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Grated yam in clear broth

The appetizer is suitororo. Peel the yamato yam and grate it using a grater or mortar. Then thin it out with a chilled, mellow clear-soup base. This…

Ise lobster peony-style simmered, peony-leaf-cut winter melon green-simmered, shino-cut mountain asparagus white-simmered, water-ripple-cut eggplant color-simmered, sweet whole carrot gently simmered

Abalone Steamed Matsumae-Style, Flounder and White Gourd Polka-Dot

For the vinegared dish abalone steamed Matsumae-style, the abalone is prepped, topped with a round slice of daikon, sprinkled with sake, wrapped in…

Unagi Kabayaki, Hakata-Style

Mixed with ground shrimp paste, lightly salted, with a touch of added umami.

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

Kuruma Shrimp Chilled Consommé, Abalone Steamed with Sake Layered with Truffle

I prepared two dishes for the starter course. The kuruma shrimp chilled consommé is served cold, since it is still quite warm out. Combining…

• ¥800

• Cook time 3 hr

Shredded egg crepe parcel, conger eel and dried gourd roll, okra, round baby carrots

This is the simmered course, along with a haran-kiri display: aspidistra-leaf cutwork. The layout of the haran leaf is the same as before, but this…

• ¥800

• Cook time 1 hr

Sweetfish, lightly sun-dried

This is the rice course. The karikari-ume (crunchy pickled plum) is steeped in red shiso vinegar and ideally left to sit for about a month. This…

• ¥650

• Cook time 50 min

Bigfin reef squid and kiwi in sparkling vinegar

This is the vinegared dish course. For the ayaika and kiwi in sparkling vinegar: steep rock sugar and kiwi in apple vinegar to make a kiwi-flavored…

• ¥600

• Cook time 15 min

Low-Temperature Roasted Pork Loin

This is the grilled course. The low-temperature roasted pork loin is made using a new piece of cooking equipment called VCC, which lets you set the…

• ¥1,000

• Cook time 1 hr

Eel and Lotus Root Mochi Kabayaki

This is the grilled dish for new-style eel cuisine. For "Eel and Lotus Root Mochi Kabayaki," I grated lotus root that's tender and delicious this…

• Serves 1 · ¥980

• Cook time 40 min

Abalone fukura-ni

The name of this abalone fukura-ni is written with auspicious characters and read "fukurani." Ways of preparing abalone vary by chef, but I…

Grilled Uni with Summer Vegetable Achara Pickle

I named the theme 'Colors of Summer, Cool Moon.' First is appetizer one. For the grilled sea urchin and summer-vegetable achara pickle: for color…

Anago Shinjo, Thread-Spool Style

The last course is the fried course. For the conger eel shinjo in thread-spool style, the conger eel is opened, its skin removed, lightly tenderized…

Octopus simmered in fish sauce

Rock oyster wrapped in kadaif, young kuruma prawn wrapped with green papaya, small myoga wrapped with cheese, and freshly ground hoshiko deep-fried

For the fried young kuruma prawn (saimaki) wrapped with green papaya, since summer tends to cause indigestion, we used green papaya, which contains…

Ise lobster simmered with fermented black beans, sweetfish simmered with plum, small taro simmered golden-style, winter melon simmered in salt, red konjac finished with a pan-simmered touch, hyacinth bean

The fermented black beans used in the simmered Ise lobster with fermented black beans are a Chinese ingredient, similar to Daitokuji natto or…

Deep-Fried Eel with Corn and Vegetables

At the restaurant where I work, we're used to handling freshwater fish, so I felt this eel theme was approachable, but I also took on a dish I'd…

• Serves 1 · ¥5,000

• Cook time 1 hr

Flathead and giant Pacific octopus, cocktail-style

For the kochi and mizudako cocktail-style: if you use too little dill when tossing it, the fragrance turns muddy, so use a generous amount and go…

Eel and Beef

From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…

• Serves 1 · ¥1,050

• Cook time 20 min

Steamed Abalone, Cucumber and Wakame Roll

This is a vinegared savory course. The steamed abalone is simmered for two hours in a pot with daikon and sake until tender. The seared beltfish —…

Turnip stuffed with kenchin, lightly simmered kuruma prawns, flower beans simmered to absorb the broth, fragrant-simmered sweet potato

This is the takiawase course, a simmered assortment. For the small turnip stuffed with a tofu-and-vegetable filling: the turnip is hollowed out and…

Water-pepper miso grilled sweetfish, stone-wall-pattern quail egg, soba sushi

This is the grilled dish course. The stone-wall-pattern quail egg is made from nothing but quail eggs, aside from a light coating of gelatin brushed…