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Butterbur Dressed with Miso

This is the appetizer course. For the wasabi flower stalks, since the pungency is essential, they are briefly boiled, then quickly cooled to remove…

Bamboo Shoot and Yuba Shinjo

The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…

Urui and Kaya-Nut Rice

This is the rice course. For the Hosta Shoot and Torreya Nut Rice, Kaze Sayaka is Nagano Prefecture's original rice variety, with firm umami and…

• ¥150

• Cook time 40 min

Spring Greens Gathering

This is an additional hearty course. Titled 'a gathering of seasonal greens,' wild mountain greens are lightly kombu-cured. I have been developing…

Natsu Mikan Sashimi Presentation

For the sashimi course, I used a hollowed Japanese summer citrus as the serving vessel. Rather than laying the sashimi straight onto the citrus, I…

Ark shell wrapped in hosta shoot

For the vinegared course, the ark shell wrapped in urui: boil the urui and dip it into a lightly seasoned agar mixture once it has cooled somewhat…

Hosta shoots set with soymilk

The urui set with soymilk is made by setting the in-season urui with soymilk, though I think it would also have a nice texture set with fresh yuba…

Halfbeak, flower-cut mirugai clam, snow crab — two kinds of meat

Spring-mountain-style scallop, grilled surf clam, and fat greenling with sansho-leaf vinegar

For the scallop haru-yama, the scallop is quickly blanched and marinated in sweet vinegar. Since this is meant to evoke a spring mountain, the light…

Monkfish in tomo-zu dressing; monkfish, thin-sliced

This is the tomezakana course (a hearty dish that marks the meal's turn toward its close). Records state that monkfish flesh was eaten by tracing the…

Purple puffer tataki

This is appetizer one (Nagato). Speaking of Yamaguchi, one thinks of tiger puffer from Shimonoseki, but from the end of January into February, purple…

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:…

Shiitake Mushroom and Urui

The appetizer is a lightly marinated dish of shiitake mushroom and urui. The soaking liquid is shio-koji (salt-fermented rice malt) thinned with…

Clam and new bamboo shoot grilled with sansho leaf

For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…

Kabocha Squash Stuffed and Armor-Draped, Braised Pork Belly

This is the simmered course. For the white sesame tofu: soak 500g of hulled sesame seeds overnight from the day before, blend it to a paste in a food…

Ark shell with stream-pattern decorative scoring

As for the tomezakana course: so that I can serve a variety of different things, rather than writing 'vinegared dish,' I make a point of writing…

Giant gaper clam and ark shell clam

Inside are mirugai, akagai, and urui (a mountain vegetable related to hosta shoots). The mirugai is quickly grilled with sake and salt. The akagai is…