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Clear soup style, bottarga, lotus root mochi

Continuing the reconception of dishes favored in Tokyo and Niigata cuisine, this time it's a clear-soup preparation (sumashi-jitate). We pair…

• Serves 1 · ¥530

• Cook time 40 min

Snow camellia and sake lees risotto, squid nori-wrapped sushi

The palate-refresher (o-shinogi) is a risotto built around Yukitsubaki and sake lees, a pairing also used by many high-end, well-known restaurants in…

• Serves 1 · ¥870

• Cook time 50 min

Autumn brocade roll, red snow crab, edible chrysanthemum, seared cod milt tofu, napa cabbage puréed potage

This is an appetizer reconceived from dishes favored in Tokyo and Niigata cuisine. Here in particular, we've put effort into how the dish is…

• Serves 1 · ¥828

• Cook time 50 min

Japanese Cuisine That Makes Use of Excellent Techniques from Other Genres

This time, we had three up-and-coming, rising-star chefs devise and develop a dish that brings cooking methods from genres outside Japanese cuisine…

Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…

• Serves 2 · ¥1,400

• Cook time 3 hr

Layered Ayu and Eggplant, Uruka Red Wine Sauce

At Amanemu, where I work, we have many guests from overseas, so I devised this dish with them in mind. Sweetfish, a summer ingredient, is typically…

• Serves 2 · ¥1,500

• Cook time 50 min

Wagyu rock-salt grill, wagyu vinegar pickle

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥1,500

Oyster and Kombu Boat Grill

As the hearty course, this is oyster and kombu boat grill. We put sweet miso, oysters, scallion, and fresh wheat gluten onto a kombu boat and grill…

• Serves 1 · ¥1,000

Pufferfish milt, plum turnip, pufferfish deep-fried in rice cracker crumbs

Under 'counter work that creates repeat guests,' this time it's a steamed dish. We char-grill fugu shirako, set it on kombu, grate Shogoin turnip and…

• Serves 1 · ¥1,000

• Cook time 1 min

Sakura shrimp and Malabar spinach ohitashi

This is a dish where the savory aroma of fried sakura shrimp and the crisp crunch of the vegetables combine exquisitely. The tsurumurasaki is boiled…

• Serves 7 · ¥200

• Cook time 30 min

Olive beef rib, loin shabu-shabu in a bowl, water shield, jute mallow, jade eggplant, julienned ginger

"Olive Beef," a premium Kagawa Prefecture Kuroge Wagyu, has a rich body while still tasting refreshingly clean. This is a dish for savoring that beef…

• Serves 1 · ¥280

• Cook time 40 min

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

Duck Hot Pot

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥600

• Cook time 1 min

Kobako crab in a grated-yam fritter, baby sardine cracker with Parmigiano Reggiano, Shogoin daikon simmered and topped with miso, fresh wood-ear mushroom and paprika sautéed sweet-savory, smoked pond smelt tempura, dried persimmon butter, winter greens blanched and dressed, baked sweet potato and ginkgo, and yam bulbils and sea urchin, baked

We prepare nine dishes to accompany drinks, but serve three to five depending on the guest. We always have several kinds ready in advance. Since our…

• Serves 1 · ¥1,000

• Cook time 1 min

Shijimi Clam Soup

Under the theme 'counter work that creates repeat guests,' I introduce simple dishes with a playful touch that please guests already well accustomed…

• Serves 1 · ¥80

• Cook time 1 min

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

Overwintered napa cabbage wrapped in ancient rice, minced raw herring, pickled herring, herring roe

This is the rice course. The overwintered vegetables used are overwintered napa cabbage, overwintered cabbage, overwintered carrot, and overwintered…

• Serves 1 · ¥340

• Cook time 1 min

Braised Fruit Pork Belly, Cheese-Baked '540' Potato

Bringing out the appeal of Hokkaido's overwintered vegetables Overwintered vegetables used: '540' potato, overwintered carrot, Kawanishi long yam…

• Serves 1 · ¥390

• Cook time 2 min

Cold-season yellowtail teriyaki

For the warm dish of cold-season yellowtail teriyaki, we add five kinds of daikon to balance the five flavors. The sweetness of the Yukinoshita…

• Serves 1 · ¥420

• Cook time 2 min

Octopus simmered in shio-koji, abalone simmered with rice, Kurosengoku black soybeans and lily bulb chakin, sweet-savory sautéed overwintered burdock

This is an appetizer using Hokkaido's overwintered squash and overwintered burdock. The flavor of the Yukigesho kabocha (a snow-white Hokkaido…

• Serves 1 · ¥450

• Cook time 1 min

Waguri chestnut ice cream

A fragrant homemade vanilla ice cream made using Tasmanian vanilla beans, created under the guidance…

• Serves 1 · ¥500

• Cook time 30 min

Sea bream takikomi chirashi rice — Flavor Signs (The Spread of Flavor)

I consider the value of dining out to be dishes that only our restaurant can serve, and service that stays close to the guest. This time, taking a…

• Serves 2 · ¥490

• Cook time 30 min

Roasted wagyu fillet, bottarga sauce

I consider it the value of dining out at our restaurant to create theater in serving dishes that lets guests feel something out of the ordinary…

• Serves 4 · ¥1,500

• Cook time 50 min

The Value of Dining Out That My Restaurant Offers

Given the current situation, where it's still difficult to casually go out to eat because of the pandemic, what kind of consideration and ingenuity —…