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Striped jack thin-sliced sashimi, flounder chrysanthemum roll

This is a sashimi course. For the shima-aji thin-sliced sashimi, since we have a fish tank at the restaurant, we always keep live, fresh shima-aji on…

• Serves 1 · ¥725

• Cook time 10 min

Green-tea soba with simmered herring

This is freshly hand-cut cha-soba, made with particular care for both matcha and buckwheat flour. It's a dish enjoyed with a fragrant dashi made by…

• Serves 1 · ¥600

• Cook time 30 min

Butterfish Grilled in Saikyo Miso, Matsutake Wrapped in Wagyu Loin, Chrysanthemum-Cut Turnip, Chestnuts Simmered in Syrup

Salmon roe with grated daikon and sablefish-carrot sandwich, rein-twist sushi, turban shell tossed with chrysanthemum petals, salt-grilled crossbred duck, salt-roasted new-season ginkgo nuts, new-season chestnuts simmered in a savory broth, white melon cut in a ginkgo-leaf motif and kombu-cured, Ishikawa taro steamed in its skin

This is the celebratory course. Meiji Jingu Shrine, Jingu Gaien, and the Meiji Memorial Hall are together known as the "All Jingu." One of the three…

Late-season autumn-run salmon, spiral deep-fry, shrimp-shaped taro, roasted-grain-flour deep-fry

There are two deep-fried dishes, and both have already been seasoned to bring out their own true flavor, so they're delicious to enjoy just as they…

Roe-bearing sweetfish, sweet soy-simmered

Botan shrimp, Yachimata peanuts smoked over sawdust, red Fushimi chili pepper, kabosu citrus shell, crab and chrysanthemum greens blanched and dressed, Tomisato baby taro grilled with fermented bonito innards, roe-bearing mantis shrimp wrapped in wakame, saffron cod roe ginger-soy simmered, maple-red spicy cod roe terrine, pufferfish fin in a sweet-vinegar marinade, baby arrowhead bulb, ginkgo-leaf-shaped sweet potato confection, salted ginkgo nuts

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Salt-Boiled Dōman-Gani

Found in a renowned lake, the Doman mud crab is said to be a phantom crab; its official name is the serrated mud crab. It's characterized by firm…

New Soba-Gaki, Okaya Eel Tree-Ring Roll

When people think of Nagano, I imagine many picture soba. This time, I kneaded fresh new-crop buckwheat flour to bring out a chewy, mochi-like…

• Serves 1 · ¥900

• Cook time 2 hr

Quail Shinjo

For the clear-soup course, the quail shinjo, we start by making the niyose (a simmered-and-set preparation). We combine 60% of the twice-ground quail…

Yuba-wrapped brushwood-style deep-fry / Daikoku shimeji mushroom and buckwheat-groat deep-fry

For the deep-fried yuba-wrapped shiba-age, I wanted to evoke a mountain scene, the kind of image from the line 'Once upon a time, an old man went to…

Miso-and-sake-lees-cured monkfish liver, wrapped in green onion

For the appetizer course's miso-and-sake-lees-cured ankimo wrapped in green onion, I remove the thin membrane from the monkfish liver, soak it in…

Sake Cake

Sake cake began from wanting to make a sweet using Japanese ingredients. I had once eaten a sake cake before and found it very delicious, so I…

Moon-viewing pumpkin pudding

Tsukimi kabocha pudding is a sweet inspired by the perennially popular smooth custard pudding. It expresses moon-viewing to match the season. I…

Vegan kakuni (wave-cut konjac, accordion-cut shiro-uri melon, green taro stem, fan-cut carrot, potato mustard)

Thinking of veganism as also a matter of religion, I wanted guests to be able to taste the best qualities of animal-derived ingredients through a…

• Serves 6 · ¥80

• Cook time 50 min

Hand-Cut Soba Jibu-ni

This is the shokuji, the rice or noodle course. For Hand-Cut Soba Jibu-ni, a soba take on jibu-ni, the Kanazawa-style simmered dish, rather than…

• Serves 1 · ¥300

• Cook time 5 min

Wild Boar and Vegetables, Dengaku-Style

For Wild Boar and Vegetables, Dengaku-Style, I use wild boar belly with good marbling of fat. Wild boar stays in season through this period, and I…

• Serves 1 · ¥634

• Cook time 4 hr

Charcoal-Grilled Tiger Fugu, Zenmaru Shiitake, Scallion Sprouts, Sudachi

Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in shuto (fermented salted bonito innards) broth and…

• Serves 1 · ¥720

• Cook time 30 min

Yamagata's four seasons in a bowl — Spring (wild mountain vegetable soup)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Ginkgo tofu

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

Making Vegetables Delicious

Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…

• Serves 4 · ¥1,208

• Cook time 20 min

Turnip in grated-daikon broth: seared tilefish, matsutake with grilled leaf-shaped mountain yam, maple-leaf-cut carrot, and Edona greens; garnish of pine-needle-cut yuzu

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappoya Mitsuto). We will focus on "Kabushosuri" (a type of sushi rice).

Steamed abalone, pine-needle-skewered ginkgo nut, yam bulbil, Japanese walnut, maple-leaf wheat gluten, arrowhead bulb, ginkgo-leaf-shaped sweet potato, matsutake, soft-boiled egg, sea urchin and liver sauce

Valuing the color of the dish — a key point of Japanese cuisine.