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Sake-steamed abalone marinated in hishio and soy sauce, abalone-liver somen, saimaki prawn with ginkgo nut, yellow chrysanthemum and garland chrysanthemum greens dressed in hishio, roe-bearing sweetfish overnight-dried, aigamo duck simmered in hishio and soy sauce, chicken tenderloin in a tartare-style dressing

I prepared five drinking accompaniments to go with sake. For the sake-steamed abalone marinated in hishio and soy sauce, the abalone is steamed with…

• ¥300

• Cook time 40 min

Shiogama Bluefin Tuna, Watari Wild Flounder, Yuriage Ark Shell

This is the sashimi course from Miyagi Prefecture's New Year cuisine. Bluefin tuna from Shiogama carries just the right amount of fat, with a good…

• Serves 1 · ¥900

• Cook time 40 min

Ise Lobster in Sesame Miso

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of sesame. This is…

• Serves 1 · ¥1,300

• Cook time 30 min

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

Spring sea bream rolled with wild mountain vegetables, bracken, bamboo shoot, butterbur, hook-tip bracken, turnip greens, lily bulb, sansho leaf

After wrapping the sea bream with wild vegetables, it is wrapped in peeled daikon radish and steame…

Tea-fragrant grilled spiny lobster and abalone, miso-glazed baby eggplant

The grilled dish is 'Tea-Fragrant Grilled Spiny Lobster and Abalone.' I used Darjeeling, known for its pale orange color and fruity aroma…

• Serves 1 · ¥1,800

• Cook time 1 hr

Eggplant Hakata Set in Jelly, Grilled Two-Color Asparagus, Wagyu Mineoka-Style Shabu-Shabu Wrapped in Lettuce, Saimaki Shrimp with Okutama Wasabi Pickle

This is the hassun course. For the eggplant Hakata-style set in jelly, the eggplant is peeled, cut, and slowly deep-fried in 150°C oil, then the oil…

• ¥716

• Cook time 1 hr

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

Shark fin chawanmushi

This is a steamed dish. I serve this shark fin chawanmushi because, at around this point in the course, I think guests want something that lets them…

• Serves 1 · ¥700

• Cook time 5 hr

Wagyu Sansho Pepper Roast Beef

This is a course served toward the end of the meal. For the wagyu sansho pepper roast beef: prepare the Japanese Black wagyu, rub in salt, pepper and…

Roasted Lamb in Apple Miso

I took the term open-country-style cuisine to evoke the image of a country that had closed itself off opening up and welcoming guests from overseas…

• Serves 3 · ¥930

• Cook time 1 hr

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

Kuruma prawn and abalone denpo-yaki, lily bulb, ginkgo nut, Daikoku shimeji, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha, silver sauce

This time, we will be looking at Denpo-yaki. It is a dish cooked in earthenware, and is also called…

Rein-patterned sushi roll, clams dressed lantern-style, five-color vegetable hina-arare, spring-mountain octopus, bamboo shoot and fat greenling grilled with sansho leaf, ostrich-fern fiddlehead rolled with sesame, and dawn-tinted lily bulb

And thinking of bamboo shoots in the spring hills and fields, we have the bamboo shoot and fat greenling grilled with sansho leaf. Cogomi rikyū-maki…

Splendid alfonsino grilled with sansho leaf, cherry-leaf sushi, mugwort tofu, baby octopus simmered to a cherry-pink hue, fava beans simmered jade green, rapeseed blossoms and icefish, lotus root castella, lily bulb dumplings

For the appetizer, the splendid alfonsino grilled with sansho leaf buds is prepared by cleaning the fish as usual, filleting it into fillets, salting…

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

Moonlit-night soup, rabbit meatball, small scallion, goji berries

As for the name "Moonlight Wan," I heard that just like horse meat was called "sakura" and wild boa…

• Serves 1 · ¥281

• Cook time 10 min

Turnip steamed with soy milk

This is the appetizer course. The key to the turnip steamed with soy milk is the turnip's moisture. After grating the turnip, we lightly squeeze out…

Abalone shinjo

This is the simmered soup bowl course. The dried sea cucumber ovary isn’t fully dried — it’s more of a half-dried, still somewhat raw state. At the…

• Serves 1 · ¥3,000

• Cook time 1 hr

Steam-Simmered Taro

Let me introduce some of the everyday vegetable work we do at Yonemura, where I work. Steam-simmered taro is a dish we include in our osechi (New…

• Serves 1 · ¥150

• Cook time 1 weeks

Okowa roll

This is a reimagining of Gunma Prefecture's local cuisine. This is a steamed dish. Through a collaboration of Tsumagoi cabbage and one of Gunma's…

• Serves 1 · ¥490

• Cook time 3 hr

Deep-Fried Pufferfish Cake, Deep-Fried Sweet Potato, Bountiful-Harvest Style

The deep-fried fugu cake has no bones and is easy to eat, so it's especially popular with our female guests. For the sweet potato, bountiful-harvest…

• ¥400

• Cook time 40 min

The fragrance of home: 'Sakura shrimp'

The idea for this dish came from the nostalgic smell I got from serving fried sakura shrimp rice at…

• Serves 1 · ¥1,500

• Cook time 25 min

Botan Shrimp and New Potato Soup

As part of using spring ingredients at their peak, first catch, and last of the season, this uses the first catch of botan shrimp. This is served in…

• Serves 1 · ¥200

• Cook time 30 min