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Carp daikon-wrapped roll, takiawase

A modern take on regional cuisine Original regional dish: carp kanroni, a candied simmered carp Fukushima Prefecture covers a large area, comprising…

• Serves 4 · ¥540

• Cook time 1 hr

Small sardines, simmered, dried, and roasted

From the theme of heritage dishes, this is "small sardines, simmered and dried." For the sardines, simply remove the heads, guts, and tails, then…

• Serves 1 · ¥52

• Cook time 5 hr

Salt-seared bonito with Takaoka fruit-tomato salad, vinegared moray eel, juvenile conger eel with garlic nuta

This is the vinegared dish from Kochi's New Year cuisine. As for the salt-seared bonito — katsuo no tataki, Kochi's signature dish, is usually eaten…

• Serves 1 · ¥750

• Cook time 40 min

Konjac and shiitake in tofu dressing

This is the tomezu. Tomezu means a dressed dish; a shojin meal built on one soup and three dishes always includes a dressed dish. For the konjac and…

• ¥70

• Cook time 30 min

Baked Apple, Tsugaru-Style

This is a shiizakana, an additional hearty course. For the apple Tsugaru-style, we hollow out an apple and fill it with scallop, mochi, and shimeji…

• ¥325

• Cook time 1 days

Winter Yellowtail Teriyaki, Seared Wagyu Sirloin, Vegetable Pickles

This is the grilled hassun (seasonal assortment course). Winter yellowtail teriyaki is usually grilled with a soy-based tare sauce, but this time I…

Oyster with wasabi miso sauce, seaside assortment, grilled duck loin, chestnut in tofu-sesame dressing, pinecone-cut arrowhead bulb, conger eel kosode sushi

This is the appetizer course. For the grilled cucumber, we line up two bamboo skewers and roll the knife over the cucumber to create joint-like…

Egg Yolk Salmon Roll

For the mustard vinegar, combine one part sweet mirin vinegar with two parts kombu dashi, add an appropriate amount of Japanese mustard, and finish…

Seaweed fish cake, Murakami beef Echigo-style grilled, pressed-sugar confection, miso-glazed sponge gourd, Sado-style steamed jidori chicken

Beltfish nanban roll, deep-fried; quail dumpling and potato, deep-fried; yam bulbil, nori-wrapped and fried

The fried course's basket somen is made by gathering somen noodles into a basket shape and deep-frying them plain (su-age).

Charcoal-Grilled Koshi no Tori Chicken, Noppe-Style Zoni

A modern take on regional cuisine Original regional dish: noppe Looking back on the history of dishes that have been eaten since long ago, I came to…

• Serves 4 · ¥365.5

• Cook time 3 hr

Sweet Deep-Fried Carp

This is a fried dish reimagining Yamagata's local cuisine. For the Sweet Deep-Fried Carp, in Yamagata in the old days, carp was eaten as an…

• Serves 4 · ¥2,406

• Cook time 1 hr

Tortoiseshell-cut shrimp-shaped taro, clam shinjo

With the tortoiseshell-cut ebi-imo and the crane-shaped daikon, I express the crane and tortoise, and with the sunrise carrot I express the year's…

• ¥350

• Cook time 1 hr

Smoked Rosy Seabass, Yuan-Style Grill, Stuffed Dried Persimmon, Beef Loin Miso-Koji Grill

This is the grilled hassun course. For the smoked rosy seabass, grilled yuan-style, we fillet it into three pieces and cut it to the desired size. We…

• ¥1,630

• Cook time 2 hr

Steamed Turnip with Pufferfish Milt and Silver Sauce

As it's the cold December season, we begin with a hot dish: steamed turnip topped with fugu milt and a silver sauce. We place grilled fugu milt over…

• ¥450

• Cook time 30 min

Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…

Cod milt pureed soup, winter-solstice pumpkin dumplings, snow-ring-cut daikon, stem lettuce, straight-cut yuzu peel

As for the red beans set into the pumpkin shiratama dumplings, season them with the minimum amount of sugar so the sweetness doesn't stand out. To…

Mountain yam and black sesame terrine

Ise lobster shinjo

The soup course is Ise ebi shinjo. I wanted to serve it in a slightly larger bowl, and I regret that the color ended up being red on red.

Toya Sasaki Farm Ice-Cellar-Aged Sapporo-ki Onion Soup Ochazuke

For the rice course, I developed an ice-cellar-aged Sapporo-ki onion soup ochazuke. Under the theme of drawing out the appeal of Hokkaido's…

• Serves 4 · ¥250

• Cook time 1 hr

Spanish mackerel and mozuku soba, shrimp folded in a zigzag shape

This is the soup course. Since the soba noodles have mozuku kneaded into the dough, they have a strong bite, so the key point is to boil them a bit…

• ¥225

• Cook time 20 min

Shijimi clam Inaniwa udon (mitsuba, julienned ginger, yuzu)

Boiling the udon and then tightening it once in cold water lets you enjoy a beautiful sheen and firm, springy texture. We select only large shijimi…

Yellowtail Sake-Lees Soup

This is the soup course. For the yellowtail sake-lees soup, since every kitchen today is short-staffed and can't spare the extra labor, I grill both…

Kyoho Grape Terrine, Chocolate Gâteau