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Aigamo duck grilled in fruit juice

For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…

Shinsei Rakuno cheese hot pot, and more

The dish replacing the simmered course is the Shinsei Rakuno cheese hot pot. Shinsei Rakuno is a cheese that won first place two years running at the…

Clam and Cherry-Blossom Sesame Tofu

For the soup course, clam and cherry-blossom sesame tofu: quickly heat the clams through, cut them with a knife, and wrap them in well-kneaded white…

Tilefish salted, dried, and grilled Okitsu-style, chakin-shaped new potato with butter

For the grilled course's amadai okitsu-yaki, what matters is the balance of salting, drying, and grilling, and without accumulated experience it's…

Mugwort tofu, small kuruma shrimp

For the clear-soup course, the mugwort tofu: combine 500cc soy milk with 50g kuzu starch and knead together, then just before it fully comes…

Sesame dumpling with mountain vegetables

Set beside the course standing in for the simmered dish is yama-gobo (mountain burdock); I included it, somewhat insistently, simply because I wanted…

Mamekozou pea puree soup

Cross-hatched ark shell, pen shell young-sprout roll, halfbeak kombu-cured

A vinegared dish. For the kanoko-style ark shell, the ark shell is scored in a kanoko pattern, a fawn-spot cross-hatch, and cured with kombu. For the…

• ¥420

• Cook time 2 hr

Shinshu salmon kombu-cured, green shiso and soft-set tofu, shira-ae style

Vinegar-cured spring sardine

This is the vinegared dish. The mountain yam, shaved into thin sheets, is dropped into a seawater-strength brine until it softens, then taken out; a…

Hokkaido Atka mackerel shinjo

This is Yugawara, expressed through cuisine. This is the clear-soup course. Since our head office is in Hokkaido, we created a Hokkaido hokke (Atka…

• Serves 11 · ¥100

• Cook time 1 hr

Grilled firefly squid and salmon roe soba, served on a bamboo tray

This is the meal course. For the grilled firefly squid and salmon roe seiro soba, a dressing is made from soba dipping sauce combined with soba…

Seared kuruma prawn, herring-roe kelp, bamboo shoot steeped in dashi

This is a seasonal-specialties course. For the seared kuruma prawn with herring-roe kelp and bamboo shoot steeped in dashi, the idea behind the…

Spring sea bream deep-fried with a roe coating

This is the deep-fried course. For the sakura-dai deep-fried with a roe coating, I butterflied the fish into two thin fillets and sandwiched seasonal…

Spring cabbage pureed soup, fat greenling dusted with kuzu starch, sea urchin, and tapioca

The clear-soup course is a pureed, potage-style spring cabbage soup. Cabbage cut into convenient pieces is steamed for about 5 minutes, then blended…

Deep-fried stingray fin

The fried course is deep-fried stingray fin. I make walnut tofu into a lightly floured, deep-fried preparation served in dashi, and use it as a base…

Tender-simmered beef cheek

For the simmered course's tender-simmered beef cheek, the beef cheek is softened and rehydrated using a pressure cooker. The seasoning base is…

Phyllo-wrapped bake

For the grilled course's phyllo-wrapped bake, pate filo is something like the wrapper used for Middle Eastern spring rolls. It comes in thin sheets…

Free-range chicken in jellied aspic

For the jidori nikogori, jidori chicken broth is set into an aspic, poured into quail eggshells, and set together with shark fin, steamed sea urchin…

Assorted shellfish pan-seared in sake

The shirozake-su (sweet sake-based vinegar dressing) for the appetizer is made by pressing tofu and passing it through a fine sieve, sweetening it…

Grilled fugu soft roe with white miso soup

The starter soup follows the same idea as the warming stone in kaiseki cuisine — a warm dish to ease hunger and make the sake easier to drink. For…

Soy Milk Set

For the vinegared dish, I wanted guests to finish with something light and refreshing, so while it's not meant as a dessert, I made a soy milk set…

Conger eel deep-fried tofu fritter with vegetables, simmered in a spring daikon soup

This is a takiawase, a simmered assortment, and guests staying at the inn tend to have strong likes and dislikes. So I've kept it a simple simmered…

Vegetable-tofu filling wrapped in tofu skin, egg-laden baby octopus simmered until tender and rosy red

For the simmered course, the kenchin tofu wrapped in yuba is something like a cross between fried fish cake and tofu. Fiddlehead fern prepared…