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Shinshu snow trout in egg-custard aspic

This is a soup course. For the Shinshu Yukimasu egg-custard aspic, I wanted to communicate added value to novelty-loving customers in their forties…

• ¥175

• Cook time 30 min

Monkfish hot pot

Monkfish hot pot is usually made with bonito or kombu dashi, but this time I roast the monkfish bones and simmer them in a pressure cooker to draw…

• Serves 1 · ¥850

• Cook time 50 min

Ise Lobster and White Asparagus Hanami-Style Grill, Five-Ingredient Chicken Tsukune with Golden Cream, Kintoki Carrot Simmered with Fragrant Plum and Butterbur Miso, Spring Daikon Stuffed with Crab in a Three-Color Skewer Arrangement, Clam and Wild Rocambole Fragrant Grill

This is the grilled seasonal-assortment course, written in the menu with celebratory kanji. For the Ise lobster and white asparagus hanami-style…

• ¥640

• Cook time 1 days

Milt Persimmon Roll, Butterbur Tossed with Soy Milk Skin, Tofu-Dressed Salad

This is a seasonal assortment course. For the milt persimmon roll, we combine 500 g of fish paste, 200 g of milt, one egg white, and seven shaku of…

• ¥320

• Cook time 1 hr

King crab shinjo napa cabbage roll, simmered, with snow-ring lotus root, twisted colorful vegetables, garland chrysanthemum sauce, and bok choy

As an accompaniment we've added yukiwa-cut lotus root; fewer chefs take the time to do this kind of decorative knifework these days, so we decided to…

Deep-fried salt-dried tilefish with fermented bonito innards sauce

For this additional course, designed with presentation in mind, I expressed ‘warmth.’ To bring out warmth at its best, I think nothing beats a…

• Serves 1 · ¥650

• Cook time 30 min

Lotus Root Shinjo

This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…

• Serves 1 · ¥300

• Cook time 1 hr

Mock kabayaki, novelty pumpkin, mock abalone shiitake, shojin egg, mustard lotus root

For the mock kabayaki, I spread tofu paste flat on nori, wrap it in a single turn of yuba, and grill it with a glaze while sprinkling on sansho…

• ¥30

• Cook time 20 min

Mock tofu, mock sawara yuba, deep-fried stuffed Daitokuji-fu, apricot rings, turnip achara pickle, checkerboard kombu roll, vegetarian tsukune matsukaze, bamboo shoot grilled with sansho sprout, glazed simmered taro, carrot fritters

The apricot rings were included because eating something sweet brings out the flavor of the other dishes. For the turnip achara pickle, I cut the…

Cherry salmon grilled roll with julienned vegetables, bamboo shoot grilled with sansho leaf, roast beef three ways

This is the grilled course. For the cherry salmon kenchin-yaki, the cherry salmon is cut lengthwise into 10 cm widths, butterflied open, dusted with…

• Serves 1 · ¥680

• Cook time 30 min

Five-color namasu

This time, we learned about the vinegared course from Master Instructor Okawara (Hotel Suigetsu Ogaiso). We feature sweet vinegar.

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

Ise spiny lobster ice-rinsed sashimi

This is a sashimi course that makes use of Ise spiny lobster as an end-of-season ingredient for March. Ise lobster is a premium ingredient regarded…

• Serves 1 · ¥2,200

• Cook time 30 min

“Husband-and-wife tofu” and kintoki carrot, surinagashi-style

This time, I made a winter dish using three-year-old farmed pufferfish from the Seto Inland Sea, the king of winter seafood, prepared with a method…

• Serves 3 · ¥1,500

• Cook time 2 hr

Kawachi duck and whole-roasted Tennoji turnip

As a way to make use of a winter ingredient, this is a dish built around Tennoji turnip in season. Two years ago I transferred to the Hotel New Otani…

• Serves 4 · ¥1,800

• Cook time 1 hr

Horse meat jibu-ni, herring rolled in fried tofu skin, carp fluffy steamed fish dumpling, and Hakata-style layered napa cabbage

This is a modern arrangement of three representative Fukushima local dishes, presented as a takiawase using horse meat, sansho-pickled herring, and…

• Serves 1 · ¥350

• Cook time 1 hr

Sweetfish and taro-stem roll, somen noodle soup

I aimed to let guests enjoy the aromas of summer, especially July's seasonal ingredients, through a variety of soup courses. This soup course is Ayu…

• Serves 1 · ¥300

• Cook time 40 min

Salted pollock roe sunrise roll, conger eel naruto-style spiral roll, tender-simmered octopus, glossy simmered dried cod

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,000

• Cook time 2 days

Duck Meatball Dumplings

This is a nimono-wan, a simmered soup bowl. It's a simple pairing of duck -- delicious in winter -- with turnip, but this time I used it because it…

• ¥320

• Cook time 40 min

Odawara oden

For ‘Odawara Kanto-ni,’ since Odawara is synonymous with oden, I used vegetables from Mishima and fish from Odawara port to devise my own take on…

• Serves 1 · ¥320

• Cook time 2 days

Spiny lobster simmered in the shell

This is a simmered dish built around the presentation. Spiny lobster simmered in its own shell was given a bold, high-impact plating under the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Soba béchamel bake

For the soba denpo-yaki, I use buckwheat flour in place of wheat flour for the béchamel sauce, added to bring out thickness and depth. For the sauce…

• Serves 1 · ¥530

• Cook time 30 min

Hairy Crab Daikon Mochi and Hikina-mochi

A modern take on regional cuisine Original regional dishes: hikina-mochi (mochi rice with shredded dried vegetables), akasuji daikon mochi (made from…

• Serves 2 · ¥600

• Cook time 50 min

Seared cod, grilled cod milt, zoni-style

This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…

• Serves 1 · ¥450

• Cook time 1 hr