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Quail Tofu

For the quail tofu, I combine ground quail meat with twice-ground chicken cartilage, form it into a ball, and wrap it in tofu, the cartilage is added…

• ¥850

• Cook time 50 min

Crab Tofu with Dried Sea Cucumber Roe Garnish

For the crab tofu with bachiko garnish, the idea behind it is a deep-fried tofu fritter. A plain crab tofu fritter wouldn't be very interesting on…

• ¥1,250

• Cook time 40 min

Softshell turtle medicinal soup

This is the softshell turtle medicinal soup. It isn't widely known, but wild softshell turtle (suppon) is caught around Lake Kawaguchi from spring…

• ¥550

• Cook time 20 min

Kenojiru Shinoda-maki

We wanted to newly express the local dish kenojiru, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine. This…

• Serves 4 · ¥1,200

• Cook time 1 hr

Seared vegetables with Mamekozou pea sauce

Clam Deep-Fried in the Shell

As for the clam deep-fried in the shell, when it comes to February, it's clams, isn't it. If you simply plate them in the shell as they are, they…

Fuku deep-fried in egg-yolk batter, clam deep-fried in a freshly milled rice-flour coating, black soybean deep-fried in a fawn-spotted coating

This is the deep-fried course. For the fuku deep-fried in egg-yolk batter, since it's the New Year I call the fugu "fuku" — a play on the word for…

• ¥560

• Cook time 20 min

Yuba Rice Porridge

This is the rice bowl course. For the yuba rice porridge, the rice goes into the pot starting from cold water; once it comes to a boil, stir it in a…

• ¥120

• Cook time 50 min

Steamed beef neck, hand-pinched lotus root dumpling

Since the dish makes the most of the meat's umami and finishes light, I think it pairs well with a lightly alcohol-added sake or barley shochu. Neck…

Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…

• ¥1,000

• Cook time 1 hr

Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu

With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…

Red-and-White Persimmon Namasu

This is a small deep-bowl side dish. For the red-and-white persimmon namasu, the carrot and daikon are prepared in the style of persimmon namasu and…

• Serves 5 · ¥500

• Cook time 1 hr

Swimming crab pureed soup

This is the owan, the clear-soup course. For the swimming crab surinagashi, I score a turnip that has been dyed yellow deliberately deep, so the…

• ¥650

• Cook time 1 hr

Chirimen Octopus, Sole Stuffed with Shrimp Shinjo

This is the 39th micro-season. For the chirimen octopus: I scrub the live octopus thoroughly while it's still alive, wrap it tightly in cling film to…

• ¥1,600

• Cook time 1 hr

Wind-Dried Sardine

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Carp simmered richly with plum

This is the assorted simmered course. For the carp simmered richly with plum, the carp is cut into rounds and simmered in a base of dashi, sugar…

Buckwheat-flour cloudy broth

This is the clear-soup course. For the buckwheat-flour cloudy broth, buckwheat flour is added to bonito dashi and reduced by about a tenth. Because…

Kombu-Pressed Fugu

This would normally be a straightforward sashimi course, but this time I used fugu (pufferfish). For the kombu-pressed fugu, I sandwich the fugu…

Deep-Fried Ray Fin, Bamboo Shoot, Stem Lettuce

This is the fried course. For the deep-fried ray fin, I deep-fry it fresh rather than dried, which I think is fairly unusual. Ray fin has a…

Pheasant Surinagashi

Japanese Parsley and Yellowtail Toji-Maki

This is the fried course. For the Japanese parsley and yellowtail rolls wrapped in yuba — named for Toji temple's famous tofu — I simmer the…

Blanched hamo with its own gelled broth

This is a sashimi-course dish. For the blanched hamo, we take stock from the bones and head and cut it with bonito dashi to make the base. We then…

Spiny lobster okabe-mushi

This is the simmered dish, spiny lobster, tofu-steamed. I press cotton tofu through a sieve, mix in egg white, salt, potato starch, and a little…

Tender Abalone

This is a vinegared dish. For the tender abalone, the abalone is reconstituted in a pressure cooker. Daikon and kombu dashi are added to the pressure…