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Shinshu salmon shuto-cured and air-dried, cotton tofu marinated in salted vinegar crowned with plum flesh, tied Chinese yam glazed with egg yolk, grilled daikon dressed with a chigusa garnish, bottarga set in a clear water aspic

As for the Shinshu salmon shuto-cured and air-dried dish, Shinshu salmon is a one-generation (F1) hybrid of brown trout and rainbow trout. Among…

Juvenile sea bream, Japanese halfbeak, and rapeseed-blossom mountain-yam roll

For the vinegared dish, kasugo, sayori, and rapeseed-blossom nagaimo (Chinese yam) roll: on plastic wrap, thinly pour and set finely julienned…

Crab and garland chrysanthemum greens with yuzu soy sauce

This time it's a vinegared dish, but at our restaurant we don't force a vinegared dish into every course — we serve it within the appetizer, or bring…

Monaka-shaped mountain yam, Ise lobster simmered in kuzu starch

For the simmered assortment, the monaka-shaped nagaimo is made by carving the yam into a monaka (wafer-shell) shape, deep-frying it until golden…

Grilled Chinese Yam with Sesame Miso

For the grilled nagaimo with sesame miso, I cut it into thick slices and slowly deep-fry it in low-temperature oil until soft. Then I top it with…

Chinese yam simmered in a pale broth, dressed with persimmon vinegar

Shrimp two-texture steam, edamame hakusen-age, crab roll, salmon and mountain yam wakame roll, and foie gras egg

For the appetizer's shrimp two-texture steam, the shrimp is salt-boiled and butterflied open. I season fish paste with a light seasoning and mix in…

Nori clear soup with grated-yam sea urchin tofu

For the yōrō sea urchin tofu in the clear-soup course, we grate mountain yam and pound Chinese yam, bind them with a little raw fish paste, and set…

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…

Baguette with Garlic Shinjo Fritter, Split Dried Daikon Soba Roll

For the baguette with garlic shinjo fritter: at a previous monthly exhibition, using egg tofu soaked into bread within the clear-soup course was well…

Simmered Tai Roe, Tsu-no-ji Shrimp, White-Simmered Nagaimo, and Green-Simmered Fuki

Tai roe, mountain yam, butterbur stalk, a flowering-bud vegetable, yellow zucchini, and carrot are each boiled and simmered until seasoned.

Kombu-Pressed Fugu

This would normally be a straightforward sashimi course, but this time I used fugu (pufferfish). For the kombu-pressed fugu, I sandwich the fugu…

Three Kinds of Hakata-Style Grilled Eel: Yamabuki-Yaki, Potato Salad Style, and Katsu Sandwich Style

These are three kinds of grilled eel: yamabuki-yaki, potato salad style, and katsu sandwich style. For the eel yamabuki-yaki, a soft, bain-marie-set…

Matsuba crab and thread-spool-cut mountain yam, fruit dressing

The vinegared dish is matsuba crab and mountain yam itomaki. A little lemon juice is added to the vinegar used to rinse the crab. The mountain yam is…

Shell-mound-style deep-fried abalone, flame-seared Japanese whiting, grilled summer vegetables

For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…

Grilled Ise Lobster with Sea Urchin, Pinecone-Cut Tokobushi, and Grilled Ainame with Kinome

For the grilled dish, fat greenling with kinome, the fat greenling is skewered, and thoroughly heated oil is poured over the skin side four or five…

Chinese yam simmered Tosa-style with bonito flakes

This is the simmered dish. Although potatoes and yams tend to sprout once spring arrives, I deliberately used yam here. Leaving it plain white would…

Beef tendon cut in sake-lees broth

This is the simmered course. The beef sen-bon-suji in sake-lees broth is a simmered dish made with sake lees, using the sen-bon-suji cut of beef. It…

Mountain yam and bigfin reef squid with salted sea cucumber intestines, chrysanthemum-steeped Pacific saury

This is an appetizer (sakizuke) course. For the chrysanthemum-steeped Pacific saury, saury filleted into three pieces is salted and left for an hour…

Shrimp fish-paste dumpling deep-fried in a rice-cracker coating, conger eel with a steamed mountain-yam cake, icefish deep-fried sakura-style with a fragrant crust

This is the deep-fried course. Since it's spring, I use shiba shrimp for the shrimp shinjo arare-age. For the coating, rice is combined with sakura…

Tube-grilled young sea bass, grilled abalone liver, Japanese whiting grilled with shuto

The grilled dish is tube-grilled young sea bass. Since young sea bass is difficult to eat if left with the bones in when tube-grilled, cut it into…

Kombu-cured flounder and herring roe, layered Hakata-style, dawn-colored smoked salmon

For the dawn-colored smoked salmon on top of the kombu-cured flounder and herring roe hakata-roll, I used house-made cold-smoked salmon. With…

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.

Beef and Greens Roll

For the beef and greens roll, beef cheek is simmered in water and sake with aromatic vegetables (green onion, onion, and carrot trimmings) to…