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Spiny lobster with sea cucumber entrails soy sauce, burdock stuffed with vannamei shrimp mousse enriched with cream cheese and cream

For the Ise lobster grilled with sea cucumber entrails soy sauce: Ise lobster's firm, springy texture and umami seemed like a good match for freshly…

• ¥1,350

• Cook time 30 min

Truffle Wappa-meshi

A modern take on regional cuisine Original regional dish: wappa-meshi, rice steamed in a bentwood box Wanting to seek out the long-transmitted dishes…

• Serves 2 · ¥879.3

• Cook time 5 hr

Dried cod, fukume-ni

A modern take on regional cuisine Original regional dish: simmered bōdara Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama…

• Serves 1 · ¥284.6

• Cook time 5 hr

Brothless Okkirikomi

This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…

• Serves 1 · ¥330

• Cook time 40 min

Tilefish tsuke-yaki, cod milt shichimi-yaki served in a yuzu shell, abalone grilled with yuzu-kosho

This is the grilled course. The tilefish tsuke-yaki is tilefish that has been salted and lightly air-dried, then finished by basting and grilling it…

Sado Island raw oyster in amber jelly, persimmon shell presentation, kinu-otome taro boiled in its skin, nanban shrimp with fermented salted-roe dressing, smoked salmon

Yellowtail snow-mountain grilled, pufferfish marinated in shuto and dried overnight, monkfish liver dengaku-grilled

For the grilled course, the yellowtail 'snow mountain' grilled is made by salting the yellowtail, topping it with a mixture of grated daikon and…

Fugu milt terrine

Pufferfish aspic, grilled shimeji and salmon roe, five-color crab namasu

For the maezara (appetizer plate), I made three dishes, each using a distinctively flavored vinegar. As for the fugu nikogori, I set fugu skin into a…

Monkfish liver with boiled whitebait, topped with a grated garnish, grilled dried whitebait and sea urchin

Sea Urchin and Abalone "Ichigo Steamed Sushi"

Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…

• Serves 1 · ¥2,200

• Cook time 2 hr

Fermented trout sushi

We wanted to newly express the local dish masu no iizushi, handed down here, as a modern arrangement based on the cooking methods of Japanese…

• Serves 4 · ¥1,000

• Cook time 6 days

Sweet shrimp dressed with shrimp tomalley, spot prawn kombu-cured with white soy sauce, white shrimp shinjo in Japanese-style Américaine

For the sweet shrimp dressed with shrimp tomalley: it is known for its silky texture and deep sweetness, so I thought it would pair well in a dressed…

• ¥890

• Cook time 1 hr

Sparrow-shaped deep-fried flounder, conger eel rolled in shredded egg and deep-fried, plain deep-fried clam, shrimp deep-fried straw-cape-style, steamed fish cake deep-fried into a rice-bale shape

This is a deep-fried dish. The sparrow-shaped deep-fried flounder is fried to resemble a sparrow. Both fillets are opened out to the fin edge, and…

• ¥2,500

• Cook time 15 min

Red-and-white turnip, steamed; salt-cured yellowtail; bottarga

This is the steamed dish. For the Salt-Cured Yellowtail, use fresh yellowtail, rinse the blood off thoroughly, and salt the whole fish evenly with a…

Kaikyo Salmon Marinated in Shoyu-Koji

This is Kaikyo Salmon Marinated in Shoyu-Koji. Here I use kurome, a seaweed harvested only at this time of year on the Kunisaki Peninsula in Oita…

• Serves 1 · ¥300

• Cook time 15 min

Yellowtail and daikon, abalone pan-simmered in sake, herring roe on kombu

This is the vinegared dish. For the yellowtail and daikon, cut the yellowtail into small block-cut fillets, skewer with a metal skewer, salt lightly…

Monkfish liver and Shogoin daikon simmered assortment

This is the monkfish liver and Shogoin daikon takiawase. We simmer the monkfish liver fairly firmly, and finish the daikon with a light flavor…

Beltfish grilled with golden egg yolk, turnip baked with seafood cream, beef loin grilled with basil sauce

For the turnip seafood cream bake, the turnip is hollowed out and simmered in rice-rinsing water until it turns white and soft, then rinsed under…

Blackthroat seaperch grilled Daitokuji style, Spanish mackerel, saikyo-miso-marinated grill, smelt pan-fried in oil

Thornyhead rockfish, sesame-coated deep-fry, zucchini and scallop hakata roll, shishito pepper filled with tofu-and-vegetable stuffing

I wrap kinki (thornyhead rockfish) around a core of asparagus, coat it with sesame, and deep-fry it as rikyu-age. Even when rolling it around the…

Oyster tofu, golden-simmered cod milt, glossy-simmered kuruma prawn, Kyoto taro simmered to absorb the broth, burdock rolled in yuba

The simmered dish is oyster tofu. It contains oysters, carrot, shiitake mushroom, ginkgo nuts, and ground fish paste. The yuba yawata-maki wraps…

Long onion soup, tomato pureed soup

For the negi soup, lightly salt the white part of Shimonita negi (a thick long onion) and steam it with sake, then blend it in a mixer. Then, to…

Beef grilled with aromatics

The basket holding the susumezakana's (an extra course meant to encourage sake drinking) deep-fried vegetables in black vinegar marinade is made of…