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Sea bream clear-soup course with millet wheat gluten and needle-cut scallion

Skewer the sea bream collar, salt it, and grill it thoroughly for about ten minutes. Grilling it until it develops good browning removes any fishy…

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

Hand-Cut Soba Jibu-ni

This is the shokuji, the rice or noodle course. For Hand-Cut Soba Jibu-ni, a soba take on jibu-ni, the Kanazawa-style simmered dish, rather than…

• Serves 1 · ¥300

• Cook time 5 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

Cod and tofu in a yuzu shell

This makes use of cod and yuzu in season, and I designed it for the guests in their forties to seventies who make up most of our clientele. This is a…

• Serves 1 · ¥445

• Cook time 50 min

Char Steamed in Green Bamboo

This is a dish under the theme of expressing local heritage through cooking. My workplace is an inn standing on the bank of the Tanigawa river, which…

• Serves 1 · ¥330

• Cook time 1 hr

Soy Milk Hot Pot — Using Fish Maw

Swim bladder is a luxury ingredient in Chinese cuisine, but we came up with this dish with the idea…

• Serves 3 · ¥740

• Cook time 15 min

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…

Alfonsino in a kuzu-thickened simmer, shark fin in a sweet-savory simmer

This is the simmered assortment course. For the kinmedai yoshino-ni, using kombu-cured kinmedai keeps the flesh from falling apart. For the shark fin…

• ¥650

• Cook time 2 hr

Salt-seared bonito with Takaoka fruit-tomato salad, vinegared moray eel, juvenile conger eel with garlic nuta

This is the vinegared dish from Kochi's New Year cuisine. As for the salt-seared bonito — katsuo no tataki, Kochi's signature dish, is usually eaten…

• Serves 1 · ¥750

• Cook time 40 min

Nakijin Agu Pork Rafute

For the Nakijin Agu pork rafute, an Okinawan braised pork belly, when boiling the Agu pork — a rare, purebred island breed — it's important to skim…

• ¥850

• Cook time 4 hr

Ashigara beef nanban-style rolled and fried, tuna roe light egg-white batter fry, Shonan whitebait dumplings, deep-fried river shrimp

This is a fried course. I used a branded beef called Ashigara beef. Also, the tuna roe is something distinctive to Miura; it is three to four times…

• ¥280

• Cook time 1 hr

Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

• Serves 1 · ¥1,280

• Cook time 1 hr

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…

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Eel and collagen rice porridge — the synergy of three collagen soups

As part of an effort to cope with rising food costs, the concept behind this meal course is "synergy." When steaming plain-grilled eel, the water in…

• Serves 2 · ¥800

• Cook time 1 hr

Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

Making use of winter ingredients, this is a dish for three-year fugu at its peak season. This is a steamed dish. For the Three-Year Fugu Kombu-Cured…

• Serves 3 · ¥2,500

• Cook time 1 hr

Boiled shark dressed with daikon, kinuta-maki roll

We wanted to newly express the local dish same no sukume, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine…

• Serves 2 · ¥600

• Cook time 3 hr

Miso-style, Chikuma River roe-bearing ayu-koku

This focuses on ingredients from Nagano. Koi-koku is a rich miso soup and simmered dish made by long-simmering carp cut into rounds in miso, and it…

• Serves 1 · ¥340

• Cook time 2 hr

Brothless Okkirikomi

This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…

• Serves 1 · ¥330

• Cook time 40 min

Sawani soup

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

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

Molded quail

This is the soup course. For the molded quail, I take quail meat and bone — delicious in winter — add about 20% duck meat, then combine with Japanese…

• ¥380

• Cook time 2 hr

Burdock and shrimp shinjo stuffed with shark fin in thickened sauce, fan-cut Miura daikon, pinecone-cut arrowhead bulb, plum-cut carrot, frost-simmered flower-bud greens

This is a simmered assortment. For the burdock and shrimp shinjo stuffed with shark fin in thickened sauce, since I wanted to express a strong plant…

• ¥5,370

• Cook time 1 hr