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Coho Salmon Cured with Edible Flowers

The coho salmon cured with edible flowers becomes a dish with a gorgeous fragrance by curing the salmon with seasonal edible flowers. The lily-bulb…

• ¥532

• Cook time 1 hr

Hamo and Matsutake Dobin-Mushi

Dobin-mushi made with early-season matsutake and hamo is the classic, standard combination for this time of year, something many Japanese people…

Barracuda grilled and steeped in dashi

This is single dish course two: kamasu yaki-bitashi. Kamasu skin turns tough when grilled, but steeping it in dashi afterwards softens it and makes…

• ¥700

• Cook time 20 min

Motte-giku, an edible chrysanthemum, with wasabi-vinegar dressing

This is a sakizuke, the appetizer. For the motte-giku with wasabi-vinegar dressing, motte-giku was not yet available, so I substituted yellow…

• ¥200

• Cook time 10 min

Suzunari, our famous fresh sea urchin steamed in savory egg custard

This is a steamed dish. At a typical Japanese restaurant this is normally when the clear-soup course would appear, but here we serve this fresh sea…

Steamed abalone, jade-glazed grilled, whiting deep-fried with aromatic seasoning, fish bone crisps, millet wheat gluten dressed with mashed edamame, grilled sesame tofu and water shield with tomato gelee, sea urchin in the shell grilled with soy milk

"Cool flavors": summer crab shinjo, small-grade kuruma prawn, oil-simmered tuna, fresh yuba, blanched pike conger, kinjiso jelly, piped anchovy cheese

The appetizer, which I named "Cool Flavors," was designed to give guests a sense of coolness. The saimaki prawn and avocado dashi-soy jelly is made…

• Serves 3 · ¥500

• Cook time 30 min

Swimming crab and mushroom hiryozu

This is a simmered dish. For the swimming crab and mushroom fried tofu fritter: after steaming the swimming crab, I pick out the meat, mix it with…

• ¥400

• Cook time 1 hr

Shiso rice porridge

Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…

• Serves 1 · ¥300

• Cook time 10 min

Matsutake mushroom, pike conger poached in kuzu starch

This is the simmered-soup bowl course. The bountiful-harvest bowl uses hamo, and since I learned how to prepare hamo in Kyoto, my method likely…

• ¥3,200

• Cook time 15 min

Zucchini blossom stuffed with scallop fish-paste dumpling and monkfish liver

This is the fried course. Once a little food or beer is in your stomach, your appetite really picks up, and I think fried food tastes better eaten a…

• ¥510

• Cook time 40 min

Hairy crab, daikon, and clam simmered in milky broth

This is a simmered dish introduced from our restaurant's popular autumn menu. Hairy crab can be harvested year-round, but this is a dish we like to…

• Serves 10 · ¥13,000

• Cook time 2 hr

Roe-Bearing Ayu Simmered and Steeped, Claypot Rice

I designed this as a repeat-visit dish aimed at guests in their 20s and 30s. The reason it resonates with that generation is the value proposition of…

• ¥1,140

• Cook time 40 min

Oil-grilled pike conger, salt-grilled striped jack

For the grilled course, the salt-grilled shima-aji, we serve the collar of the shima-aji salt-grilled. Then there's the hamo. By September, if we…

• Serves 1 · ¥1,160

• Cook time 20 min

Striped jack thin-sliced sashimi, flounder chrysanthemum roll

This is a sashimi course. For the shima-aji thin-sliced sashimi, since we have a fish tank at the restaurant, we always keep live, fresh shima-aji on…

• Serves 1 · ¥725

• Cook time 10 min

Green-tea soba with simmered herring

This is freshly hand-cut cha-soba, made with particular care for both matcha and buckwheat flour. It's a dish enjoyed with a fragrant dashi made by…

• Serves 1 · ¥600

• Cook time 30 min

Grilled shiitake with sea urchin set in amber jelly, shintorina and Kyoto fried tofu, dashi-marinated

This is the appetizer course. For grilled shiitake with sea urchin set in amber jelly, both sides of the shiitake are cooked through, then its…

• ¥900

• Cook time 20 min

Blackthroat seaperch and kuruma prawn, grilled and topped with aromatic seaweed, with roasted chestnut and asparagus

Nodoguro is a fish with delicate flesh, so handle it gently when filleting so it doesn't break apart.

Salt-Boiled Dōman-Gani

Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…

Omi beef filet

This is the grilled course. For the Omi beef, I use the filet this time. Bringing it to room temperature before cooking and dusting it with…

• ¥3,000

• Cook time 10 min

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

Vegan kakuni (wave-cut konjac, accordion-cut shiro-uri melon, green taro stem, fan-cut carrot, potato mustard)

Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…

• Serves 6 · ¥80

• Cook time 50 min

Eel Clear Soup — Chilled Style

This is a chilled clear soup made with eel. The eel is cut into rounds while still live, grilled, then steamed and de-boned, and briefly simmered in…

• Serves 3 · ¥320

• Cook time 40 min

Sakamoto-style chrysanthemum rice in hot water

This is the hot-water-rice course. As for Sakamoto chrysanthemum yuzuke, in Tokyo there are few opportunities to practice tea-ceremony kaiseki, so I…

• ¥150

• Cook time 10 min