcrumbs, mash the delicious, in-season Inca no Mezame…