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Early-Spring Shinshu Heritage Vegetable Grill, Shinshu Salmon Sauce-Grilled

This is the grilled course. We thought that presenting the early-spring Shinshu heritage vegetables in a grilled bagna cauda style would raise their…

• ¥850

• Cook time 1 hr

Brothless Okkirikomi

This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…

• Serves 1 · ¥330

• Cook time 40 min

Sea Bream Milt Kan and Sake-Simmered Sea Bream and Bamboo Shoot

This makes use of sea bream milt. I myself love fishing, and sea bream is a special ingredient — good to catch and good to eat. Its seasons are…

• Serves 1 · ¥1,000

• Cook time 1 hr

The blessings of Hyogo's five provinces -- Settsu bamboo shoot grilled in the style of Nada's five sake districts; Harima bamboo shoot in vinegar jelly flavored with its tender inner sheath; Tajima bamboo shoot with firefly squid and egg-yolk vinegar sauce; Tamba bamboo shoot, black bean, and mountain yam wrapped in yuba and deep-fried; Awaji bamboo shoot and needle-cut squid in sansho-leaf miso

We combined the wonderful spring ingredients of the five regions within Hyogo Prefecture -- Settsu, Harima, Tajima, Tamba, and Awaji -- each rich in…

• Serves 1 · ¥1,420

• Cook time 2 days

Tofu-dressed salad

We begin with the appetizer course. I prepared a classic shira-ae. For the clams steamed with sake inside, thoroughly purge small clams of sand, cook…

Roe-bearing spear squid and mountain vegetable, steamed

The crossbred duck tataki for the extra sake-pairing course is also vacuum-sealed for cooking. Holding it just below the temperature at which protein…

Halfbeak ball-shaped sushi, baby octopus simmered cherry-pink, butterbur stuffed with dried sea-cucumber ovary, icefish deep-fried with sea urchin, and angelica-tree shoots and turban shell dressed with sansho leaf

For the halfbeak temari-zushi, the top is finished with crumbled, seasoned egg and salmon roe. The iidako sakura-ni didn't come out with very good…

Bamboo Shoot Potage, and Other Dishes

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Turban shell and rapeseed blossoms with wasabi

For the turban shell and rapeseed blossoms with wasabi, store-bought pickled wasabi is pressed through a sieve, then lightly tossed with a light soy…

Spring vegetables, Ogawa-mushi

For the wasabi leaf in the spring vegetable ogawa-mushi: pack it into a jar, pour in hot water, and shake it well — this brings out a strong…

Snow crab deep-fried in a paper-thin wrapper

For the fried course's snow crab in a paper-thin wrapper: boil the snow crab and remove the meat. Rehydrate bamboo shoot and peel it into a long thin…

Sea Urchin and Abalone "Ichigo Steamed Sushi"

Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…

• Serves 1 · ¥2,200

• Cook time 2 hr

Fermented trout sushi

We wanted to newly express the local dish masu no iizushi, handed down here, as a modern arrangement based on the cooking methods of Japanese…

• Serves 4 · ¥1,000

• Cook time 6 days

White miso broth, spring color layering, glossy simmered Tamba shiitake

This is a simmered-ingredients soup course timed to the opening of the cherry blossoms. By using three colors of gluten cake in the soup -- mugwort…

• Serves 1 · ¥250

• Cook time 30 min

Turban shell, grilled in the shell

This is a grilled dish designed with the presentation in mind. Turban shell tsubo-yaki (grilled in the shell) expresses old-fashioned "nostalgia."…

• Serves 1 · ¥450

• Cook time 30 min

Seafood tomato clear soup, Boso kaibi and asari clams

Two clear-soup courses. The seafood tomato clear soup is a Japanese take on bouillabaisse. Since the local area is a well-known tomato-growing…

• Serves 6 · ¥6,580

• Cook time 30 min

March soy milk terrine

This is the appetizer course. In the Yayoi soy milk terrine, the green represents fresh spring greenery, the white represents melting snow, and the…

• Serves 10 · ¥730

• Cook time 30 min

Spiny lobster and cockle

This is a specialty course. The Ise lobster is cleaned and pan-seared in sake until half-cooked. The cockle is also shelled and pan-seared in sake…

• ¥540

• Cook time 15 min

Herring, harbinger of spring, Kamakura-style grilled

This is a grilled course. For the herring, Kamakura-style grilled: the herring is cooked through in the marinade it was steeped in, seasoned with…

Pen shell, sterculia seed jelly

This is the vinegared dish. For the tairagai, remove it from the shell and clean it, cut it, and sandwich it with bitter orange. Bakudaikai is a…

Thornyhead rockfish grilled with a salt crust

This is the grilled course. For the quick, lightly seasoned fuki-no-to simmer, deep-fry the fuki-no-to in oil to remove its bitterness, wring it out…

Clam rikyu-ni and sake-steamed icefish in a mascarpone ponzu; kuruma prawn with seared bottarga gelée

For the clam Rikyu-ni and sake-steamed icefish in mascarpone ponzu, the clams are dropped into kombu-infused hot water without overcooking them, and…

Young hosta shoots ohitashi; seared surf clam; konowata iridama; sea bream milt tofu

This is the appetizer (sakizuke) course. For the urui ohitashi — urui being a hosta-shoot mountain vegetable — I boil the urui and steep it in a…

Kasuga small sea bream, kenchin-style grilled

This is soup course five (Hotoke-zaki). The mugwort tofu beneath the Kasuga small tai was made with soy milk to bring out a color contrast.