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Sponge-cake fish dumpling, small sea bream and matsutake rein-twist sushi, chrysanthemum daikon roll, udo-peel kinpira bundle

For the appetizer's kasutera shinjo, raisins are reconstituted in wine beforehand so their color doesn't fade. The ingredients are combined, poured…

Grilled pine mushroom and chicken tenderloin chrysanthemum salad

As for the grilled matsutake and chicken tenderloin dressed with chrysanthemum: when matsutake is served blanched and dashi-marinated, I always grill…

Wrapped and grilled in magnolia leaf

Simmered pork belly savory egg custard

This dish came about when I wondered whether leftover kakuni could be put to some use. For younger guests, adding grilled mochi alongside gives it…

Abalone and La France Pear

For the final savory course, Nagano Prefecture, along with Yamagata, is a major producer of La France pears. Highland-grown tricolor bell peppers are…

Small sardines, simmered, dried, and roasted

From the theme of heritage dishes, this is "small sardines, simmered and dried." For the sardines, simply remove the heads, guts, and tails, then…

• Serves 1 · ¥52

• Cook time 5 hr

Pufferfish sushi, fermented crucian-carp sushi, Shirakawa sea bream grilled with bottarga, beef loin marinated in miso, king crab grilled with aromatics, assorted crackers with dried sea-cucumber ovary, bur-shaped deep-fried chestnut with its inner skin, small sea bream in a chrysanthemum-style sweet-vinegar marinade

For the hors d'oeuvre tray course, I had in mind an outing box lunch for this season — a 'slightly luxurious bento,' say, for maple-leaf viewing —…

Egg-yolk deep-fried mountain yam molded into maple leaves, kuruma prawn body-wrap, wrapped and deep-fried pond smelt, deep-fried fig in white-fan batter

For the deep-fried course's kuruma prawn body-wrap, a soft, bain-marie-set scrambled egg is tinted grass-green with a green coloring extract made…

Grilled mackerel sushi, physalis-style egg, akebi pod stuffed and grilled, Dadacha-mame edamame, lotus root crackers, grilled myoga stuffed with cheese, baby apple gratin

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

Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

For the first course, a silken steamed custard, sea bream backbones are heavily salted and simmered at a rolling boil for four to five hours to draw…

Leaf-cut whiting, apple gratin, aigamo duck brocade-style grilled

For the crab apple gratin, deep-frying the apple whole first makes the skin easy to peel off by hand afterward, and it holds its shape well when…

Air-dried barracuda, walnut-style / snow crab and Japanese trefoil in an autumn-brocade dressing / flounder sushi cured Matsumae-style with kelp / smoked giant Pacific octopus / beef tongue simmered in ginger and soy / chrysanthemum-cut turnip / kombu simmered in soy

For the grilled course's snow crab and mitsuba kinshu-ae, the snow crab is given a base seasoning with bonito-flavored vinegar; with any dressed…

Persimmon with Yuzu Miso

Shrimp-shaped taro, Tamba-style grilled, fig, millet wheat gluten, and walnut miso-glazed, grilled wheat gluten burdock roll

Salt-Steamed Abalone, Tosa-Marinated Herring-Roe Kelp Wrapped in White-Silk Yam, Kamaboko Molded with Salmon Milt, Black Rice and Squid Rice, Deep-Fried Megisu with Red Yukari, Simply Grilled Amagi Shiitake with Salmon Roe, Mukago and Tonburi Terrine, Spaghetti Squash and Pine Nuts in a Momiji-Style Dressing

For the Tosa-marinated herring-roe kelp wrapped in white-silk yam, I cut the mountain yam with a knife, soak it in a light alum-salt solution for…

Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…

• Serves 1 · ¥1,100

• Cook time 2 hr

Ginkgo Nut Tofu

Deep-fried tofu fritter, knotted dried daikon

Soft-shell crab deep-fried in a roasted-grain-flour batter, plain deep-fried shiba shrimp, sweet potato crisps, jade ginkgo nuts, and green chili pepper stuffed with a poured filling

The soft-shell crab in the fried course is swimming crab that has just molted. A crab caught right after molting isn't something that's traditionally…

Sea Bream Chrysanthemum-Flower Roll

For the vinegared dish, sea bream chrysanthemum-flower roll (kikka-maki) uses the top fillet of sea bream: pare it into a thin sheet, salt it, then…

Okitsu-style grilled tilefish, Nanban-style grilled fugu, egg-yolk glaze-grilled squid

For the grilled course's Okitsu-style tilefish, I skewer the scaled fish and grill it from a distance over charcoal, on a genuinely low flame, until…

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

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

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min