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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…

Two-Color Asparagus Jelly, Swimming Crab and Lotus Root Tofu, Filefish Liver

Today's menu includes a good many dishes we regularly serve, but I also draw plenty of ideas from Western and Chinese cooking. Let's start with the…

Sake-grilled tilefish

For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…

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…

Greater amberjack (akabana) with aromatic black vinegar dressing

Yellowtail Sesame Hot Pot

This is a small hot pot. Since the yellowtail sesame hot pot tends to taste rather thin on its own, I add ground sesame along with sesame oil…

Alfonsino kenchin-style roll, cod roe sunrise roll, glazed simmered dried cod

This is the simmered course. We prepared three kinds. First is imobō, one of Kyoto's famous dishes — dried cod simmered together with ebi-imo taro…

Tilefish rikyū-yaki, gaper clam moromi-yaki, jellied pufferfish broth, yuzu daikon wrapped in turnip

These are served together on one plate. The tilefish is marinated in a sake-soy marinade and finished rikyū-yaki style — a sesame-crusted grilling…

Shrimp-shaped taro stuffed with cod roe

The simmered dish course is served as an assortment. For the shrimp-taro stuffed with cod roe, cut into moon-ring shapes and deep-fried with poppy…

Diamond-Cut Daikon Stuffed with Summer Grasses and Flowers

For the checkerboard-pattern simmered dish, cut the ingredients that go into the checkerboard pattern into precise cubes of matching length. It's a…

Hexagon-cut Shogoin daikon, gently simmered, sprout-rolled cod roe and conger eel simmered in egg yolk sauce, shrimp-stuffed tube-cut burdock, simmered, mizuhiki-style butterbur

For the simmered assortment course, the Shogoin daikon fukume-ni was simmered in a stock made from the bones of plain-grilled conger eel, among other…

Abalone and herring roe, Matsumae-style pickle

The pre-course dish is simmered abalone, herring roe, kombu, crisp dried-and-sliced daikon, and fresh cucumber, all prepared as matsumae-zuke.

Tsugaru-Style Bake

The Tsugaru-style bake is made by combining ingredients that are all harvested in Aomori, so I think it leaves an impression. Normally it doesn't use…

Conger Eel Oharagi-Style, Botan Shrimp Simmered in Egg Yolk, Whelk Simmered in Fragrant Sake

The simmered dish is conger eel oharagi-style, named for the bundled-firewood presentation of the Ohara region. Conger eel is also caught locally in…

Spring Daikon Simmered in Soup / Baby Octopus Tōza-ni / Cherry-Blossom Lily Bulb

For the simmered assortment's spring daikon in soup, the daikon is slowly simmered in chicken stock and left to soak up the flavor. For the roe…

Yellowtail and Daikon Thousand-Layer Roll, King Crab Golden Simmer, Ebi-Imo Simmered in Broth

This is the simmered course. The yellowtail-and-daikon thousand-layer roll was inspired by a colleague from Hokuriku I once worked under, who used to…

Butterfish grilled with sheet sake lees, king crab grilled with sea urchin, roasted lamb with sansho pepper miso glaze

For the roasted lamb with sansho pepper miso glaze, we quickly sear just the surface of the lamb; for large-batch cooking, we cook it through in a…

Steamed conger eel and lotus root, shrimp taro simmered to absorb the broth, oyster cutting-board roll with chicken miso sauce, vegetable-cured softshell turtle

For the steamed conger eel and lotus root, the conger eel is filleted, its sliminess removed, and it's simmered in a seasoned broth. Lotus root, cut…

Simmered in sake lees

For the simmered dish, since this is the season when the rice harvest has just finished and sake brewing begins, I made a sake lees simmer. These…

Simmered Course

For the simmered course, shishi daikon is normally made as a sweet-and-savory simmered dish of wild boar and daikon, but in the Chichibu region it…

Sesame-vinegar dressed salad

For the sesame-vinegar dressed dish, since fava beans weren't available, I substituted edamame that I pressed through a sieve and shaped to look like…

Softshell Turtle and Sansho Pepper Aspic Molded with Summer Daikon

The chilled dish softshell turtle and sansho pepper aspic molded with summer daikon is made by filleting the turtle in the usual way, quick-blanching…

Fukiyose Salad-Style Assortment, Kombu-Cured Sea Bream, Seared Scallop, Chrysanthemum-Cured Sweet Shrimp

This variation on the sashimi course is prepared salad-style and served with a Japanese-style dressing. The sweet shrimp is tossed with land caviar…

Grilled Yellowtail with Local Daikon

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…