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Wagyu Grilled with Sweet Miso, Kyoto Kamo Eggplant Grilled in Fat

This is the grilled course. Both the Kyoto Kamo eggplant grilled in fat and the Wagyu grilled with sweet miso are served dengaku-style with miso. The…

Corn tofu, fruit tomato stuffed with prosciutto mousse, salt-fermented pike conger roe

What is served in the glass vessel is a small palate-opening course. What is in the hollowed-out kabosu shell is hamo roe shiokara. The swim bladder…

River trout oil-smoked and steamed, salmon chakin shaped like ground cherries, Kurakake bean and rock tripe steeped in dashi, Shinshu grape dressed in daigo, curved bamboo shoot with plum-shiso dressing

Right now, we're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so I'd like to…

• Serves 5 · ¥220

• Cook time 20 min

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

Ise lobster and daikon man'nen-ni

As part of using spring ingredients at their shun, hashiri, and nagori, I’ll introduce a dish featuring Ise lobster in season. This is the simmered…

• Serves 1 · ¥930

• Cook time 3 days

Fragrant steamed spiny lobster

This is a mid-course dish. The fragrant steamed spiny lobster is a dish I make for celebratory occasions, and it's a piece that's popular with guests…

• ¥20,000

• Cook time 40 min

Eel Clear Soup — Chilled Style

This is a chilled clear soup made with eel. The eel is cut into rounds while still live, grilled, then steamed and de-boned, and briefly simmered in…

• Serves 3 · ¥320

• Cook time 40 min

Shuto-cured dried conger eel, splendid alfonsino in chilled aspic, octopus rolled with sprouts, and more

For the upside-down egg cured in Saikyo white miso, the contents are removed from the egg, only the yolk is put back in and steamed, then the egg…

Blended Miso Broth, Char Wrapped in Lotus Root

My workplace is in Karuizawa, Nagano, so I think of the four seasons of Shinshu's clear mountain streams as four kinds of warmth, and I used char…

• Serves 1 · ¥780

• Cook time 40 min

Squid grilled with sea urchin, rock tripe dressed with sea urchin, kuruma prawns with sea urchin (the way of sea urchin)

This is the Way of Uni course. For squid grilled with sea urchin, a slice of squid is scored with a knife, seared with a torch, and rolled up. Sea…

• ¥3,050

• Cook time 50 min

Okra pureed soup, deep-fried okoze, mozuku fish-paste dumpling, pounded shrimp

This is a clear-soup course. A purée is normally made in a food processor, but here I finely minced the okra by hand and thinned it with a clear soup…

• ¥320

• Cook time 1 hr

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

Spiny lobster, kuzu-dusted and grilled, dressed with roe

• ¥1,650

• Cook time 1 hr

Winter melon in its shell, skin-on steamed Ishikawa baby taro, tender-simmered octopus, pumpkin, savory shiitake

This is an assortment of separately simmered ingredients. For the tender-simmered octopus, we remove the sliminess with rice bran, tenderize it by…

Pureed white asparagus soup

In place of the soup course is white asparagus surinagashi. Simmering the asparagus peel and stalk slowly to make a dashi brings out umami. The…

Nikogori on a Lotus Leaf, Lily Bulb, Steamed Abalone Grilled with Uni, Skewered on Green Bamboo, Turban Shell Liver Somen

Because I worked for a long time at a hotel, I learned how to prepare foie gras directly from the Western-cuisine chefs. Season the foie gras with…

Beef Sirloin Saikyo-Zuke

Pricier, but wagyu sirloin marinated in saikyo-zuke (miso marinade) and grilled.

Tomato and Mozzarella, Hakata-Style; Cucumber Rolled with King Crab

A salad-like vinegared course. We sieve grilled tomato, add agar, layer it hakata-style with sieved mozzarella, then torch it for toasty aroma. The…

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

Nakijin Agu Pork Rafute

For the Nakijin Agu pork rafute, an Okinawan braised pork belly, when boiling the Agu pork — a rare, purebred island breed — it's important to skim…

• ¥850

• Cook time 4 hr

Sweetfish and Kamo eggplant, Dutch-style fried

This is the aiko course, an additional dish inserted into the menu. For ayu and Kamo eggplant, Oranda-style, since I wanted to include a fried dish…

• ¥1,240

• Cook time 50 min

Ashigara beef nanban-style rolled and fried, tuna roe light egg-white batter fry, Shonan whitebait dumplings, deep-fried river shrimp

This is a fried course. I used a branded beef called Ashigara beef. Also, the tuna roe is something distinctive to Miura; it is three to four times…

• ¥280

• Cook time 1 hr

Mallard-duck white loin, small melon salt-pickle, celery sweet-vinegar pickle

For the mallard-duck white loin, we score the skin, sear it in a frying pan until browned, then drain off the fat once using a metal skewer. We then…

Green pea terrine, deep-fried golden threadfin bream and tiger prawn

This is an appetizer. For the green pea terrine, we boil green peas in salted water, peel off the thin skins, and purée them. This is combined with…