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Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Shinshu snow trout in egg-custard aspic

This is a soup course. For the Shinshu Yukimasu egg-custard aspic, I wanted to communicate added value to novelty-loving customers in their forties…

• ¥175

• Cook time 30 min

Japanese mountain yam somen

Domestic Wagyu Beef Shabu-Shabu with Jasmine Tea

Lastly, for the hot-pot course, this is domestic Wagyu beef shabu-shabu with jasmine tea. The meat is Kobe beef, and after considering what tea would…

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

Ise lobster pine-nut grill, milt cream bake

This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥2,500

• Cook time 1 hr

Yellowtail and Turnip Sushi, Cold-Smoked Yellowtail and Monkfish Liver Monaka

This is a use of the winter ingredient yellowtail. This is the hashi-hajime, the first course eaten with chopsticks. For the yellowtail and turnip…

• Serves 2 · ¥600

• Cook time 1 weeks

Ise Lobster and White Asparagus Hanami-Style Grill, Five-Ingredient Chicken Tsukune with Golden Cream, Kintoki Carrot Simmered with Fragrant Plum and Butterbur Miso, Spring Daikon Stuffed with Crab in a Three-Color Skewer Arrangement, Clam and Wild Rocambole Fragrant Grill

This is the grilled seasonal-assortment course, written in the menu with celebratory kanji. For the Ise lobster and white asparagus hanami-style…

• ¥640

• Cook time 1 days

Monkfish hot pot

Monkfish hot pot is usually made with bonito or kombu dashi, but this time I roast the monkfish bones and simmer them in a pressure cooker to draw…

• Serves 1 · ¥850

• Cook time 50 min

Clams from Futami, Mie, oil-steamed, shrimp and asparagus fried in a bread-crumb coating

This is the fried course. For the Futami clams oil-steamed, the clams are left in their shells and cooked sous-vide in salad oil with capers added…

• ¥1,500

• Cook time 2 hr

Spring sea bream grilled in layers, in the style of an avocado mille-feuille

This is the grilled course. For the sea bream kasane-yaki with avocado mille-feuille style, the sea bream is cooked in a steam convection oven at…

• ¥1,200

• Cook time 1 hr

Herring Roe, Thinly Sliced and Pickled, Japanese Mountain Yam Wrapped in Beef, Scallop and Kumquat Sandwiched and Grilled

These are three appetizer dishes. For the herring roe senmai-zuke-style, the herring roe is soaked overnight in rice-rinsing water, then the membrane…

• ¥850

• Cook time 20 min

Milt Persimmon Roll, Butterbur Tossed with Soy Milk Skin, Tofu-Dressed Salad

This is a seasonal assortment course. For the milt persimmon roll, we combine 500 g of fish paste, 200 g of milt, one egg white, and seven shaku of…

• ¥320

• Cook time 1 hr

Wagyu Steak ”SUKIYAKI“

This is wagyu steak “SUKIYAKI” with truffle sauce. International guests are very fond of sukiyaki sauce and eel, so I tried combining the…

• Serves 1 · ¥1,860

• Cook time 30 min

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…

Grilled Char with Shincha, Shirobai Liver Grill, and Okaki-Crumb Deep-Fried River Shrimp

This is a proposal for using char across its first-of-season, peak-season, and end-of-season stages. This time it is a dish that makes use of char in…

• Serves 1 · ¥790

• Cook time 1 hr

Yuzu castella, pinecone-shaped fish-paste dumpling, persimmon-style manganji pepper, deep-fried yam bulbils in egg-yolk batter, barracuda persimmon-leaf sushi, smoked autumn duck

These are the appetizers. For the persimmon-style Manganji pepper — a Kyoto sweet pepper — we roll dehydrated cream cheese into a ball. The seeded…

Grilled sweetfish with water pepper, pike conger sushi wrapped in bamboo leaf, oil-simmered abalone, wakame, lotus root simmered with saffron, braised pork belly

This is the grilled hassun course. For the oil-simmered abalone, we vacuum-seal it in sesame oil alone and cook it in a water bath at about 75°C for…

Shinshu salmon and avocado salad, char, scallop and hosta shoots, green asparagus terrine, tender-simmered abalone, Shinshu golden shamo chicken with cheese

This is a set of five appetizers. For the Shinshu salmon and avocado salad, the Shinshu salmon is warm-smoked at around 30 to 50°C for about ten…

Oil-steamed cherry salmon

This is the clear-soup course. For the oil-steamed cherry salmon, the fish is first cut into fillets in the usual way, then combined with oil and…

Salted Yellowtail with Sleet Dressing, Cod Liver Steamed with Western Liquor, Tairagai Pressed Hakata-Style, Crab and Lotus Root Manju

This is the seating course, served as guests take their seats. My workplace has many overseas guests, and quite a few request "champagne to start" at…

Mackerel sushi, smoked salmon rolled into a cylinder, arabesque-pattern cheese, Izu wild boar rolled around burdock, twist-wrapped sweet potato, butterfish grilled with pine nuts

This is an appetizer course. For the mackerel sushi, the mackerel is filleted into three pieces, salted heavily for two hours, then cured in vinegar…

Chrysanthemum-dressed blend, jellied fugu, monkfish liver in amber jelly, turnip and salmon layered roll, yuba white blend

This is the starter course, made up of five dishes, though normally each is served individually. The first is the chrysanthemum-dressed blend…

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…