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Soup finished with soba-boiling water

Yamagata is known for its soba, and since soba groats keep well, I use them often. Here I mixed them into a pounded shrimp fish-paste dumpling to…

Loach and young burdock simmered with sansho pepper, simmered rolled shrimp, golden-simmered new potatoes, udo simmered with bonito flakes

This is a simmered dish course. For the loach and young burdock simmered Arima-style, I split larger loach open and quick-blanch the skin side in…

• ¥520

• Cook time 2 hr

Sea urchin in a smooth mashed dressing

This is small dish (2). For the uni kinton dressing, using whole-grain mustard in place of wasabi gives it a Western touch, making it a very…

Smoked salmon, walnut and ginkgo in a rich cream dressing, sea bream salted and fermented with shredded mountain yam

Sawani soup

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Two-tone grilled juvenile sea bream, sansho-grilled quail, crab roll shaped like a cylinder

For the grilled course, the cod roe is cooked through. If you just let it soak, it falls apart and spoils within a day or two, but if you cook it…

Corn kuzu dumpling, turnip-steamed with thickened sauce

Uses "Ajinomoto" Knorr corn cream soup.

Ridge-grown soybean, two-way tofu

Snow crab, grated turnip steamed dish

Ise lobster peony-style simmered, peony-leaf-cut winter melon green-simmered, shino-cut mountain asparagus white-simmered, water-ripple-cut eggplant color-simmered, sweet whole carrot gently simmered

Chicken Breast in Sesame Vinegar Dressing

Chicken Breast in Sesame Vinegar Dressing Sesame: 100g Wasanbon sugar: 20g Soy sauce: 2 tablespoons Kankyo-brand mirin: 10cc Egg yolks: 2 Salt: a…

All carp: carp miso soup manju, carp simmered in golden miso, carp miso sauce

At our restaurant in Naka-Karuizawa, Nagano, we hold an event where guests walk through streets that once flourished as a post-town, learn about the…

• Serves 4 · ¥250

• Cook time 20 min

Molded quail

This is the soup course. For the molded quail, I take quail meat and bone — delicious in winter — add about 20% duck meat, then combine with Japanese…

• ¥380

• Cook time 2 hr

Awaji Onion and Silkie Chicken Egg, Silk-Smooth Steamed Custard

This is the sakizuke course, an appetizer. The Awaji onion and silkie chicken egg silk-smooth steamed custard uses onions grown on Awaji Island…

• ¥4,500

• Cook time 2 hr

Pureed spring-greens soup

This is the clear-soup course. For the spring-greens pureed soup, we used the stalk portion of the rapeseed blossom. The flower-bud tips of rapeseed…

Three-color tofu with egg-yolk vinegar, shrimp simmered shiba-ni style, shiitake sakura shinjo

The three-color tofu with kimizu, the quickly simmered shrimp, and the shiitake sakura fish-paste dumpling were finished to look charming.

Soy milk dashi rolled omelet

Next is the grilled course. The dashimaki tamago uses more soy milk than usual. I pick apart the snow crab thoroughly with chopsticks. If you put it…

Pufferfish milt checkerboard tofu, first-frost style

For the clear-soup course, I finely minced mountain yam and stirred it into a lightly kuzu-thickened soup broth, styling it after the first frost.

Yuzu shell, glass ayu and taro sushi, miso-marinated wild boar, simmered juvenile sea bream, deep-fried butterbur sprout, usui pea terrine, sea bream roe

Grilled Jidori chicken tenderloin with shuto, three-color tazuna sushi

Chicken grunt and bamboo shoot square-cut grilled, clam uni-grilled, and pen shell egg-yolk grilled

For the grilled course's isaki-and-bamboo-shoot sandwiched grilled, I use only the root end of the bamboo shoot, score it with the knife, and steep…

Chestnut-bur-style fried assortment: Tamba-style deep-fried spiny lobster, bale-shaped yuba fritters, almond chrysanthemum fritters

For the fried course's yuba rice-bale fritters: I mix 20% egg base into the shrimp fish-paste dumpling, then wrap it around salmon roe, capers, and…

Burdock and shrimp shinjo stuffed with shark fin in thickened sauce, fan-cut Miura daikon, pinecone-cut arrowhead bulb, plum-cut carrot, frost-simmered flower-bud greens

This is a simmered assortment. For the burdock and shrimp shinjo stuffed with shark fin in thickened sauce, since I wanted to express a strong plant…

• ¥5,370

• Cook time 1 hr

Shogoin Daikon, Snow Crab Kintsuba

This is a shared side dish. For the garland chrysanthemum "snow-covered" dish, raw garland chrysanthemum leaves are spread with pounded fish paste…

• Serves 5 · ¥700

• Cook time 1 hr