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Bamboo Shoot Surinagashi in the Style of Mackerel-Bamboo-Shoot Soup

This is the soup course. Mackerel-bamboo-shoot soup is normally a miso soup with flaked canned mackerel and sliced curved bamboo shoots, but this…

• ¥420

• Cook time 1 hr

Finely scored abalone, clam with mugwort kuzu noodles and raw sea urchin, beach silvertop, udo

I made mugwort-flavored kuzu strips. I thought about whether I could make something that even guests who visit several times a month wouldn't tire…

• Serves 1 · ¥1,500

• Cook time 1 hr

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

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

Seared Shinshu Daio Iwana char soup

For the seared Shinshu Daio Iwana char soup: Shinshu Daio Iwana was developed as a white-fleshed counterpart to the red-fleshed Shinshu salmon. It's…

• ¥160

• Cook time 1 hr

Shinshu salmon dressed with sunki

This is the appetizer course. Shinshu salmon dressed with sunki: Shinshu salmon is a thick-fleshed, fine-grained fish that's delicious year-round…

• ¥100

• Cook time 1 hr

Mountain yam and shrimp sandwich with grated daikon, deep-fried; burdock coated in crushed rice cracker, deep-fried; New Zealand spinach in hakusen batter, deep-fried; kofuki-dusted black soybeans, deep-fried; and plum-shaped wheat gluten crisps

Q: Please tell us how to bring out the umami in mountain yam, and how to fry plum-shaped fu crisps so they come out clean. A: Salting mountain yam…

• ¥900

• Cook time 2 hr

Yuzu-basket steamed dish

Q: Please tell us the trick to removing yuzu's bitterness well. A: Soaking yuzu in a mixture of shochu, water, and sugar removes its bitterness. Be…

• ¥1,800

• Cook time 2 hr

Grilled beef sirloin with fragrant soy sauce, and steamed turnip in butter-soy sauce

Q: Please tell us a delicious Japanese-style sauce that can stand up to meat. A: The Hosokawa soy sauce I learned from my teacher is a Japanese-style…

• ¥2,500

• Cook time 1 hr

Tuna cured in miso, gurnard cured with seared kombu, and kanoko-scored giant Pacific octopus

Q: Please tell us ways to serve sashimi besides with soy sauce. A: Curing tuna in miso gives the flesh a beautiful color and boosts its umami. Curing…

• ¥1,800

• Cook time 3 hr

Soup bowl: okoze suppon-style, mugwort tofu, bamboo shoot, myoga, scallion, sansho flower buds

This time, we asked Shimizu Yuji, head chef of the famous Michelin-starred restaurant Nishiazabu Ichino, to introduce us to "Yogurt tofu," a standard…

• Serves 1 · ¥850

• Cook time 4 hr

Tamago-jitate egg soup, kneaded chicken wrapped in rice-dumpling dough

The soup course is a chicken-and-egg tamago-jitate (egg-thickened clear soup). For the kneaded chicken wrapped in shiratama, we finely chop and…

Knotted tilefish, deep-fried okitsu-style, pine-cone-cut arrowhead tuber, icefish and apple deep-fried in a julienned wrap, angelica-tree shoots fried in egg-yolk batter, tomato-colored wheat gluten tied in a knot, and garland chrysanthemum deep-fried in a fan shape

The final course is the deep-fried dish. For the knotted tilefish okitsu-age, in Shizuoka a one-night-dried tilefish is called "okitsu-dai," so we…

Pine-nut sesame tofu

Adding pine nuts releases oil from them, which keeps the tofu from turning hard. This appetizer course is pine-nut sesame tofu. Sesame tofu turns…

• Serves 1 · ¥900

• Cook time 1 hr

Sea bream steamed with chopped tofu and vegetables, sea bream roe and twisted-cloth turnip, shark fin, and tsukushitake mushroom

This is the warm-dish course. Tsukushitake is also known as coprinus (the shaggy ink cap mushroom). Once it matures, it dissolves into liquid…

Roe-bearing shrimp, herring kombu roll, and stuffed shrimp-shaped taro

This is the simmered course. The roe-bearing shrimp cradles a soy-marinated soft-boiled egg. If you soy-marinate the soft-boiled egg while leaving…

Alfonsino grilled in saikyo miso, fragrant one-night-dried pufferfish, avocado pickled in fermented rice malt and honey, daikon sliced into thin paper-like sheets and pickled in vinegar, gourd-shaped red shiso-pickled vegetables, kumquat stuffed with sweetened mashed filling, Yamato yam rolled tomoe-style, layered kombu pickled in miso, and lotus root cut into a snow-ring pattern and pickled in vinegar

This is the celebratory grilled course. The yuzu-basket serving is shrimp-shaped taro peeled, steamed, coated in roasted glutinous-rice flour, and…

Cod lightly salted then grilled, soft roe tofu, and hard roe slow-simmered

This is the soup course. Toasted-rice dashi is a stock we often use for the soup course in fall and winter. It pairs well with fish, and in winter…

Pine-cone-cut tokobushi abalone simmered for long life, bamboo-cut celtuce pickled in miso, bottarga and cheese pressed in layers, miso-pickled plum-blossom tofu, layered plum-blossom salmon, two-ingredient herring roe roll, candied baby sardines with a kombu knot, layered crab and sea urchin fish-paste dumpling scored and grilled, crab cracker, monkfish liver rolled in sweet-pickled daikon, sake-lees plum blossom layered into an auspicious plum shape, debira dried flounder in a sweet vinegar marinade, kosode-style salmon grilled in a citrus-soy marinade, and mountain yam wrapped in paper and cooked

These are celebratory hors d'oeuvres. For the miso-pickled celtuce, we pickle it in Saikyo miso. Since the celtuce is peeled into one continuous thin…

Kombu-cured sea bream

The first course is the opening course. We made it a "seven-luck" namasu so that plenty of good fortune will come. In the spirit of the sashimi…

Kujo scallion rice

Last is the rice course. For the Kujo scallion rice, we keep the bacon's presence hidden, chopping it as finely as possible so it stays out of sight…

• Serves 1 · ¥120

• Cook time 1 hr

Sous-vide North Pacific giant octopus, live-prepared

This one takes time to prepare, so we start with the vinegared dish. It's sous-vide live North Pacific giant octopus. Octopus can carry…

• Serves 1 · ¥280

• Cook time 1 hr

Pacific cod baked in a paper balloon with onion soy sauce

The grilled course is a paper-balloon parcel, baked. We fold a paper balloon, fill it with fish and vegetables, pour sauce over it, and bake. For the…

• Serves 1 · ¥480

• Cook time 30 min

Yuzu Cup with Molded Cod Milt

This is the soup-bowl presentation course: yuzu cup with molded cod milt. Using the same method as for making a yuzu carved in a woven-hat pattern, I…

• Serves 1 · ¥420

• Cook time 1 hr