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Oil-grilled sea bass, butter-soy sea bass

This is a grilled course. Oil-grilled sea bass is a dish suited to older guests. I fillet the sea bass into three pieces, cut it into lengths of…

• ¥350

• Cook time 50 min

Sudachi Soba: Soba, Sudachi

The sudachi soba is hand-made using buckwheat flour from the Shirakami Mountains, decorated attractively with slices of sudachi, and served in a…

• Serves 1 · ¥300

• Cook time 1 hr

Ezo Deer Tsukune, Cabbage-Wrapped

Ezo venison meatballs wrapped in cabbage are made by mincing the meat that is left over from fillet…

• ¥606

• Cook time 30 min

Sea Cucumber, Crab Roe, Shark Fin Miso-Marinade, Karasumi and Silver Yellowtail Daikon Roll, Herring-Roe Kelp Shio-Koji Fresh Yuba Roll, and More

We take several days to soften the sea cucumber and let it absorb a two-part seasoned broth. Underneath, we lay down a bed of grated daikon mixed…

Flounder, Ark Shell Clam, and Tiger Prawn with Kombu Aroma

From 'counter work that creates repeat guests,' this is the fresh-fish course. One of the strengths of a counter is being able to serve sashimi cut…

• Serves 1 · ¥1,500

• Cook time 1 min

Salt-plank grilling

As part of "A Restaurant's Work, Ever-Changing," this is the grilled dish Salt-Plank Grilling. The "salt plank" is made by thoroughly kneading salt…

• Serves 1 · ¥600

• Cook time 1 hr

Seared-skin fugu, sudachi, milt sauce

Fugu has more umami and flavor the more you chew it, so at our restaurant we grill it over charcoal with the skin left on. Grilling firms up the…

• Serves 1 · ¥1,500

• Cook time 40 min

Mineoka milk-and-kuzu tofu, winter melon and vegetable sushi, eel and turban shell uzaku, oil-seared Fushimi peppers, deep-fried eel with roe, sake-steamed eel

This is the appetizer course. Mineoka tofu is said to originate from Mineoka Ranch in Chiba, where milk is kneaded with kuzu starch to resemble tofu…

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr

Matsumae kelp-wrapped steamed dish

A steamed dish built around regional ingredients. For Matsumae-mushi, I had in mind a Tanzawa-mountains version of the Thirty-Six Views of Mount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Tilefish wrapped in woven eggplant

This is the soup course. For the tilefish wrapped in woven eggplant (ajiro), the eggplant is deep-fried once, its skin peeled off under running…

Deep-Fried Conger Eel with Burdock and Yuba

The fried course is deep-fried conger eel with burdock and yuba. I cut the burdock, bake it dry in a convection oven, wrap yuba and conger eel inside…

Konowata Tofu, Grilled Fig, Late-Season Deboned Pike Conger Kombu-Cured, Smoked Salmon and Fresh Soy-Milk-Skin Naruto Roll

For the konowata (salted sea cucumber intestines) tofu, mountain yam is combined with konowata and set with kuzu starch. It is garnished with…

• Serves 80 · ¥600

• Cook time 10 min

Tomato-sesame soy milk tofu, end-of-season pike conger and scallion nanba-style fritter

Two appetizers. As a dish marking the end of summer, we have the tomato-sesame soy milk tofu. The tomato juice that forms the tofu's base is made…

Tomato Soba

Tomato Soba is a menu item I've served during this season for some time. Perhaps because of Karuizawa's local character, many guests enjoy Western…

• Serves 1 · ¥1,900

• Cook time 1 hr

Lotus Root Sandwich Deep-Fry, Asparagus Wrapped in Yuba and Deep-Fried

This is the fried course. The lotus root sandwich deep-fry is usually fried with only a thin batter, but this time we mixed dried shiso leaf into the…

Grilled Char with Shincha, Shirobai Liver Grill, and Okaki-Crumb Deep-Fried River Shrimp

This is a proposal for using char across its first-of-season, peak-season, and end-of-season stages. This time it is a dish that makes use of char in…

• Serves 1 · ¥790

• Cook time 1 hr

Rockfish grilled with salted rice malt

Hinai-Jidori Kiritanpo Yaki-Bitashi

This time, the theme is "Reimagined Local Cuisine" — a creative reworking of the standard way Akita Prefecture's local cuisine is typically served…

• Serves 1 · ¥940

• Cook time 40 min

Sole kenchin-style fried roll, shrimp-stuffed mild long green pepper, shrimp and young ginger shoot roll, shrimp-head cracker, fig egg-yolk-batter fried

For the fried course, ‘Kutsuzoko Kenchin-Style Fried Roll’ uses sole as its main ingredient — a fish landed year-round locally, appearing in many…

• Serves 1 · ¥900

• Cook time 1 hr

Autumn salmon wrapped in potato and grilled, king crab and potato with an egg-yolk glaze, chicken tenderloin pie with an egg-yolk glaze, rice paper flavor-coated deep-fry, grilled matsutake mushroom, chestnut mash with the skin left on, seared squid chrysanthemum roll, leaf-shaped grilled Chinese yam with sea urchin, and perilla-vinegar pickle styled to look like a grilled plum

This is the grilled hassun course. For the rice paper flavor-coated deep-fry, after rehydrating the rice paper, we coat it with dried sakura shrimp…

Black-skin flounder Tōji-style deep-fried, sea sculpin and skate Tatsuta-style deep-fried, roe-bearing sailfin sandfish deep-fried with ponzu

These are three deep-fried dishes devised as a way to cope with rising food costs. I introduce four kinds of inexpensive fish using different…

• Serves 1 · ¥295

• Cook time 1 hr

Sweetfish and taro-stem roll, somen noodle soup

I aimed to let guests enjoy the aromas of summer, especially July's seasonal ingredients, through a variety of soup courses. This soup course is Ayu…

• Serves 1 · ¥300

• Cook time 40 min

Flathead and Softshell Turtle Noodle Soup, Tomato Tofu, Mountain Yam Somen

For the flathead and softshell turtle noodle soup, we used flathead in season, made with the image of a warm somen noodle soup in mind. A very good…

• ¥1,000

• Cook time 1 hr