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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

Bamboo shoot 'tofu,' bamboo shoot simmered in miso, and sweet-savory simmered mallard duck

This is a dish that expresses local heritage. My workplace is an inn standing on the bank of the Tanigawa river, which flows down from Mount…

• Serves 1 · ¥320

• Cook time 1 hr

Yakuzen salmon, sake-lees grilled, with moistening shira-ae (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by yakuzen specialist Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest…

• Serves 1 · ¥330

• Cook time 35 min

Abalone Grilled with Saikyo Miso, Eel Kosode Roll, Beef Yawata Roll, Squeezed Lily Bulb

This is a dish meant to accompany sake. For the fruit cheese, candied beni-amanatsu peel is mixed with finely diced cream cheese and shaped into a…

Grilled Kinki with Okara

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are lily bulb and overwintered napa cabbage. This…

• Serves 1 · ¥1,500

• Cook time 2 hr

Jellied deep-sea eelpout, whitefin trevally egg-yolk sushi, yellow sea bream pressed sushi, baby spear squid, sea sculpin, and salmon roe salad, goatfish fried and marinated in sweet vinegar, bracken fern shoots wrapped in a thin kombu sheet, and daikon radish dressed with bottarga

Under the theme of coping with rising food costs, I used trawl-caught fish from off Nadachi, Niigata. The wide variety of inexpensive fish caught by…

• Serves 1 · ¥432

• Cook time 2 hr

Bamboo shoot in a boat-shaped presentation, shrimp crystal-coated in gelatin, broad bean simmered in syrup, rapeseed blossom topped with snowflake meringue and served with egg-yolk mustard, three-color cherry-blossom tofu, and spring baby turnip three-color cherry-blossom-viewing dumplings

For the appetizer course, the bamboo shoot funamori is bamboo shoot rehydrated in rice bran, then rinsed of the bran and shaped into a boat. For the…

• ¥1,000

• Cook time 2 hr

Kurosatsuma Chicken Grilled with Sesame Miso

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…

Asari clams and rapeseed blossoms in mustard dressing, with lily bulb

As with the hamaguri clams, the key with asari clams too is not to overcook them, so they finish soft and tender.

Dual-purpose ingredient dish: puff-baked flat tofu skin

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥780

• Cook time 20 min

Spring baby sea bream grilled with a rapeseed-blossom glaze, fat greenling grilled with sansho leaf

I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

• Serves 1 · ¥1,000

• Cook time 1 hr

Tilefish and Tennoji turnip, steamed with a foie gras filling

This makes use of Tennoji turnip at the end of its season. Two years ago I transferred to the Hotel New Otani Osaka, and getting to know the…

• Serves 4 · ¥2,800

• Cook time 30 min

Lily Bulb Mont Blanc

I created this under the theme "Ryokan Cuisine Today." For dessert, I made a Mont Blanc using lily bulb. The base is a lily-bulb sponge cake, baked a…

• Serves 1 · ¥350

• Cook time 2 hr

Two-topping grilled yellowtail

From our use of the winter ingredient yellowtail, this is a grilled dish, two-topping grilled yellowtail. The tail and back portions of the…

• Serves 1 · ¥900

• Cook time 40 min

Turnip and soft roe tofu

This is a clear-soup course using turnip as an end-of-season winter ingredient. Using both winter and spring ingredients, we aimed for a dish that…

• Serves 1 · ¥550

• Cook time 30 min

Gekko Lily Bulb and Yumepirika Rice-Steamed Manju

This is the rice course made with Gekko lily bulb, a Hokkaido overwintered vegetable known as the "miracle lily bulb." Gekko lily bulb and Hokkaido…

• Serves 1 · ¥220

• Cook time 1 hr

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

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…

Kabocha Tofu

Avocado grilled with miso, Japanese sea bass grilled with sansho blossom

For the avocado grilled with miso, I use tama-miso, egg-yolk miso, which I keep on hand; its richness pairs well with the avocado's own richness, and…

Bell pepper and lily bulb terrine, bottarga and daikon stuffed into dried persimmon, grilled eel sushi, arrowhead bulb matsukaze, millet wheat-gluten cake glazed with sweet miso, flounder kombu roll

These are the appetizers. For the bell pepper and lily bulb terrine, you must let the mixture of yellow bell pepper and lily bulb cool completely…

Cherry-blossom steamed fat greenling

Smoked Winter Mackerel, Beef Tongue Temari Sushi, Cod Roe Karasumi, Beni-Fuji Salmon Shira-ae, Tatami Iwashi and Cheese Hakata-maki

This is a dish paired with Japanese white wine produced in Yamanashi Prefecture. This is an appetizer course. For the smoked winter mackerel, the…

• Serves 1 · ¥450

• Cook time 1 hr