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Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter

Kuruma prawn and shark fin

Last is the additional course. This one takes its cue from Chinese cooking. I've turned a round eggplant into a bowl. For the shark fin, I finish it…

Tuna, ice-rinsed kuruma shrimp, seared sea bass sashimi, bigfin reef squid

As for the tuna in the sashimi course, we are near the ports of Shimizu and Yaizu where tuna is landed, so we always make a point of including tuna…

Japanese iris sushi

This is small dish (3). Boil the kuruma prawn, cure it in kombu from the day before, and brush sushi vinegar over the top. I learned this method some…

Burdock Tazuna-Age Stuffed with Scallop, Shrimp Fried in Arare Crumb

These are the deep-fried dishes. Burdock Tazuna-Age: scallop is worked into a fine paste and stuffed into the burdock, then twisted and deep-fried in…

Flounder Toji-Yaki, Kuruma Prawn Grilled with Shuto

This is the hachizakana course (a side dish accompanying the grilled course). My master taught me to always include something sweet, something…

Winter melon vessel

This is the hot course. Winter melon vessel (tōgan-gama) is a signature dish of Kanetanaka, and without fail we serve it at least once every year…

Chrysanthemum-Cut Turnip with Sea Urchin Sauce

This is the simmered course. For the Chrysanthemum-Cut Turnip with Sea Urchin Sauce, we carve a small turnip into a chrysanthemum shape, top it as a…

Kuruma Prawn Ohara-gi Bundles, Layered Kombu-Cured Sea Bream

This is a vinegared dish. For the kuruma prawn Ohara-gi bundles, the prawns are steeped in a light sweet vinegar, combined with Japanese spikenard…

Bamboo shoot three-color grill, kuruma prawn, Japanese whiting, beef loin, and angelica tree shoot crisp-fried in light white batter

The grilled course is the bamboo shoot three-color grill. The bamboo shoot is prepared in the usual way, brushed with bonito-infused Tosa soy sauce…

Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms

Herring wrapped in wakame, mugwort wheat gluten wrapped in bamboo shoot inner skin, simmered conger eel in a paper-thin wrap, kuruma prawn minced-prawn cake, tube-cut burdock, plum-shaped carrot, butterbur simmered green

Mountain yam simmered in sweet white sake / kuruma shrimp dumplings

For the simmered course's nagaimo in shirozake (sweet white sake), since Shinshu has many sake breweries, I used the local shirozake to simmer it a…

Tilefish, finely sliced and dressed with pickled daikon; kuruma prawn, oil-blanched and stuffed with fermented soybeans

This is the sashimi course. Rather than a straightforward sashimi, we dressed lightly salted tilefish with pickled daikon, more in the spirit of a…

Winter yellowtail simmered Arima-style with sansho pepper, kuruma prawn with daikon simmered snow-ring style

This is the simmered course. For the kuruma prawn with snow-ring daikon, we remove the prawn's head, skewer it straight using the noshi-gushi…

Kuruma-prawn-and-asparagus stuffed deep-fry, lotus-root and shrimp-shinjo sandwich deep-fry, bundled icefish in egg-yolk batter, koshiabura in light batter

For the kuruma-prawn-and-asparagus stuffed deep-fry, one of the fried dishes, I remove the shell from the kuruma prawn and make a cut down the…

Shark Fin and Lotus Root, Steamed

This is the hot dish. For the shark fin and lotus root, steamed, lotus root is grated, and lotus seeds and kuruma prawn are added. Shark fin…

Salmon Roe Marinated in Soy Sauce, Simmered Ayu with Roe, Fig-and-Salmon Rolls, and More

Since this is autumn, we plated it in a crescent-moon-shaped vessel, garnished with variegated silver grass and chrysanthemum flowers. For the salmon…

Shrimp-shaped taro simmered to absorb the broth

For the simmered assortment's ebi-imo simmered to absorb the broth, if you don't have rice-rinsing water on hand, parboil it in rice bran instead…

Oku-Izu Hyotan Squash Yuzu Furofuki

This is an additional hearty course. We prepared hyotan squash from Oku-Izu as a furofuki. We combine 300 g of saikyo miso with 30 cc of mirin, 30 cc…

• ¥480

• Cook time 1 hr

Seafood grilled on a hot stone

This is a grilled dish. The seafood grilled on a hot stone is one of our specialties, served year-round. For the shuto (salted, fermented bonito…

Pike conger

This is the clear soup course. Although it is summer, I wanted to make a dish using tomato, so I created a small-pot preparation inspired by…

Turnip kettle-simmered dish

For the simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…