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Late-season autumn-run salmon, spiral deep-fry, shrimp-shaped taro, roasted-grain-flour deep-fry

There are two deep-fried dishes, and both have already been seasoned to bring out their own true flavor, so they're delicious to enjoy just as they…

Roe-bearing sweetfish, sweet soy-simmered

Bamboo Shoot Tofu

For the appetizer, the bamboo shoot tofu is made by simmering bamboo shoot trimmings with a fresh addition of bonito flakes partway through so the…

Yuzu shell cup, cod milt baked in white sauce

For the appetizer, I used yuzu sent to us in large quantities from our affiliated kappō ryokan in Fukushima; since it would be a waste to use only…

Seared Wagyu Fillet

The aromatic sauce for the grilled dish uses apple and orange, but any seasonal citrus can be used in place of the orange. When serving the seared…

Botan shrimp, Yachimata peanuts smoked over sawdust, red Fushimi chili pepper, kabosu citrus shell, crab and chrysanthemum greens blanched and dressed, Tomisato baby taro grilled with fermented bonito innards, roe-bearing mantis shrimp wrapped in wakame, saffron cod roe ginger-soy simmered, maple-red spicy cod roe terrine, pufferfish fin in a sweet-vinegar marinade, baby arrowhead bulb, ginkgo-leaf-shaped sweet potato confection, salted ginkgo nuts

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

Summer Duck Steamed with Sake

We sear the aigamo duck's skin to medium-rare, then steam it with sake. Into a center cut we tuck mustard and shiraga-negi, fine white scallion…

Scallop Ganmodoki, Curry-Flavored

This is the simmered course, another new way of serving seafood. For the Scallop Ganmodoki, Curry-Flavored, I took a hint from seafood curry and…

• Serves 1 · ¥485

• Cook time 40 min

Salt-Boiled Dōman-Gani

Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…

Sea bream, clam, and shamo chicken triple-stock tsukemen in a mini hot pot

A repeat-visit dish for guests in their twenties and thirties A tsukemen-style twist on a rich, full-bodied broth Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 30 min

Quail meatball

This is an introduction of a dish paired with the white wine produced in Yamanashi Prefecture, where my own workplace is located. This is a…

• Serves 1 · ¥250

• Cook time 30 min

Minami-Uonuma-grown: Koshihikari white and brown rice, local pork sake-lees soup, Okukuji egg, shaved bonito flakes, house-made dashi soy sauce

This is from our breakfast menu. We're particular about serving the rice freshly cooked. Going forward, watching the timing and how guests respond…

• Serves 1 · ¥165

• Cook time 20 min

Chestnut and fig in basil-sesame cream (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by medicinal-cuisine specialist Momoyo Taniguchi, and it sold extremely well. Seeing that…

• Serves 1 · ¥600

• Cook time 1 hr

Noppe, Reimagined

A reconstruction of noppe, a Niigata local dish, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is finished as a deep, rich…

• Serves 1 · ¥326

• Cook time 40 min

Corn Scorched-Rice Crisp, Pike Conger Cracker Wrapped in Nori and Deep-Fried, Nanko Plum Coated in Rice-Cracker Crumbs and Deep-Fried

We made the Nanko plum, coated in crisp rice-cracker crumbs and deep-fried, with the image of rice in tea with pickled plum in mind. Soaking the…

• ¥250

• Cook time 1 hr

Female snow crab pot-cooked rice

This is something of a signature dish at our restaurant: the trick is that when you open the pot, charcoal and kobako crab appear, to guests'…

• Serves 12 · ¥3,500

• Cook time 40 min

New burdock root pureed soup

For the pike conger with grated plum sauce: this time I used the tail section of the pike conger that isn't used for the quick-blanched preparation…

Grilled Sea Bream Skin Sandwich

Spiny lobster grilled with salted fish-innard paste, tilefish grilled with sea urchin, Tosa-style herring roe, black soybean and lily-bulb sweetened mash, snow-ring lotus root achara pickle, salmon wrapped in squid

For the grilled Ise lobster with shuto, I use Ise lobster, a New Year's staple, basted and grilled with shuto. For the grilled tilefish with sea…

• ¥1,500

• Cook time 2 hr

Ise lobster, grilled in the shell

For the Ise lobster onigara-yaki, I use Ise lobster and sea urchin (uni) to create a lavish presentation that guests can enjoy visually as well.

• ¥2,300

• Cook time 10 min

Dressed with "Dried-Fruit Miso"

Dried persimmon and dried apricot are rich in beta-carotene. Dried mango has one of the highest vitamin A contents of any fruit; dried fig is rich in…

• Serves 3 · ¥380

• Cook time 10 min

Cod milt soup, autumn eggplant, duck meatballs, shrimp

This is the clear-soup course. For the kumoko soup, a plain white-miso preparation would not be very interesting, so I mixed in sieved shirako (soft…

• ¥500

• Cook time 1 hr

Omi beef filet

This is the grilled course. For the Omi beef, I use the filet this time. Bringing it to room temperature before cooking and dusting it with…

• ¥3,000

• Cook time 10 min

Baby sweetfish deep-fried live, two-color croquettes

This is the fried dish course. For the two-color croquettes, I make the croquettes with foie gras and anchovy, seasoned so they can be eaten with…

• ¥200

• Cook time 1 hr