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Autumn mackerel coated with okara

Mushroom Medley

For the mushroom medley, we use large hon-shimeji mushrooms cultivated by Yamasa Shoyu (a corporate sponsor of this association).

Tree-Ring Pork

Tree-ring pork was inspired by Okinawa's pork-and-egg onigiri. That pork-and-egg onigiri is grilled pork luncheon meat, mayonnaise, and rolled omelet…

Woven-lattice deep-fried potato

Mung bean shira-ae

Shark Fin Tofu

For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…

Misty broth with clam dumplings

Whole Steamed Turnip with Okina Kombu

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Lotus Root Stuffed with Multigrain Rice

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow the principle of…

Sweet simmered black soybeans

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Tube-cut burdock coated in shrimp powder, deep-fried

For the tube-cut burdock coated in shrimp powder, we dry and toast tiny opossum shrimp, grind them finely in a mortar, pass them through a sieve…

Butterfish grilled with avocado

Kuwai Shaped as a Pinecone

For the pinecone-shaped arrowhead tuber, we finish it in two colors using matcha, shaping it with the pincers used for soft wagashi dough.

Autumn assortment

Golden-Fried Kuruma Prawn

The fried course is what we actually serve in the restaurant. What's poured over the golden-fried kuruma prawn is aurora sauce. Dishes like this that…

Okoze and turnip

For the tabletop hot-pot course, since Karuizawa turns quite cold by November, I designed it to be enjoyed warming up over a small individual pot…

Ise lobster steamed in glutinous rice

I plated the simmered course boldly, in the style of an autumnal arrangement, as though gathered together by the wind. For the Ise lobster steamed in…

Sea Bream Grilled with Its Own Roasted Entrails

For the celebratory course's dried, ceremonial abalone strip: I peel the abalone into somewhat thick sheets using the rotary-peeling technique, then…

Conger Eel with Ginger Foam Jelly

For the conger eel with ginger foam jelly, the conger eel is cooked the same way as nitsuanago, the soy-simmered conger eel used for sushi. Take…

Tofu Rice Porridge

Tuna belly, flat-cut sashimi

Suguki fried rice

Turnip hot pot

Daichūji taro

Daichūji imo is a taro grown at Daichūji temple in Numazu; it's considerably larger than ebi-imo taro, and it's packed solid all the way through…