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Bean-scattering

For Mamemaki (bean-scattering), I used lotus root to bring out a difference in texture and flavor.

Boiled shark dressed with daikon, kinuta-maki roll

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

• Serves 2 · ¥600

• Cook time 3 hr

Truffle Wappa-meshi

A modern take on regional cuisine Original regional dish: wappa-meshi, rice steamed in a bentwood box Wanting to seek out the long-transmitted dishes…

• Serves 2 · ¥879.3

• Cook time 5 hr

Dried cod, fukume-ni

A modern take on regional cuisine Original regional dish: simmered bōdara Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama…

• Serves 1 · ¥284.6

• Cook time 5 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

Shrimp-shaped taro, bamboo shoot, king crab simmered in a fried egg-yolk batter, butterbur, plum-shaped wheat gluten cake

This is the takiawase course. For the ebi-imo, rehydrate it in rice-rinsing water to remove harshness, then let it absorb a broth of kombu dashi…

Simmered round Kyoto radish, herring richly simmered with kombu, deep-fried tofu fritter

White vinegar tofu dressing

For the mochi ginkgo nuts, the shells are peeled off, the nuts are deep-fried, and then rehydrated in rice porridge, which makes them swell larger…

Shrimp-shaped taro, deep-fried, blanched taro shoots with thick sauce

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

Pufferfish shirako, grilled

This is the pairing course. For the butterbur-sprout tofu, the cleaned butterbur sprout is first deep-fried, drained without further cooking, and…

Smoked salmon, walnut and ginkgo in a rich cream dressing, sea bream salted and fermented with shredded mountain yam

Tofu Steamed Egg Custard

Ripened Persimmon, Fine-Julienned Apple

Shrimp-shaped taro, new bamboo shoot, duck jibu-ni

For the simmered dish, I made our restaurant's standard 'black' simmered dish, but rather than simmering the ebi-imo (shrimp-shaped taro) as is and…

Duck and Taro

For the taro in this dish, I normally peel it, boil it in rice-rinse water with one whole chili pepper added, wash off the sliminess thoroughly, and…

All carp: carp miso soup manju, carp simmered in golden miso, carp miso sauce

At our restaurant in Naka-Karuizawa, Nagano, we hold an event where guests walk through streets that once flourished as a post-town, learn about the…

• Serves 4 · ¥250

• Cook time 20 min

Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

• Serves 3 · ¥600

• Cook time 1 hr

Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Molded quail

This is the soup course. For the molded quail, I take quail meat and bone — delicious in winter — add about 20% duck meat, then combine with Japanese…

• ¥380

• Cook time 2 hr

Winter cod sake-lees soup

Soba in its own cooking broth, with myoga; rock salt and yuzu; wasabi and Nankō ume; wakegi scallion and hand-picked nori

The idea for this product came about when I was feeling unwell and couldn't take my medicine withou…