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Snow Crab, Hakata-Style

This is the vinegared course. For the snow crab hakata-style, we clean the crab and cut it to size. We quickly blanch the lettuce and layer it…

• ¥80

• Cook time 1 hr

Butterfish and Lotus Root Grill

This is a grilled dish. For the yūan marinade (soy-mirin-citrus marinade) used in the butterfish and lotus root grill, the ratio of soy sauce changes…

• ¥650

• Cook time 50 min

Oyster Kuzu-Set Chakin

The clear-soup course is oyster kuzu-set chakin. Fresh oysters are shucked and rubbed clean with grated daikon, then quickly blanched for about five…

Sea bream ball, ark shell and young sea bream salad, napa cabbage roll

This is the appetizer course. For the tai temari, the tai shiokara (salted tai innards) is made by salting the sea bream's intestines and packing…

Tilefish and sea urchin, snow-viewing style; shrimp-shaped taro with foie gras, grilled; beef loin and millet gluten, grilled

This is the grilled course. For the tilefish and sea urchin, snow-viewing style, we marinate the tilefish - sized to match the piece used for this…

Winter vegetables with cod milt sauce

This is a warm small bowl. For the winter vegetables with cod milt sauce, we clean the cod's milt in salted water to remove any blood, then poach it…

Carabao mango sorbet, black sesame blancmange

Tsugaru-style grilled scallop, pressed kneaded egg with bottarga, ginkgo shaped like a woven straw hat

For the Tsugaru-style grilled scallop, a regular oven works fine, but if you have a convection oven, the heat penetrates fully to the center and…

Dried Cod, Kuruma Prawn Simmered Shiba-ni Style, Ebi-imo Taro Simmered in Broth, Glazed Kabocha Squash, Kuwai Simmered in Broth, Glazed Carrot, and Turnip Tofu

These days you can get very convenient dried cod. In the past it used to take a great deal of time to rehydrate, but the kind I'm using today can be…

Sea urchin and lotus root twisted fritters

The sea urchin and lotus root twisted fritters are made in the twisted-fritter style, a dish designed with the visual interest of no two pieces…

Chicken Breast in Sesame Vinegar Dressing

Chicken Breast in Sesame Vinegar Dressing Sesame: 100g Wasanbon sugar: 20g Soy sauce: 2 tablespoons Kankyo-brand mirin: 10cc Egg yolks: 2 Salt: a…

Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso

For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…

Fugu parent-and-child soup, pureed milt soup, and seared kabura-mochi fugu

For the soup course, I made it a suimono (clear soup) built around the image of fugu shirako-zake — sake flavored with pufferfish milt. For the…

Sesame-vinegar dressing, ruby dressing, and okara dressing

The sakizuke, the appetizer course, is three kinds of dressed dishes. Given the character of our restaurant, even in a dish like an assortment of…

Deep-fried tofu fritter and moray eel with seaweed sauce

For this dish, I used shima-dofu (Okinawan firm tofu) in the hiryozu, so you can taste the flavor of the soybeans more directly than with regular…

• ¥300

• Cook time 1 hr

All carp: carp miso soup manju, carp simmered in golden miso, carp miso sauce

At our restaurant in Naka-Karuizawa, Nagano, we hold an event where guests walk through streets that once flourished as a post-town, learn about the…

• Serves 4 · ¥250

• Cook time 20 min

Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

• Serves 3 · ¥600

• Cook time 1 hr

Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Greeneye fish, Hakata-style, matsutake mushroom, monkfish liver

As for the greeneye fish (mehikari) Hakata-style, mehikari is a deep-sea fish, similar to a male shishamo smelt. In females the roe has a strong…

• ¥428

• Cook time 20 min

Seared tilefish, arrowhead-root mochi shaped like a leaf

The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…

• Serves 30 · ¥375

• Cook time 30 min

Yuzu Cup, Habutae-Steamed Tofu

This is the appetizer course. The yuzu cup with habutae-steamed tofu is filled with soft curd tofu and finished silky-smooth. We puree 200 g of…

• Serves 5 · ¥150

• Cook time 40 min

Ash-dried kinki, Pacific oyster grilled with sea urchin, grilled sea cucumber

This is the grilled course. For the ash-dried kinki, we use natural volcanic ash from Sakurajima. The kinki is soaked for thirty minutes in water at…

Peanut Tofu, Grilled Eggplant, Spinach, Raw Uni

Crab-Shell Grill with Matsutake and Beef Fillet

This is the accompanying course. This time, the base for the crab-shell grill is made from ebi-imo taro. We add white sauce and ground sesame to…