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Fig with Yogurt Sauce and Red Bean Rice Dumplings

For the mizugashi (fruit dessert course), the figs are awkward to eat whole, so I think it's best to cut them small. As for the port wine with…

Petal-style clear soup / kuzu-dusted fat greenling

For the clear-soup course's kuzu-dusted ainame, the ainame is filleted into two thin pieces and dyed with food coloring in two spots. Crisping cherry…

Ginkgo tofu

Pine cone abalone, daisen-ni; molded sea cucumber; honeycomb tripe, Yamato style; rein-pattern sushi; plum-blossom lily bulb; green-fleshed daikon and bottarga

For the celebratory course's pine cone abalone daisen-ni, I score a small abalone into a pine-cone pattern, then rehydrate it for about six hours in…

Shellfish Frill Tempura Ochazuke

For the shellfish frills used in the Shellfish Frill Tempura Ochazuke — white mirugai, ark shell, and pen shell — we rub them well with salt to…

• ¥1,500

• Cook time 40 min

Cucumber and Daikon Surinagashi, Nagaimo Surinagashi, Grated Tenkabu Turnip

For the Cucumber and Daikon Surinagashi, we paired the delicately flavored cucumber and daikon with the strongly flavored mirugai clam. We top it…

• ¥1,200

• Cook time 1 hr

Shinshu Natural Ice Kombu-Press

This is the sashimi course. For the Shinshu Natural Water Kombu-Press, Shinshu's water is remarkably delicious and serves as an important seasoning…

• ¥150

• Cook time 3 min

Sweet Shrimp Namerō

The sweet shrimp namerō is made using every part of the amaebi. I've seasoned the marinating base firmly, so I think it's best to peel the shrimp and…

• ¥250

• Cook time 1 hr

Sailfin sandfish, kombu-cured

This is a palate-settling course themed around Akita Prefecture's local cuisine. For the Sailfin Sandfish Kombu-Cured, I wanted people to enjoy every…

• Serves 1 · ¥520

• Cook time 12 hr

Blended Miso Broth, Char Wrapped in Lotus Root

My workplace is in Karuizawa, Nagano, so I think of the four seasons of Shinshu's clear mountain streams as four kinds of warmth, and I used char…

• Serves 1 · ¥780

• Cook time 40 min

Hadano Mandarin Orange Kuzu-yu

I created this dish under the theme "Ryokan Cuisine Today." This is an in-between accompanying dish. After the grilled, marinated kue, I wanted to…

• Serves 1 · ¥200

• Cook time 30 min

Small sea bream steamed with okara, silver sauce

This is the steamed dish from Kochi's New Year cuisine. Kodai Soy pulp-Mushi with Silver Sauce gives a modern update to soy pulp-mushi, a dish long…

• Serves 1 · ¥800

• Cook time 1 hr

Rock Oyster Grilled with Rice Flour, Tomato Simmered with Thyme, Corn Shinjo, Edamame Simmered with Herbs

For the tomato simmered with thyme: after combining the dashi and seasonings, it's important to first draw out the thyme's fragrance thoroughly by…

Spanish mackerel cured and dried with roasted rice green tea

For the sawara cured and dried with genmaicha, I use genmaicha. Tea in general, I believe, has the effect of removing the fishy or gamey smell from…

Ise Lobster Simmered in Yuzu-Scented Egg Yolk, Winter Bamboo Shoot Simmered in Shaoxing Wine, Thick Burdock Root Stuffed with Akagi Chicken and Wrapped in Napa Cabbage, Ichimatsu-Pattern Shiitake Mushroom Simmered in Coffee

For the Ise lobster simmered in yuzu-scented egg yolk, I mix chopped yuzu into the egg-yolk batter and simmer it in a sake-based happō dashi (an…

• ¥1,100

• Cook time 2 hr

Soy Milk Hot Pot — Using Fish Maw

Swim bladder is a luxury ingredient in Chinese cuisine, but we came up with this dish with the idea…

• Serves 3 · ¥740

• Cook time 15 min

Pufferfish cured in kombu

For the fugu kombu-cured hand-rolled sushi, to let guests enjoy the aroma and flavor of the fugu itself, I slice it thin at an angle and cure it in…

• ¥155

• Cook time 5 min

Char Steamed in Green Bamboo

This is a dish under the theme of expressing local heritage through cooking. My workplace is an inn standing on the bank of the Tanigawa river, which…

• Serves 1 · ¥330

• Cook time 1 hr

Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

Alfonsino in a kuzu-thickened simmer, shark fin in a sweet-savory simmer

This is the simmered assortment course. For the kinmedai yoshino-ni, using kombu-cured kinmedai keeps the flesh from falling apart. For the shark fin…

• ¥650

• Cook time 2 hr

Sakamoto-style chrysanthemum rice in hot water

This is the hot-water-rice course. As for Sakamoto chrysanthemum yuzuke, in Tokyo there are few opportunities to practice tea-ceremony kaiseki, so I…

• ¥150

• Cook time 10 min

Squid grilled with sea urchin, rock tripe dressed with sea urchin, kuruma prawns with sea urchin (the way of sea urchin)

This is the Way of Uni course. For squid grilled with sea urchin, a slice of squid is scored with a knife, seared with a torch, and rolled up. Sea…

• ¥3,050

• Cook time 50 min

Okra pureed soup, deep-fried okoze, mozuku fish-paste dumpling, pounded shrimp

This is a clear-soup course. A purée is normally made in a food processor, but here I finely minced the okra by hand and thinned it with a clear soup…

• ¥320

• Cook time 1 hr

Tilefish fried pinecone-style with the scales fanned open, raw sea urchin fried with a shaved-kombu coating, jade-green lily bulb fried fan-shaped

This is the fried course. Tempura is rarely served within a kaiseki course, but I wanted to include it as one of the distinctive touches, so I added…

• ¥600

• Cook time 30 min