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Kuruma Prawn Wrapped and Deep-Fried, Deep-Fried Conger Eel Yawata-Maki, Matsutake Two-Piece Deep-Fry, Lily Bulb Monaka, Deep-Fried Chestnut in Matcha Batter

This is the deep-fried course. The deep-fried conger eel yawata-maki is rolled in the usual yawata-maki fashion and steamed. Simmering it in sake…

Oyster, turnip, and chestnut simmered in miso, acorn tofu, karukan roll, chrysanthemum ebi-imo taro and carrot

This is a simmered dish. The acorn tofu uses acorn flour. A domestic version exists from Iwate, but it's difficult to obtain these days, so I source…

Chestnut and Chocolate Cloth-Wrung Sweet

Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine

The deep-fried course's Spanish mackerel crisp uses the tail section of the Spanish mackerel. If you freeze it before slicing, you can cut it thin…

Chestnut Rice

Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…

• ¥1,000

• Cook time 1 hr

Chestnut rice

The rice dish is chestnut rice. The chestnuts are neatly peeled, dusted with sugar equal to about 20% of their weight, vacuum-sealed, and frozen…

Grilled broadbanded thornyhead, a prized fillet cut, grilled Japanese spiny lobster with egg-yolk fermented fish-innards glaze, Iberico pork

I've been quite taken with the Iberico pork I used for the grilled course lately. How should I put it — it has a certain slippery smoothness going…

Ise Lobster Simmered in Sake, Scorpionfish Steamed with Sake

Chestnut sweet rice dumplings

This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn.

Ise Lobster Flame-Flashed with Sake and Topped with Toasted Karasumi, Wagyu Loin Wrapped in Sweet Potato and Grilled with Apricot Soy Sauce, Tanba Chestnuts Simmered in Wine with Their Skins, Drizzled with Threaded Yamato Yam

For the Ise lobster, flame-flashed briefly with sake and topped with toasted karasumi, I flash it quickly with sake and top half of the flesh with…

Tilefish steamed with scattered autumn garnishes

This is tilefish steamed with scattered autumn garnishes. Tilefish is a very expensive fish. I fillet it into three pieces, salt it lightly, soak it…

Chicken-stock blend broth

To about 2.7 liters of water — 1 shō 5 gō — add 1 kg of well-cleaned chicken carcasses and about 20 g of kombu, and simmer gently until reduced to…

Grilled Chestnuts, Simmered to Absorb the Sauce

Barracuda and matsutake mushroom roll

This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…

Scallop Simmered Yoshino-Style, Kuzu-Thickened

• ¥480

• Cook time 1 hr

Chestnut and Walnut Salad

For the appetizer course's chestnut and walnut salad, the area around Komoro and Tomi, near Karuizawa where I currently work, is called 'the village…

Deep-fried Japanese flying squid with dried shiso powder

Full-moon steamed fish cake

Tamba-style grilled tilefish

The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…

Grilled course: cedar-plank grilling

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…

Butterfish grilled with avocado

Autumn assortment

Crab bountiful-harvest-style deep-fry; autumn assortment

For the fried course, crab hōnen-age: steamed sea urchin is placed inside, wrapped in crab, then wrapped again on the outside in nori, lightly seared…