SEARCH

Takiawase: Kinka pork kakuni, potato sauce, new burdock, spinach, Japanese mustard

Kinka pork is a pig breed called "the phantom pig," characterized by a distinctive umami and richness. I place the meat whole, still in a block, into…

• ¥460

• Cook time 14 hr

Takiawase (braised Jinhua pork belly, potato sauce, new-harvest burdock, spinach, Japanese mustard)

Jinhua pork is a breed known as 'the phantom pig,' characterized by its distinctive umami and richness. The meat is placed whole, still in the block…

• ¥460

• Cook time 14 hr

Hamaguri Clam Fragrant Fry

The hamaguri clam fragrant fry is a dish you can recognize as hamaguri at a glance, but the moment your chopsticks pierce the panko-crusted lid, the…

• ¥559

• Cook time 1 hr

Iwagaki Rock Oyster with Uni Dashi

As for the iwagaki rock oyster with uni (sea urchin) dashi, iwagaki have thick flesh, come in a range of sizes, and have a rich umami, making them an…

• ¥533

• Cook time 2 hr

Prized abalone with spring vegetables and shark fin

As for the fukura awabi with spring vegetables and shark fin, it was made in a small hot-pot style. Abalone has a sense of luxury and refined umami…

• ¥933

• Cook time 2 hr

Turban shell and spring vegetables

As for the sazae and spring vegetables with amanatsu citrus sorbet, every ingredient is locally sourced, making it a dish that conveys the sense of…

• ¥1,755

• Cook time 2 hr

Cockle and spring cabbage

This is the vinegared-dish course. For the torigai and spring cabbage, torigai becomes wonderfully fragrant when seared, so trimmed spring cabbage…

• ¥660

• Cook time 2 hr

Bamboo shoots simmered in clam brine, clam fried in egg-yolk batter, kuruma prawn Shiba-style simmered

As for the bamboo shoots simmered in clam brine, they are normally simmered with bonito dashi and wakame to make wakatake-ni (bamboo shoots and…

• ¥1,300

• Cook time 1 hr

Clear Uwazumi Broth, Shijimi Clam Shinjo

As for the shijimi clam shinjo, this time it was made as a shinjo, but it's also delicious made as anpei, so please feel free to change it to your…

• ¥1,600

• Cook time 6 hr

Asari clams and spring daikon, simmered and steeped

The asari clams and spring daikon simmered and steeped is a dish devised with inspiration from a dish by my mentor, Rokusaburo Michiba. Using the…

• Serves 1 · ¥2,000

• Cook time 1 hr

Shellfish Frill Tempura Ochazuke

For the shellfish frills used in the Shellfish Frill Tempura Ochazuke — white mirugai, ark shell, and pen shell — we rub them well with salt to…

• ¥1,500

• Cook time 40 min

Shellfish Chiri and Plum Rice Porridge

For the Shellfish Chiri and Plum Rice Porridge, simply adding the boiling liquid from asari or shijimi clams lacks originality, so we used surf clam…

• ¥1,200

• Cook time 40 min

Japanese-Style Gratin

Japanese-Style Gratin uses scallop, but it can also be made deliciously with pen shell, cockle, or Ezo ishikage cockle. Rather than simply searing…

• ¥700

• Cook time 1 hr

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

Grilled Tororo Rice

Grilled Tororo Rice is made by forming small portions of tororo — made from the heritage vegetable Matsushiro nagaimo — together with Kaze Sayaka, a…

• ¥130

• Cook time 20 min

Shinshu Salmon Kombu-Press, Shinshu Dai-oh Iwana

Shinshu Salmon Kombu-Press is pressed under kombu for about eight hours. Shinshu Dai-oh Iwana, a giant char bred in Nagano, is sandwiched with…

• ¥380

• Cook time 30 min

First Spring Storm, Sleet-Style Soup

This is the soup course. For the First Spring Storm, Sleet-Style Soup, we added finely diced hosta shoots, shiitake mushroom, and carrot to the soup…

• ¥290

• Cook time 20 min

Shinshu Premium Beef and Tokiwa Burdock Amazake Country-Style Simmer, Fresh Yuba and Shoyu-Mame, Buckwheat Tofu, Butterbur Sprout and Japanese Chive Simmer, Sake-Miso Dried Pond Smelt

With the Shinshu Premium Beef and Tokiwa Burdock Sweet-Fermented-Rice Country-Style Simmer, you can taste how well the premium beef's tenderness and…

• ¥535

• Cook time 50 min

Matsumoto Ippon Negi, Shinshu Miso Pickle

This is the grilled course. Matsumoto Ippon Negi (a heritage single-stalk leek) is a leek grown in the Matsumoto area of central Shinshu…

• ¥1,800

• Cook time 2 hr

Suwa Itokaya Squash and Venison Miso Dengaku

This is the grilled course. Suwa Taisha Shrine issues a chopstick and a talisman called kajiki-men, said to work like an indulgence absolving the…

• ¥800

• Cook time 30 min

Shinshu Nozawana Pickle and Shinshu Salmon Isobe-Maki

This is the appetizer course. Nozawana is a food that has long been eaten in northern Shinshu, and because Shinshu salmon farming is also thriving in…

• ¥800

• Cook time 30 min

Shinshu Heritage Vegetable, Nezumi Daikon Simmered in Miso

This is the simmered course. A pungent heritage daikon is traditionally grated into the dipping broth for oshibori soba, but this time we devised a…

• ¥480

• Cook time 2 hr

Early-Spring Shinshu Heritage Vegetable Grill, Shinshu Salmon Sauce-Grilled

This is the grilled course. We thought that presenting the early-spring Shinshu heritage vegetables in a grilled bagna cauda style would raise their…

• ¥850

• Cook time 1 hr

Shinshu Heritage Vegetables, Sakai Taro and Nozawana

This is the appetizer course. The heritage vegetable Sakai taro is itself white-fleshed and very sticky. We created a textural contrast by pairing…

• ¥520

• Cook time 1 hr