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Kombu soup bowl, made with salted kombu

From the theme of traditional heritage cuisine, this is a kombu soup bowl. It is a simple dish in which a delicious clear-soup stock is poured over…

• Serves 1 · ¥120

• Cook time 20 min

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

Hanabira Daikon Platter

For this development, I chose sakura-dai, a spring ingredient. This is a sashimi course. April is when sea bream is at its best, so I thought serving…

• Serves 1 · ¥3,012

• Cook time 30 min

Sardine Tsumire

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

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

Trough shell clam in vinegared miso dressing

This is a way of using the last of the season’s trough shell clams. When I think of spring, cherry sea bream and cherry salmon also come to mind, but…

• Serves 5 · ¥1,900

• Cook time 30 min

Simmered Kuetama, Wakasa-Yaki Style

This is the simmered course, conceived around the concept of "protecting the ocean environment." Kuetama is a farmed fish — a cross between kue, the…

• Serves 1 · ¥700

• Cook time 50 min

Sea Cucumber Tomo-Ae with Red Turnip

For the sea cucumber tossed with its own salted innards, paired with red turnip, I remove the sea cucumber's innards through the vent, julienne it…

• ¥320

• Cook time 1 hr

Sashimi-Style Salad

Breaking down the theme of "ways to serve seafood," I prepared two concepts. One is "protecting the ocean environment." The other is "ingenuity in…

• Serves 1 · ¥850

• Cook time 40 min

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

Glossy rice wrapped in egg yolk, liver nori senbei, turban shell congee dip

This time, with the main focus on preserving the rice's sweetness as much as possible, I decided to use the rice just as it is. I used Tsuyahime rice…

• Serves 1 · ¥295

• Cook time 30 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

Firefly squid rolled into a cylinder with nori vinegar, young ayu styled as hydrangea, mantis shrimp bundled firewood-style, small turban shell terrine, and halfbeak cut into a water-ring spiral over egg-yolk vinegar

For the firefly squid, I use fresh nori vinegar. This fresh nori is from Lake Hamana. I cut it with a mild mixed vinegar to finish it with a very…

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

Tomato and Onion Droplet

I devised this as the zatsuke (the first dish served at the start of a banquet) within a summer set menu. This is a chilled soup course. For the…

• Serves 1 · ¥300

• Cook time 2 hr

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

Smoked Char, Cured Prosciutto-Style

Continuing the proposal for using char across its hashiri, shun, and nagori stages, this represents the nagori, or end-of-season, use. This is served…

• Serves 1 · ¥1,000

• Cook time 2 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

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

Beltfish steamed diamond-scored, conger eel rolled and wrapped in tofu skin, scallop glazed with egg yolk, abalone sake-seared, jade-green winter melon, baby taro simmered pale, and string beans with plum paste

For the scallop egg-yolk glazed, I coat the scallop with egg yolk and drop it into a bonito dashi broth, adding both color and flavor. For the…

• ¥100

• Cook time 1 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

Sea Bass Grilled Tropical-Style

This is a grilled dish from a summer set menu. For the Sea Bass Grilled Tropical-Style, I remember this from when I had just joined Tokyo Kaikan, and…

• Serves 1 · ¥600

• Cook time 30 min