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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

Tilefish, lotus root cake with sea urchin, and seared-and-steeped soy milk

This is the simmered course. For the soy milk yaki-hitashi, I use not ordinary soy milk but a cream-like soy milk with its fat separated out — mild…

Fava bean thin noodles, golden clam, fava beans in the snow

This is the appetizer (sakizuke) course. The jelly for the ōgon hamaguri is meant to evoke the ice that still lingers as the season turns toward…

Deep-Fried Shrimp and Fava Beans in Kataifi

This is a deep-fried course. For the deep-fried shrimp and fava beans in kataifi (shredded pastry), since we get quite a few foreign guests at our…

Rolled sea bream

This is the soup course. For the tai mimaki, I wrapped tai around a fish-paste dumpling filling and steamed it. The bush-warbler-shaped mochi…

Pheasant Marinated in Ginjo Sake Lees with Tomato

For the pheasant marinated in ginjo sake lees with tomato, I combine the ginjo sake lees with nikiri sake (boiled-off sake), nikiri mirin, miso…

Horse mackerel, Hakata-style layered pressed preparation

This is appetizer four (Hagi). For the horse mackerel Hakata-oshi, we use watermelon radish. Using Kyoto carrot brings out a beautiful red, but…

Red seabream matsukawa-style shinjo

This is the clear-soup course. For the sea bream matsukawa-style shinjo, we combined both flaked fish meat and ground fish paste to make the shinjo.

Salt-dried preserved octopus roe shaved thin, maki-grade prawns in Amagi-style dressing, Japanese whiting dried with fermented bonito innards, black konjac pickled in koji soy sauce, and more

This is the sake-accompaniment course. The plum in the crispy soy-sauce plum, pine-needle-skewered dish will upset your stomach if eaten raw as-is…

Miso-grilled oyster, pen shell clam grilled with sea urchin, cockle grilled with sansho pepper, and more

The grilled course is an assorted shellfish grill. For the oyster miso-yaki, oysters are basted and grilled with white miso and dark miso. This uses…

Dressed milt

For the milt dish, hosta shoot, the tender inner sheath of a bamboo shoot, and Japanese Japanese parsley are set together using an agar called…

Shellfish assortment

The appetizer is kai-awase. Shellfish such as ark shell, pen shell, cockle, a large clam, and Ezo surf clam are seared and paired with spring…

Sakura-Fu and Seri Tōji-Maki

For the simmered dish, sakura-fu and Japanese parsley yuba-wrapped roll: normally "sakura-fu" brings to mind wheat gluten shaped like cherry…

Spanish mackerel, Hakata-style deep-fry

For the Spanish mackerel hakata-age: layer Spanish mackerel and pressed tofu alternately in a pressing mold and press them together. Wrap a band of…

Simmered Course

For the simmered course, shishi daikon is normally made as a sweet-and-savory simmered dish of wild boar and daikon, but in the Chichibu region it…

Translucent baby conger eel

For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…

Crossbred duck loin

Whirlpool-cut wild rice stem, cherry-simmered baby octopus

For the simmered course's baby octopus simmered sakura-style: I don't simmer the baby octopus until firm — instead I quickly blanch it and let it…

Fresh sea urchin, grated-yam tofu set with agar

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Shinshu Nozawana Pickle and Shinshu Salmon Isobe-Maki

This is the appetizer course. Nozawana is a food that has long been eaten in northern Shinshu, and because Shinshu salmon farming is also thriving in…

• ¥800

• Cook time 30 min

Manila clams

Potato isn't used all that much in Japanese cuisine, but if you cut it into fine strips and simply bring dashi to a quick boil and drop them in, it…

Shrimp in a light, misty-textured broth

This is the clear-soup course. For the shrimp oboro-style, peel raw small-grade kuruma prawn, mince it with the back of the knife, and briefly cook…

Spiny lobster, wine-steamed

This is spiny lobster steamed with wine. Red wine and cassis are added to give it the pale pink color fitting for an early-spring dish. The pea sauce…