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Blackthroat seaperch, Wakasa-style glazed and grilled

The nodoguro wakasa-yaki is served stone-grilled at an individual tabletop burner. Shimonita negi (a prized thick leek from Gunma) has delicious leaf…

• ¥550

• Cook time 1 hr

Shiso rice porridge

Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…

• Serves 1 · ¥300

• Cook time 10 min

Softshell Turtle Takikomi Gohan

In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but since some guests found the appearance off-putting…

• Serves 5 · ¥3,500

• Cook time 4 hr

Salt-simmered yellowtail

From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Butterfish and Monkfish Liver Baked in a Yuzu Shell, Daikoku Shimeji Mushroom, Wagyu Fillet Japanese-Style Rossini, Ginkgo Moist Rice Cracker

Next is the grilled course. The Wagyu fillet Japanese-style Rossini is served with a soy-sauce base. We set aside a little of the stock made earlier…

Milt Egg-Custard Steamed with Sea Urchin Sauce, Seared Pufferfish and Mountain Yam, Lotus Root Sesame-Mustard Dressed

This is the appetizer. For the milt egg-custard steamed with sea urchin sauce, cod milt is used rather than pufferfish milt. For the sea urchin…

Persimmon, Kyoho grape, and chestnut tofu-dressed salad, grilled Pacific saury sushi, avocado with salted rice malt, bush-clover-themed sweet, yuzu-scented grilled sesame tofu

Walnut Tofu

The walnut tofu served in a lidded bowl is a variation on a milk-and-kudzu confection from the Mineoka region of Chiba. On a double-ring gas burner…

The Land of Toyo: pike conger and kabosu shabu-shabu

Popularity points and particular care taken In Tokyo or Osaka, hamo tends to be seen as a premium, upscale fish, but where I'm from in Oita…

Simmered Daikon

Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make the most of a daikon so juicy and sweet it's…

• Serves 1 · ¥150

• Cook time 3 hr

Simmered Tochio-style thick fried tofu, Pacific saury simmered with sansho pepper

This is a simmered dish. Tochio-age is a specialty of Nagaoka City in Niigata Prefecture, and I used it because fried tofu that large is quite…

• ¥210

• Cook time 1 hr

Ginkgo-nut rice, new-crop bettarazuke, oyster red miso soup

The rice course is ginkgo-nut rice. Salt alone is enough seasoning, since it lets the ingredient's own flavor come through fully. And when I thought…

• Serves 4 · ¥1,200

• Cook time 1 hr

Mirror-cut daikon simmered to infuse flavor, kuruma shrimp quick soy-simmered, fan-cut bamboo shoot simmered with bonito flavor, pinecone-scored small abalone simmered, plum-shaped carrot, early butterbur simmered green, arrowhead bulb richly simmered

The simmered dishes are meant to evoke pine, bamboo, and plum. For the mirror-cut daikon simmered to infuse flavor, I carve the daikon into a plum…

• ¥500

• Cook time 1 hr

Green-tea soba with simmered herring

This is freshly hand-cut cha-soba, made with particular care for both matcha and buckwheat flour. It's a dish enjoyed with a fragrant dashi made by…

• Serves 1 · ¥600

• Cook time 30 min

Seared Hoshiko Shinjo

Taking aroma as the theme, I focus here on 'the scent of shijimi clams and first-extraction dashi.' Rather than the bold, hit-you-in-the-face aromas…

• Serves 1 · ¥500

• Cook time 3 hr

Yellowtail Yuan-Yaki

These are the two grilled dishes. Here too I aimed to keep the steps to a minimum and finish everything as quickly as possible. For the yellowtail…

Salt-Boiled Dōman-Gani

Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…

Quail meatball

This is an introduction of a dish paired with the white wine produced in Yamanashi Prefecture, where my own workplace is located. This is a…

• Serves 1 · ¥250

• Cook time 30 min

Chestnut and fig in basil-sesame cream (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by medicinal-cuisine specialist Momoyo Taniguchi, and it sold extremely well. Seeing that…

• Serves 1 · ¥600

• Cook time 1 hr

Minami-Uonuma-grown: Koshihikari white and brown rice, local pork sake-lees soup, Okukuji egg, shaved bonito flakes, house-made dashi soy sauce

This is from our breakfast menu. We're particular about serving the rice freshly cooked. Going forward, watching the timing and how guests respond…

• Serves 1 · ¥165

• Cook time 20 min

Noppe, Reimagined

A reconstruction of noppe, a Niigata local dish, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is finished as a deep, rich…

• Serves 1 · ¥326

• Cook time 40 min

Female snow crab pot-cooked rice

This is something of a signature dish at our restaurant: the trick is that when you open the pot, charcoal and kobako crab appear, to guests'…

• Serves 12 · ¥3,500

• Cook time 40 min

Ise lobster, grilled in the shell

For the Ise lobster onigara-yaki, I use Ise lobster and sea urchin (uni) to create a lavish presentation that guests can enjoy visually as well.

• ¥2,300

• Cook time 10 min

Steamed blackthroat seaperch, shiitake, ginkgo nut, sprouted scallion

Before plating the ingredients, we score the shiitake cap finely with a shallow hidden cut. This is partly out of consideration for ease of eating…