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Tender bamboo shoot sheath, vinegar-pickled; turban shell, styled 'spring haze' in celebration of spring shellfish

This is one of our creative dishes using bamboo shoots. Playfully punning on the word for spring haze, a seasonal term for spring, we named the dish…

• Serves 1 · ¥450

• Cook time 1 hr

Potato and egg rice porridge with seasoned ground chicken, udo, carrot, shiitake, butterbur-sprout miso, and fried onion

In the old days, zosui was written as "masu-sui" (large amount of water), and was made by adding wa…

Spanish mackerel grilled rapeseed-blossom style with egg yolk and greens

Shrimp chrysanthemum shinjo

The clear-soup course is shrimp chrysanthemum shinjo. In the old days the shrimp would have been pounded with the spine of a deba knife, but at our…

Tea-blanched sea cucumber, three preparations, served in a yuzu shell

This is a vinegared dish, but our restaurant has a lot of young guests, and even when we recommend sea cucumber, they rarely try it. So we have a few…

Icefish wrapped in a twisted cloth shape, plum and green tea pureed soup with grated turnip

As for the icefish chakin, the soup-bowl centerpiece, if the icefish isn't prepped carefully it can ruin the whole dish, so I was conscious of…

Sea bass with potato sauce, organic vegetables grilled with fermented fish innards

This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…

• ¥300

• Cook time 1 hr

Helmet crab miso grilled in the shell, and helmet crab

This is a grilled dish, using Aomori ingredients to arrange the Aomori local dish hotate kayaki-miso (scallop grilled in its shell with miso). For…

• Serves 1 · ¥840

• Cook time 2 hr

Sheet Jellyfish with Shuto Dressing

This is a tsubotsubo dish. In tea-ceremony cuisine, tsubotsubo is served to convey the meaning "I'd like to get closer to you" or "I'd like to become…

• ¥150

• Cook time 30 min

Rolled egg, steamed bamboo shoot, water-dumpling bundle, glazed baby kuruma prawn

The rolled egg can be described as "waste-not work", devised as a way to make use of scraps of fish flesh. The fukuzutsumi in the simmered assortment…

Furofuki daikon

This is furofuki daikon. Here we simmer it until tender and let it fully absorb the seasoning. It's something we always serve at our restaurant. The…

Dace simmered with pepper, young corn rolled with small clam adductor, lily bulb egg-yolk sushi, halfbeak dried with cherry blossom, noshi tokobuse with yuzu fragrance

The seasonal vegetable course is a five-item assortment. For the pepper-simmered dace, I first plain-grill the dace, dry it for about two days, and…

Box-cut shrimp-shaped taro simmered in savory sauce and deep-fried in a cracked-mochi coating; spiny lobster deep-fried in egg yolk

The masu-cut shrimp-shaped taro simmered in savory sauce and coated in cracked mochi and deep-fried, served in place of a standard fried course, was…

Arrow-Fletching Whale, Pinwheel Carp, Whiting Wind-Streamers, and Chicken Liver Greens Roll

Our restaurant has many occasions to use whale, so for the arrow-fletching whale appetizer I used whale bacon. The bigfin reef squid layered together…

Truffle Wappa-meshi

A modern take on regional cuisine Original regional dish: wappa-meshi, rice steamed in a bentwood box Wanting to seek out the long-transmitted dishes…

• Serves 2 · ¥879.3

• Cook time 5 hr

Mamekozou Peas Steamed Kishu-Style

Ice-temperature aged Himuro pork, wrapped in magnolia leaf and salt-crust baked

As for the ice-temperature aged himuro pork wrapped in magnolia leaf and salt-crust baked, this pork is aged in a himuro snow cellar, which…

• ¥350

• Cook time 1 hr

Brothless Okkirikomi

This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…

• Serves 1 · ¥330

• Cook time 40 min

Spiny lobster grilled with young sansho-leaf miso, baby abalone sea-urchin grill, bamboo shoot grilled with bonito seasoning

Grilled dishes. For the spiny lobster kinome-miso grill, spiny lobster is boiled in salted water, coated with kinome miso, and grilled. For the baby…

• ¥1,450

• Cook time 2 hr

Yellowtail snow-mountain grilled, pufferfish marinated in shuto and dried overnight, monkfish liver dengaku-grilled

For the grilled course, the yellowtail 'snow mountain' grilled is made by salting the yellowtail, topping it with a mixture of grated daikon and…

Pufferfish aspic, grilled shimeji and salmon roe, five-color crab namasu

For the maezara (appetizer plate), I made three dishes, each using a distinctively flavored vinegar. As for the fugu nikogori, I set fugu skin into a…

Scorpionfish Steamed in a Thin Egg Custard with Its Own Stock

The alternate clear-soup course is okoze steamed in a thin egg custard with its own stock. This one uses the okoze's head and nakaochi, the meat…

Persimmon and Kyoho Grape Custard Cream

Sea Urchin and Abalone "Ichigo Steamed Sushi"

Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…

• Serves 1 · ¥2,200

• Cook time 2 hr