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Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Brown rice coffee, charred tea snack

Charring is an old technique in Japan; I first learned of it back when I studied macrobiotics. Carbonizing ingredients in a Vermicular oven takes…

• ¥180

• Cook time 5 min

Tilefish grilled, wrapped in yuba with kenchin-style vegetables, end-of-season matsutake

This is the grilled course. For the tilefish yuba-kenchin grill, kenchin is normally made with tofu, but here we combine mashed, seasoned yuba with…

Rice course: clay-pot-cooked rice

Generously featuring the flavors of autumn, colorfully.

Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more

The baked apple is made by cutting apple into comb-shaped wedges, coating generously with granulated sugar, and baking in the oven; once cooled and…

Turnip Clear Soup; Scallop and Shrimp Shinjo

The soup course is a turnip-based preparation. For the scallop and shrimp fish-paste dumpling: the scallops are torn apart, given a strong salting…

Dragon fruit, lily bulb and fava beans, kuzu noodles, peach simmered in wine, matcha pear

Echizen Crab and Napa Cabbage

The vinegared dish has a Western feel, you might say: I pickle napa cabbage and celery in a Chinese-style sweet vinegar, then use a ring mold to set…

Spiny lobster, oyster, and sea urchin and milt, grilled

For the additional course — ise-ebi, oyster, uni, and shirako, grilled — I salt the shirako lightly and boil it, bind it just slightly with premium…

Grilled Sea Cucumber

Soba tofu

As for the soba tofu, when people say 'Shinshu soba,' they usually think of soba noodles, a buckwheat dumpling, or a steamed soba preparation, but…

Turnip stuffed with suppon, shark fin simmered whole, splendid alfonsino in a kuzu-thickened simmer, white taro stem simmered in soy milk, shrimp-shaped taro simmered to absorb the broth, bok choy

This is the takiawase course. For the turnip stuffed with suppon, Shōgoin turnip is at its best in a later season, so since it is still early, we use…

Lily bulb pureed soup, crab and chrysanthemum fish-paste dumpling

This is the clear-soup course. For the crab and chrysanthemum shinjo, raw fish flesh is salted and pounded, then thinned with kombu dashi. Egg white…

Splendid alfonsino grilled with sea urchin, Nanbu chicken grilled with sansho pepper, daikon cheese grill

For the daikon cheese grill among the grilled dishes, I simmer daikon in kombu dashi, sear just the surface in a frying pan to add color, and pour…

Vinegar-cured Pacific saury with fermented bonito innards sauce, leaf-shaped taro, sesame-crusted sea bream grilled on a cedar plank, and more

Next are the celebratory dishes. For the vinegar-cured Pacific saury with shuto sauce, the saury is filleted, salted, rinsed in vinegar, and cut into…

Soft-Shell Turtle Tofu, Soft-Shell Turtle Shinjo

The soup course is simply a softshell turtle hot pot. For the softshell turtle tofu, a soup is made from the turtle, and this soup is combined with…

Akebi platter; cod milt topped with grated turnip; flavor-grilled pen shell, and more

For the cod milt topped with grated turnip: raw cod milt is salted and left briefly, then rinsed in water to remove the sliminess. It's treated with…

Deep-fried stuffed lotus root, deep-fried mountain yam, kombu cracker, and bitter melon hollowed, stuffed, and deep-fried

Lemon Jelly Terrine

The seasonal fruit dessert marks the climax of the wedding banquet, so I plated it with the image of the candle service in mind. I also added a…

Shrimp chrysanthemum shinjo

The clear-soup course is shrimp chrysanthemum shinjo. In the old days the shrimp would have been pounded with the spine of a deba knife, but at our…

Kabocha squash, Kyoto-style sweet-simmered

Hitachi beef yawata-maki, Pacific saury grilled bountiful-harvest style, salmon Mont Blanc-style

The grilled dish is Hitachi beef yawata-maki, a burdock roll named for the Yawata region. Whenever we have an opportunity like this exhibition, we…