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Tender-simmered yellowtail with a thickened sauce

The larch bolete mushroom in this simmered dish is one that's salt-preserved in places like Shinshu, Nagano; we boil it, rinse it in water, and let…

Nodoguro, Hosokawa-yaki

The akamutsu in the grilled course's akamutsu hosokawa-yaki is a fish often caught in Oiso that is known as nodoguro, and it is a truly delicious…

Turban shell baked in its shell and served in a clear broth with julienned vegetables, fat greenling grilled on bamboo leaf

This is a grilled dish. As for the turban shell tsuboyaki in sawani-jitate broth, a plain tsuboyaki wouldn't be very interesting, and since it's the…

Whale belly cut, country-style simmered

This is a simmered dish. For the whale une, country-style simmered, minke whale une is used. Minke whales may only be caught by fixed-net fishing, so…

Smoked Carp

This is smoked carp. I shortened the steam-roasting time to keep the carp's flesh juicy. Fillet the carp into three pieces without rupturing the gall…

Vinegar-Simmered Ayu

For the vinegared dish, the vinegar-simmered ayu (sweetfish): split it along the back only, without splitting the head. Remove the ayu's central…

Young sweetfish steamed with kelp

This is a vinegared dish. The young ayu is sandwiched between sheets of tart shiraita kombu (thin sheet kelp) and steamed; since this also falls on a…

Fat greenling quickly seared over an open flame, bluefin tuna, pen shell cured in fermented mash, halfbeak, and small clam adductor oil-seared and kombu-cured

This is the sashimi course. Sashimi can easily become monotonous, so I put thought into it — using seasonal wild greens such as flowering rape-bud…

Sea bream kakiae with parched bottarga; karakusa-style ark shell

The sashimi course is tai kakiae with iri-karasumi. Kakiae refers to salted fish that has been de-salted and dressed with vinegar to eat; I finished…

Baby spear squid

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Eel and Rolled Omelet Sushi

Pacific saury with spicy dressing

Winter yellowtail simmered Arima-style with sansho pepper, kuruma prawn with daikon simmered snow-ring style

This is the simmered course. For the kuruma prawn with snow-ring daikon, we remove the prawn's head, skewer it straight using the noshi-gushi…

Conger eel and summer vegetables with black vinegar glaze

This is the deep-fried course. For the anago and summer vegetables with black vinegar glaze, pouring the black vinegar glaze over them makes for a…

Whiting Kowameshi

The stock used as a base for the rice — written with a character usually read 'tane' but read 'kusa' here — is made by roasting the bones left over…

Tuna cut lengthwise along the grain into long strips, winter yellowtail sliced on the diagonal

This is the sashimi course. Tuna and yellowtail are served in a snow-style namasu, with plenty of grated daikon. The tuna is cut nagate-zukuri style…

Kuruma-prawn-and-asparagus stuffed deep-fry, lotus-root and shrimp-shinjo sandwich deep-fry, bundled icefish in egg-yolk batter, koshiabura in light batter

For the kuruma-prawn-and-asparagus stuffed deep-fry, one of the fried dishes, I remove the shell from the kuruma prawn and make a cut down the…

End-of-season blowfish steamed with sake

This is the vinegared course. For the end-of-season fugu steamed with sake, the fugu is cooked using the sous-vide method. It's our own approach:…

Snow crab fine-julienne fried, seasoned crisp-fried pufferfish

This is the palate-changer course. For snow crab kinshi-age, we cut Meikuin potatoes into fine strands, soak them well, blanch them with gardenia…

Egg-yolk dressed dish, simmered herring

First is the hashizuke (opening appetizer) course, the egg-yolk dressed dish. At my restaurant, we vacuum-seal abalone and octopus before cooking…

Overnight-dried mackerel in shottsuru marinade, tofu-skin sesame grill, walnuts with drizzled sauce

For the grilled dish of overnight-dried mackerel in shottsuru marinade: mackerel, which is delicious in both spring and autumn, is dried overnight…

Live conger eel thin-sliced sashimi, live conger eel hot-water rinse

This is the sashimi course. For the live conger eel (anago) thin-sliced sashimi, we dispatch the conger eel, run the knife around it just below the…

Tilefish wakasa-yaki

The grilled dish is tilefish, finished with a sake-soy glaze. Udo simmered pale is arranged in Hakata style, plated over a bed of kinome miso. The…

Ayu Yonago-zuke, Red-Plum Risotto, and Scallop & Squid Gohai-zuke

For the rice-gruel-pickled grilled ayu, the ayu's scales are scraped off, the head and tail removed, and it is salted and left until the salt takes…