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Baby Squid in Tomato Stew

For the mugi-ika tomato stew, I sauté minced garlic and onion in olive oil until golden, the same way you would for a spaghetti sauce base. Mugi-ika…

Japanese spikenard rolled in fried tofu skin

This simmered dish, udo shinoda-maki, needs the oil thoroughly drained from the fried tofu skin beforehand — skip that and you will run into trouble.

End-of-Season Twin Fillets

Nodoguro, Hosokawa-yaki

The akamutsu in the grilled course's akamutsu hosokawa-yaki is a fish often caught in Oiso that is known as nodoguro, and it is a truly delicious…

Ink-dyed green beans

Suppon Tofu

As soft as Takigawa-dofu (tofu set with agar in waterfall-like strands). More tofu is tastier, but set it firm enough or the turtle meat won't cut…

Water shield in clear spring water

Dusted with Yoshino kuzu starch, layered hakata-style (pressed together) with raw sea urchin, then steamed lightly.

White melon stuffed with bottarga, micro tomatoes

For the white melon stuffed with bottarga, we grate the bottarga and freeze-dried tofu separately, then knead them together before using.

Saffron Fried Rice Topped with Shrimp-Head Sauce

For the saffron fried rice topped with shrimp-head sauce: I make a yudaki-gohan (rice parboiled and then steamed) with saffron mixed in, and top it…

• ¥1,000

• Cook time 15 min

Kombu-cured Pacific cod

The tofuyo (Okinawan fermented tofu) I used for the tofuyo-shoyu has a strong aroma that many people find hard to enjoy, but turning it into a sauce…

• ¥500

• Cook time 20 min

New sprout, sandwiched and deep-fried

For the new-sprout hasami-age, I use okimebaru. This fish is often landed in the Tohoku region, and its standard Japanese name is usumebaru (goldeye…

Young sweetfish, wind-dried

For the young ayu wind-dried, we were particular about using wild young ayu from the Shinano River, a Class-A river, and prepared it as a cold-dried…

Whale belly cut in sweet-savory simmer

This is a simmered dish. Rather than red meat, I make it with unesu, the cut normally used for bacon. With bacon, it's common to remove the skin…

• ¥900

• Cook time 2 hr

White Miso and Daitokuji Natto Soup

This is the soup course. For the white miso and Daitokuji natto soup, since it's the season moving from autumn into winter, I add white miso sourced…

• ¥85

• Cook time 30 min

Uchimame Multigrain Rice

Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

• Serves 6 · ¥920

• Cook time 15 min

Fresh Zenmai and Chrysanthemum-Petal Roll

Dried zenmai lets you taste the true texture of a wild mountain vegetable. Dried edible chrysanthemum has a vivid color, a distinctive flavor, and a…

• Serves 1 · ¥490

• Cook time 10 min

Deep-fried shark fin wrapped in yuba, miso-stuffed dried sea cucumber in a coarsely milled crumb coating, deep-fried

This is the fried course. Here we meet Chinese ingredients. The shark fin is rehydrated, and its flavor evened out with dashi, asatsuyu (a light…

Young sweetfish three-color sushi, sweetfish pressed in layers, tade-dried sweetfish (tale of the aromatic fish)

This is the Tale of the Aromatic Fish course. These days, it seems pure wild ayu can no longer be obtained. For young ayu three-color sushi, small…

• ¥1,850

• Cook time 1 days

Barracuda and jade pressed sushi

• ¥590

• Cook time 1 days

Sleet-Style Free-Range Chicken Hot Pot with Grated Daikon, Seared Daisen Chicken

This is the warm course. Keeping December in mind, I made this a piping-hot mizore (sleet-style) hot pot. For the Daisen chicken, I sear only the…

• ¥480

• Cook time 20 min

Turban shell baked in its shell and served in a clear broth with julienned vegetables, fat greenling grilled on bamboo leaf

This is a grilled dish. As for the turban shell tsuboyaki in sawani-jitate broth, a plain tsuboyaki wouldn't be very interesting, and since it's the…

Whale belly cut, country-style simmered

This is a simmered dish. For the whale une, country-style simmered, minke whale une is used. Minke whales may only be caught by fixed-net fishing, so…

Smoked Carp

This is smoked carp. I shortened the steam-roasting time to keep the carp's flesh juicy. Fillet the carp into three pieces without rupturing the gall…

Momiji-wan

This is the soup course. For the momiji-wan, I made something like a light clear soup with julienned vegetables and meat using pike conger skin…