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Three Japanese-Style Canapes on a Plum-Blossom Plate

For this recommended-snack course, I titled it "Three Japanese-Style Canapes on a Plum-Blossom Plate," and made three kinds of Japanese-style canapes…

• Serves 4 · ¥1,100

• Cook time 4 hr

One-Bite Black Truffle Soba

A new possibility for soba. Truffle, soba, bonito, soy sauce — all these aromas mutually enhance each other.

Akita Prefecture "Yuri Beef Roast" with Iburigakko Sauce

The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…

• Serves 1 · ¥1,700

• Cook time 30 min

Butterbur-bud miso dressing, steamed abalone

An appetizer course (sakizuke). The vessel used is an Eiraku Hozen piece. For the fuki-no-tō miso dressing, the fuki-no-tō is deep-fried in oil…

• ¥1,000

• Cook time 1 hr

Wild Boar Sansho-yaki, Grilled with Japanese Pepper

For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…

• Serves 1 · ¥572

• Cook time 40 min

Roasted green tea and sesame tofu, Usui pea pureed soup

With the hojicha and sesame tofu, you can enjoy two distinct flavors, hojicha and sesame. It's delicious eaten separately or together, making it a…

Low-Temperature Simmered Abalone, Melting Sesame Tofu, Seared Sea Bass

As a dish meant to help beat the summer heat, I focused above all on practicality while designing it around the theme of "unconventional cold…

• Serves 1 · ¥2,775

• Cook time 2 hr

Steamed blackthroat seaperch, shiitake, ginkgo nut, sprouted scallion

Before plating the ingredients, we score the shiitake cap finely with a shallow hidden cut. This is partly out of consideration for ease of eating…

Three-year fugu, thin-sliced sashimi winter vegetable roll

This sashimi course is only possible thanks to fugu in season. For the Three-Year Fugu Usu-zukuri with Winter Vegetable Roll, the thin-sliced sashimi…

• Serves 3 · ¥2,300

• Cook time 1 hr

Wild Boar and Vegetables, Dengaku-Style

For Wild Boar and Vegetables, Dengaku-Style, I use wild boar belly with good marbling of fat. Wild boar stays in season through this period, and I…

• Serves 1 · ¥634

• Cook time 4 hr

Charcoal-Grilled Tiger Fugu, Zenmaru Shiitake, Scallion Sprouts, Sudachi

Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…

• Serves 1 · ¥720

• Cook time 30 min

Pufferfish cured in kombu

For the fugu kombu-cured hand-rolled sushi, to let guests enjoy the aroma and flavor of the fugu itself, I slice it thin at an angle and cure it in…

• ¥155

• Cook time 5 min

Tilefish kenchin-style grilled, shrimp-shaped taro serving bowl, scallion sprout, aka-koshō, crab sauce, roasted chestnut

Kenchin-yaki is a dish in which tofu and vegetables that have been sautéed and simmered are wrapped in white fish, chicken, or the like, and grilled…

Tenjin hot pot, softshell turtle, tortoise-shell-cut taro, mushrooms, ginkgo-leaf-cut daikon and carrot, grilled scallion, shiratama dumpling, sprouted scallion

For preparing the soft-shell turtle, the key to cleanly peeling the skin is to pour about 60°C water over it. If the temperature is too high or too…

Pike Conger Blanched, Local Octopus Seared, Kuruma Prawn Oil-Blanched

For the kuruma prawn oil-blanched, we cook the prawn by passing it briefly through oil. With the pike conger, octopus, and kuruma prawn alike, not…

All carp: carp miso soup manju, carp simmered in golden miso, carp miso sauce

At our restaurant in Naka-Karuizawa, Nagano, we hold an event where guests walk through streets that once flourished as a post-town, learn about the…

• Serves 4 · ¥250

• Cook time 20 min

Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

• Serves 3 · ¥600

• Cook time 1 hr

Winter Melon Manju, Topped with Soft-Shelled Turtle Dashi Jelly

From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…

• Serves 1 · ¥87

• Cook time 2 hr

Mallard Duck Loin with Fig

This is an arrangement using mallard duck for repeat customers. The duck used this time is again the Zao Shinzan Chikutansui duck from Zao, Yamagata…

• Serves 1 · ¥480

• Cook time 1 hr