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Japanese-style bagna càuda

Using a fermented paste made from salted sea bream innards in the sauce creates a Japanese flavor profile.

Shinshu salmon shuto-cured and air-dried, cotton tofu marinated in salted vinegar crowned with plum flesh, tied Chinese yam glazed with egg yolk, grilled daikon dressed with a chigusa garnish, bottarga set in a clear water aspic

As for the Shinshu salmon shuto-cured and air-dried dish, Shinshu salmon is a one-generation (F1) hybrid of brown trout and rainbow trout. Among…

Yonezawa Beef Grilled with Salt Kōji, Shonai White Salmon Grilled with a Glaze Finish

For the grilled course, the Shonai white salmon kesho-yaki uses white salmon caught in the Shonai region at this time of year; it is first marinated…

Two-Color Asparagus Jelly, Swimming Crab and Lotus Root Tofu, Filefish Liver

Today's menu includes a good many dishes we regularly serve, but I also draw plenty of ideas from Western and Chinese cooking. Let's start with the…

Two-Color Carrot Jelly

First, the two-color carrot jelly has a texture softer than yokan, the firm sweet bean jelly it's compared to. The color forms two layers, but I…

Niigata Jidori Chicken, Grilled with Kagura Nanban Peppers

Matsutake and shungiku steeped in yuzu, squid and sea pineapple with konowata, two-color chrysanthemum namasu

Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…

Melon and golden egg-sheet brocade roll, snow-ring-cut burdock, squid dumpling

The simmered yukiwa burdock uses Horikawa burdock (a heirloom Kyoto burdock), reconstituted with rice bran, then simmered in a soba-dashi with a…

Ayu Arai, Octopus and Summer-Vegetable Nanban Jelly, Chilled Scallop-and-Cauliflower Purée

Naturally I wanted diners to savor the season, but I also wanted to offer a kind of psychological healing — settling summer fatigue and bringing a…

• Serves 1 · ¥700

• Cook time 30 min

Lapis-blue eggplant, eggplant with pounded-soybean dressing, vine-ripened pickled eggplant (the eggplant myth)

This is the Eggplant Myth course. Lapis-blue eggplant is simmered together with pickled plum to drive off its moisture, becoming a color-set simmered…

• ¥760

• Cook time 25 min

Tomo-sankaku grilled with cilantro

This is the grilled course. As for the rump cap (ichibo) grilled with cilantro — I present this roast-beef technique every time; it's become quite a…

• ¥800

• Cook time 1 hr

The Moon and the Softshell Turtle

A soup course. This dish was created with summer stamina in mind. Using softshell turtle on its own felt uninteresting, so I drew on a memory from a…

• ¥480

• Cook time 1 hr

Sweetfish, butterflied and white-fan fried

This is the fried dish course. For the sweetfish, butterflied and white-fan fried, I butterfly the sweetfish along its back, carefully remove the…

• ¥500

• Cook time 30 min

Clear seafood broth, hamo somen, edamame kuzu-yose

Pike conger somen: the pounded pike conger flesh is kneaded firmly with grated yam, kuzu starch, kombu dashi, and egg white to bring out a firm…

Redspotted Grouper in Light Kuzu-Thickened Broth

This is redspotted grouper in a light kuzu-thickened broth. In the Kansai region it's called akou, while in Kanto it's called azukibata, but the…

Softshell Turtle Tofu

This is the soup course. Once the softshell turtle (suppon) is rinsed and dressed, it is quickly blanched in water at about 70 degrees C, and the…

Mizore-style with grated daikon, lily bulb shinjo

Steamed Foie Gras

Steamed Lotus Root

Duck meatballs

As for the duck tsumire in the clear-soup course (owan): we're particular about chickens too, choosing different breeds for different purposes and…

Shrimp two-texture steam, edamame hakusen-age, crab roll, salmon and mountain yam wakame roll, and foie gras egg

For the appetizer's shrimp two-texture steam, the shrimp is salt-boiled and butterflied open. I season fish paste with a light seasoning and mix in…

Conger Eel Oharagi-Style, Botan Shrimp Simmered in Egg Yolk, Whelk Simmered in Fragrant Sake

The simmered dish is conger eel oharagi-style, named for the bundled-firewood presentation of the Ohara region. Conger eel is also caught locally in…

Saimaki Prawn Five-Color Roll

This is an appetizer built around the themes of a heat-relief dish for summer and the technique of cold cuisine. For the saimaki prawn (a small-grade…

• Serves 1 · ¥200

• Cook time 30 min