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Crispy Fried Curled Shrimp

Crispy-fried curled shrimp: drying it before frying crisps it more. Served with light ume salt; for fun we built a raft from sweet potato.

Two-Layer Grilled Quail, Agar-Molded Grape, Fig and Chestnut Daigo-yaki

My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…

• Serves 1 · ¥1,000

• Cook time 30 min

Urui and Kaya-Nut Rice

This is the rice course. For the Hosta Shoot and Torreya Nut Rice, Kaze Sayaka is Nagano Prefecture's original rice variety, with firm umami and…

• ¥150

• Cook time 40 min

New Year's Eve Soba

Finally, this is the shokuji, the rice-or-noodle course. Since it's a December tradition, I made it as toshikoshi soba, served as a three-colored…

• ¥350

• Cook time 1 hr

Blackthroat Seaperch, Seared and Simmered

This is something we do at our hotel when things get busy: what's called niyaki, simmering a dish once and then searing it before serving. For this…

• ¥1,760

• Cook time 1 hr

Okoze butsu

This is the sashimi course. For the okoze, I leave the thin skin on, quick-blanch it, cut it into thick pieces, and plate it together with aromatic…

• ¥500

• Cook time 20 min

King Crab and Asparagus, Reins-Style Deep-Fry

For the king crab and asparagus reins-style deep-fry: in the photo it is wrapped using udon, but using kishimen noodles (flat wheat noodles) lets you…

Bamboo shoot royale

This is one of our creative dishes using bamboo shoots, and this one is a warm dish. We wanted to let guests enjoy a variety of flavors by…

• Serves 1 · ¥650

• Cook time 2 days

Greater amberjack (akabana) tataki with papaya

New bamboo shoot grilled in beef lard

This is the grilled course. For the new bamboo shoot grilled in beef lard, we first sear the fatty part of the beef tendon used in the simmered…

Whale and mizuna hot pot, head meat, prized tail-fin fat, whale belly skin

This is a small hot pot. For the harihari nabe, I use head meat with a little marbling in it; this meat is also delicious done as sukiyaki. The white…

• ¥1,500

• Cook time 30 min

An arrangement of the Aomori local dishes Ke-no-shiru, inari sushi, and perilla-seed mochi

This is a simmered dish, an arrangement of the Aomori local dishes known as "kayu-no-shiru, inari sushi, and jūne-mochi." This is a simmered dish…

• Serves 1 · ¥820

• Cook time 2 hr

Baby Sea Bream Yuan-Yaki

This is the grilled course. For the baby sea bream yuan-yaki, I source small sea bream of about 150 to 180 grams each, scale them, and use split…

• ¥570

• Cook time 30 min

Pickled daikon, small turnip rice-bran pickle

Ezo Abalone Grilled with Crab Roe

This is a supplementary course. For Ezo abalone grilled with crab roe, I steam the Ezo abalone in a convection oven, then quickly sear it in a frying…

• ¥1,350

• Cook time 1 hr

Lotus Seed Rice

This is the rice course. Normally, I would serve hitomoji rice (rice with green onion — hitomoji is a classical court term for negi), but I chose to…

• ¥90

• Cook time 1 hr

Abalone Oni-Oroshi, Kasago Deep-Fried and Simmered

This is the 38th micro-season. For the abalone oni-oroshi (coarsely grated daikon): the abalone is thinly sliced with a rippled cut, quickly sautéed…

• ¥3,000

• Cook time 1 hr

Overnight-Dried Whiting with Sea Urchin

As for the Calvados bottarga (karasumi): this time, I wanted to use something with a bit more character than ordinary brandy or sake, and after some…

• Serves 1 · ¥860

• Cook time 20 min

Sakura shrimp deep-fried in fine noodle strands

Chinese yam simmered Tosa-style with bonito flakes

This is the simmered dish. Although potatoes and yams tend to sprout once spring arrives, I deliberately used yam here. Leaving it plain white would…

Crab and Turnip Tree-Ring Roll

This is the celebratory dish. Alongside the Crab and Turnip Tree-Ring Roll is a molded Suizenji nori. The Suizenji nori is shaped like a gourd. For…

Beef tendon cut in sake-lees broth

This is the simmered course. The beef sen-bon-suji in sake-lees broth is a simmered dish made with sake lees, using the sen-bon-suji cut of beef. It…

Seared and Kombu-Cured Kuruma Prawn

This is the vinegared course. For the seared and kombu-cured kuruma prawn, the heads are removed and the shells peeled, the prawns are seared with a…

Ayu and Matsutake Parcel-Grilled

This is the grilled course. For the ayu and matsutake parcel-grilled, the ayu is butterflied open along the back and lightly salted; the bones are…