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Vinegared water caltrop and maple leaf, Jiro persimmon mallet-shaped roll, red taro stem and fried wheat gluten with pear dressing, Chinese yam, sweet potato, and kabocha lightly seared, frozen konjac set in amber jelly

The Kintoki carrot used in the water caltrop and maple-leaf namasu is from last year's crop. We make a lot of Buddhist vegetarian dishes here, so…

Autumn Brocade Salad

Miso-style, Chikuma River roe-bearing ayu-koku

This focuses on ingredients from Nagano. Koi-koku is a rich miso soup and simmered dish made by long-simmering carp cut into rounds in miso, and it…

• Serves 1 · ¥340

• Cook time 2 hr

Sake-Lees Soup

This is kasujiru. In the old days, there was a technique that took the extra two steps of rehydrating pickled daikon and simmering it again for extra…

• ¥1,038

• Cook time 30 min

Horsehair crab fried in the shell

This is the fried course. For the horsehair crab kōra-age, I mix together the picked meat and crab miso from steamed horsehair crab and pack it back…

• Serves 2 · ¥3,000

• Cook time 1 hr

Blackthroat seaperch, leaf-shaped teriyaki

When you fillet nodoguro, you're left with the head, the meat along the backbone (nakaochi), the tail, and the belly flesh. We lightly salt and steam…

Blackthroat seaperch, grilled in two autumn styles

Blackthroat seaperch grilled in two autumn styles: two kinds of dried fish. The Tosa-style dry cure is soy-based — we steep the fish for 35 to 40…

Dried chestnut and day lily buds, dressed madder-red; paper-thin dried bottle-gourd shavings and autumn eggplant with walnut sauce; kombu-cured cod with its own reduction sauce; spanner crab and cold-dried daikon; eggplant calyx and dried scallop mustard dressing

Five small appetizer dishes. First, the dried chestnut and day lily bud dressed madder-red: since the hardened dried chestnuts are tough, they are…

Ise Lobster Sea-Urchin Yaki, Ebi-Imo and Foie Gras Yaki, Tender-Simmered Kurobuta Pork in Potato Sauce, Chrysanthemum-Steeped Dish Served in a Bitter-Orange Shell, Brandy-Steeped Chestnuts with the Inner Skin On

For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

Tilefish Yuan-yaki, Moromi-Marinated Young Chicken

This is the grilled course. For the young chicken moromi-yaki, chicken lightly salted is marinated for about a day in an unrefined miso mash to which…

Tender Simmered Octopus

Broth steamed in a small teapot

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Grilled Eggplant Surinagashi and Sesame Tofu

For the clear-soup course's grilled eggplant pureed soup, this time I deep-fried the eggplant in oil and peeled it so the color wouldn't fade, but I…

Vegan simmered "pork belly", wave-cut konjac, accordion-cut white melon, green taro stem, fan-cut carrot, and taro mustard

For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…

• Serves 6 · ¥80

• Cook time 50 min

Pike conger golden egg-yolk tempura rice bowl

Five-color shinjo

This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…

• ¥810

• Cook time 1 hr

Tilefish, Shinshu-Steamed

This is an additional recommended dish. For the tilefish Shinshu-steamed, I first grill the tilefish, then drape a soft soba-gaki — a buckwheat…

• ¥280

• Cook time 40 min

Chrysanthemum-cut turnip stuffed with wagyu beef

This is the simmered course. For the chrysanthemum-cut turnip stuffed with wagyu, I simmer the sinewy cuts of Japanese Black wagyu shigure-style, mix…

• ¥460

• Cook time 50 min

Ise spiny lobster grilled with a red roe-and-egg glaze, tilefish grilled with sea urchin

This is a grilled course. For the Ise ebi momiji-yaki, salted ikura is passed through a sieve, mixed with just enough egg yolk to bind it, and…

Fragrant tea-grilled autumn assortment, tilefish rough-wave grilled, abalone butter-grilled, shrimp-shaped taro and quail moon rings, king crab, seared pike conger

The grilled course's fragrant tea-grilling follows the magnolia-leaf grilling method. Because direct heat can sometimes cause the leaf to catch fire…

Roe-bearing sweetfish kombu roll, spiny lobster simmered in the shell, tofu skin fried and simmered, autumn eggplant simmered in wine

For the simmered course's autumn eggplant simmered in wine, the eggplant is first color-simmered to preserve its hue. The seasoning is kept light…

Stone-wall yam bulbils

For the simmered course, stone-wall-style mukago: if the egg batter and the mukago aren't the same firmness, they tend to come apart when you slice…

Oil-grilled barracuda

For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…

Salmon Carpaccio-Style

Raw salmon reads as 'fishy' to our female guests and isn't well liked, so I use smoked salmon instead. Adding a seared mark gives it a toasted aroma…