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Simmered Noodles in Clarified Sanshu Miso Broth

For the nimen in clarified Sanshu-miso broth: if you add a little citric acid to the water when boiling thin wheat noodles, it keeps the starch from…

• ¥420

• Cook time 2 hr

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

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

Soy-milk-skin-wrapped tilefish

This is an appetizer course. For the yuba-wrapped tilefish, after the tilefish is rolled in yuba, over-steaming will make it tough, so the key is to…

• ¥250

• Cook time 30 min

Crab spiral roll

This simmered-soup bowl's red-and-white basket-weave garnish is woven from strips of daikon and carrot.

Senba-jitate, seared mackerel, chrysanthemum-cut turnip

This is the soup course (owan). The senba-jitate — a broth in the Senba merchant-quarter style of Osaka, made using the whole fish including the…

Steamed Kinmedai with Buckwheat Groats, Steamed Black Abalone Fukura-Mushi

This is the steamed course. Since this is an inn in Izu, kinmedai (splendid alfonsino) and abalone are always used. For the kinmedai steamed with…

Light Kuzu-Thickened Soup

This is the clear-soup course. For the tilefish steamed with turnip, grated turnip is mixed with glutinous rice flour and steamed slowly at 90°C for…

Soba tofu

This is the appetizer soba tofu. About 1000cc of kombu dashi is fine to use. Since it's winter, I made a warm appetizer. The shuto egg is not…

Ebi-Imo Taro, Kombu-Rolled Roe-Bearing Ayu, Hiryōzu

This is the simmered course. For the kombu-rolled roe-bearing sweetfish, I soften the roe-bearing sweetfish in a kombu dashi with a touch of vinegar…

Butterfish Saikyo-Yaki, Wagyu Noda-Yaki, Mackerel-and-Turnip Sushi, and More

This is the seasonal assortment course of grilled dishes. The wagyu Noda-yaki is prepared grilled on a magnolia leaf. Pine needles are laid…

Walnut Tofu, Ginkgo-Leaf Presentation

For the walnut tofu, we use domestic honkurumi (true Japanese walnuts). Domestic walnuts run over 20,000 yen per kilogram, which is on the expensive…

Pufferfish milt checkerboard tofu, first-frost style

For the clear-soup course, I finely minced mountain yam and stirred it into a lightly kuzu-thickened soup broth, styling it after the first frost.

Monkfish Spring Roll, Abalone Isobe-Age, Baby Octopus Senbei

The fried dish is monkfish spring roll. Monkfish (anko) is famous in Ibaraki. When people think of monkfish, they usually think of it eaten as hot…

La France Pear Compote, Grape Jelly

Chestnut-bur-style fried assortment: Tamba-style deep-fried spiny lobster, bale-shaped yuba fritters, almond chrysanthemum fritters

For the fried course's yuba rice-bale fritters: I mix 20% egg base into the shrimp fish-paste dumpling, then wrap it around salmon roe, capers, and…

Sakamoto Chrysanthemum Jelly

For the appetizer's Sakamoto chrysanthemum jelly, the jelly base combines 16 parts seasoned dashi to 1 part powdered gelatin.

Autumn Salmon Kombu-Cured, Salmon-Head Cartilage Namasu

This is the vinegared course. For the autumn salmon kombu-cured hizu-namasu, I salt the salmon head heavily, slice it, rinse it in sake diluted with…

• ¥170

• Cook time 30 min

Scallop with apple vinegar dressing, wild blowfish in a jellied soy milk cocktail, kombu-cured sardine with Kyoto mustard greens

Starting with the appetizer course. The scallop with apple vinegar dressing uses the vinegar's acidity to stimulate saliva production and increase…

Smoked Late-Season Kamasu with Grilled Buckwheat Groats; Miso-Grilled Ebi-Imo with Foie Gras; Golden-Grilled Pressed Lily Bulb

This is the grilled course. For the smoked late-season barracuda, I fillet the fish into three pieces, salt it, marinate it in a wakasa-style…

Simmered Beef Cheek with Grapes

The simmered course is beef cheek simmered with grapes. I used to cook with beef tongue often, but tongue has become so expensive lately that it's…

Grilled Tilefish, Kenchin-Style, with Matsutake Chicken Sandwich

For the grilled course I wanted a fukiyose feel — a medley evoking wind-scattered autumn leaves — so I styled the tilefish, coated kenchin-style with…

Red-and-White Namasu, Yōrō Tofu, Sea Bream Matsumae Roll, Smoked Scallop, and More

The vinegared course consists of red-and-white namasu and Yōrō tofu. For the Yōrō tofu, mountain yam trimmings are pressed through a fine sieve…

Splendid alfonsino plaster-style simmer; tree-stump-cut daikon simmered with fried tofu; pinecone-cut taro rustic simmer, and more

This is the simmered course. As for kinmedai shikkui-ni: I named it this way because the characters look good together — it has something of the feel…