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Farmed Abalone Simmered in Coffee, Highland Runner Beans Simmered to Absorb Flavor

For the farmed abalone simmered in coffee: Japanese cuisine has long made use of green tea in cooking, but since drinking coffee has become…

• ¥654

• Cook time 4 hr

Rein-patterned sushi roll, clams dressed lantern-style, five-color vegetable hina-arare, spring-mountain octopus, bamboo shoot and fat greenling grilled with sansho leaf, ostrich-fern fiddlehead rolled with sesame, and dawn-tinted lily bulb

And thinking of bamboo shoots in the spring hills and fields, we have the bamboo shoot and fat greenling grilled with sansho leaf. Cogomi rikyū-maki…

Salmon Iizushi and New-Crop Rice Okoge

This is an expression of modern regional cuisine. Original regional dish: salmon iizushi Wanting to preserve the 'deliciousness' handed down since…

• Serves 4 · ¥1,200

• Cook time 1 min

Raw salmon roe in soy marinade, monkfish liver neatly rolled in thin-sliced turnip, saimaki shrimp hot-oil-blanched, and deep-fried shrimp heads

• Serves 1 · ¥120

• Cook time 30 min

Turnip cup with monkfish liver and carrot in beef-shank dashi sauce, beef tendon and persimmon namasu, inner thigh beef cured in squid shiokara, seared outer thigh beef with crab miso sauce, fried beef shank coated in maitake mushroom and bottarga, oysters wrapped in beef belly

Since the toast at the start of the meal is often beer or chilled sake even in winter, I wanted something warm that lets you feel the umami. For the…

• ¥600

• Cook time 2 hr

Cod Oyako Clear-Soup

This is the clear-soup course. For the Cod Oyako Clear-Soup — oyako meaning "parent and child," pairing cod flesh with cod roe — in the Tohoku region…

• Serves 1 · ¥570

• Cook time 30 min

Floating Venison, Roast Venison

As for Floating Venison, in Karuizawa where I work, honshu deer are culled as harmful wildlife, but out of sympathy with those involved who don't…

• Serves 1 · ¥550

• Cook time 2 hr

Making Vegetables Delicious

We developed a new-sensation dashi using garlic with its odor suppressed, as part of "Giving Value to Vegan Cuisine within Japanese Cuisine." Since…

• Serves 4 · ¥1,308

• Cook time 20 min

Small turban shell dressed with sansho leaf, egg-filled baby octopus simmered to a cherry-pink hue, eel-filled sweet rolled omelet, cherry-blossom carrot, small abalone simmered Kōshū-style in wine, caviar-filled shrimp, icefish grilled with egg yolk, firefly squid deep-fried in a nori coating, young sea bream fried and marinated in sweet vinegar, and cherry-blossom lotus root

An appetizer course — all of these are dishes actually served at the restaurant. For the duck coated in golden egg yolk, named for the yamabuki…

Kuruma prawn in a bottarga crystal jelly, steamed abalone with sansho-leaf miso, halfbeak curled bracken-style, octopus fermented sushi wrapped in domyoji rice, sake-lees tofu-dressed salad, fava bean, pickled plum, and cheese, three-color mugwort wheat gluten rolled around burdock

Starting with the appetizers. For the kuruma prawn in karasumi crystal jelly, the prawn goes into water salted heavily enough that it seems it won't…

Monkfish liver mousse, sockeye salmon confit, fugu with medicinal-herb dressing

Starting with the appetizer course, the sockeye salmon confit. Confit refers to low-temperature cooking; to keep the salmon tender, it is cooked at…

Oden-Style Seafood Steamed with Irizake, Hokkaido Overwintered Vegetables Simmered in White Wine

This is a simmered dish of Hokkaido overwintered snow-covered daikon, carrot, and scallion. Both the seafood steamed with irizake, a…

• Serves 1 · ¥200

• Cook time 3 hr

Smoked Winter Mackerel, Beef Tongue Temari Sushi, Cod Roe Karasumi, Beni-Fuji Salmon Shira-ae, Tatami Iwashi and Cheese Hakata-maki

This is a dish paired with Japanese white wine produced in Yamanashi Prefecture. This is an appetizer course. For the smoked winter mackerel, the…

• Serves 1 · ¥450

• Cook time 1 hr

Tajima Chicken Asuka-Nabe — Ceylon Tea Style

This is a small individual hot pot dish built around Ceylon black tea. (Reference: Ceylon black tea, 100 g: ¥570.) For the broth in the Tajima…

• Serves 1 · ¥350

• Cook time 30 min

Squid tossed with shuto, flounder aspic, mock foie gras of chicken white liver, aromatic fried shrimp, hydrangea-shaped fried kamaboko, young chicken and asparagus roll, thread-like sea vegetable, Japanese anchovy pressed and pickled with ginger, paper-umbrella-shaped myoga and potato sushi, cucumber cut as a tree frog with moromi miso, raindrop tapioca

The 'Sound of Rain' appetizer platter (Amaoto no Zensai) is an appetizer that expresses the June season through rain, green, polka dots, paper…

Shrimp-shaped taro manju

Using ebi-imo as an end-of-season winter ingredient, along with both winter and spring ingredients, we aimed for a dish that would warm guests during…

• Serves 1 · ¥600

• Cook time 1 hr

Snow crab dressed with grated carrot and daikon, savory egg parcel, smoked salmon and prosciutto turnip rolls, Ishikawa taro coated with gently bain-marie-cooked, sieved sea urchin

Starting with the appetizers. For the snow crab dressed with grated carrot and daikon, the crab is boiled in salted water and removed from the shell;…

Barracuda steamed with chopped tofu and vegetables

This is a devised way of serving seafood. Since our restaurant is a casual, mass-appeal restaurant in Kanagawa Prefecture, I proposed this using…

• Serves 1 · ¥550

• Cook time 30 min

Rolled yellowtail namasu, horse meat wrapped in yuba, taro and mentaiko naruto-roll, chicken liver, cheese, and foie gras terrine in red wine, autumn-leaf tofu, mochi ginkgo nut, fig hakata terrine

These are the appetizers. For the rolled yellowtail namasu, I chop dried persimmon with a knife, knead it by hand, and bind it with a small amount of…

Yuzu-shell grilled dish, carrot castella, pine-needle-skewered ginkgo nuts, yellowtail wrapped in daikon and grilled, simmered abalone

The appetizer course is plated in the same dish as the grilled course, each item served separately. For the yuzu-shell grilled dish: the milt is…

Mount Fuji-shaped abalone, dried red chili pepper, mustard-set eggplant, dried cod rolled in kelp, matsutake mushroom and bonito, bamboo-cut stem lettuce, lily bulb shaped like a plum blossom, yuzu stuffed with fugu milt, flute-cut burdock in vinegar, arrowhead-root miso kinton

The bases are spinach, purple sweet potato, and yamato yam respectively. The matsutake and bonito, the bamboo-cut chisha-to, and the plum-blossom…

Eggplant and eel, simmered with grated daikon

This is a simmered dish. For the eggplant and eel simmered with grated daikon: both eggplant and eel are ingredients guests are glad to see served in…

• ¥500

• Cook time 3 hr

Three Japanese-Style Canapes on a Plum-Blossom Plate

For this recommended-snack course, I titled it "Three Japanese-Style Canapes on a Plum-Blossom Plate," and made three kinds of Japanese-style canapes…

• Serves 4 · ¥1,100

• Cook time 4 hr

Good-Fortune Cod Milt Nuta in a Yuzu Shell, Monkfish Liver and Celtuce Kinuta-Maki, Yorou Smoked Salmon Hakata-Style, Fugu Cracker, Sake-Grilled Squid Bonbori-Style

This is the seasonal course. The good-fortune cod milt vinegared-miso dressing served in a yuzu shell uses seven ingredients, following the tradition…