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Wild mountain vegetables in rapeseed-blossom egg dressing, sea bream and sansho-leaf sushi, firefly squid with tomato sauce

This is course three. As for the wild mountain vegetables in natane-ae — 'natane' (rapeseed) is a word that can only be used in spring, so I worked…

Ise lobster simmered with sea urchin, comma-shaped shrimp-taro fukume-ni, bamboo shoot simmered Tosa-style, purple sweet potato crisp, flower-cut carrot, and bok choy

For the tosa-style bamboo shoot, the bamboo shoot is simmered once, then simmered again with a generous amount of added bonito flakes. It's then…

Sesame-crusted grilled wagyu, butter-grilled bamboo shoot

For the sesame-crusted grilled wagyu, season the wagyu with salt and pepper, and finish the first roasting to medium in a convection oven — the same…

Mugwort tofu

For the mugwort tofu, we ladle in a delicious dashi broth, top it with sake-steamed icefish, and try to bring out the fragrance of spring.

Petal-style clear soup / kuzu-dusted fat greenling

For the clear-soup course's kuzu-dusted ainame, the ainame is filleted into two thin pieces and dyed with food coloring in two spots. Crisping cherry…

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

Shinshu Natural Ice Kombu-Press

This is the sashimi course. For the Shinshu Natural Water Kombu-Press, Shinshu's water is remarkably delicious and serves as an important seasoning…

• ¥150

• Cook time 3 min

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

Tilefish fried pinecone-style with the scales fanned open, raw sea urchin fried with a shaved-kombu coating, jade-green lily bulb fried fan-shaped

This is the fried course. Tempura is rarely served within a kaiseki course, but I wanted to include it as one of the distinctive touches, so I added…

• ¥600

• Cook time 30 min

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 …

Amber aspic, cherry-blossom daikon and bottarga sandwich, fat greenling grilled with plum paste

First, this is the appetizer course. To prepare the amber aspic, the small-diced foie gras is soaked in milk for several hours to remove any off-odor…

Seared surf clam, scallion rolls bound in vinegared miso, bamboo shoot mochi, scallop steamed Hokkai-style, trough shell clam and angelica tree shoots

I paired seasonal shellfish and vegetables to make five items. What's in the abalone-shell vessel is the seared surf clam. The scallion rolls bound…

Softshell turtle noppe

'Noppe' is a Niigata regional home-style dish, a lightly thickened simmered stew widely loved and often eaten at home. This time, I've added a twist…

• Serves 1 · ¥443

• Cook time 1 hr

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

Mugwort wheat-gluten cake

This is the clear-soup course. Kuchiko, dried sea cucumber roe, Japanese spikenard, and Suizenji nori, a rare freshwater alga, are cut into triangles…

• ¥350

• Cook time 50 min

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…

Hamaguri clam and shiratama dumplings

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

Icefish and crab salad with spring greens

This is the appetizer. For the icefish and crab salad with spring greens, I prepare the bracken, hosta shoot, and rapeseed blossom, then steep them…

Shrimp-shaped taro, soft roe wrapped in sea bream, spring cabbage rolled in fried tofu pouch, bamboo shoot simmered with bonito, pan-simmered butterbur

For the simmered course's sea bream-wrapped shirako, the shirako and fish flesh are salted, butterflied open, dusted with "Pearl Meat" (a food-safe…