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Farmed Abalone Simmered in Coffee, Highland Runner Beans Simmered to Absorb Flavor

For the farmed abalone simmered in coffee: Japanese cuisine has long made use of green tea in cooking, but since drinking coffee has become…

• ¥654

• Cook time 4 hr

Joshu Black Wagyu Low-Temperature Roast Beef

This is a shiizakana, a hearty course. This dish is themed around Gunma Prefecture's Tomioka Silk Mill, famous for sericulture. By braiding Joshu…

• Serves 1 · ¥2,120

• Cook time 1 hr

Sea bass, oil-seared, Manganji green pepper grilled and dashi-steeped, kofuki-dusted ginger, vinegared myoga bud, tade vinegar

This time, on 'grilled dishes,' I learned from technical director Iwata (Royal Park Hotel). I take up 'abura-yaki.'

Whole eggplant simmered in broth, topped with yuba sauce

This time, under the theme "Early-Autumn Eggplant Dishes, a Variety," -- eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥300

• Cook time 1 hr

Isaki Yawata-Maki

The threeline grunt yawata-maki, a roll named for Yawata and traditionally wrapped around burdock root, uses the trim left over from slicing sashimi…

• ¥570

• Cook time 1 hr

Miso-Marinated Maboroshi Pork from Iida City, South Shinshu, and Isaki Grilled Yūan-Style

This is a grilled course. For the miso-marinated Maboroshi pork from Iida City, South Shinshu, I wanted to showcase Maboroshi pork, a Nagano…

• ¥370

• Cook time 30 min

Tea-fragrant grilled spiny lobster and abalone, miso-glazed baby eggplant

The grilled dish is 'Tea-Fragrant Grilled Spiny Lobster and Abalone.' I used Darjeeling, known for its pale orange color and fruity aroma…

• Serves 1 · ¥1,800

• Cook time 1 hr

Steam-Simmered Taro

Let me introduce some of the everyday vegetable work we do at Yonemura, where I work. Steam-simmered taro is a dish we include in our osechi (New…

• Serves 1 · ¥150

• Cook time 1 weeks

Winter melon and conger eel fried-tofu roll, golden-simmered spiny lobster, abalone with grated daikon in stone-wall style, taro stuffed with sea urchin

The winter melon and conger eel shinoda-maki was created from a wish to let guests enjoy winter melon — said to cool the body — in a dish that looks…

Ayu Namerou with Finger Lime

I devised this dish as a new way of serving seafood. My focus is on a new, refreshingly summery aroma and flavor, and a new combination of…

• Serves 1 · ¥450

• Cook time 30 min

Corn Potage

This is our small team's version of work that would normally take 300 to 400 covers, done amid a labor shortage, rising food costs, and working-hour…

• Serves 5 · ¥620

• Cook time 20 min

New lotus root kinpira, red and green Manganji peppers fried and dashi-steeped, octopus miso-cured and armor-style grilled

• ¥970

• Cook time 1 hr

Suppon rice-flour dumpling in julienned-vegetable broth

This is 'Shiratama Dumpling in Sawani-Style Broth.' I wanted to express the aroma of July's seasonal ingredients through a soup course. After the…

• Serves 1 · ¥375

• Cook time 2 hr

Grilled Okinawan peanut tofu

I pursued the pleasure of the sound of chewing. The grilled peanut tofu is crisp on the outside and molten within, and the island-banana fritter also…

Steamed Chicken with Nametake Sauce

At our membership-based restaurants, I make a sample using ingredients that can be reliably obtained, and have each restaurant prepare it themselves…

• Serves 1 · ¥150

• Cook time 40 min

Spring turnip and Date chicken wings takiawase

As May approaches, the sharp morning and evening chill settles down, comfortable days increase day by day, and there are even days when the heat of…

Round Eggplant Simmered with Lemon, Conger Eel Teriyaki, Glazed Simmered Shrimp, Tomato Simmered in Honey, White-Simmered Lotus Root, Savory Okra, Corn Cut into a White Fan, Honey Lemon

For the corn cut into a white fan, peeling the corn kernels off straight away makes them come apart, but letting the steamed corn rest overnight lets…

• ¥550

• Cook time 20 min

Pike conger and matsutake, gently simmered

This is what's known as a 'deai-mono' — a dish pairing two ingredients that come into season together — for autumn. It's a simple dish you often see…

• Serves 4 · ¥5,000

• Cook time 20 min

Flame-Seared Kisu, Nuta-Style Kisu, and Oil-Blanched Kisu

Flame-seared whiting is a dish for enjoying whiting in a rich, thickened kombu dashi. Rather than a richly seasoned dashi or a pale starch sauce, I…

• ¥200

• Cook time 50 min

Fully ripe persimmon and Kyoho grape with yogurt, honey, pomegranate

Tags & categories related to this post : October, November, August, September, light and refreshing, crisp and refreshing, simple, fruity, recipes…

• Serves 1 · ¥120

• Cook time 5 min

Black soybean and soy-milk pudding

This is a dessert made with soy milk, something only a hotel kitchen would offer. For the black soybean and soy-milk pudding, we combine rich…

Floating Venison, Roast Venison

As for Floating Venison, in Karuizawa where I work, honshu deer are culled as harmful wildlife, but out of sympathy with those involved who don't…

• Serves 1 · ¥550

• Cook time 2 hr

Eggplant Somen

This is an introduction from our restaurant's popular autumn dishes. Eggplant is generally thought of as a summer vegetable, but by presenting it…

• Serves 1 · ¥100

• Cook time 10 min

Sea bream takikomi chirashi rice — Flavor Signs (The Spread of Flavor)

I consider the value of dining out to be dishes that only our restaurant can serve, and service that stays close to the guest. This time, taking a…

• Serves 2 · ¥490

• Cook time 30 min