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Walnut Tofu with Sea Urchin Poured In, Crab Meat, Savory Dashi, Wasabi, Chestnut Shibukawa-Ni Bed, Beef Loin Miso-Marinated, Smoked Egg, Needle-Scored Shishito, Foie Gras and Daikon Mochi, Yuba Dressed in Truffle Wine Sauce, Enoki Mushroom, Spinach Stems, Persimmon, Salmon Roe Crowning Garnish

We are conscious of the surprise that our guests will feel when the dish is first served, and have …

• Serves 1 · ¥1,550

• Cook time 1 hr

Zuiki tōji-maki with conger eel in a shinjo coating, lily bulb simmered in happō dashi

This is the simmered course. For the zuiki tōji-maki with conger eel in a shinjo coating, the obvious approach would be to simply add simmered conger…

• Serves 4 · ¥2,200

• Cook time 1 hr

Black Wagyu Lean Meat, Scallop Arare, and Daikon Mochi

I created this dish under the theme "Ryokan Cuisine Today." This is a simmered dish. To let guests enjoy a variety of ingredients, I've woven them…

• Serves 1 · ¥980

• Cook time 3 hr

Tilefish fried in its own scales, grilled eggplant, mogusa ginger, fried fresh yuba, shiso flower spike, thickened seasoned dashi sauce

This time, within Japanese cuisine, a proposal from head chef Honda (Ginza U Noki) on the basic dishes of fried food. In cooking, scales are, in…

• Serves 1 · ¥750

• Cook time 30 min

Kuroge wagyu beef tenderloin with apple egg-yolk vinegar, sake-simmered abalone, and Malabar spinach yuba roll

For the Kuroge Wagyu beef tenderloin with apple egg-yolk vinegar, meat is rarely used in a vinegared dish, so I thought I would take this opportunity…

• ¥1,000

• Cook time 40 min

Seasonal colors (persimmon terrine, potato wrapped in yuba and grilled, stone-wall egg terrine, purple mountain yam nerikiri, roe-bearing ayu simmered and steeped)

This is a seasonal-color course making use of autumn ingredients. For the Persimmon Terrine, I used in-season persimmons to make a persimmon set…

• Serves 1 · ¥400

• Cook time 1 hr

Isaki Deep-Fried with Ume Vinegar

Isaki (threeline grunt) deep-fried with ume vinegar is a fried dish for the height of summer, so I finished it with ume vinegar for a refreshing…

• ¥365

• Cook time 1 hr

Conger eel and yuba napa cabbage roll, millet wheat gluten Dutch-style simmered, simmered winter melon, julienned yuzu

Among four dishes I especially want guests to enjoy in the cold season, I've prepared this anago and yuba dish. Not only in this dish but in all of…

• Serves 1 · ¥430

• Cook time 2 hr

Deep-fried corn fish-paste dumpling, young chicken rolled with Western vegetables, nori-wrapped deep-fried dried baby sardine sheet, domyoji chewy croquette, water shield and conger eel fritter

This is the fried course. For the tatami iwashi isobe-age, make a shrimp fish-paste dumpling from ground shrimp and baby shiba shrimp, and spread it…

Hyuganatsu-Scented Grilled Course, Saikyo-Yaki Black Cod, Snow Crab, Yuba and Grated Mountain Yam, Saikyo-Yaki Vegetables

Hyuganatsu, a citrus fruit, has a rare characteristic no other fruit has: even the white pith on the inside can be eaten together with the flesh, and…

• Serves 1 · ¥500

• Cook time 30 min

Matsutake rice wrapped in magnolia leaf, pickles

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the classic autumn takikomi rice. I thought that many people in their…

• Serves 1 · ¥2,000

• Cook time 2 hr

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

Egg hōraku-yaki made with all-purpose surimi powder

This is egg hōraku-yaki. Hōraku-yaki is a Japanese dish with a long history, but this time I took a hint from a French fish dish from the Lyon region…

• Serves 1 · ¥600

• Cook time 20 min

Whole eggplant simmered in broth, topped with yuba sauce

This time, under the theme "Early-Autumn Eggplant Dishes, a Variety," -- eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥300

• Cook time 1 hr

Rabbit and Yuba Spring Roll, Sudachi

For the rabbit and yuba spring roll, I thought some guests might find it too visceral if the shape of the meat were left intact, so I made it into a…

• Serves 1 · ¥196

• Cook time 15 min

Roasted Lamb in Apple Miso

I took the term open-country-style cuisine to evoke the image of a country that had closed itself off opening up and welcoming guests from overseas…

• Serves 3 · ¥930

• Cook time 1 hr

Making Vegetables Delicious

We developed a new-sensation dashi using garlic with its odor suppressed, as part of "Giving Value to Vegan Cuisine within Japanese Cuisine." Since…

• Serves 4 · ¥1,308

• Cook time 20 min

Sea bass pureed soup, potage-style

As a new way of serving seafood, I've approached umami as richness = fat, so all four dishes I developed in this series incorporate added fat. This…

• Serves 1 · ¥400

• Cook time 30 min

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

Black-skin flounder Tōji-style deep-fried, sea sculpin and skate Tatsuta-style deep-fried, roe-bearing sailfin sandfish deep-fried with ponzu

These are three deep-fried dishes devised as a way to cope with rising food costs. I introduce four kinds of inexpensive fish using different…

• Serves 1 · ¥295

• Cook time 1 hr

Horse meat jibu-ni, herring rolled in fried tofu skin, carp fluffy steamed fish dumpling, and Hakata-style layered napa cabbage

This is a modern arrangement of three representative Fukushima local dishes, presented as a takiawase using horse meat, sansho-pickled herring, and…

• Serves 1 · ¥350

• Cook time 1 hr

Sweetfish and taro-stem roll, somen noodle soup

I aimed to let guests enjoy the aromas of summer, especially July's seasonal ingredients, through a variety of soup courses. This soup course is Ayu…

• Serves 1 · ¥300

• Cook time 40 min

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

New Soba-Gaki, Okaya Eel Tree-Ring Roll

When people think of Nagano, I imagine many picture soba. This time, I kneaded fresh new-crop buckwheat flour to bring out a chewy, mochi-like…

• Serves 1 · ¥900

• Cook time 2 hr