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Gunma Prefecture Masuda Beef, Low-Temperature Roast

My workplace is an inn standing on the bank of the Tanigawa river, which flows down from Mount Tanigawa, in Minakami, Gunma Prefecture. The view…

• Serves 1 · ¥820

• Cook time 1 hr

Spot prawn baked in egg batter

This uses spring ingredients at their shun, hashiri, and nagori. This is the grilled course. For the botan shrimp tamaji-yaki, I make it with…

• Serves 1 · ¥350

• Cook time 1 hr

Seasonal fresh fish sashimi platter, decorative sashimi garnish, aromatic deep-fried tuna skewer, Akita gibasa seaweed tofu

For our aromatic skewers, we deep-fry cubes of tuna, soaking them in a mixture of soy sauce, ginger…

Fava bean pureed soup, fat greenling, steamed sea urchin, new-season water shield, cherry tomato, yuzu

Fava beans are also called satsuki-mame, or "May beans," an ingredient at its best around May. This time I used them for their fresh green color, but…

Hida Beef and Seasonal Vegetable Sukiyaki, Topped with Uni — Kazahana Style

A fermented soybean sauce that brings these powerful ingredients together.

Charcoal-Scented Tuna Roll

I use charcoal vinegar — red vinegar steeped for about two days with charred brown rice to transfer its aroma. I also grind and mix in some brown…

• Serves 1 · ¥300

• Cook time 15 min

Beef Short Rib Simmered in Sweet Tea, Topped with Strained Runner Bean Purée

This is a simmered dish made with sweet tea. (Sweet tea, 60g: 650 yen.) For Beef Short Rib Simmered in Sweet Tea, I built the simmering liquid on the…

• Serves 3 · ¥1,000

• Cook time 2 hr

Tajima Chicken Asuka-Nabe — Ceylon Tea Style

This is a small individual hot pot dish built around Ceylon black tea. (Reference: Ceylon black tea, 100 g: ¥570.) For the broth in the Tajima…

• Serves 1 · ¥350

• Cook time 30 min

Grilled spring pancake, duck, cucumber, scallion, cherry leaf, clam simmered Arima-style, sansho peppercorns

If you overcook the clams they turn tough, so I think it's best to just barely warm them through in the marinade. I have the impression that Arima-ni…

Fukushima yeast-fed wagyu sango-hachi sous-vide, miso-glazed herring and sansho-leaf skewers, and red-miso-glazed tofu skewers

This is a shiizakana, an additional hearty course that is a modern arrangement of a local dish, newly developed based on the Fukushima local pickling…

• Serves 3 · ¥890

• Cook time 3 hr

Splendid alfonsino mago-chazuke

This is the rice course, devised with the presentation in mind. Kinmedai mago-chazuke was finished under the concepts of "nostalgic" and "gentle." It…

• Serves 1 · ¥700

• Cook time 30 min

Baby sardines simmered with sansho pepper

From the theme of traditional heritage cuisine, this is baby sardines simmered with sansho pepper. For shirasu-boshi — dried baby sardines — first…

• Serves 1 · ¥500

• Cook time 5 hr

Green Tea-Style Soup

For the Green Tea-Style Soup, we used Chiran tea from Kagoshima in place of a clear soup. The garnish is dried chicken tenderloin and knotted kombu…

• ¥16

• Cook time 10 min

Deep-sea scorpionfish skewer-grilled with scallion, blackthroat seaperch skewer-grilled, Sado Lake Kamo oyster baked with avocado mayonnaise

The reason I used trawl-caught fish from off Nadachi, Niigata, under the theme of coping with rising food costs, is that the wide variety of…

• Serves 1 · ¥760

• Cook time 2 hr

Wild Mountain Vegetables from Shinshū

The new-onion sauce used to dress the wild mountain vegetables is made by blending new-crop onions and cooking them to bring out their sweetness…

Tomato and soy milk kneaded tofu

The tomato's acidity is neutralized with soy milk, and tapioca starch gives it a soft texture.

Okutone Trout and Spring Vegetable Carpaccio

This is a sashimi course dish that expresses local heritage. For the Okutone trout and spring vegetable carpaccio, I paired Okutone trout, a branded…

• Serves 1 · ¥320

• Cook time 30 min

Sea bream baked in an Earl Grey salt crust

This is a piece of Japanese cuisine built around Earl Gray tea. (Reference: Earl Gray, 100 g: ¥670.) I hope that pairing black tea — a drink most…

• Serves 1 · ¥900

• Cook time 1 hr

Truffle sea bream chazuke — red sea bream, truffle, wasabi, sesame sauce, shredded nori, shiso, layered kombu, pickled cucumber, pickled turnip

Making the sesame sauce starts with toasting polished sesame seeds ourselves, since that lets us control the level of toasting to our own liking…

Spring sea bream in clear seafood broth — seared tofu, shiitake, garland chrysanthemum greens, julienned scallion, sansho leaf

This time, we learned about the clear-soup course from Instructor Wada (Nihon Ryōri Aogaki). We feature the clear seafood broth.

Wild mountain vegetables, miso-flavored, yogurt-topped: mountain udo, bracken fern, mountain garlic, bamboo shoot, fava bean, radish, crumbled fried egg, plain yogurt, strained white miso

This time we've knife-cut the radish into a janome (bull's-eye) pattern, but depending on the dish, we vary the knife-work — sometimes simply slicing…

Bracken fern wrapped in Japanese halfbeak, and kombu-cured halfbeak

For the appetizer course — warabi wrapped in halfbeak and halfbeak kombu-jime — we butterfly the halfbeak and wrap the warabi in it, but because…

Potato Kuwayaki — with Tanna Foie Gras Cream —

My hometown is Kannami, a town next to Atami, which includes the Tanna area, known for its thriving dairy farming, so I wanted to spotlight the milk…

• Serves 1 · ¥487

• Cook time 40 min

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