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Taro simmered in all-purpose seasoned dashi, simmered young bamboo shoot, carrot simmered with plum paste, quail dumplings, snap peas

Lotus-Root Mochi Rock Crab

For the lotus-root mochi in this soup course, we deep-fry it in low-temperature oil, and once the surface has set, we take it out and put it in the…

Pie-Wrapped Deep-Fry

The pie-wrapped deep-fry has butter worked into it as well; pastry pairs beautifully with oil-based dishes. The crab white sauce is a silver-colored…

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…

Lemon-Cup Egg Custard

Softer than an ordinary chawanmushi, for easier swallowing. Topped with minced mitsuba and a pale, silvery thickened sauce.

Whiting, fall wind-dried and seared; ripe persimmon and red eggplant; acorn-shaped ginkgo nuts; baby okra topped with "first frost"; sweet potato, Toganoo-style, seared; burdock coin-shaped grilled cake; potato with mitarashi glaze

This is Fuin I. As for the acorn-shaped ginkgo nuts: when ginkgo nuts are simmered in rice porridge, they swell up considerably and take on a soft…

Sakura shinjo

The soup course is sakura shinjo. Raw fish flesh is thinned with kombu dashi, grated yamato-imo (a sticky mountain yam) is added, and desalted cherry…

Lotus root, burdock, carrot, sweet potato, small kuruma prawn, and conger eel

For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…

Shinsei Rakuno cheese hot pot, and more

The dish replacing the simmered course is the Shinsei Rakuno cheese hot pot. Shinsei Rakuno is a cheese that won first place two years running at the…

Clam and Cherry-Blossom Sesame Tofu

For the soup course, clam and cherry-blossom sesame tofu: quickly heat the clams through, cut them with a knife, and wrap them in well-kneaded white…

Shrimp tanba-age, conger eel deep-fried in grated yam batter, lotus root cut in a snow-ring shape

The fried course's shrimp Tanba-age is called Tanba-age because it uses chestnuts from Tanba.

Flathead cured with kelp, glazed with an amber sake-based seasoning, young ayu grilled with tomato-miso glaze on a skewer, pike conger rolled around burdock, octopus roe in a golden terrine, Wakasa baby sea bream sansho-leaf sushi

For the appetizer's young ayu tomato-miso dengaku, normally a smartweed miso or the like is used with ayu, but here I tried something a little more…

Taro stem in sweet vinegar, tomato terrine, trough shell clam, cockle

For the vinegared dish, zuiki (taro stem) in sweet vinegar, the zuiki is boiled and then steeped in seasoned vinegar, but skipping the extra step of…

Winter Melon Two-Color Terrine

Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…

Mountain Udo with Sesame Dressing

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Ridged-Eye Flounder, Vinegar-Simmered

The vinegared dish is ridged-eye flounder vinegar-simmered. It has a somewhat Western feel, but since this is Japanese cuisine we used Japanese…

Small tilefish marinated and deep-fried in starch

Deep-fried scallop rice, spiral-cut beltfish roll, deep-fried dried whiting, and warm-smoked asparagus roll

For the deep-fried scallop rice among the fried dishes, we cook glutinous rice with 10 percent black rice mixed in, keeping it a little firm, and…

Amber-glazed beef tendon, and layered conger eel, lily bulb, and taro

The bekko-ni beef tendon in the simmered course took its inspiration from Korean cooking. Rice bran works too, but we reconstitute the beef Achilles…

Chestnut Cream Style, 'Bountiful-Harvest' Crab Shinjo

The soup course's 'bountiful-harvest' crab shinjo is made by reconstituting store-bought sixteen-grain rice, combining it with raw fish flesh into a…

Petit Tomatoes with Plum Fragrance

Nori clear soup with grated-yam sea urchin tofu

For the yōrō sea urchin tofu in the clear-soup course, we grate mountain yam and pound Chinese yam, bind them with a little raw fish paste, and set…

Simmered Course

For the simmered course, shishi daikon is normally made as a sweet-and-savory simmered dish of wild boar and daikon, but in the Chichibu region it…

Translucent baby conger eel

For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…