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Grilled Matsutake

For the grilled matsutake, I first grill the matsutake lightly, wrap it in pine needles, then wrap that in hōsho paper and grill it again. As for the…

Butterfish and Uni Kenchin-Style Grill Autumn Salmon in Sake-Lees Pickle Crab Golden Grill Eggplant Grilled with Nut Miso

For the grilled course's butterfish and uni kenchin-style grill, I always add a bit of tofu to the egg kenchin base — I think it gives a better…

Ginkgo tofu

Layered filefish and liver

Conger Eel and Shrimp Saikyo-Yaki

For the miso used in the conger eel and shrimp saikyo-yaki, at my restaurant I mix in about half as much inaka miso (country-style miso) with the…

Small Sea Bream and Swimming Crab in Aromatic Marinade

As for the small sea bream and swimming crab in aromatic marinade, I lightly blanch the skin of the sea bream so no rawness lingers in the mouth — a…

Autumn-Colored Namasu

The autumn-colored namasu is essentially a scaled-down vinegared dish. Normally I toss everything together, but this time I separated the components…

Surume-Ika with Seared Liver Dressing

The Japanese common squid with seared liver dressing is essentially a shiokara. I came up with it after a guest with weak teeth told me they couldn't…

Nagaimo with Funazushi

For the sake-pairing dish nagaimo with funazushi, I finely shred trimmings of the funazushi's crucian carp, season it with light soy sauce and sake…

Zucchini Blossoms with Shrimp Shinjo, Deep-Fried Crab and Chrysanthemum Deep-Fry Conger Eel Fritter

For the fried course's crab and chrysanthemum deep-fry, I steam it once before frying. As for the conger eel fritter, since conger eel is slow to…

Softshell Turtle Wrapped in Millet Fu

For the simmered-dish course's softshell turtle wrapped in millet fu, I boil the millet fu, cut it small, press it through a sieve, and combine it…

Grilled Butterfish, Nanten-Style

For the grilled dish, nanten-style grilled butterfish, I lightly grill the butterfish first. I press cooked rice porridge through a sieve, thin it…

Abalone and shark fin steamed yuba custard

For the clear-soup course's abalone and shark fin tōji-style mold, I've finished it on the firmer side this time for ease of handling, but I think…

Chrysanthemum and grated daikon salad, octopus simmered with adzuki beans, monkfish liver in savory aspic, morel, papaya, and white kidney bean tofu dressing, Tatsutagawa tofu, served in a kabosu shell, hagi shinjo

For the octopus simmered with adzuki beans, briefly parboiling the octopus in tea first turns it a deep red color. I then simmer it slowly in…

Western Salmon Mousse

The salmon sheet wrapping the appetizer's Western-salmon mousse is a store-bought product; since it's made from raw salmon and has little flavor on…

Pacific Saury Yoro-Style Tsumire, Steamed with Domyoji Rice

For the Pacific saury yoro-style tsumire, a fish dumpling in the style linked to the Yoro legend and mixed with grated mountain yam, I mince the…

Large Turban Shell Served in a Kettle, Turban Shell Simmered in Sake, Local Octopus, Botan Shrimp

Ajiro-Style Beltfish Parcel-Grilled with King Crab

Ise Lobster Flame-Flashed with Sake and Topped with Toasted Karasumi, Wagyu Loin Wrapped in Sweet Potato and Grilled with Apricot Soy Sauce, Tanba Chestnuts Simmered in Wine with Their Skins, Drizzled with Threaded Yamato Yam

For the Ise lobster, flame-flashed briefly with sake and topped with toasted karasumi, I flash it quickly with sake and top half of the flesh with…

Splendid alfonsino chrysanthemum fish-paste dumpling

For the kinmedai chrysanthemum shinjo, I mince the kinmedai and loosen it with kombu dashi, adding a little egg white and milk. I then mix in boiled…

Salt-Steamed Abalone, Tosa-Marinated Herring-Roe Kelp Wrapped in White-Silk Yam, Kamaboko Molded with Salmon Milt, Black Rice and Squid Rice, Deep-Fried Megisu with Red Yukari, Simply Grilled Amagi Shiitake with Salmon Roe, Mukago and Tonburi Terrine, Spaghetti Squash and Pine Nuts in a Momiji-Style Dressing

For the Tosa-marinated herring-roe kelp wrapped in white-silk yam, I cut the mountain yam with a knife, soak it in a light alum-salt solution for…

Abalone and La France Pear

For the final savory course, Nagano Prefecture, along with Yamagata, is a major producer of La France pears. Highland-grown tricolor bell peppers are…

Okoze and turnip

For the tabletop hot-pot course, since Karuizawa turns quite cold by November, I designed it to be enjoyed warming up over a small individual pot…

Tilefish, Kenchin-Style Grilled

The grilled course's Shinshu beef and matsutake wraps matsutake mushrooms gathered near Ueda in Shinshu beef, basted and grilled with a single…