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Sarasa-Style Deep-Fried Small Ayu, Tōji-Style Deep-Fried Crab Shinjo, Tara-no-me, Kogomi, and Green Asparagus

For the deep-fried dish, calico-patterned small ayu, breadcrumbs finely ground in a mixer are pressed onto the young ayu, which are then quickly…

Conger eel Hakata-style simmer, tree-ring-cut bamboo shoot, mountain udo white simmer

For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…

All carp: carp miso soup manju, carp simmered in golden miso, carp miso sauce

At our restaurant in Naka-Karuizawa, Nagano, we hold an event where guests walk through streets that once flourished as a post-town, learn about the…

• Serves 4 · ¥250

• Cook time 20 min

Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Ise Lobster with Highland Vegetables

This is a supplementary course. For the Ise lobster with highland vegetables, the Ise lobster is first rinsed in sake-water, then lightly cured with…

Spanish mackerel grilled with cheese

This is the grilled course. For the Spanish mackerel grilled with cheese, we make an unusual cheese dough. First, 500 g of shiitake mushrooms are…

Sea urchin and taro stem lemon jelly, halfbeak bamboo-leaf sushi

This is the appetizer (sakizuke) course. For the sea urchin and zuiki lemon jelly, I peel the thin skin from the zuiki as usual, boil it together…

Round Eggplant Vessel with Baby Octopus and Crab

This is the chilled simmered course. For the round eggplant, I cut off the top third from the stem end, hollow out the inside, and deep-fry it. The…

Conger eel wrapped in lotus root, deep-fried

This is a deep-fried dish. Normally the lotus root is peeled into one continuous thin sheet and wrapped firmly around the conger eel, then battered…

Shaded green tea dengaku-style grill

This is a grilled dish. For the gyokuro dengaku, we mixed powdered gyokuro into sweet miso for its aroma. The duck is sliced thin on the bias and…

Young sea bass grilled with toasted bottarga, bamboo-leaf-wrapped dumpling-style sushi

This is the grilled hassun course. For the young sea bass grilled with toasted karasumi, I fillet the young sea bass into three pieces, cut it into…

Hime-Sazae Tataki with Warabi Dressing, Scallop Iso-Yose Kimi-Yaki, Hotaru-Ika Wrapped with Bamboo Shoot, Butterbur Raft, New Burdock Stuffed with Uni-Kinton

This is the appetizer course. For the small turban shell tataki with bracken fern dressing: simmer the turban shell in dark-soy happō dashi…

Green Pea Surinagashi

This is the soup course. Since I cook alone at my restaurant, the dishes tend to run simple, but my motto is to bring out the best combinations of…

Abalone Hakata-style simmer, kabocha 'moon crown' simmer, tube-cut carrot, salt-steamed shrimp, fava beans

For the simmered course's abalone Hakata-style (a layered preparation named for Hakata in Fukuoka), simmer the abalone gently for about two hours…

Octopus and yuba dressed salad

This is Yugawara, expressed through cuisine. This is the vinegared course. The octopus and yuba aemono combines octopus from Hokkaido, where our head…

• Serves 1 · ¥230

• Cook time 20 min

Mugwort Chakin Tofu

This is the soup course. I work on the Karuizawa highlands at an elevation of 2,300m, where the flowers all bloom at once around May, and I finished…

• ¥610

• Cook time 1 hr

Fragrant bamboo shoot and wakame

This is an alternative soup course. For the fragrant wakatake, wakame and the tender inner sheath of the bamboo shoot are placed inside a glass…

Sea urchin, carrot, and paprika chakin bundle

This is the simmered course. For the sea urchin, carrot, and paprika chakin shinjo, a fish-paste dumpling, with crab-sauce topping, the carrot is…

Chewy Mochi-Style Tofu in Green Bamboo

This is the chilled course. The chewy mochi-style tofu in green bamboo is today's top recommendation, and I would very much like you to try it. I use…

Conger eel roll in thin overlapping slices, spiny lobster with sesame-thickened sauce, new potatoes simmered with bonito flakes

This is a simmered dish. As summer approaches, the conger eel sendan-maki can be enjoyed just as well served cold. The new potatoes simmered…

Spring Turnip Cherry Blossom

For the spring turnip cherry blossom, the turnip is peeled round and carved with a cherry-blossom shape inside, then simmered until seasoned. The…

Kuzu-dusted fat greenling, jade-green eggplant

For the kuzu-dusted fat greenling, I prepare it as usual, salt it evenly, and dust it with kuzu starch. For the jade-green eggplant, I deep-fry the…

Greater amberjack (akabana) with aromatic black vinegar dressing

Direct-from-the-Producer Fresh Fish Platter

This is the sashimi (tsukuri) course; since it is simply sashimi, we will omit further explanation.