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Usui Pea, Cheese, and Tofu Futami

This is a two-layer preparation of Usui pea, cheese, and tofu. The Usui peas — a delicate, sweet pea variety from the Kansai region — are simmered…

Braised Pork Belly with Spring Vegetables

This is kakuni, braised pork belly, with spring vegetables. The pork is a brand called Pineapple Pork, raised on pineapple, which gives the meat a…

Potato and Clam

For the clear-soup course's potato and clam: shaping it like a clam is a bit tricky, but it's easy if you first form it like a rice ball and then…

Shinshu Salmon Kombu-Press, Shinshu Dai-oh Iwana

Shinshu Salmon Kombu-Press is pressed under kombu for about eight hours. Shinshu Dai-oh Iwana, a giant char bred in Nagano, is sandwiched with…

• ¥380

• Cook time 30 min

Matsumoto Ippon Negi, Shinshu Miso Pickle

This is the grilled course. Matsumoto Ippon Negi (a heritage single-stalk leek) is a leek grown in the Matsumoto area of central Shinshu…

• ¥1,800

• Cook time 2 hr

Bamboo Shoot Surinagashi in the Style of Mackerel-Bamboo-Shoot Soup

This is the soup course. Mackerel-bamboo-shoot soup is normally a miso soup with flaked canned mackerel and sliced curved bamboo shoots, but this…

• ¥420

• 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

Small-pot course of greenling and bamboo shoots

This is the soup course. As a substitute for the usual soup, I made it in small-pot style. It would ordinarily be a young bamboo shoot and wakame…

Crystal sea urchin

This is summer. I think Kuze eggplant, one of Kyoto's heirloom vegetables, is the best suited to somen (thin wheat noodles) of any of them. It's cut…

Abalone, Kuruma Prawn

New spring onions are thinly sliced, dusted with kuzu starch, and boiled in water thinly thickened with kuzu. Since the stock carries a firm…

Turban shell and fruit tomato in a tofu-dressed salad

This is the seasonal-vegetable course. The turban shell and fruit tomato shira-ae combines tomato simmered in consomme and Saikyo miso with turban…

Pureed spring-greens soup

This is the clear-soup course. For the spring-greens pureed soup, we used the stalk portion of the rapeseed blossom. The flower-bud tips of rapeseed…

Pureed potato soup

This is the clear-soup course. For the potato surinagashi, pressing it through a sieve leaves a coarse texture and poor mouthfeel, so we process it…

Three-color tofu with egg-yolk vinegar, shrimp simmered shiba-ni style, shiitake sakura shinjo

The three-color tofu with kimizu, the quickly simmered shrimp, and the shiitake sakura fish-paste dumpling were finished to look charming.

Clam and egg-yolk shinjo, spring daikon and crab set with kuzu, oil-steamed rockfish

This is a takiawase, a simmered assortment. For the clam and egg-yolk shinjo, shinjo dishes tend to taste similar no matter what, so this time I…

Mountain yam and Japanese trefoil

Mountain yam and mitsuba

Spiny lobster and sea urchin

For the grilled course, the roast duck (aigamo) chive roll: clean the duck, score the fat, sear it once in a frying pan, sandwich it with vegetable…

Conger Eel Rolled in Yuba Kenchin-Style, Baby Octopus Simmered Sakura-Style, New Potatoes and Bacon Simmered to Absorb the Broth

For the simmered course's conger eel rolled in yuba kenchin-style: rehydrate the conger eel well, simmer it in soy sauce and sugar, and set it aside…

Bamboo shoot, kombu-cured

This is one of our creative dishes using bamboo shoots, designed as something we can serve in place of sashimi for guests who are not fond of raw…

• Serves 1 · ¥580

• Cook time 1 days

Octopus and yuba dressed salad

This is Yugawara, expressed through cuisine. This is the vinegared course. The octopus and yuba aemono combines octopus from Hokkaido, where our head…

• Serves 1 · ¥230

• Cook time 20 min

Conger eel simmered pale, flesh-side out, yuba tofu, small prawn

This is the simmered assortment course. The key to the conger eel simmered pale, flesh-side out, is carefully turning the eel inside out so its flesh…

Golden-eye snapper, quick-blanched

For the sashimi course, we were particular about the highland asparagus used as a garnish. Nagano Prefecture's Iiyama City, one of Japan's heaviest…

Monkfish, Sake-Grilled

This is soup course two (Shimonoseki). Monkfish from Yamaguchi differs from that of Hitachi -- at two to three kilograms it is smaller, but with a…

Spiny lobster simmered in its shell, icefish and mugwort wheat gluten rolled in yuba, bamboo shoot soaked in dashi, Kyoto butterbur simmered green

This is the simmered dish course. The Ise lobster gusoku-ni is simmered in 200cc dashi, 100cc sake, 100cc mirin, 30cc light soy sauce, and ginger…