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Snow Crab Momiji-ae, Herring-Roe Wakame Pickled in Sake Lees, Pressed Mackerel Sushi, Fragrant Fried Matsutake, Salt-Steamed Abalone

First, the appetizer course. For the snow crab momiji-ae, snow crab and vegetables would normally be dressed together in a fragrant…

Late-season pike conger kakiage, maki-grade kuruma prawn and salted sea cucumber intestines yōrō-age, fragrant edamame threaded juzu-bead style, leaf-shaped natto

As for the nagori hamo kakiage, once October arrives, hamo is nearing the end of its season, so I named it 'nagori hamo kakiage.' I find it comes out…

• ¥650

• 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…

Oyster and matsutake rice (ginkgo nuts, mitsuba, fried tofu)

The meal is "Oyster and Matsutake Rice." Washing the oysters with a daikon grater removes all dirt …

• Serves 1 · ¥1,095

• Cook time 30 min

Tilefish grilled with a white-miso finish evoking an elder's white hair, shrimp and sea urchin sushi, miso-pickled soft-set egg, clam grilled in butter

• ¥1,400

• Cook time 2 hr

Persimmon with tofu-vinegar dressing

This is an additional hearty course. The persimmon with shiro-zu dressing is made using two kinds of tofu: silken and cotton.

• ¥320

• Cook time 30 min

Sakura shrimp soba (green laver tempura crumbs and egg, scallion)

This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…

• Serves 1 · ¥280

• 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

Steamed Rice with Simmered Clam, Persimmon Momiji-Age, Duck and Tomato Stew, Pacific Saury Yawata-Maki

For the steamed rice with simmered clam, we quickly simmer clams in a sweet-savory sauce, mix them with steamed glutinous rice and salmon roe, and…

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

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

Spiny lobster grilled with egg yolk and salt-fermented bonito viscera, wagyu beef rolled with burdock, wheel-shaped wheat gluten, steak-style

This is a grilled dish. For the Ise lobster grilled with egg yolk and shuto, since the lobster meat becomes springy and hard to bite through when…

• ¥1,720

• Cook time 2 hr

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.

Kuruma prawn hōnen-age, tilefish matsukasa-age, maple-leaf ginkgo

This is the deep-fried course. For the tilefish matsukasa-age — a pine-cone style deep-fry — the tilefish is cut into pieces with the scales left on…

Raw salmon roe in hishio, whale blubber and pike conger roe in hishio, swordtip squid in koji

This is a sake accompaniment. For the raw sujiko in hishio, the salmon roe skeins are washed in cold water to remove the blood, then steeped in…

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…

Sea bream, clam, and shamo chicken triple-stock tsukemen in a mini hot pot

A repeat-visit dish for guests in their twenties and thirties A tsukemen-style twist on a rich, full-bodied broth Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 30 min

Minami-Uonuma-grown: Koshihikari white and brown rice, local pork sake-lees soup, Okukuji egg, shaved bonito flakes, house-made dashi soy sauce

This is from our breakfast menu. We're particular about serving the rice freshly cooked. Going forward, watching the timing and how guests respond…

• Serves 1 · ¥165

• Cook time 20 min

Cod milt soup, autumn eggplant, duck meatballs, shrimp

This is the clear-soup course. For the kumoko soup, a plain white-miso preparation would not be very interesting, so I mixed in sieved shirako (soft…

• ¥500

• Cook time 1 hr

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

White Miso Broth

This is the clear-soup course. For the oyster daifuku, I clean raw oysters and simmer them sweet-and-salty, the way you would simmer tsukudani…

• ¥400

• Cook time 20 min

Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth

This is a simmered dish. The crab hiryōzu is made from a base of pressed tofu, fish paste (surimi), and grated mountain yam mixed together, into…