SEARCH

Ash-cured flying fish, ancient-style grilled beef, straw-wrapped salmon

The story begins with the salt road. Japan's salt roads followed both Pacific and Sea of Japan routes; in the old days salt itself could not always…

Rein-patterned sushi roll, clams dressed lantern-style, five-color vegetable hina-arare, spring-mountain octopus, bamboo shoot and fat greenling grilled with sansho leaf, ostrich-fern fiddlehead rolled with sesame, and dawn-tinted lily bulb

And thinking of bamboo shoots in the spring hills and fields, we have the bamboo shoot and fat greenling grilled with sansho leaf. Cogomi rikyū-maki…

Shinano yukimasu ogawa roll wrapped in nozawana, rapeseed blossom-apple-iwana oyako koji dressing, Shinshu beef and chrysanthemum-greens checkerboard hakusen-age, three-colored egg terrine with cherry blossoms, miso-marinated fuki wrapped tōji-style in yuba and grilled, runner bean awayuki terrine, leaf wasabi and yam sushi

Let's begin with the appetizers. For the Shinano yukimasu ogawa roll wrapped in nozawana, ogawa is normally made using minced squid or white fish…

Tawara-shaped shrimp taro, eel kombu roll, apple and egg-batter grill, bottarga rusk, abalone, chicken in fan shape, twist-cut konjac, salmon cut in plum-blossom shape, grilled sea cucumber dressed with vinegar served in a yuzu cup, pine nut kinton, stem lettuce in mustard-koji pickle

Starting with the appetizers. In the mallet-shaped vessel I've arranged a "pine-bamboo-plum" motif. There's the tawara-shaped ebi-imo taro, chicken…

Salt-grilled sea bass, bamboo-leaf wrapped sushi, eel rolled with burdock root

Matsutake mushroom simmered shigure-style, mackerel checkerboard pressed sushi, lily bulb with chrysanthemum fragrance, sweetfish grilled with its own roe, yam bulbils in a diced coating, mustard-stuffed lotus root, mochi and ginkgo nuts tossed with sea urchin

Monaka-wrapped rabbit-shaped egg, Daigo-style sweet potato, bush-clover-style molded preparation, pike conger dumplings

Monkfish liver mousse, sockeye salmon confit, fugu with medicinal-herb dressing

Starting with the appetizer course, the sockeye salmon confit. Confit refers to low-temperature cooking; to keep the salmon tender, it is cooked at…

Pacific saury simmered with shiso, persimmon and cheese mallet-shaped roll, amber chestnut, mallard duck and kabocha in a distant-mountains presentation, chrysanthemum greens dressed with crab innards, shrimp and small sea bream chrysanthemum-style sushi, monkfish liver egg-yolk grilled

For the Pacific saury (sanma) simmered with shiso: first the head, fins, and scales are removed from the saury and it is cut into chunks. It is then…

White Melon in White Vinegar Dressing, Salmon Hakata, Glazed Simmered River Crab, Hamo Sushi, Miso-Pickled Kuruma Prawn, Temari Corn, Ayu Grilled with Tade, Mantis Shrimp Kanpyo Roll, Vinegared Myoga

For the glazed simmered river crab, deep-fry the river crabs plain. Frying them at a slightly lower temperature, around 150°C, is good because it…

Foie gras savory steamed egg custard, frozen konjac layered Hakata-style, monkfish set in jelly, mackerel sushi wrapped kosode-sleeve style, plum-shaped arrowhead tuber, kuruma prawn lightly simmered in dashi Edo-mae style, egg-bearing baby octopus simmered in a savory sauce, lettuce stem, Chinese yam, and crab with plum rice porridge, and rapeseed blossoms with mustard dressing

For the appetizer course's foie gras chawanmushi, the foie gras is broken up into pieces before being used.

Hand-Rolled Sushi with Tataki Yellowtail and Three-Year Ise Long-Aged Pickled Daikon

Baby kuruma prawn harako-yaki, small abalone and grated yam steamed, fall-run sweetfish uruka tofu, duck baked in the traditional flat style, Daikoku shimeji mushroom nanban-zuke

This is the appetizer course. The "harako" in saimaki prawn harako-yaki refers to roe or ovaries. Since it's the season for salmon roe, whether…

Squid tossed with shuto, flounder aspic, mock foie gras of chicken white liver, aromatic fried shrimp, hydrangea-shaped fried kamaboko, young chicken and asparagus roll, thread-like sea vegetable, Japanese anchovy pressed and pickled with ginger, paper-umbrella-shaped myoga and potato sushi, cucumber cut as a tree frog with moromi miso, raindrop tapioca

The 'Sound of Rain' appetizer platter (Amaoto no Zensai) is an appetizer that expresses the June season through rain, green, polka dots, paper…

Turnip with monkfish liver in thickened ponzu sauce, red-heart daikon and herring-roe wakame, Stone-wall-style yam bulbils, celtuce with mustard, Aigamo duck nanban roll with leek, kinpira with demi-glace miso sauce, sweet potato simmered with lemon

The appetizer's turnip with monkfish liver in ponzu sauce is made by sandwiching kombu-pressed turnip around steamed monkfish liver, pouring ponzu…

Snow crab dressed with grated carrot and daikon, savory egg parcel, smoked salmon and prosciutto turnip rolls, Ishikawa taro coated with gently bain-marie-cooked, sieved sea urchin

Starting with the appetizers. For the snow crab dressed with grated carrot and daikon, the crab is boiled in salted water and removed from the shell;…

Small turban shell with a seafood-and-barley-miso dressing, octopus ogura-style, crab and yellow chive amber jelly, tomato and egg saikyo-miso pickle, pike conger sushi with sansho pepper, Peach Pine and smoked salmon kombu roll, fava bean and tofu-skin cheese dressing

This is the appetizer course, plated on a leopard plant leaf. For the small turban shell dressed with jinda, sweet egg-yolk miso and olive oil are…

Persimmon and turnip in a binro-style dressing, kabosu-shell cup with seared kombu-cured pufferfish, chestnut-burr mound of white-puffed deep-fried sweet chestnut paste, crab cake baked with a poppy-seed-studded cracked top, roe-bearing ayu kelp roll, stone-wall-arranged yam bulbils, skewered

For the appetizer's seared kombu-cured fugu, I take fugu that has been kombu-cured in the usual way, sear the surface, and serve it together with a…

Blanched pike conger

This is a vinegared course. For the blanched hamo, what is laid underneath is grated yamato yam mixed with pickled-plum flesh, so it can be enjoyed…

Tomato chakin bundle filled with rich cream, sweet potato morning-glory-shaped dumpling, eel yawata-maki, chilled duck with decorative garnish, physalis egg, seared barracuda sushi, sweetfish grilled with tade

This is the appetizer course. As for the tomato in a rich custard bundle — 'aka-nasu,' literally 'red eggplant,' is the term used here for tomato…

Eel steamed with lotus root

This is a steamed dish. June is the season when lotus root is at its best, so we steamed it together with eggplant and eel, which pair well with it…

Deep-Fried Conger Eel with Burdock and Yuba

The fried course is deep-fried conger eel with burdock and yuba. I cut the burdock, bake it dry in a convection oven, wrap yuba and conger eel inside…

Yuzu-shell grilled dish, carrot castella, pine-needle-skewered ginkgo nuts, yellowtail wrapped in daikon and grilled, simmered abalone

The appetizer course is plated in the same dish as the grilled course, each item served separately. For the yuzu-shell grilled dish: the milt is…

Bracken fern wrapped in Japanese halfbeak, and kombu-cured halfbeak

For the appetizer course — warabi wrapped in halfbeak and halfbeak kombu-jime — we butterfly the halfbeak and wrap the warabi in it, but because…