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Rump cap beef marinated in soy-koji, tilefish baked in a snow-like coating

This is the grilled course. All of these dishes are firmly seasoned but not heavy-handed, so I think they pair well with white wine or junmai ginjo…

• ¥1,500

• Cook time 2 hr

Clear soup with a fluffy cod-and-milt fish dumpling, thin-ice-style daikon

For the clear soup with a fluffy cod-and-milt fish dumpling, I whip the binder into a meringue-like foam, much like a shinjo base, to give it a…

• ¥350

• Cook time 40 min

Rock tripe and egg, shrimp two-ingredient roll, hairy crab terrine, roe-bearing marbled sole kosode-style sushi wrapped in oboro, new lily bulb chakin-shibori molded with salted sea urchin and edamame, squid with caviar dressing set in jelly

I want even more people to get to know our restaurant. There's a part of it that can feel intimidating, but I want people to understand that a world…

Chilled somen (abalone, okra, young myoga, shredded egg crepe, chives, ginger)

This time, we learned about "food" from Koji Kimizuka (Yoyogi・Shiki no Aji Horikawa). This time, we will be looking at "somen noodles."

Clam

In honor of the Peach Festival, the egg tofu is cut into a diamond shape.

Tilefish, Ōmi konnyaku, and kombu-cured rapeseed blossom

For the guji, Ōmi konnyaku, and rapeseed-blossom kombu-cured dish: normally the skin is removed when kombu-curing tilefish (guji), but since the area…

Sixteen-grain Fukagawa rice, mushroom and egg soup (Japanese Cuisine and Yakuzen)

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

• Serves 1 · ¥530

• Cook time 35 min

Fan-cut golden eye snapper deep-fried with gyokuro tea, shiitake and almond deep-fry, fan-cut bamboo shoot deep-fry

I devised the fan-cut kinmedai deep-fried with gyokuro thinking that adding the tea's color and aroma to kinmedai, which is delicious and vividly…

Tilefish grilled with seaweed

As a way of using wakame differently from usual, I thought about turning it into a paste. Making use of the alginic acid in wakame, I created a…

• Serves 3 · ¥1,700

• Cook time 15 min

Tender-simmered octopus, deep-fried octopus, grilled octopus (the tale of the octopus)

This is the Tale of the Octopus course. Tender-simmered octopus is not very tasty if made too tender, so it is finished with a bit of bite still…

• ¥1,750

• Cook time 3 hr

Fat greenling kenchin-style roll, drum-cut bamboo shoot, broad beans

The simmered dish is a fat greenling kenchin-style roll. I fillet the fat greenling into three pieces, remove the larger bones, and make fine scoring…

Cherry salmon grilled Oribe-style with matcha, Shimanto turkey smoked with black tea, bamboo shoot grilled with sansho pepper

As for the cherry salmon Oribe-style matcha grill, sakuramasu, as the name suggests, comes into season during cherry-blossom time, but since it has…

Tea-grilled golden-eye snapper

I used green tea. For the tea-grilled kinmedai, the kinmedai is washed in cold tea. Doing this gives it the flavor of the tea and firmly removes any…

Eel and cheese terrine, bamboo shoots simmered with bonito flakes, butterbur simmered green, flower-cut shrimp

The eel and cheese terrine is made by cutting kabayaki-style grilled eel (glazed in a sweet soy sauce) into strips and steaming it in a…

Koban-Shaped Pen Shell and Fava Bean Chakin

This is a seasonal assortment course proposal built around the last of the pen shell season. For the gold-coin-shaped pen shell and fava bean chakin…

• Serves 5 · ¥2,000

• Cook time 20 min

Scallop Ganmodoki, Curry-Flavored

This is the simmered course, another new way of serving seafood. For the Scallop Ganmodoki, Curry-Flavored, I took a hint from seafood curry and…

• Serves 1 · ¥485

• Cook time 40 min

Japanese whiting, okyuto, and hama-bofu, edamame-cheese kan, hasu-imo set in soy milk, warm-smoked checkerboard, kabocha castella, chicken and raisin nikogori, bottarga with shallot, styled as marimo

The edamame-cheese kan with shuto (salted fermented fish innards) topping: boil the edamame until nicely colored and remove the skins. Then steam…

Quail meatball

This is an introduction of a dish paired with the white wine produced in Yamanashi Prefecture, where my own workplace is located. This is a…

• Serves 1 · ¥250

• Cook time 30 min

Female snow crab pot-cooked rice

This is something of a signature dish at our restaurant: the trick is that when you open the pot, charcoal and kobako crab appear, to guests'…

• Serves 12 · ¥3,500

• Cook time 40 min

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

Omi beef filet

This is the grilled course. For the Omi beef, I use the filet this time. Bringing it to room temperature before cooking and dusting it with…

• ¥3,000

• Cook time 10 min

Tanba Black Soybeans in Sweet Syrup, Tosa-Style Herring Roe, Lily Bulb Chakin, Korin-Pine Lotus Root Stuffed with Spicy Cod Roe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥2,800

• Cook time 3 days

Snow urui nanban, chocolate vine fruit grilled with sea urchin, monkfish liver and yukina Hakata, winter-solstice stone-wall-style kabocha, beef and potato Murayama-style dumpling

For the appetizer's monkfish liver and yukina hakata: yukina is a local Yonezawa vegetable with a texture similar to napa cabbage, and rather than…

Quail Shinjo

For the clear-soup course, the quail shinjo, we start by making the niyose (a simmered-and-set preparation). We combine 60% of the twice-ground quail…