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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

Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

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 · ¥1,570

• Cook time 50 min

Cold-smoked first-catch bonito

For the vinegared course, I designed it with women in their forties in mind, around the concept of “an unfamiliar pairing.” In all my cooking…

• ¥290

• Cook time 1 min

Ōiwana Ginjō-Arai, Stuffed Fruit Tomato

This dish makes use of char in season. What we use here is large char — the difference from regular char is the growing period and size: large char…

• Serves 5 · ¥1,150

• Cook time 1 hr

Walnut tofu, chewable dashi jelly

For the appetizer that marks the start of the meal, I always think about wanting to serve something with impact that leaves an impression and lifts…

Mochi-textured abalone with persimmon vinegar, Tamba chestnuts simmered in coffee, autumn ayu with water-pepper miso, walnut tofu wrung in cloth, sea urchin jelly with yam bulbils, young kuruma prawns, thin-sliced burdock, jade-green ginkgo nuts, cuttlefish grilled with salted fish innards, moon-viewing lily-bulb dumplings

This is the appetizer course, and I put particular effort into it. For the abalone in the mochi-textured abalone with persimmon vinegar dressing, it…

Sea Cucumber with Soy pulp, Abalone Liver with Butter, Black Sesame Egg with a Touch of Rin Glaze, Arihei-Style Squid, Yellowtail and Bettarazuke Hakata-Style, Plum Monaka, Matcha Kinton with Budou-mame, Herring Roe Namasu

This is the course preceding the hassun course. For the sea cucumber with soy pulp, I put the sea cucumber in a bamboo colander together with round…

• Serves 1 · ¥830

• Cook time 1 hr

Soba Canapé Style

As for Soba Canapé Style, since a lot of meat scraped from the bones after filleting and similar scraps come out of preparing fish, I steam it, flake…

• Serves 1 · ¥172

• Cook time 30 min

Walnut tofu / early-summer salmon, Edo-style soy-cured and grilled / abalone and ginkgo nut takikomi rice

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Dried persimmon, golden sea cucumber, and walnut salad, monkfish liver wine terrine, smoked silver-shimmer fish styled as a winter camellia, yellowtail sushi fingers rolled kimono-sleeve style, snow crab deep-fried and wrapped in yuba, dried roe deep-fried in a fan-shaped coating, vegetables in a sweet-and-sour achara pickle, freeze-dried konjac and a prized fatty whale cut simmered Yamato-style

For the dried persimmon, golden sea cucumber, and walnut salad, I use a local specialty dried persimmon. The golden sea cucumber is thoroughly…

• ¥950

• Cook time 3 hr

Roast Venison Shintama

This is the additional course, making use of autumn ingredients. Roast Venison Shintama uses in-season venison, a lean cut from the hindquarter…

• Serves 1 · ¥600

• Cook time 1 hr

Blackthroat seaperch salt-and-sake grilled, shrimp-shaped taro dengaku, persimmon and walnut tofu-dressed salad, pine-cone-cut ginkgo nuts, chrysanthemum grated daikon

Among four dishes I'd like guests to enjoy in the cold season, I've prepared this nodoguro dish. Not only in this dish but in all of them, while…

• Serves 1 · ¥890

• Cook time 1 hr

Tilefish twisted-rein fry, potato manju, corn, beach silvertop, sudachi, sansho salt

I present a tazuna-age that makes the most of the beauty of the tilefish's skin. For the core, I use a shrimp shinjo made from kuruma prawn, aiming…

• Serves 1 · ¥600

• Cook time 30 min

Kyoto Turnip and Maitake with Crab An, Sea Bream Sogi-Zukuri with Sesame Soy Sauce, Kikuna and Mushroom Nibitashi with Ikura, Kiriboshi Daikon, Hijiki, Carrot, Bite-Size Abalone and Ise Lobster Tempura, Wagyu Shigure-ni

This is from our breakfast menu. From items served year-round to those changed by season, everything we serve is carefully selected from what I…

• Serves 1 · ¥2,150

• Cook time 50 min

Charcoal-grilled juvenile sweetfish

This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…

• Serves 1 · ¥385

• Cook time 15 min

Smoked Winter Mackerel, Beef Tongue Temari Sushi, Cod Roe Karasumi, Beni-Fuji Salmon Shira-ae, Tatami Iwashi and Cheese Hakata-maki

This is a dish paired with Japanese white wine produced in Yamanashi Prefecture. This is an appetizer course. For the smoked winter mackerel, the…

• Serves 1 · ¥450

• Cook time 1 hr

Matsutake Mushroom and Shamo Chicken Teriyaki

This is a popular autumn grilled dish at our restaurant. For the "Matsutake Mushroom and Shamo Chicken Teriyaki," we use "Amagi Shamo," a shamo…

• Serves 2 · ¥3,000

• Cook time 1 hr

Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip

Making the sesame sauce starts with toasting polished sesame seeds ourselves, since that lets us control the level of toasting to our own liking…

Shinshu giant char cylinder roll, char roe in soy marinade, autumn fruit and walnut mousse, Shinshu pork steamed with sansho, grilled maitake with foie gras, chrysanthemum petal salad, Shinshu salmon with egg-yolk mustard sauce

This is an appetizer presented in hassun (seasonal-assortment course) style, using Nagano Prefecture's prized traditional vegetables and, since it is…

• Serves 1 · ¥350

• Cook time 1 hr

Dressed with "Dried-Fruit Miso"

Dried persimmon and dried apricot are rich in beta-carotene. Dried mango has one of the highest vitamin A contents of any fruit; dried fig is rich in…

• Serves 3 · ¥380

• Cook time 10 min

Grilled Hachiku Bamboo Shoot and Mallard Duck Sandwich

This is an arrangement using mallard duck, for repeat customers. The grilled hachiku bamboo shoot and mallard duck sandwich is a preparation I hadn't…

• Serves 1 · ¥520

• Cook time 1 hr