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Swordfish baked with rice-bran koji

Since Japanese seasonings like soy sauce and miso are built on koji, I wondered if I could make something using koji. I use a rice-bran pickling bed…

• Serves 2 · ¥456

• Cook time 15 min

Warabi Mochi

Warabi mochi is a standard item at our restaurant. We knead it up using unrefined brown sugar, which has solid depth but a clean sweetness, and…

Spot prawn baked in egg batter

This uses spring ingredients at their shun, hashiri, and nagori. This is the grilled course. For the botan shrimp tamaji-yaki, I make it with…

• Serves 1 · ¥350

• Cook time 1 hr

Potato-and-bacon straw-cape deep-fry — oyster deep-fried in roasted rice flour, pinecone-cut taro, driftwood-style maitake, yuzu

Each ingredient is well seasoned before frying, so the dish stays delicious even after it cools, and it can also be adapted into a takeout item. We…

Shabu-Style Wagyu Tempura

This is a deep-fried dish. For the shabu-style wagyu tempura, if you deep-fry the raw beef as is, the heat has a hard time reaching the center and…

• Serves 30 · ¥1,000

• Cook time 40 min

Jade-green simmered eggplant and Pacific saury simmered and steeped in broth

This is a paired simmered course. The Jade-Green Simmered Eggplant is a dish prepared using a cooking method involving oil, but it's cooked so that…

• Serves 1 · ¥300

• Cook time 3 hr

Salt-plank grilling

As part of "A Restaurant's Work, Ever-Changing," this is the grilled dish Salt-Plank Grilling. The "salt plank" is made by thoroughly kneading salt…

• Serves 1 · ¥600

• Cook time 1 hr

Autumn nuts and seeds shira-ae, autumn eggplant with foie gras, salmon aspic and egg-custard steamed dish

The appetizer course (sakizuke) is three dishes. My idea here was to let guests picture autumn the moment they take a bite. For the autumn nuts and…

Charcoal-Scented Tuna Roll

I use charcoal vinegar — red vinegar steeped for about two days with charred brown rice to transfer its aroma. I also grind and mix in some brown…

• Serves 1 · ¥300

• Cook time 15 min

Barracuda grilled Tanba-style, monkfish liver nest-style, chicken gizzard with chrysanthemum dressing, maple-leaf naruto-swirl fried in a bread-crumb coating, soba sushi, fig deep-fried in a sesame coating, namerō crepe

This is the clear-soup course. For the mochi-wrapped oyster, I clean raw oysters and simmer them sweet-and-salty, the way you would simmer a…

• ¥950

• Cook time 1 hr

Shinshu Premium Beef Roast Beef

Shinshu Premium beef from Nagano Prefecture is slowly cooked at a low temperature, drawing out a moist, tender umami. Paired with the melting texture…

• Serves 1 · ¥820

• Cook time 2 hr

Swimming crab, smoked

As part of a fresh exploration of aroma, I set out to drape smoke over swimming crab to bring out its flavor. My restaurant centers on crustaceans…

• Serves 1 · ¥800

• Cook time 30 min

Grilled barracuda pressed sushi, persimmon and Muscat grape in tofu dressing, two-color cheese tofu, Naruto-style salmon with mango vinegar, oyster and avocado tataki, aigamo duck in distant-mountain style, lily bulb with small offsets

Beef Short Rib Simmered in Sweet Tea, Topped with Strained Runner Bean Purée

This is a simmered dish made with sweet tea. (Sweet tea, 60g: 650 yen.) For Beef Short Rib Simmered in Sweet Tea, I built the simmering liquid on the…

• Serves 3 · ¥1,000

• Cook time 2 hr

Tajima Chicken Asuka-Nabe — Ceylon Tea Style

This is a small individual hot pot dish built around Ceylon black tea. (Reference: Ceylon black tea, 100 g: ¥570.) For the broth in the Tajima…

• Serves 1 · ¥350

• Cook time 30 min

Buckwheat dumpling with shark fin in thick sauce

I created this dish to satisfy both heart and stomach, combining soba-gaki achieving a crispy-outside, fluffy-inside texture with a luxurious thick…

• Serves 1 · ¥700

• Cook time 40 min

Fukushima yeast-fed wagyu sango-hachi sous-vide, miso-glazed herring and sansho-leaf skewers, and red-miso-glazed tofu skewers

This is a shiizakana, an additional hearty course that is a modern arrangement of a local dish, newly developed based on the Fukushima local pickling…

• Serves 3 · ¥890

• Cook time 3 hr

Burdock wrapped in conger eel, baked kabocha cake with poppy seed, scallop in spicy vinegared miso dressing, Daikoku shimeji simmered with ginger, crab wrapped in nori, Pacific saury simmered with sansho peppercorns, oyster set in salted dashi jelly, tender-simmered abalone, salmon with land caviar

This is the seasonal assortment course. For the scallop in mustard-vinegar dressing, the scallop adductor muscles are soaked in 50°C water for about…

Baby kuruma prawn harako-yaki, small abalone and grated yam steamed, fall-run sweetfish uruka tofu, duck baked in the traditional flat style, Daikoku shimeji mushroom nanban-zuke

This is the appetizer course. The "harako" in saimaki prawn harako-yaki refers to roe or ovaries. Since it's the season for salmon roe, whether…

Kumquat and egg miso-marinade, chestnut in its spiky burr shape, persimmon shinjo, grilled ginkgo nuts, acorn-shaped sweet bean, stone-roasted sweet potato, sweet potato in maple-leaf shape, sweet potato in ginkgo-leaf shape

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Cheese Pureed Soup

This is a clear-soup course. The cheese surinagashi is a soup made with cheese. I use mild mascarpone, finishing it to have the feel of a cream soup…

• ¥320

• Cook time 40 min

Rice, Rice, Rice

Rice is inseparable from Japanese cuisine, so as a cook standing between producers and consumers, I designed this dish with the wish to pass on the…

• Serves 1 · ¥400

• Cook time 40 min

Baby sardines simmered with sansho pepper

From the theme of traditional heritage cuisine, this is baby sardines simmered with sansho pepper. For shirasu-boshi — dried baby sardines — first…

• Serves 1 · ¥500

• Cook time 5 hr

Yamagata Salmon "Nijizakura"

This is a vinegared dish. Yamagata Salmon's "Nijizakura" is an ingredient developed over five years starting in 2013, born from producers' wish to…

• Serves 1 · ¥700

• Cook time 2 hr