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Miso-style, Chikuma River roe-bearing ayu-koku

This focuses on ingredients from Nagano. Koi-koku is a rich miso soup and simmered dish made by long-simmering carp cut into rounds in miso, and it…

• Serves 1 · ¥340

• Cook time 2 hr

Tender Simmered Octopus

Higo Cochin Chicken Kombu-Cured and Rolled with Julienned Vegetables, Umasu Vinegar Jelly

As for the Higo Cochin chicken in the vinegared dish, this is an extremely rare ingredient — even within Kumamoto, it's only available in Yamaga.

Grilled barracuda marinated in sweet white miso, small abalone finished with Arima sansho pepper, king crab miso-grilled, grilled matsutake

As for the grilled dish's tokobushi (small abalone) Arima-yaki: I first clean the tokobushi thoroughly, then score it with a fine cross-hatch knife…

Broth steamed in a small teapot

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Autumn mackerel vinegar-cured with vinegar miso, kombu-cured scallop with egg-yolk vinegar sauce, seared cuttlefish with plum-flesh vinegar sauce

In place of sashimi, I made dishes meant to be eaten without soy sauce. For the autumn mackerel su-jime, the mackerel is firmed with a heavy coating…

Persimmon and Kyoho Grape Custard Cream

Fiddlehead fern in fried tofu, green-necked duck roast

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Grilled Eggplant Surinagashi and Sesame Tofu

For the clear-soup course's grilled eggplant pureed soup, this time I deep-fried the eggplant in oil and peeled it so the color wouldn't fade, but I…

Persimmon cup with first ice, baby eggplant and arrowhead bulb, tree-ring salmon and yuba roll

For the fried course's persimmon cup with first ice: hollow the persimmon into a cylinder and sear it once with a torch — this brings out more…

Turnip and shark fin egg custard, shrimp tsukune with usugaki garnish, cod roe wrapped in yuba, shrimp-shaped taro simmered to soak

For the simmered-dish course's shrimp tsukune, I make it twice a year — once when new spring onions come in, and once in autumn when the firm…

Vegan simmered "pork belly", wave-cut konjac, accordion-cut white melon, green taro stem, fan-cut carrot, and taro mustard

For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…

• Serves 6 · ¥80

• Cook time 50 min

Fragrant tea-grilled autumn assortment, tilefish rough-wave grilled, abalone butter-grilled, shrimp-shaped taro and quail moon rings, king crab, seared pike conger

The grilled course's fragrant tea-grilling follows the magnolia-leaf grilling method. Because direct heat can sometimes cause the leaf to catch fire…

Roe-bearing sweetfish kombu roll, spiny lobster simmered in the shell, tofu skin fried and simmered, autumn eggplant simmered in wine

For the simmered course's autumn eggplant simmered in wine, the eggplant is first color-simmered to preserve its hue. The seasoning is kept light…

Corn kuzu dumpling, turnip-steamed with thickened sauce

Uses "Ajinomoto" Knorr corn cream soup.

Ridge-grown soybean, two-way tofu

Snow crab, grated turnip steamed dish

Shrimp-shaped taro simmered in all-purpose seasoned dashi, leaf-attached chrysanthemum-cut turnip, glazed simmered autumn eggplant, savory-simmered shiitake, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, and green beans

For the simmered dish, since it's served family-style on a large platter, I arranged it colorfully on a piece of old Kutani ware. The ebi-imo is…

Pacific saury persimmon-leaf sushi

Chestnut pureed soup with crab dumpling

For the crab manju in the chestnut surinagashi soup course, I added chrysanthemum petals on the surface to bring out a sense of the season. A little…

Stone-wall yam bulbils

For the simmered course, stone-wall-style mukago: if the egg batter and the mukago aren't the same firmness, they tend to come apart when you slice…

Yam and agar jelly

Autumn salmon with a mushroom-thickened sauce

For the additional course's autumn salmon with mushroom ankake, the shabu-mochi is a bit firm on its own, but it's a quick-melting rice cake that's…

Oil-grilled barracuda

For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…