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Beltfish oil-seared

This is a grilled course. For the tachiuo oil-seared: I season the tachiuo with salt and pepper, dust it with wheat flour, sear it, and add a little…

• ¥900

• Cook time 20 min

Winter melon simmered to absorb the broth

This is a summer simmered dish. For the winter melon simmered to absorb the broth, since winter melon has a relatively delicate flavor, I simmer it…

• Serves 1 · ¥280

• Cook time 1 hr

Duck yawata-maki, shrimp simmered shiba-ni style, taro and sea bream miso dengaku, kabocha squash, egg-yolk glaze-grilled squid

Under the theme "Relief from the Fierce Summer Heat," I wanted to offer a moment during the summer season where guests could forget the heat. There…

• Serves 1 · ¥180

• Cook time 30 min

Silver tofu pureed soup

This is the soup course. For ‘Gindofu Surinagashi,’ there is a well-known tofu shop near where I work, and I very much wanted to build a dish around…

• Serves 1 · ¥720

• Cook time 2 days

Wild boar tongue and grilled eggplant, topped with sesame vinegar (edamame, shiso flower spike)

We serve wild boar tongue — an ingredient not often used in Japanese cuisine — dressed with a refreshingly tart sesame vinegar for a light, clean…

Tomato Soba

Tomato Soba is a menu item I've served during this season for some time. Perhaps because of Karuizawa's local character, many guests enjoy Western…

• Serves 1 · ¥1,900

• Cook time 1 hr

Colorful assortment of freshly sliced fish

The colors of freshly sliced fish were devised from the idea that eating sashimi with soy sauce alone gets monotonous, and that it would be more…

• ¥1,100

• Cook time 40 min

Heshiko Jasmine Tea Chazuke

This is a rice-course dish developed using jasmine tea. (Jasmine tea, 30g: 350 yen.) For Heshiko Jasmine Tea Chazuke, I used heshiko, mackerel cured…

• Serves 1 · ¥350

• Cook time 30 min

海老真丈俵揚、鰻なめろう湯葉、タピオカ黄身豆腐（付加価値と工数を考える）

人手不足の中でも再現可能で、仕上がりの均一性を保ちながら工程の簡略化を図りつつ、和食の基本仕事を大切…

• Serves 1 · ¥60

• Cook time 20 min

Autumn Mackerel Ichimatsu Sushi

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: designed with photogenic appeal for guests in their twenties and thirties…

• Serves 1 · ¥600

• Cook time 2 hr

Soba and Konjac in Vinegared Miso Dressing

Soba and Konjac in Vinegared Miso Dressing uses raw konjac tuber. If you blend it into a paste with the skin left on, you get black konjac; if you…

Water namasu, Daiō char minced with miso

As for Water Namasu, I'm told that in the region where I was born and raised, sailors used to eat it this way aboard ship. Wanting guests to taste…

• Serves 1 · ¥330

• Cook time 20 min

Corn pureed soup

This serves in place of the soup course (o-wan). The chicken tenderloin is soaked briefly in shio-kōji, and once the seasoning has taken, it is…

• Serves 5 · ¥500

• Cook time 30 min

Whole Simmered Round Eggplant

From "Early-Autumn Eggplant Dishes, a Variety," this is a simmered dish. Whole Simmered Round Eggplant is a dish in which the round eggplant is…

• Serves 1 · ¥600

• Cook time 1 hr

Swimming crab amber aspic, Chinese razor clam wine-steamed with nori sauce, mantis shrimp aromatic grill, Ariake eel-goby confit, ganba pufferfish overnight-dried with seasoning sauce, Ariake Sea red jellyfish in Western-style sake-fragrant dressing, seasonal garnish

First, the appetizer course. As dishes to accompany sake from the Ariake area, several pieces carry fairly strong flavors and aromas, making this a…

• Serves 1 · ¥1,500

• Cook time 3 hr

Suppon Dashi Bursts Out! Soy Meat Tempura

Even when I cooked block-type soy meat as a meat substitute, its distinctive aroma was hard to eliminate no matter how strongly I seasoned it from…

• Serves 4 · ¥500

• Cook time 1 hr

Porcini Takikomi Rice

After experimenting with porcini mushrooms in various ways, I found they have a distinctive aroma not found in any Japanese mushroom, and I wondered…

• Serves 3 · ¥380

• Cook time 35 min

Steamed sushi

This is the rice course, an arrangement of the Fukushima local dishes wappa-meshi, rice served in a bentwood box, and hokkimeshi, surf clam rice. For…

• Serves 3 · ¥780

• Cook time 2 hr

Hakata-style layered freeze-dried tofu, carp burdock roll, glazed leaf-cut squash, and lightly simmered kuruma prawns

We have arranged the Fukushima local dishes carp umani and freeze-dried tofu for a new era. This time it is a takiawase. Hakata-style freeze-dried…

• Serves 3 · ¥950

• Cook time 2 hr

Matsutake and pike conger grilled with fragrant onion soy

This is the grilled course. For the matsutake and hamo grilled with fragrant onion soy, we first make an onion soy sauce and baste the fish with it…

• Serves 1 · ¥1,900

• Cook time 1 hr

Lotus Root Shinjo

This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…

• Serves 1 · ¥300

• Cook time 1 hr

Steeped Malabar spinach, squid dressed with mefun, fermented salmon roe and kidney, rock mozuku in vinegar, conger eel pressed sushi with pickled mibuna greens, mini daikon pickled in fermented mash, new-season ginkgo nuts sake-seared with bottarga and Mimolette cheese, and semi-dried sea-cucumber ovary deep-fried in freshly milled rice flour batter

This is a platter of dishes to accompany sake. Since our restaurant has many women guests, we plate it for two to four people to share and present it…

Japanese-Style Roll Cake

Finally, I made a Japanese-style roll cake using Yamasa Soy Sauce's dessert base. Combining the dessert base with fresh cream gives it a texture like…

Suppon clear soup: grilled scallion, goji berries

The soup "Marusui" is one of our specialty dishes. It is made using only turtle stock, which we tak…

• Serves 1 · ¥1,300

• Cook time 10 min