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Simmered Course

For the simmered course, shishi daikon is normally made as a sweet-and-savory simmered dish of wild boar and daikon, but in the Chichibu region it…

Decorative carving

An Assortment of Sake Accompaniments

Among the assortment of sake accompaniments, the burdock shaved to resemble soba noodles has such a good texture that guests often ask for a second…

Pinecone-Cut Ginkgo Nuts

How to Make Pine-Cone Ginkgo Nuts Use larger ginkgo nuts, since they are further turned into mochi-ginnan (puffed ginkgo nuts), which makes them…

Iri-uni, iri-konowata, and iri-shuto

How to Make Iri-Uni, Iri-Konowata, and Iri-Shuto ● For iri-konowata, dissolve 100 g of konowata (salted sea cucumber intestines) by simmering it with…

Soup-bowl course

The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…

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…

Bamboo Shoot, Wakame, and Other Dishes

For the simmered course, the Ise lobster is done gusoku-ni style, finished with a little sea urchin stirred in at the end.

Koshu Beef Miso-Marinated Ebi-Imo Roll, and Other Dishes

For the grilled course, the Koshu beef miso-marinated ebi-imo (a shrimp-shaped variety of taro) roll is made by wrapping the miso-marinated makura…

Spring vegetable aspic

The colorful vegetables in the spring yose-jelly are bell pepper, asparagus, and savoy cabbage harvested around Lake Kawaguchi in March and April. As…

Dried horse meat

The foie gras, served as a thick, soup-like course, would use goose oil (duck fat) and a great many spices in a Western-style version, but since I…

Foie gras potage

The shira-ae is thinned slightly with shirozake — a sweet, cloudy, low-alcohol rice drink — in a nod to the Peach Festival, but because the shirozake…

Tofu-dressed salad

For the steamed course, the tilefish dish steamed to evoke new spring growth is made by grinding every one of the tilefish's bones, down to the…

Bamboo Shoot Tofu

For the appetizer, the bamboo shoot tofu is made by simmering bamboo shoot trimmings with a fresh addition of bonito flakes partway through so the…

Translucent baby conger eel

For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…

Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

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…

Mugwort tofu

For the mugwort tofu, we ladle in a delicious dashi broth, top it with sake-steamed icefish, and try to bring out the fragrance of spring.

Asparagus, yuba

The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…

Mustard-stuffed lotus root

How to Make Karashi Renkon (Mustard-Stuffed Lotus Root) For karashi renkon, peel the lotus root; if it's thick, split it lengthwise in two and bevel…

Budding-themed steamed tilefish

For the steamed dish, the tilefish "budding" steamed dish: we grind up every bone of the tilefish, down to the finest ones, and steam it with sake…

Clam shinjo

The soup course is clam fish-paste dumpling. It has a feel similar to an ordinary clam clear soup, but it has been thinned a little with dashi.

Bracken fern wrapped in Japanese halfbeak, and kombu-cured halfbeak

For the appetizer course — warabi wrapped in halfbeak and halfbeak kombu-jime — we butterfly the halfbeak and wrap the warabi in it, but because…

Spiny lobster simmered in the shell, with garland chrysanthemum greens

Icefish rice