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Napa cabbage simmered in its own puree

Napa cabbage tomoni from the 'vegetable work' at Yonemura in Shimbashi. We trim the napa cabbage down to just the core, then simmer it for fifteen to…

• Serves 2 · ¥100

• Cook time 1 hr

Cod lightly salted then grilled, soft roe tofu, and hard roe slow-simmered

This is the soup course. Toasted-rice dashi is a stock we often use for the soup course in fall and winter. It pairs well with fish, and in winter…

Hoshiko fish-paste dumpling, kuzu-dusted clam, daikon

This is a unique winter soup dish that uses Hoshiko dried roe, a luxury delicacy, as the topping, a…

• ¥520

• Cook time 1 hr

Edible sea urchin and abalone soup, seaweed-flavored pureed soup, grilled scallop with sea urchin, and abalone simmered to absorb the sauce

This is a modern arrangement of a local dish. We wanted to newly express, using the techniques of Japanese cuisine, the local dish ichigo-ni that has…

• Serves 1 · ¥300

• Cook time 1 hr

Karasumi cured in shuto, new bamboo shoot with flowering sansho, and Ise lobster with sea cucumber roe

This is an appetizer meant to accompany sake. For the first dish, I serve something that conveys the season. Since guests are still drinking tea at…

• Serves 1 · ¥2,300

• Cook time 2 days

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 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

Nanohana Espuma Sauce, Herring Umani, Bamboo Shoot Tosa-ni, Pine-Cone-Cut Kuwai, Shogoin Daikon,

This is a dish paired with white wine produced in Yamanashi Prefecture. For the simmered Shogoin daikon, it is cut, peeled, boiled in rice-rinsing…

• Serves 1 · ¥420

• Cook time 2 hr

Rabbit and Yuba Spring Roll, Sudachi

For the rabbit and yuba spring roll, I thought some guests might find it too visceral if the shape of the meat were left intact, so I made it into a…

• Serves 1 · ¥196

• Cook time 15 min

Gekko Lily Bulb and Yumepirika Rice-Steamed Manju

This is the rice course made with Gekko lily bulb, a Hokkaido overwintered vegetable known as the "miracle lily bulb." Gekko lily bulb and Hokkaido…

• Serves 1 · ¥220

• Cook time 1 hr

Alfonsino grilled in saikyo miso, fragrant one-night-dried pufferfish, avocado pickled in fermented rice malt and honey, daikon sliced into thin paper-like sheets and pickled in vinegar, gourd-shaped red shiso-pickled vegetables, kumquat stuffed with sweetened mashed filling, Yamato yam rolled tomoe-style, layered kombu pickled in miso, and lotus root cut into a snow-ring pattern and pickled in vinegar

This is the celebratory grilled course. The yuzu-basket serving is shrimp-shaped taro peeled, steamed, coated in roasted glutinous-rice flour, and…

Shiogama Bluefin Tuna, Watari Wild Flounder, Yuriage Ark Shell

This is the sashimi course from Miyagi Prefecture's New Year cuisine. Bluefin tuna from Shiogama carries just the right amount of fat, with a good…

• Serves 1 · ¥900

• Cook time 40 min

Ise Lobster in Sesame Miso

Since aroma was the theme given to us, I'd like to introduce it by building on our everyday work. This time it's the fragrance of sesame. This is…

• Serves 1 · ¥1,300

• 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

Clear soup style, bottarga, lotus root mochi

Continuing the reconception of dishes favored in Tokyo and Niigata cuisine, this time it's a clear-soup preparation (sumashi-jitate). We pair…

• Serves 1 · ¥530

• Cook time 40 min

Shark fin chawanmushi

This is a steamed dish. I serve this shark fin chawanmushi because, at around this point in the course, I think guests want something that lets them…

• Serves 1 · ¥700

• Cook time 5 hr

Sudachi Soba: Soba, Sudachi

The sudachi soba is hand-made using buckwheat flour from the Shirakami Mountains, decorated attractively with slices of sudachi, and served in a…

• Serves 1 · ¥300

• Cook time 1 hr

Ezo Deer Tsukune, Cabbage-Wrapped

Ezo venison meatballs wrapped in cabbage are made by mincing the meat that is left over from fillet…

• ¥606

• Cook time 30 min

Moonlit-night soup, rabbit meatball, small scallion, goji berries

As for the name "Moonlight Wan," I heard that just like horse meat was called "sakura" and wild boa…

• Serves 1 · ¥281

• Cook time 10 min

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

Okowa roll

This is a reimagining of Gunma Prefecture's local cuisine. This is a steamed dish. Through a collaboration of Tsumagoi cabbage and one of Gunma's…

• Serves 1 · ¥490

• Cook time 3 hr

Botan Shrimp and New Potato Soup

As part of using spring ingredients at their peak, first catch, and last of the season, this uses the first catch of botan shrimp. This is served in…

• Serves 1 · ¥200

• Cook time 30 min

Long-aged kombu and mold-cured bonito clear broth, shark fin, soft-shell turtle flavor-change ball, sprouted green onion, hidden ginger

This is another dish we serve year-round, offered as part of our higher-priced course. The key point of this dish is the top-grade first-extraction…

• Serves 1 · ¥600

• Cook time 1 min

Monkfish liver, monkfish jellied broth

This is part of an effort to cope with rising food costs. At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often…

• Serves 1 · ¥350

• Cook time 2 hr