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Three kuroge wagyu beef dishes: smoked tenderloin, red miso-braised round, and sirloin grilled with sake lees

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: generous use of multiple cuts of wagyu beef. Under the motto "what's…

• Serves 1 · ¥670

• Cook time 40 min

Sushi, sushi, sushi, sushi — the incoming boat, the outgoing boat

As an innovation for the rice course, I devised this from chirashi-zushi. Between layers of sushi rice, I press in dry-roasted items — dry-scrambled…

• Serves 4 · ¥12,000

• Cook time 1 hr

December sashimi selection: tiger fugu, bluefin tuna, blackthroat seaperch, truffle, finger lime, nori tsukudani

I generously use luxury fresh fish whose umami increases in the cold of winter, plating it in a showy way — mindful of visual impact — without being…

• Serves 1 · ¥2,450

• Cook time 15 min

Fermented sea bream sashimi, topped with jellied fish broth

For about ten years now, he has focused on Aspergillus oryzae (Japanese koji mold), and opened his current restaurant in 2014. He noted that food…

• Serves 1 · ¥120

• Cook time 8 hr

Oyster lightly salted then sun-dried

The deep-fried dish is overnight-dried oyster. We rarely used to use oysters in the past, but advances in fisheries technology have made it possible…

• Serves 1 · ¥800

• Cook time 20 min

Matsutake rice wrapped in magnolia leaf, pickles

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the classic autumn takikomi rice. I thought that many people in their…

• Serves 1 · ¥2,000

• Cook time 2 hr

Misaki-gazami Kachin-age, Deep-Fried in Mochi-Rice Batter

For Misaki-gazami Kachin-age, since the crab's umami grows weaker in its nagori period — the last-of-the-season stretch — I thought it would work…

• Serves 1 · ¥280

• Cook time 1 hr

Tilefish grilled with three flavors, hairy crab, late-season matsutake wrapped in Joshu pork, Joshu pork spare ribs, Joshu pork heart and liver

For the grilled course, I tried smoke-grilling using an Iga-nabe (Iga pot). This Iga-nabe has a distinctive shape and a very strong far-infrared…

Apple Gratin

This is a reimagining of Gunma Prefecture's local cuisine. This is a grilled dish. The Apple Gratin is an attempt to let guests eat the apple…

• Serves 1 · ¥540

• Cook time 1 hr

Dual-purpose ingredient dish: puff-baked flat tofu skin

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥780

• Cook time 20 min

Late-season pike conger and early matsutake teapot-steamed soup

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: the pairing of two luxury ingredients, pike conger and matsutake…

• Serves 1 · ¥550

• Cook time 1 hr

Shark fin and fish-paste dumpling, rolled in yuba — crab-and-chrysanthemum thin kuzu sauce, saimaki prawn, carrot, ginkgo-leaf cut, wood ear mushroom

When boiling the chrysanthemum petals, we add a very small amount of vinegar to stop discoloration and keep the color vivid. We bring out the ginkgo…

Enoki mushroom, seasoned and simmered

This is a dish under the theme of traditional heritage cuisine. Lately there has been less work involving the simmering station, so I'd like to focus…

• Serves 1 · ¥40

• Cook time 1 hr

Three Kinds of Sesame Cream

This time I would like to introduce dishes we regularly serve at the restaurant, as well as dishes I hope to serve in the future. Here I introduce…

• Serves 1 · ¥200

• Cook time 20 min

Beef Tenderloin Stone-Grilled, Sea Urchin

This is a yakimono. Tenderloin Stone-Grilled is built on the concept of eating meat with in-season shiomizu uni, salt-water sea urchin, as the…

• Serves 1 · ¥800

• Cook time 3 min

Roasted Hakata Wagyu

What I look for in beef is that the meat itself has a firm sense of umami. For the roasted Hakata wagyu served this time, we used rump meat, cooking…

• Serves 2 · ¥1,500

• Cook time 3 hr

Jumbo Kuruma Prawn, Shark Fin

This is kuruma prawn tempura, but the jumbo kuruma prawn is served fried to about a half-cooked doneness, not quite fully cooked through, and I've…

• Cook time 10 min

Tiger pufferfish aspic

I devised this dish under the theme of "A Restaurant's Work, Ever-Changing." My restaurant, Wangu, will mark its 45th anniversary since founding in…

• Serves 1 · ¥900

• Cook time 1 hr

Warm-Stone Kombu Broth, Tsugaru Duck, Lotus Root Mochi with Mizore Sauce, Diced Yuzu, All-Purpose Scallion

Here I introduce a dish that expresses the warmth distinctive to the season when the weather starts turning cold. Because we use a heated stone, you…

• Serves 1 · ¥330

• Cook time 30 min

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr

Joshu Black Wagyu Low-Temperature Roast Beef

This is a shiizakana, a hearty course. This dish is themed around Gunma Prefecture's Tomioka Silk Mill, famous for sericulture. By braiding Joshu…

• Serves 1 · ¥2,120

• Cook time 1 hr

Rabbit and Yuba Spring Roll, Sudachi

For the rabbit and yuba spring roll, I thought some guests might find it too visceral if the shape of the meat were left intact, so I made it into a…

• Serves 1 · ¥196

• Cook time 15 min

Grilled Matsutake, Seared Hamo

Appealing to the eye — watching it grill is a feast for the eyes. Matsutake mushroom and hamo (pike conger), two premium autumn ingredients, being…

• Serves 1 · ¥980

• Cook time 30 min

Tea-fragrant grilled spiny lobster and abalone, miso-glazed baby eggplant

The grilled dish is 'Tea-Fragrant Grilled Spiny Lobster and Abalone.' I used Darjeeling, known for its pale orange color and fruity aroma…

• Serves 1 · ¥1,800

• Cook time 1 hr