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Tōyama-Style Hunter's Hot Pot Tōji-Soba

For the Tōyama-style hunter's hot pot tōji-soba, I used bear loin, whose meat is comparatively tender. Following the principle of dosan-dohō —…

• Serves 4 · ¥1,186

• Cook time 1 hr

Finely scored eel roll, beef tongue steamed in miso

This is the simmered course. The eel sendan-maki uses eel that is in season. Pairing it with burdock and then shirayaki-grilling (unseasoned…

• ¥600

• Cook time 1 days

Baby octopus simmered pink, baby octopus simmered white, pounded shrimp terrine, herring roll with sprouts, mugwort wheat-gluten roll with slender bamboo shoots

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

Grilled Sea Bream Skin Sandwich

Eel simmered Arima-style with sansho pepper

This is a simmered dish. For the Eel Arima-ni, normally you'd remove the sliminess from the eel, cut it into tube sections, sear it, steam it, then…

• Serves 5 · ¥1,500

• Cook time 40 min

River trout oil-smoked and steamed, salmon chakin shaped like ground cherries, Kurakake bean and rock tripe steeped in dashi, Shinshu grape dressed in daigo, curved bamboo shoot with plum-shiso dressing

Right now, we're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so I'd like to…

• Serves 5 · ¥220

• Cook time 20 min

Wild Boar Soup with Fresh Soba-Sashi Style

Wild boar soup with fresh soba-sashi is a comforting dish where you can fully enjoy the umami of the boar's fat, dissolved into the broth, and the…

• Serves 1 · ¥1,397

• Cook time 40 min

Ise Lobster Simmered in Yuzu-Scented Egg Yolk, Winter Bamboo Shoot Simmered in Shaoxing Wine, Thick Burdock Root Stuffed with Akagi Chicken and Wrapped in Napa Cabbage, Ichimatsu-Pattern Shiitake Mushroom Simmered in Coffee

For the Ise lobster simmered in yuzu-scented egg yolk, I mix chopped yuzu into the egg-yolk batter and simmer it in a sake-based happō dashi (an…

• ¥1,100

• Cook time 2 hr

Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

Carp daikon-wrapped roll, takiawase

A modern take on regional cuisine Original regional dish: carp kanroni, a candied simmered carp Fukushima Prefecture covers a large area, comprising…

• Serves 4 · ¥540

• Cook time 1 hr

Sweet Deep-Fried Carp

This is a fried dish reimagining Yamagata's local cuisine. For the Sweet Deep-Fried Carp, in Yamagata in the old days, carp was eaten as an…

• Serves 4 · ¥2,406

• Cook time 1 hr

Seared sweetfish sushi

As a fresh exploration of aroma, I set out to express ayu's refreshing fragrance and umami by using the whole fish without waste. I thought of ayu as…

• Serves 4 · ¥1,600

• Cook time 20 min

Spanish mackerel and mozuku soba, shrimp folded in a zigzag shape

This is the soup course. Since the soba noodles have mozuku kneaded into the dough, they have a strong bite, so the key point is to boil them a bit…

• ¥225

• Cook time 20 min

Squid and Egg-Yolk Yawata-maki, Saltleaf Tazuna Potato Sushi

For the appetizer squid and egg-yolk yawata-maki, we roll it up yawata-style, simmer it in egg yolk, and then lightly torch the surface to add a…

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Saimaki prawn and spring-grade shiitake wrap, new burdock and cauliflower mushroom stuffed, clover-cut kabocha squash

The sakizuke is the very first dish served to the guest, and since I wanted to make an impactful dish, I devised a savory dashi and shincha…

Shingoro, Okoge-Style, with Kozuyu Sauce

This is a modern arrangement of the Fukushima local dishes shingoro (a rice cake glazed with egoma, or perilla) and kozuyu (a dish simmered in dried…

• Serves 1 · ¥140

• Cook time 2 hr

Pike conger quick-blanched with seasonal vegetables, pike conger roe in savory jelly

This is the vinegared dish course. For the pike conger yubiki with seasonal vegetables, I quick-blanch the pike conger and chill it in a lightly…

• ¥400

• Cook time 30 min

Sake-Simmered Kinki, Simmered Egg, Chrysanthemum-Cut Daikon, Shrimp Layered with Fish Paste, Tube-Cut Burdock, Chrysanthemum-Leaf Winter Melon, Deep-Fried Marinated Autumn Eggplant, Maple-Leaf Carrot, Mini Daikon

This is an assorted simmered dish course. For the sake-simmered thornyhead rockfish, the fish is first plain-grilled, then simmered in kombu, sake…

Tilefish with Fugu Milt in Kuzu

For the tilefish with fugu milt in kuzu, I salt the tilefish, rinse it with sake, and grill it. The shiitake is grilled and then rinsed with ponzu…

• ¥950

• Cook time 3 hr

Yonezawa beef simmered Takahata-style

Robust Yonezawa beef paired with a wine concentrated with grape flavor. Savor Yamagata's dynamic ingredients to the fullest.

Bear Meat and Daikon

I made bear meat and daikon into a dish where guests can savor the delicious dashi that comes out of the meat and fat. Wild-game hot pot is said to…

• Serves 4 · ¥638

• Cook time 50 min

Smoked greater amberjack with fermented tomato sauce