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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

Fugu karaage

This is Yugawara, expressed through cuisine -- this is the deep-fried course. Fugu karaage was a favorite dish of the novelist Naoya Shiga. The words…

• Serves 1 · ¥60

• Cook time 1 hr

Herring Steamed with Sake

This is the vinegared course. The vessel is a Shonzui-ware square bowl, a piece by Yaguchi Eiju. For the herring steamed with sake, the herring is…

• ¥300

• Cook time 45 min

Pureed green pea soup

A clear-soup course. The green pea surinagashi was made as a fragrant soup meant to let guests enjoy the scent of spring. Ordinarily a surinagashi is…

• Serves 20 · ¥170

• Cook time 1 hr

Manganji pepper stuffed with bottarga and sticky rice

For the Manganji pepper stuffed with bottarga and steamed glutinous rice, delicacies like this also work well as a side dish with a meal, so I mixed…

• ¥140

• Cook time 1 hr

Sea cucumber roe paste, orchid-flower garnish, cuttlefish dressed with sansho-leaf miso, clam and tender bamboo-shoot inner sheath in a misty jelly, halfbeak grilled with bottarga, small egg-filled octopus, rapeseed blossoms

An appetizer course. This is a five-item plate built around the three great delicacies — sea urchin, karasumi, and salted sea cucumber intestines…

Fat greenling grilled in a leek wrap with sansho pepper

A grilled dish. For the fat greenling grilled in leek wrap with sansho, the fish is filleted, lightly salted, and given fine bone-scoring, then…

Soybean pulp salad, mountain yam somen, ark shell simmered with strawberry, spring cabbage with fish milt cream, mugwort-and-whitefish mixture, marinated

The shiitake mushroom accompanying the okara salad develops more umami once it has been frozen. For the akagai simmered with strawberry — since I'm…

Shellfish Frill Tempura Ochazuke

For the shellfish frills used in the Shellfish Frill Tempura Ochazuke — white mirugai, ark shell, and pen shell — we rub them well with salt to…

• ¥1,500

• Cook time 40 min

Cucumber and Daikon Surinagashi, Nagaimo Surinagashi, Grated Tenkabu Turnip

For the Cucumber and Daikon Surinagashi, we paired the delicately flavored cucumber and daikon with the strongly flavored mirugai clam. We top it…

• ¥1,200

• Cook time 1 hr

Char Steamed in Green Bamboo

This is a dish under the theme of expressing local heritage through cooking. My workplace is an inn standing on the bank of the Tanigawa river, which…

• Serves 1 · ¥330

• Cook time 1 hr

Spanish mackerel cured and dried with roasted rice green tea

For the sawara cured and dried with genmaicha, I use genmaicha. Tea in general, I believe, has the effect of removing the fishy or gamey smell from…

Making Vegetables Delicious

Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…

• Serves 4 · ¥1,208

• Cook time 20 min

Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger

When kneading, we add mugwort, which has moisture, so we knead it even more and pack it in tightly …

Deep-fried in an arare-cracker coating

Bamboo shoot, katsura-cut (rolling in spring)

This is one of our creative dishes using bamboo shoots. Here, we use the outer part of the bamboo shoot. Since we wrap other ingredients in bamboo…

• Serves 1 · ¥500

• Cook time 3 hr

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

King Crab Steamed in a Yuzu Salt Crust

This steamed dish makes use of king crab, yuzu, and turnip as end-of-season winter ingredients. For king crab steamed in a yuzu salt crust, we took…

• Serves 1 · ¥1,080

• Cook time 30 min

Akashi octopus cherry-simmered, icefish cherry-blossom sushi, warm-smoked salmon and papaya, broad bean grilled with bottarga powder, bamboo shoot, simmered abalone

This time, this is a dish meant to be enjoyed around the time the first cherry blossoms are announced to be opening. This is the tray course. We…

• Serves 1 · ¥700

• Cook time 1 hr

Simmered bamboo shoot and rockfish with butterbur and sansho leaf

After filleting the mebaru, blanch it briefly for about five seconds. Afterward, remove the surface sliminess — doing this thoroughly keeps any fishy…

Seared beef tenderloin flap with sesame and sansho fond de veau, over steamed egg custard, round eggplant and cheese grilled in saikyo miso

This is the sake-pairing course: seared kainomi over sesame and sansho fond de veau chawanmushi. Kainomi is the flap of meat attached atop the beef…

Halfbeak pressed sushi wrapped in cherry leaf, shrimp in rice-porridge marinade with cheese, kumquat-egg deep-fried in a scouring-rush style, turnip and prosciutto roll, two-color pouch twisted in cloth, bottarga daikon, and amber-glazed ginger on a pine-needle skewer

An appetizer course. For the karasumi daikon, to draw out more of the karasumi's blood, the daikon is pierced all over with fine needles, then a hose…

Oil-seared Japanese Black Wagyu beef

The varied side-dish course is oil-seared wagyu beef. I learned this method, called oil-searing, from my father. Line a clay pot with scrap…

Homemade hand-lifted yuba

This is Yugawara, expressed through cuisine. My workplace, Sansuiro, is located in Yugawara, a town associated with literary giants, so I designed a…

• Serves 1 · ¥120

• Cook time 3 hr