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Quail Shinjo

For the clear-soup course, the quail shinjo, we start by making the niyose (a simmered-and-set preparation). We combine 60% of the twice-ground quail…

White miso broth, spiny lobster in the shell, mugwort tofu

This is a clear-soup course. It is prepared as a white miso broth. I combine one kilogram of strained white miso, one go (a traditional Japanese…

Pureed green pea soup

A clear-soup course. The green pea surinagashi was made as a fragrant soup meant to let guests enjoy the scent of spring. Ordinarily a surinagashi is…

• Serves 20 · ¥170

• Cook time 1 hr

Beef Shigure-ni Dashi Chazuke

This is the rice course. For the beef shigure-ni dashi chazuke, I use cuts such as the neck and shin — parts of the beef too tough to enjoy simply…

Carp daikon-wrapped roll, takiawase

A modern take on regional cuisine Original regional dish: carp kanroni, a candied simmered carp Fukushima Prefecture covers a large area, comprising…

• Serves 4 · ¥540

• Cook time 1 hr

King Crab Steamed in a Yuzu Salt Crust

This steamed dish makes use of king crab, yuzu, and turnip as end-of-season winter ingredients. For king crab steamed in a yuzu salt crust, we took…

• Serves 1 · ¥1,080

• Cook time 30 min

Crab Shinjo Steamed with Cabbage

This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…

• ¥250

• Cook time 1 hr

Winter Yellowtail Teriyaki, Seared Wagyu Sirloin, Vegetable Pickles

This is the grilled hassun (seasonal assortment course). Winter yellowtail teriyaki is usually grilled with a soy-based tare sauce, but this time I…

Snow-flower grilled splendid alfonsino, pinecone-grilled small abalone, yuzu-shell cup with first-frost salad

For the grilled course, the pinecone-grilled small abalone is scored in a fawn-spot diamond pattern with a knife, then simmered gently — basting it…

Milt tofu

The shirako tofu for the clear-soup course is made by stretching the shirako with just enough surimi that its aroma is not lost. On top of the…

Egg-yolk deep-fried mountain yam molded into maple leaves, kuruma prawn body-wrap, wrapped and deep-fried pond smelt, deep-fried fig in white-fan batter

For the deep-fried course's kuruma prawn body-wrap, a soft, bain-marie-set scrambled egg is tinted grass-green with a green coloring extract made…

Late-season pike conger, matsutake

This is served in place of the simmered dish course. Late-season pike conger, fattened before spawning, pairs superbly with matsutake. Taking the new…

• ¥700

• Cook time 40 min

Yuzu peel carved into a woven-hat shape and deep-fried in a white batter, angelica-tree shoot, plum-blossom-shaped taro, pond smelt deep-fried in a coarse rice-flour coating

This is the deep-fried course. For the amigasa-style yuzu hakusen-age, grate the peel of the amigasa yuzu and remove the seeds, then blanch it in…

Ginkgo Nut Tofu

Yuzu Castella Manju

The yuzu castella manju is styled to resemble a yuzu fruit. I filled it with a filling that has margarine mixed in, though I think it would be plenty…

Turnip Clear Soup; Scallop and Shrimp Shinjo

The soup course is a turnip-based preparation. For the scallop and shrimp fish-paste dumpling: the scallops are torn apart, given a strong salting…

Turban shell fried sarasa-style, river shrimp wrapped and fried, barracuda and abalone grilled isobe-style, small sea bream sushi wrapped in bamboo leaves

The mustard-stuffed lotus root in the hors d'oeuvre tray course: peel the lotus root into a flower shape and quickly steep it in sweet vinegar. For…

Echizen Crab and Napa Cabbage

The vinegared dish has a Western feel, you might say: I pickle napa cabbage and celery in a Chinese-style sweet vinegar, then use a ring mold to set…

Spiny lobster, oyster, and sea urchin and milt, grilled

For the additional course — ise-ebi, oyster, uni, and shirako, grilled — I salt the shirako lightly and boil it, bind it just slightly with premium…

Swimming Crab Shinjo

As for the swimming crab shinjo in the simmered-soup bowl course, to keep a handmade feel we mostly use portions scooped by hand at the restaurant…

Aigamo Duck and Mochi-Lotus Root, Agedashi-Style

Grilled Sea Cucumber

Tilefish, Shinshu-Style Roll

This is the soup course. For the tilefish Shinshu roll, we fillet the tilefish into three pieces, salt it, and slice it. We then bundle 20 g of dried…

• ¥300

• Cook time 40 min

Lily bulb pureed soup, crab and chrysanthemum fish-paste dumpling

This is the clear-soup course. For the crab and chrysanthemum shinjo, raw fish flesh is salted and pounded, then thinned with kombu dashi. Egg white…