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Bamboo shoots, spikenard, and horsetail shoots dressed with sansho leaf, and more

As the spring vegetable course, the bamboo shoots, udo, and horsetail shoots dressed with kinome: remove the bitterness from the bamboo shoots and…

Beef cap meat and spring daikon roll

For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…

Bamboo Shoot, Wakame, and Other Dishes

For the simmered course, the Ise lobster is done gusoku-ni style, finished with a little sea urchin stirred in at the end.

Clam shinjo

The soup course is clam fish-paste dumpling. It has a feel similar to an ordinary clam clear soup, but it has been thinned a little with dashi.

Mountain yam simmered in sweet white sake / kuruma shrimp dumplings

For the simmered course's nagaimo in shirozake (sweet white sake), since Shinshu has many sake breweries, I used the local shirozake to simmer it a…

Pufferfish milt

For the appetizer, the fugu shirako and dried sea-cucumber ovary are simply seared and set on a warmed stone — but I think that alone makes for a…

Young sweetfish, wind-dried

For the young ayu wind-dried, we were particular about using wild young ayu from the Shinano River, a Class-A river, and prepared it as a cold-dried…

Uchimame Multigrain Rice

Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

• Serves 6 · ¥920

• Cook time 15 min

Sea bream kakiae with parched bottarga; karakusa-style ark shell

The sashimi course is tai kakiae with iri-karasumi. Kakiae refers to salted fish that has been de-salted and dressed with vinegar to eat; I finished…

Bamboo Shoot and Warabi in Tochu-cha Miso Dressing

For the bamboo shoot and bracken fern in tochu-cha (Eucommia tea) miso dressing, I simmer the bamboo shoot and bracken fern in a light seasoning…

Steamed and Simmered Wagyu Beef

This is soup course one (Abu). This is Japanese Polled beef, a hornless wagyu breed. When the beef knuckle is steamed and simmered, then sliced, it…

End-of-season blowfish steamed with sake

This is the vinegared course. For the end-of-season fugu steamed with sake, the fugu is cooked using the sous-vide method. It's our own approach:…

Chicken Egg Clear Soup

For the chicken egg clear soup, egg yolk, water, and potato starch are first dissolved together, then thinned out with chicken bone broth. If the…

Spring Vegetables Clear-Soup Course

This features seasonal bamboo shoot, mountain asparagus, butterbur, and bracken fern shoots, with carrot and sansho leaf added for color. Each…

Tilefish and Napa Cabbage Roll

For the tilefish and napa cabbage roll, the core of the napa cabbage is steamed and cut into fine strips, then rolled in tilefish, mixed with a…

White miso broth with mochi-kujira whale, mugwort kuzu tofu

This is the soup course (owan), finished in a white miso broth. The mochi-kujira is slowly reconstituted in rice bran for five to six hours, then…

Salt-grilled blackthroat seaperch and more

For the grilled course, salt-grilled nodoguro: fillet the nodoguro into three pieces (sanmai-oroshi), remove the small bones, lightly salt it, cut it…

Flounder roll with monkfish liver

Flounder roll with monkfish liver (ankimo)

Grilled Course

For the grilled course, the fond de veau is made by searing veal bones and trim scraps, then simmering them from cold water for about 10 hours to…

Decorative carving

Foie gras potage

The shira-ae is thinned slightly with shirozake — a sweet, cloudy, low-alcohol rice drink — in a nod to the Peach Festival, but because the shirozake…

Tilefish spring wild-vegetable roll

For the simmered course's tilefish spring wild-vegetable roll, the tilefish is butterflied as thin as possible; where the flesh is thick, it is…

Abalone and bamboo shoot shinjo

This is the clear-soup course. For the abalone and bamboo shoot shinjo, the abalone is topped with kombu and sliced daikon, vacuum-sealed, and…

Sea bream, kombu-cured

This is starter five (Suo-Oshima). Suo-Oshima, known as 'the Hawaii of Japan,' enjoys a fine climate, and it is said that virtually any fish can be…