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Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥450

• Cook time 1 hr

Black Sesame Tofu, Fugu Milt, Monkfish Liver Himuro-Style, Pan-Seared Salmon Roe Sushi, Bottarga with Ginjo Sake

This is a shunsai, a seasonal assortment. The black sesame tofu is made from a ratio of 7 parts kombu dashi, 1 part kuzu starch, and 1 part black…

• Serves 10 · ¥80

• Cook time 20 min

Shinshu Salmon and Asparagus with Egg-Yolk Vinegar, Nagano Mountain Yam Pressed with Kombu, Shinshu Fukumidori Chicken Teriyaki, Cream Cheese Nikogori, Nozawana Pickle Nori Roll, and Vegetables with Sesame Cream

Shinshu salmon and asparagus with egg-yolk vinegar takes Shinshu salmon — usually served in hot pot or as sashimi — and gives it a different…

• ¥50

• Cook time 10 min

Salmon tawara-style deep-fried, grilled-eggplant batter, chrysanthemum achara pickle

In the tawara-age, besides onion and long onion, I also add taro, and this makes it come through much more clearly as Japanese cuisine. The sticky…

Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…

• Serves 2 · ¥1,400

• Cook time 3 hr

Turban shell with liver dressing, roe-bearing shrimp, spring cabbage Hakata-style, pressed chicken terrine with fava bean aspic, angelica-tree shoot smoked salmon roll, burdock wrapped in conger eel, icefish plum uiro, lotus root stuffed with orange, rapeseed blossom and prosciutto roll

Celebratory dishes. The sazae with liver dressing: the sazae is steamed with sake, then its liver is combined with a tofu-based white dressing to…

• ¥590

• Cook time 2 hr

Chilled verdant egg custard, sardine simmered Arima-style with sansho pepper, pumpkin castella sponge cake, coin-cut octopus fragrant fried, white melon tossed with bottarga, asparagus and bacon egg-yolk grilled, cheese tofu, pork belly simmered Yoshino-style with a kuzu-thickened sauce, hydrangea-style egg, and squid two-color grill

This is the appetizers course. For the chilled verdant egg custard, after making an egg tofu, I puree it in a mixer, combine it with gelatin and…

• ¥300

• Cook time 2 days

Autumn-leaf assortment: oyster and persimmon miso gratin, shrimp and water caltrop grilled with yuzu, scallop autumn-color pickle, small clam adductor in apple vinegar, shuto cheese, persimmon and salmon, rolled dried persimmon, matcha red bean paste with skin-on chestnut

As a reconception of dishes favored in Tokyo and Niigata cuisine, this evokes a late-autumn medley. We designed each dish with an eye to color…

• Serves 1 · ¥2,475

• Cook time 1 hr

Salmon tatsuta-style deep-fried, fan-cut eggplant, chrysanthemum thin-batter fry, ginger salt, sudachi

This time, we learned about fried food from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). We will cover the basic "Tatsutaage" dish.

Salmon milt in dressing, colorful namasu, kumquat cream, folded egg dish, herring roe on kelp in sake lees marinade, fertility-motif shrimp, snow-ring lotus root, cod roe sushi, monkfish deep-fried in soba-flake coating, foie gras steamed in egg custard

For the salmon milt in dressing, since some guests dislike the fishy smell of milt, I aimed to remove that smell while keeping its creaminess, and to…

Squid and Egg-Yolk Yawata-maki, Saltleaf Tazuna Potato Sushi

For the appetizer squid and egg-yolk yawata-maki, we roll it up yawata-style, simmer it in egg yolk, and then lightly torch the surface to add a…

Ise spiny lobster grilled with golden egg yolk, seared Sendai beef, bottarga, yuzu-grilled winter yellowtail, kombu-cured herring roe, seven-treasure namasu, lantern-shaped herring, miso-marinated winter cod milt, grilled sea urchin, teriyaki monkfish liver

This is the celebratory platter from Miyagi's New Year cuisine. For 'Golden-Grilled Ise Spiny Lobster,' I paid close attention to the heat so the…

• Serves 1 · ¥1,700

• Cook time 1 hr

Bamboo shoot miso-glazed and grilled three ways -- sansho-leaf miso, dengaku miso, and yuzu miso, cornetfish and celtuce stem dressed with fish roe, icefish sushi wrapped in a cherry leaf, baby turban shell coated with sea urchin, foie gras in an amber jelly, salmon rolled in a brocade pattern

The grilled hassun course is bamboo shoot dengaku, three ways. The bamboo shoot is rehydrated with rice bran and dried chili, then peeled, cleaned…

• ¥1,340

• Cook time 40 min

Sea Bass Oil-Cured, Abalone Slow-Simmered in Oil

Wanting a cool, summer-appropriate dish, and knowing that ayu is the famous summer fish known for pairing with tade, I replaced the ayu with sea bass…

• Serves 2 · ¥1,400

• Cook time 3 hr

King salmon cold-smoked and vinegar-cured, bottarga cold-smoked and vinegar-cured, small sea bream cured with bamboo grass, butterfish vinegar-cured, barracuda rolled with chrysanthemum, Japanese mountain yam with salmon roe sauce, and vinegar-set yam

Let me start by explaining the vinegared dish course. As for the king salmon ogawa-jime, the king salmon is soaked in a soy sauce saumure…

Whole dried blackthroat seaperch, autumn miso yuzu-scented grilled, low-temperature roasted Daisen free-range chicken with yuzu kosho, freshly rolled dashi-maki tamago, tinted grated daikon, kombu, mentaiko

This is from our breakfast menu. The grilled fish is changed with the seasons to whatever is delicious at the time, and the dashi-maki omelet is…

• Serves 1 · ¥620

• Cook time 20 min

End-of-Season Winter Vegetables and Kawaba Hotaka Salmon Steamed in Hot-Spring Water

This course marking the end of the sake pairing makes use of napa cabbage and Japanese mustard spinach as end-of-season winter vegetables. For…

• Serves 1 · ¥860

• Cook time 40 min

Yakuzen salmon, sake-lees grilled, with moistening shira-ae (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by yakuzen specialist Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest…

• Serves 1 · ¥330

• Cook time 35 min

Grilled and marinated salmon with seasonal colors

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Looking back on the history of dishes that have been eaten since long ago…

• Serves 4 · ¥198.3

• Cook time 1 hr

Salmon Yaki-zuke and Salmon Milt

A modern take on regional cuisine Original regional dish: salmon yaki-zuke Wanting to preserve the 'deliciousness' handed down since long ago for a…

• Serves 4 · ¥320

• Cook time 1 hr

Salmon Iizushi and New-Crop Rice Okoge

This is an expression of modern regional cuisine. Original regional dish: salmon iizushi Wanting to preserve the 'deliciousness' handed down since…

• Serves 4 · ¥1,200

• Cook time 1 min

Butterfish grilled in a miso-citrus marinade, beltfish grilled with chili and leek, autumn salmon grilled with a vegetable-filled roll, taro grilled with sea urchin

This is the grilled course. The butterfish used in the miso yuan-yaki is a fish in season in summer; as frozen food distribution has improved its…

• ¥835

• Cook time 2 hr

Cedar-plank grilled salmon, tube-rolled willowy flounder, uni-glazed shrimp-shaped taro, egg-yolk-glazed grilled salmon roe

This is a grilled course from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." The burdock sauce is remarkably fragrant and very well…

• Serves 1 · ¥945

• Cook time 40 min

Autumn salmon and cheese yuba-wrapped roll, pinecone-shaped deep-fried shrimp fish-paste dumpling

This is the deep-fried course. In the autumn salmon and cheese toji-maki, the fatty salmon and cream cheese are soft, and deep-frying creates a…

• ¥800

• Cook time 1 hr