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New Soba-Gaki, Okaya Eel Tree-Ring Roll

When people think of Nagano, I imagine many picture soba. This time, I kneaded fresh new-crop buckwheat flour to bring out a chewy, mochi-like…

• Serves 1 · ¥900

• Cook time 2 hr

Hand-Cut Soba Jibu-ni

This is the shokuji, the rice or noodle course. For Hand-Cut Soba Jibu-ni, a soba take on jibu-ni, the Kanazawa-style simmered dish, rather than…

• Serves 1 · ¥300

• Cook time 5 min

Wild Boar Soup with Fresh Soba-Sashi Style

Wild boar soup with fresh soba-sashi is a comforting dish where you can fully enjoy the umami of the boar's fat, dissolved into the broth, and the…

• Serves 1 · ¥1,397

• Cook time 40 min

Shuto-cured dried conger eel, splendid alfonsino in chilled aspic, octopus rolled with sprouts, and more

For the upside-down egg cured in Saikyo white miso, the contents are removed from the egg, only the yolk is put back in and steamed, then the egg…

Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

• Serves 1 · ¥1,280

• Cook time 1 hr

Spanish mackerel and mozuku soba, shrimp folded in a zigzag shape

This is the soup course. Since the soba noodles have mozuku kneaded into the dough, they have a strong bite, so the key point is to boil them a bit…

• ¥225

• Cook time 20 min

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Tilefish, Shinshu-Style Roll

This is the soup course. For the tilefish Shinshu roll, we fillet the tilefish into three pieces, salt it, and slice it. We then bundle 20 g of dried…

• ¥300

• Cook time 40 min

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…

Hitachi akisoba buckwheat

Soba dumpling in grated daikon soup

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Deep-Fried Eel with Corn and Vegetables

At the restaurant where I work, we're used to handling freshwater fish, so I felt this eel theme was approachable, but I also took on a dish I'd…

• Serves 1 · ¥5,000

• Cook time 1 hr

Pike conger eel Shinshu-maki in clear soup

Steamed tilefish with new-harvest soba

For the steamed course, I thought of using autumn's new-harvest soba and tilefish. First, for the steamed tilefish with new soba: I rolled the new…

Seiro soba with dipping duck broth, Echizen soba cut Edo-style

The meal course is seiro soba with dipping duck broth (tsuke-kamo seiro). I grill scallion in duck fat to make scallion oil, use it to quickly sear…

Whole buckwheat groats and aigamo duck, karukan-steamed

For the whole buckwheat groats and duck karukan-steamed dish, I soak the buckwheat groats and simmer them until soft in a clear soup base. I combine…

Tilefish steamed with whole buckwheat grains

For the tilefish steamed with whole buckwheat grains, I combine steamed new soba with grated sticky mountain yam, season it, wrap it in tilefish, and…

Hand-torn buckwheat dumplings in a thick, starch-thickened broth

Soba shinjo

Soba shinjo: I made one-to-one soba (a 1:1 blend of buckwheat and wheat flour) and shaped it into a tortoiseshell form.

Autumn Soba Kenchin-Style Soup, Yoshino-Style Fried Cod

The soup course is an autumn soba kenchin-style dish, a hearty vegetable clear-soup style known as kenchin-jitate. Ibaraki Prefecture is famous for…

Young sea bass wrapped in soba

As for the fukko wrapped in soba, my shop started making hand-cut soba about three years ago, and it inevitably produces scraps and off-cuts…

Hand-Made Soba

New-Harvest Soba, Quick-Pickled Baby Turnips, Pickled Wild Grapes, Pickled Chrysanthemum Petals

Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…