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Hamo Confit, Mousse

I sought a new flavor from hamo, an ingredient indispensable to Japanese cuisine that's in season in summer. Hamo has many small bones, and while…

• Serves 4 · ¥3,000

• Cook time 30 min

Autumn brocade roll, red snow crab, edible chrysanthemum, seared cod milt tofu, napa cabbage puréed potage

This is an appetizer reconceived from dishes favored in Tokyo and Niigata cuisine. Here in particular, we've put effort into how the dish is…

• Serves 1 · ¥828

• Cook time 50 min

Grilled and marinated salmon with seasonal colors

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Looking back on the history of dishes that have been eaten since long ago…

• Serves 4 · ¥198.3

• Cook time 1 hr

Aromatic Grilled Sea Bass

This is a grilled dish. Sea bass is delicious this time of year, so I used it. For the Aromatic Grilled Sea Bass, after filleting the sea bass into…

• Serves 1 · ¥690

• Cook time 1 hr

Ark shell and spring greens with scrambled egg, arrow-fletching-cut mountain yam grilled with egg yolk, tree-ring-cut spring daikon, new water shield, abalone steamed with sake, matcha tofu, bamboo-wrapped sea bream sushi, black-tea-smoked salt-cured pork

For the accompanying dishes, I used green tea and black tea. For the ark shell and spring greens with scrambled egg, I hold the mountain leek in a…

Kagoshima kurobuta pork and snap pea, ginger-flavored, kombu-cured amberjack, green tea shinjo skewer, baby shrimp, baby turban shell with herbs, mallet-rolled kokanee salmon, young rakkyo prosciutto roll

Kagoshima Kurobuta Pork and Snap Pea, Ginger-Flavored is made by rolling snap peas in Kagoshima kurobuta pork as a vegetable-in-meat roll and…

• ¥606

• Cook time 1 hr

Misaki-gazami Kachin-age, Deep-Fried in Mochi-Rice Batter

For Misaki-gazami Kachin-age, since the crab's umami grows weaker in its nagori period — the last-of-the-season stretch — I thought it would work…

• Serves 1 · ¥280

• Cook time 1 hr

Young Chicken in Milky White Sauce

Young chicken, steamed and pan-fried, in milky white sauce: steaming the chicken alone wouldn't feel like much of a change, so after steaming it I…

• ¥145

• Cook time 40 min

Mochi-kujira whale in vinegar-miso dressing, chicken breast in steamed white-loin style with yuzu chili paste oil, pressed vegetables, arrowhead bulb balls, wax-glazed grilled shrimp, monkfish liver kintsuba, Omi konjac, whelk deep-fried in seaweed batter, lily bulb monaka, plum-flesh swirl, layered egg

As for the mochi-kujira in vinegar-miso dressing, whale is rarely used these days because of the whaling ban, but since it's a nostalgic ingredient…

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

Tateshina Beef Tenderloin, Deep-Fried with Aromatics

For the Tateshina beef tenderloin deep-fried with aromatics, I normally prepare Tateshina beef tenderloin — delicious even as a crossbred cattle — as…

• ¥850

• Cook time 20 min

Tempura (Rice with Soy-Marinated Ikura, Tai [Sea Bream] and Cherry-Blossom Dōmyōji-Mushi, Iburi-Gakko Potato Salad with Colorful Akita Vegetables, Snow Crab Tomo-Ae Kinuta-Maki, Aigamo Duck Skewer with Egg-Yolk Soy Sauce and Sansho)

For the tai and cherry-blossom dōmyōji-mushi, the dōmyōji rice flour is reconstituted in dashi and dyed cherry-blossom pink, making for a dish with…

Tiger pufferfish aspic

I devised this dish under the theme of "A Restaurant's Work, Ever-Changing." My restaurant, Wangu, will mark its 45th anniversary since founding in…

• Serves 1 · ¥900

• Cook time 1 hr

Niigata blackthroat seaperch, seared-skin sashimi

This is a sashimi course. I sear the skin of Niigata's nodoguro to give it a seared-and-chilled finish. Letting a little heat into the fish really…

• Serves 1 · ¥1,760

• Cook time 30 min

Cherry salmon grilled with koji

The flower-cut lotus root is pickled in vinegar, so it's convenient to keep as is. For the domyoji (coarse steamed glutinous rice) grilled with…

Hoshiko fish-paste dumpling, kuzu-dusted clam, daikon

This is a unique winter soup dish that uses Hoshiko dried roe, a luxury delicacy, as the topping, a…

• ¥520

• Cook time 1 hr

Persimmon tofu dressing, bamboo-leaf grilled conger eel, monkfish liver bonito-flavored simmer, bamboo-leaf sushi

This is the hashi-osame, the finishing course before the rice. For the persimmon shira-ae, pour an appropriate amount of salt into thick soymilk and…

• ¥169

• Cook time 30 min

Cherry salmon and mugwort fu sandwich-grilled, bamboo shoot grilled with sansho-leaf soy sauce, beef loin saikyo-yaki

As part of the presentation, this grilled tray course expresses ‘a pleasant bitterness.’ It’s made up of a variety of ingredients — sakuramasu, beef…

• Serves 1 · ¥1,250

• Cook time 1 hr

Oil-grilled sea bass, butter-soy sea bass

This is a grilled course. Oil-grilled sea bass is a dish suited to older guests. I fillet the sea bass into three pieces, cut it into lengths of…

• ¥350

• Cook time 50 min

Spring sea bream rolled with wild mountain vegetables, bracken, bamboo shoot, butterbur, hook-tip bracken, turnip greens, lily bulb, sansho leaf

After wrapping the sea bream with wild vegetables, it is wrapped in peeled daikon radish and steame…

Tea-fragrant grilled spiny lobster and abalone, miso-glazed baby eggplant

The grilled dish is 'Tea-Fragrant Grilled Spiny Lobster and Abalone.' I used Darjeeling, known for its pale orange color and fruity aroma…

• Serves 1 · ¥1,800

• Cook time 1 hr

Clear soup style, bottarga, lotus root mochi

Continuing the reconception of dishes favored in Tokyo and Niigata cuisine, this time it's a clear-soup preparation (sumashi-jitate). We pair…

• Serves 1 · ¥530

• Cook time 40 min

Roasted Lamb in Apple Miso

I took the term open-country-style cuisine to evoke the image of a country that had closed itself off opening up and welcoming guests from overseas…

• Serves 3 · ¥930

• Cook time 1 hr

Moonlit-night soup, rabbit meatball, small scallion, goji berries

As for the name "Moonlight Wan," I heard that just like horse meat was called "sakura" and wild boa…

• Serves 1 · ¥281

• Cook time 10 min