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Beef fillet, steamed abalone

This is the additional hearty course. I had originally intended to serve the beef fillet with a sea urchin sauce, but for the sake of the plating…

Shinshu salmon and avocado salad, char, scallop and hosta shoots, green asparagus terrine, tender-simmered abalone, Shinshu golden shamo chicken with cheese

This is a set of five appetizers. For the Shinshu salmon and avocado salad, the Shinshu salmon is warm-smoked at around 30 to 50°C for about ten…

Oil-steamed cherry salmon

This is the clear-soup course. For the oil-steamed cherry salmon, the fish is first cut into fillets in the usual way, then combined with oil and…

Grilled Barracuda and Udo Kinpira, Takigawa-Style, with Wagyu Steak

The fish dish is barracuda and udo kinpira, Takigawa-style — a summer presentation with clear kuzu strands suggesting flowing water. Since it was…

Yōrō Tofu

Sunomono, true to its title 'Melody of the Rain' — a bit of fun. The base: yōrō tofu, mountain yam and lily bulb sieved together, seasoned with milk…

Sakura-dai Sawani-wan

This makes use of a spring ingredient — this time, sakura-dai, a cherry-blossom-season sea bream. This is a clear-soup course. For the sakura-dai…

• Serves 1 · ¥595

• Cook time 20 min

Mirugai, Udo, and Wasabi Aemono

This was devised as an additional hearty course to make use of giant clam in season: giant clam, udo, and wasabi aemono. In my own sense of it, this…

• Serves 5 · ¥3,500

• Cook time 30 min

Tuna Roll with the Fragrance of Charcoal

I use a charcoal-infused vinegar made by steeping black-roasted brown rice in red vinegar for about two days to transfer its aroma. I also grind…

• Serves 1 · ¥300

• Cook time 15 min

Bamboo shoot in sansho-leaf miso dressing, icefish sushi, wasabi flower stalks and daikon radish steeped in tosa vinegar

This is course five. For the bamboo shoot dressed with kinome miso, I make an egg-yolk-enriched sweet miso and tint it green with spinach. For the…

Beltfish with fragrant vinegar, orange-flavored sweetfish nanban-zuke

This is the vinegared dish course. For the beltfish with fragrant vinegar, a white balsamic vinegar jelly serves as the fragrant vinegar. A…

Thin-sliced pufferfish sashimi

For the traditional version, the fugu is arranged in a chrysanthemum-ball shape. For the modern version, we quickly sear the skin and slice it thin…

Tomato Tofu, Ayu Sebagoshi-age with White Cheese, Udo Tokusa-ae, Hakata-Style Striped Horse Mackerel and Eggplant, Simmered Beef Tongue

As for the tomato tofu in the appetizer course, when combining pearl agar in the pot, stop the heat at 80°C so that air bubbles don't form, and wring…

White miso broth, spiny lobster in the shell, mugwort tofu

This is a clear-soup course. It is prepared as a white miso broth. I combine one kilogram of strained white miso, one go (a traditional Japanese…

Grilled lotus-root cake, julienned vegetable clear soup

This is the soup course. For the grilled lotus-root cake, when making the lotus-root cake I add a little lily-bulb paste and glutinous rice flour…

Wild mountain vegetables in rapeseed-blossom egg dressing, sea bream and sansho-leaf sushi, firefly squid with tomato sauce

This is course three. As for the wild mountain vegetables in natane-ae — 'natane' (rapeseed) is a word that can only be used in spring, so I worked…

Soybean pulp salad, mountain yam somen, ark shell simmered with strawberry, spring cabbage with fish milt cream, mugwort-and-whitefish mixture, marinated

The shiitake mushroom accompanying the okara salad develops more umami once it has been frozen. For the akagai simmered with strawberry — since I'm…

Yamagata's four seasons in a bowl — Spring (wild mountain vegetable soup)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Shinshu Natural Ice Kombu-Press

This is the sashimi course. For the Shinshu Natural Water Kombu-Press, Shinshu's water is remarkably delicious and serves as an important seasoning…

• ¥150

• Cook time 3 min

Sweet Shrimp Namerō

The sweet shrimp namerō is made using every part of the amaebi. I've seasoned the marinating base firmly, so I think it's best to peel the shrimp and…

• ¥250

• Cook time 1 hr

Sponge-cake fish dumpling, small sea bream and matsutake rein-twist sushi, chrysanthemum daikon roll, udo-peel kinpira bundle

For the appetizer's kasutera shinjo, raisins are reconstituted in wine beforehand so their color doesn't fade. The ingredients are combined, poured…

Whale dressed in mustard vinegar-miso, whale tongue

This is a vinegared dish. For the mustard vinegar-miso dressing, I use momohiro and saezuri. Momohiro is the small intestine, and saezuri is the…

• ¥600

• Cook time 30 min

Mugwort wheat-gluten cake

This is the clear-soup course. Kuchiko, dried sea cucumber roe, Japanese spikenard, and Suizenji nori, a rare freshwater alga, are cut into triangles…

• ¥350

• Cook time 50 min

Blackthroat seaperch, koji-miso marinated; Matsuba crab with vinegar jelly

The grilled hassun is arranged in a square wooden box, served with a sheet of paper laid over the top. For the nodoguro marinated in kōji miso, koji…

Sea bream salt-fermented; whiting tossed with masago; small sea bream sushi with egg-yolk vinegar; Kakinomoto chrysanthemum; smoked salmon kinuta-maki; yam bulbils salt-steamed

These are the appetizers. For the sea bream shiokara: live shrimp are quickly rinsed just enough to remove any scum, arranged alternately with udo…