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Beef, Low-Temperature Prepared

This is the Beef, Low-Temperature Prepared. The beef, from the zabuton cut (a marbled section of the chuck), is cooked at around 63°C for about four…

Sea bream spring aspic, kombu-cured Shinshu salmon with vinegar dressing, simmered abalone, prawn with caviar, walnut tofu

First, we come to the five appetizer dishes. I added volume and plated them showily. For the sea bream spring aspic, I worked characters chosen for…

Beef fillet, steamed abalone

This is the additional hearty course. I had originally intended to serve the beef fillet with a sea urchin sauce, but for the sake of the plating…

Salmon and kiwi layered roll, eel mallet-shaped roll, kabocha variation, tomato and scallop stuffed and cream-baked, abalone and broad bean lime jelly

This is a seasonal-vegetable course. The wasabi-yogurt vinegar used in the salmon-and-kiwi Hakata is a sauce made by blending plain yogurt and…

Beef Deep-Fried in Green Tea Crumbs

This is the deep-fried course. For the beef deep-fried in green tea crumbs, the beef is seasoned with salt and pepper, then coated in a fine crumb…

Ise spiny lobster ice-rinsed sashimi

This is a sashimi course that makes use of Ise spiny lobster as an end-of-season ingredient for March. Ise lobster is a premium ingredient regarded…

• Serves 1 · ¥2,200

• Cook time 30 min

Mirugai, Udo, and Wasabi Aemono

This was devised as an additional hearty course to make use of giant clam in season: giant clam, udo, and wasabi aemono. In my own sense of it, this…

• Serves 5 · ¥3,500

• Cook time 30 min

Matsutake tofu, turnip, eggplant, lotus root, sweet potato, barracuda, and crab

First is the appetizer course. This is matsutake tofu, using the quintessential taste of autumn. It is based on soy milk sold locally, and by adding…

• ¥680

• Cook time 2 hr

Soba-Gaki 'Tofu' in Thick Broth

These days, I think the restaurant industry is having a hard time due to a labor shortage. On top of that, we're operating in a very tough…

• Serves 5 · ¥600

• Cook time 20 min

Soft Sesame Tofu

My restaurant serves kaiseki cuisine, but our style has become more like counter-style fine dining -- sourcing good ingredients and cooking while…

Niukawa Ayu Ochazuke

This is the rice course from Yamagata's local cuisine. For the Niukawa Ayu Ochazuke, ayu swim upstream in the rivers of the prefecture, so fishing…

• Serves 4 · ¥2,017

• Cook time 2 hr

Bamboo shoot in sansho-leaf miso dressing, icefish sushi, wasabi flower stalks and daikon radish steeped in tosa vinegar

This is course five. For the bamboo shoot dressed with kinome miso, I make an egg-yolk-enriched sweet miso and tint it green with spinach. For the…

Crystal aspic

For the vinegared dish, the crystal aspic sets each ingredient in a very loose jelly made from a light, dashi-based vinegar, and is served just as it…

Parsley-flavored warm tofu with colorful vegetables in a thickened soy-milk-skin sauce, mugwort rice cake in shoyu-koji hot pot

This is the appetizer. For the parsley warm tofu: parsley holds its color well even when heated, so I use it to give the warm tofu a pale young-grass…

Walnut Tofu

The walnut tofu served in a lidded bowl is a variation on a milk-and-kudzu confection from the Mineoka region of Chiba. On a double-ring gas burner…

Akashi sea bream, spring-haze steamed

This is a warm dish timed to the season when the cherry blossoms open. As for the Akashi tai harugasumi-mushi, this is normally a dish made with…

• Serves 1 · ¥900

• Cook time 30 min

Striped jack thin-sliced sashimi, flounder chrysanthemum roll

This is a sashimi course. For the shima-aji thin-sliced sashimi, since we have a fish tank at the restaurant, we always keep live, fresh shima-aji on…

• Serves 1 · ¥725

• Cook time 10 min

Young sea bass kombu-cured, beltfish vinegar-cured, pen shell kombu-cured, trough shell clam blanch-cured, bigfin reef squid kombu-cured

This is a vegetable-and-fish plate. It lets you enjoy cured fish together with lightly pickled vegetables enlivened with kombu. If the flavor is too…

Mugwort Tofu, Mt. Fuji Salmon Marinade

Starting with the appetizers: mugwort tofu. Setting mugwort alone in kombu dashi does not bring out enough flavor, so I add ground sesame at half the…

Mugwort tofu

For the mugwort tofu, we ladle in a delicious dashi broth, top it with sake-steamed icefish, and try to bring out the fragrance of spring.

Cucumber and Daikon Surinagashi, Nagaimo Surinagashi, Grated Tenkabu Turnip

For the Cucumber and Daikon Surinagashi, we paired the delicately flavored cucumber and daikon with the strongly flavored mirugai clam. We top it…

• ¥1,200

• Cook time 1 hr

Shinshu Natural Ice Kombu-Press

This is the sashimi course. For the Shinshu Natural Water Kombu-Press, Shinshu's water is remarkably delicious and serves as an important seasoning…

• ¥150

• Cook time 3 min

Marbled flounder, bottarga grill, jidori chicken moromi-miso grill, pike conger sushi, rock tripe with wasabi

This is the grilled course. Jidori chicken moromi-miso grill: mix a can of moromi miso with 1 gō each (about 180ml) of sake and scallop or chicken…

Grilled pine mushroom and chicken tenderloin chrysanthemum salad

As for the grilled matsutake and chicken tenderloin dressed with chrysanthemum: when matsutake is served blanched and dashi-marinated, I always grill…