SEARCH

Shrimp-shaped taro deep-fried then simmered, new bamboo shoot, splendid alfonsino simmered with ginger

Blanched taro shoot roll wrapped in yuba, crab kombu roll, plum-simmered udo, tender-simmered baby octopus

For the blanched taro leafstalk shoots yuba roll, the shoots are wrapped in yuba. It is then given a seared color and steeped in the braising liquid…

Conger Eel and Mountain Udo Roll

For the conger eel and mountain udo roll: conger eel is usually rolled Yanaka-style with the skin facing out, but here I placed the skin on the…

Jibu-ni, a Specialty of Kaga

For the warm dish course: simmer the vegetables, fu (wheat gluten), and shrimp in white happō dashi beforehand. Coat the duck meat with potato starch…

Conger Eel Kinuta-Maki

For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…

Soup-bowl course

The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…

Spring vegetable aspic

The colorful vegetables in the spring yose-jelly are bell pepper, asparagus, and savoy cabbage harvested around Lake Kawaguchi in March and April. As…

Taro simmered in all-purpose seasoned dashi, simmered young bamboo shoot, carrot simmered with plum paste, quail dumplings, snap peas

Grilled spiny lobster with sea urchin / seared fatty tuna / scallop and Brussels sprouts

For the grilled course's Ise lobster with uni, the idea was inspired by coquilles. Fresh-lifted tofu skin is combined with a little ground white…

Yuba, hosta shoot, ostrich fern fiddlehead and grilled lily bulb dressed with sansho leaf

For the appetizer of yuba, urui, kogomi and grilled lily bulb dressed with kinome: add a little baking soda just before the kogomi finishes boiling…

Beef-wrapped foie gras grilled in saikyo miso

For the beef-wrapped foie gras grilled in saikyo miso: I use store-bought canned foie gras. Canned foie gras has quite a strong flavor, so I simply…

Sakura Shrimp

You might not think spring cabbage suits somen (thin wheat noodles), but if you remove the core, slice it to about the thickness of flat wheat…

Fat greenling naruto-age, landlocked masu trout cherry-blossom-age

This is the deep-fried course. For the ainame Naruto-age, apply a lightly tinted shrimp fish-paste dumpling paste to the skin side of the fine…

Spring cabbage and conger eel thread roll, temari-shaped simmered Ise lobster, sea bream roe with bamboo shoot and wakame

This is the simmered dish course. We used spring cabbage for the spring-cabbage-and-conger-eel thread roll because it's the season when spring…

Spiny lobster rinsed in tamazake, sea bream and bamboo shoot kombu-cured, meji tuna seared-and-chilled sashimi stuffed with myoga

This is the sashimi course. For the dried spiny lobster roe in the spiny lobster rinsed in tamazake, it is salted through a sheet of paper and dried…

Cherry-blossom-scented deep-fry

For the fried course's sakura ka-age, I desalt salt-preserved cherry blossoms, dry them once in the microwave, and mix them into a light, white…

Abalone tofu, kuruma prawn in a kuzu-thickened flower simmer, plump-simmered abalone

For the simmered course's abalone tofu, I made it in two layers: the liver and the meat. Since there are occasionally guests who don't care for the…

Budding-themed steamed tilefish

For the steamed dish, the tilefish "budding" steamed dish: we grind up every bone of the tilefish, down to the finest ones, and steam it with sake…

Small tilefish marinated and deep-fried in starch

Fat greenling teriyaki, bite-sized cubed beef steak

Spring Daikon Simmered in Soup / Baby Octopus Tōza-ni / Cherry-Blossom Lily Bulb

For the simmered assortment's spring daikon in soup, the daikon is slowly simmered in chicken stock and left to soak up the flavor. For the roe…

Alfonsino grilled with sweet white sake, pen shell grilled with sansho leaf

For the grilled course's pen shell with kinome: remove the pen shell from its shell, marinate it in a blend of soy sauce, mirin, and sake in equal…

First Spring Storm, Sleet-Style Soup

This is the soup course. For the First Spring Storm, Sleet-Style Soup, we added finely diced hosta shoots, shiitake mushroom, and carrot to the soup…

• ¥290

• Cook time 20 min

Shinshu Heritage Vegetable, Nezumi Daikon Simmered in Miso

This is the simmered course. A pungent heritage daikon is traditionally grated into the dipping broth for oshibori soba, but this time we devised a…

• ¥480

• Cook time 2 hr