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Three-year fugu, thin-sliced sashimi winter vegetable roll

This sashimi course is only possible thanks to fugu in season. For the Three-Year Fugu Usu-zukuri with Winter Vegetable Roll, the thin-sliced sashimi…

• Serves 3 · ¥2,300

• Cook time 1 hr

Cod and tofu in a yuzu shell

This makes use of cod and yuzu in season, and I designed it for the guests in their forties to seventies who make up most of our clientele. This is a…

• Serves 1 · ¥445

• Cook time 50 min

Charcoal-Grilled Tiger Fugu, Zenmaru Shiitake, Scallion Sprouts, Sudachi

Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…

• Serves 1 · ¥720

• Cook time 30 min

Ise lobster simmered with sea urchin, comma-shaped shrimp-taro fukume-ni, bamboo shoot simmered Tosa-style, purple sweet potato crisp, flower-cut carrot, and bok choy

For the tosa-style bamboo shoot, the bamboo shoot is simmered once, then simmered again with a generous amount of added bonito flakes. It's then…

Conger eel yawata-maki

Pine cone abalone, daisen-ni; molded sea cucumber; honeycomb tripe, Yamato style; rein-pattern sushi; plum-blossom lily bulb; green-fleshed daikon and bottarga

For the celebratory course's pine cone abalone daisen-ni, I score a small abalone into a pine-cone pattern, then rehydrate it for about six hours in…

Sailfin sandfish, kombu-cured

This is a palate-settling course themed around Akita Prefecture's local cuisine. For the Sailfin Sandfish Kombu-Cured, I wanted people to enjoy every…

• Serves 1 · ¥520

• Cook time 12 hr

Hadano Mandarin Orange Kuzu-yu

I created this dish under the theme "Ryokan Cuisine Today." This is an in-between accompanying dish. After the grilled, marinated kue, I wanted to…

• Serves 1 · ¥200

• Cook time 30 min

Small sea bream steamed with okara, silver sauce

This is the steamed dish from Kochi's New Year cuisine. Kodai Soy pulp-Mushi with Silver Sauce gives a modern update to soy pulp-mushi, a dish long…

• Serves 1 · ¥800

• Cook time 1 hr

Char Steamed in Green Bamboo

This is a dish under the theme of expressing local heritage through cooking. My workplace is an inn standing on the bank of the Tanigawa river, which…

• Serves 1 · ¥330

• 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

Shirako tofu spring roll with arrowhead bulb and sudachi

When wrapping the shirako tofu in spring-roll pastry, I add a little powdered karasumi and Kikuhime daiginjo sake lees — the karasumi adds salinity…

Japanese flounder rolled with rapeseed blossoms, pond smelt grilled with sansho leaf, shrimp plum-blossom sushi, bracken fern shoots and lotus root, and lotus root three-flavor deep-fry

Monkfish liver wrapped in thin daikon, oysters with grated daikon dressing, persimmon with tofu dressing, herring roe on kelp, egg-yolk sushi in a rope-pattern roll

For the appetizers, each dish was plated in its own small cup (mamechoko). I think there's also something enjoyable about the idea of guests picking…

Thin-Sliced Turnip with Sesame Vinegar Dressing

This time it's a vinegared dish, but at our restaurant we don't force one into every menu — we serve it within the appetizer, or bring it out for…

Softshell turtle noppe

'Noppe' is a Niigata regional home-style dish, a lightly thickened simmered stew widely loved and often eaten at home. This time, I've added a twist…

• Serves 1 · ¥443

• Cook time 1 hr

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

Salt-seared bonito with Takaoka fruit-tomato salad, vinegared moray eel, juvenile conger eel with garlic nuta

This is the vinegared dish from Kochi's New Year cuisine. As for the salt-seared bonito — katsuo no tataki, Kochi's signature dish, is usually eaten…

• Serves 1 · ¥750

• Cook time 40 min

King Crab Steamed in a Yuzu Salt Crust

This steamed dish makes use of king crab, yuzu, and turnip as end-of-season winter ingredients. For king crab steamed in a yuzu salt crust, we took…

• Serves 1 · ¥1,080

• Cook time 30 min

Egg Yolk Salmon Roll

For the mustard vinegar, combine one part sweet mirin vinegar with two parts kombu dashi, add an appropriate amount of Japanese mustard, and finish…

Seaweed fish cake, Murakami beef Echigo-style grilled, pressed-sugar confection, miso-glazed sponge gourd, Sado-style steamed jidori chicken

Beltfish nanban roll, deep-fried; quail dumpling and potato, deep-fried; yam bulbil, nori-wrapped and fried

The fried course's basket somen is made by gathering somen noodles into a basket shape and deep-frying them plain (su-age).

Homemade hand-lifted yuba

This is Yugawara, expressed through cuisine. My workplace, Sansuiro, is located in Yugawara, a town associated with literary giants, so I designed a…

• Serves 1 · ¥120

• Cook time 3 hr

Sweet Deep-Fried Carp

This is a fried dish reimagining Yamagata's local cuisine. For the Sweet Deep-Fried Carp, in Yamagata in the old days, carp was eaten as an…

• Serves 4 · ¥2,406

• Cook time 1 hr