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Sweet simmered kumquats

How to Make Candied Kumquats (Kinkan Kanroni) Candied Kumquats 1 Remove the calyx from the kumquats. Candied Kumquats 2 Make a cut in the kumquat…

Warm-smoked mallet-shaped roll, rolled dried baby-sardine sheet, sansho-leaf dressed dish, layered black soybeans, monkfish liver egg-yolk-batter fried

For the tatami iwashi yatsuhashi, I spread a thin layer of shrimp fish paste onto the tatami iwashi, a sheet of dried baby sardines, roll it around a…

Tomato-stuffed water eggplant, pea-stuffed aori squid, bakurai jelly, Mineoka tofu

Made in a style resembling an appetizer course. As for the tomato-stuffed eggplant — a mild, low-acid variety usually eaten raw — since tomato and…

Grilled pike conger eel with shredded vegetable filling

For the grilled course, I used hamo. Our restaurant has continued in Tokyo since the Edo period, but these days, more and more guests request hamo…

Beef tongue rolled cylinder, new potatoes in butter

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Yuba-wrapped brushwood-style deep-fry / Daikoku shimeji mushroom and buckwheat-groat deep-fry

For the deep-fried yuba-wrapped shiba-age, I wanted to evoke a mountain scene, the kind of image from the line 'Once upon a time, an old man went to…

Miso-and-sake-lees-cured monkfish liver, wrapped in green onion

For the appetizer course's miso-and-sake-lees-cured ankimo wrapped in green onion, I remove the thin membrane from the monkfish liver, soak it in…

Twisted-rein-grilled sea bream and bamboo shoot, freeze-dried konjac sake-lees pickle, dried persimmon and cheese coin-cut, clam wrapped in new potato mousse, butterbur sprout simmered and steeped

For the large-plate course, the freeze-dried konjac narazuke: slice the konjac thin, freeze it into shimi-konnyaku, then thaw it and turn it into…

Sake Cake

Sake cake began from wanting to make a sweet using Japanese ingredients. I had once eaten a sake cake before and found it very delicious, so I…

Moon-viewing pumpkin pudding

Tsukimi kabocha pudding is a sweet inspired by the perennially popular smooth custard pudding. It expresses moon-viewing to match the season. I…

New Soba-Gaki, Okaya Eel Tree-Ring Roll

When people think of Nagano, I imagine many picture soba. This time, I kneaded fresh new-crop buckwheat flour to bring out a chewy, mochi-like…

• Serves 1 · ¥900

• Cook time 2 hr

Clear Uwazumi Broth, Shijimi Clam Shinjo

As for the shijimi clam shinjo, this time it was made as a shinjo, but it's also delicious made as anpei, so please feel free to change it to your…

• ¥1,600

• Cook time 6 hr

River trout oil-smoked and steamed, salmon chakin shaped like ground cherries, Kurakake bean and rock tripe steeped in dashi, Shinshu grape dressed in daigo, curved bamboo shoot with plum-shiso dressing

Right now, we're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so I'd like to…

• Serves 5 · ¥220

• Cook time 20 min

Rabbit Meat

Rabbit meat is extremely tender, with a texture close to chicken, almost no fat, and a light, clean flavor. It's also high in protein and low in fat…

Wind-Dried Sasagarei

By soaking sasagarei, which comes into season in winter, in salted water and then wind-drying it for about half a day, this becomes a dish where just…

• Serves 1 · ¥700

• Cook time 1 hr

Sea bream, pen shell clam, and bluefin tuna straw-seared

From the dishes I created under the theme "Ryokan Cuisine Today," this time it's the sashimi course. Within this menu, I often split the sashimi into…

• Serves 1 · ¥1,600

• Cook time 1 hr

Vegan kakuni (wave-cut konjac, accordion-cut shiro-uri melon, green taro stem, fan-cut carrot, potato mustard)

Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…

• Serves 6 · ¥80

• Cook time 50 min

Ise lobster and daikon man'nen-ni

As part of using spring ingredients at their shun, hashiri, and nagori, I’ll introduce a dish featuring Ise lobster in season. This is the simmered…

• Serves 1 · ¥930

• Cook time 3 days

Three-year fugu, thin-sliced sashimi winter vegetable roll

This sashimi course is only possible thanks to fugu in season. For the Three-Year Fugu Usu-zukuri with Winter Vegetable Roll, the thin-sliced sashimi…

• Serves 3 · ¥2,300

• Cook time 1 hr

Fragrant steamed spiny lobster

This is a mid-course dish. The fragrant steamed spiny lobster is a dish I make for celebratory occasions, and it's a piece that's popular with guests…

• ¥20,000

• Cook time 40 min

Wild Boar Soup with Fresh Soba-Sashi Style

Wild boar soup with fresh soba-sashi is a comforting dish where you can fully enjoy the umami of the boar's fat, dissolved into the broth, and the…

• Serves 1 · ¥1,397

• Cook time 40 min

Hand-Cut Soba Jibu-ni

This is the shokuji, the rice or noodle course. For Hand-Cut Soba Jibu-ni, a soba take on jibu-ni, the Kanazawa-style simmered dish, rather than…

• Serves 1 · ¥300

• Cook time 5 min

Wild Boar and Vegetables, Dengaku-Style

For Wild Boar and Vegetables, Dengaku-Style, I use wild boar belly with good marbling of fat. Wild boar stays in season through this period, and I…

• Serves 1 · ¥634

• Cook time 4 hr

Tilefish autumn medley grilled on a magnolia leaf

This is the grilled course. Because tilefish is a delicately flavored white fish, the rich, heavy character of the miso with egg base added pairs…

• ¥900

• Cook time 50 min