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Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams

This dish brings together a colorful array of small individual preparations. For the maki-grade prawn mino-age, we wrap julienned burdock around the…

Dual-purpose ingredient dish: crispy black-purple rice

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 · ¥575

• Cook time 20 min

Dashing Ichimatsu-Pattern Box Sushi

A repeat-visit dish for guests in their twenties and thirties Building excitement for the moment the lid is lifted Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 20 min

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Wild Boar Sansho-yaki, Grilled with Japanese Pepper

For Wild Boar Sansho-yaki, I use the neck, a rare cut of wild boar that has begun to develop fat, simply seared and grilled to bring out the…

• Serves 1 · ¥572

• Cook time 40 min

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

Sailfin sandfish, kombu-cured

This is a palate-settling course themed around Akita Prefecture's local cuisine. For the Sailfin Sandfish Kombu-Cured, I wanted people to enjoy every…

• Serves 1 · ¥520

• Cook time 12 hr

Making Vegetables Delicious

Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…

• Serves 4 · ¥1,208

• Cook time 20 min

Rice course: clay-pot-cooked rice

Generously featuring the flavors of autumn, colorfully.

Fresh Zenmai and Chrysanthemum-Petal Roll

Dried zenmai lets you taste the true texture of a wild mountain vegetable. Dried edible chrysanthemum has a vivid color, a distinctive flavor, and a…

• Serves 1 · ¥490

• Cook time 10 min

Ishikawa Taro Dumpling Wrapped Around Foie Gras, Deep-Fried in Rice Flour, with Swimming Crab and Chrysanthemum Sauce

In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…

• Serves 1 · ¥1,000

• Cook time 40 min