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Persimmon and Kyoho Grape Custard Cream

Persimmon cup with first ice, baby eggplant and arrowhead bulb, tree-ring salmon and yuba roll

For the fried course's persimmon cup with first ice: hollow the persimmon into a cylinder and sear it once with a torch — this brings out more…

Turnip and shark fin egg custard, shrimp tsukune with usugaki garnish, cod roe wrapped in yuba, shrimp-shaped taro simmered to soak

For the simmered-dish course's shrimp tsukune, I make it twice a year — once when new spring onions come in, and once in autumn when the firm…

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

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

Tender-Simmered Spare Ribs

This is a seasonal side-dish course. For the tender-simmered spare ribs, thoroughly parboiling and rehydrating the ribs beforehand makes the later…

• ¥500

• Cook time 3 hr

Chrysanthemum-Cut Turnip, Tender-Simmered Abalone

This is a simmered dish. For the chrysanthemum-cut turnip, the turnip is boiled in rice-rinsing water, then simmered while keeping the temperature as…

• ¥1,000

• Cook time 1 hr

Shrimp Shinjo Dumpling, Kōsen-Style Deep-Fry

The deep-fried course is a two-way potato variation fry. For the shrimp shinjo dumpling kōsen-style deep-fry, I make a shrimp shinjo without onion…

• ¥280

• Cook time 20 min

Scallop deep-fried in a bundled-firewood style, lotus root two-layer deep-fry, stuffed green chili pepper

This is the deep-fried course. For the scallop ōharagi-age, a shinjo paste is made from scallop, wrapped in burdock root, and shaped to resemble a…

Prawn-shaped taro simmered in oil, savory-simmered local splendid alfonsino, burdock root simmered to absorb flavor, matsutake, ginkgo-leaf shaped taro

This is a simmered course. For the ebi-imo abura-ni, the ebi-imo is first simmered Tosa-ni style (in a bonito-flavored seasoned broth), then coated…

Beltfish grilled in sweet white miso, Okitsu tilefish grilled after marinating in seasoned dashi

For the grilled course, we wanted to use locally sourced fish, so we use beltfish and Okitsu tilefish. Okitsu tilefish is the tilefish caught off…

Tilefish grilled with a chestnut crust, grilled aigamo duck loin, burdock root wrapped in conger eel

For the grilled course, the tilefish Tamba-yaki uses both raw chestnuts that are peeled, sliced and dried, and chestnuts dyed yellow with gardenia…

Oyster Tofu

This is the soup course. For the oyster tofu, since the color of the oyster itself is not especially attractive, it is layered together with yellow…

Monkfish liver wrapped in daikon, crab and taro temari balls, donko shiitake with two fillings, knotted millet wheat-gluten cake, scallion wrapped in tofu skin

The simmered course is monkfish liver kinuta-maki. Since I wanted to keep the monkfish liver's shape intact, I steamed it once, then wrapped it in…

Corn kuzu dumpling, turnip-steamed with thickened sauce

Uses "Ajinomoto" Knorr corn cream soup.

Ridge-grown soybean, two-way tofu

Snow crab, grated turnip steamed dish

Shrimp-shaped taro simmered in all-purpose seasoned dashi, leaf-attached chrysanthemum-cut turnip, glazed simmered autumn eggplant, savory-simmered shiitake, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, and green beans

For the simmered dish, since it's served family-style on a large platter, I arranged it colorfully on a piece of old Kutani ware. The ebi-imo is…

Pacific saury persimmon-leaf sushi

Chestnut pureed soup with crab dumpling

For the crab manju in the chestnut surinagashi soup course, I added chrysanthemum petals on the surface to bring out a sense of the season. A little…

Yam and agar jelly

Autumn salmon with a mushroom-thickened sauce

For the additional course's autumn salmon with mushroom ankake, the shabu-mochi is a bit firm on its own, but it's a quick-melting rice cake that's…

Conger Eel and Shrimp Saikyo-Yaki

For the miso used in the conger eel and shrimp saikyo-yaki, at my restaurant I mix in about half as much inaka miso (country-style miso) with the…

Thin Kuzu-Thickened Broth: Softshell Turtle and Millet Manju

For the soup course, since there was a time when millet and buckwheat were the staple foods in Shinshu, I made a softshell turtle (suppon) and millet…