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Spring greens and firefly squid

We value the green fragrance and refreshing texture of the wild mountain vegetables.

"Shifting vegetables" parfait — burdock cracker, snap pea, green peas, fava bean, butterbur sprout, fiddlehead fern, micro tomato, kabocha squash, potato

This dish had its start about five years ago, when I served a meal at a nursing home. Seeing how happily the residents ate it, I thought about how I…

Sakura sea bream and rapeseed blossom rolled in thin overlapping apple slices, spiral-rolled young bamboo shoot, sakura lily bulb pressed into a sheet, halfbeak vegetable sushi, bush-warbler-green lotus root, sea snail spring-fragrance fritter, and pistol shrimp glazed simmer

A springtime array of color. For the sakura sea bream and rapeseed blossom apple senmaki roll, the rapeseed blossoms are boiled in mustard water and…

• Serves 30 · ¥960

• Cook time 40 min

On an auspicious day (red sea bream flesh and fin)

From "expressing local heritage through cooking," this is the simmered course. Using the flesh and fin of red sea bream from Fukuoka, which boasts…

• Serves 1 · ¥1,100

• Cook time 50 min

Wild Mountain Vegetable Sawani-Wan

You can enjoy two flavors in a single soup bowl. One is a flavor combining vegetables and asari clams. I roast butterbur sprouts and udo at 100°C for…

• Serves 1 · ¥580

• Cook time 30 min

Clam shinjo, turnip simmered with a hint of plum

With the presentation in mind, I set out to express both the gorgeous fragrance of cherry blossoms and vivid coloring. For the clear-soup course, I…

• Serves 1 · ¥280

• Cook time 40 min

Napa cabbage pureed soup, sea bream milt mochi

For the napa cabbage surinagashi, since the core of the napa cabbage is sweet and a treasure trove of dashi, we make the broth together with…

Okutone Trout and Spring Vegetable Carpaccio

This is a sashimi course dish that expresses local heritage. For the Okutone trout and spring vegetable carpaccio, I paired Okutone trout, a branded…

• Serves 1 · ¥320

• Cook time 30 min

Clam shinjo

Yamagata Beef Cold Roast Beef with Wild Mountain Vegetable Salad

I sous-vide Yamagata beef, a branded beef from Yamagata Prefecture, to make a cold roast beef that keeps well refrigerated. Meat dishes are popular…

Cabbage mochi, miso kanpura, and deep-fried simmered maple salmon with angelica shoots

This is a modern arrangement of a Fukushima local dish. The original local dish consists of "cabbage mochi, miso kanpura, and maple salmon." We…

• Serves 2 · ¥200

• Cook time 50 min

Deep-fried young sweetfish in new-tea batter, sea urchin deep-fried hosho-style

This is a fried dish course. For the young sweetfish in new tea batter, since new tea (shincha) comes out in May, I grind the new tea leaves and…

• ¥600

• Cook time 15 min

Wild mountain vegetables steeped in wasabi, sea bream roe set, wagyu simmered in miso, baby octopus simmered tender, smoked salmon Hakata-style, fava beans glazed simmer, icefish cherry-blossom sushi

This is the appetizer course. For the icefish in the cherry-blossom sushi, rinse the icefish in lightly salted water and lay them one by one on a…

Japanese mountain yam somen

Kombu-wrapped sea bream

A vinegared dish. For the sea bream matsumae, the sea bream is opened, lightly salted and firmed, then wrapped in sheets of sushi kombu to make a…

Lily bulb and fiddlehead fern tofu-dressed dish, deep-fried river shrimp with dried tofu, deep-fried cherry salmon in a tofu wrap, steamed conger eel and mountain vegetable kenchin, butterbur and tofu dengaku with butterbur miso

For the appetizer course, the lily bulb and kogomi shira-ae: grill the lily bulb with a light dusting of salt to bring out a faint sweetness. The…

Wild mountain vegetables in rapeseed-blossom egg dressing, sea bream and sansho-leaf sushi, firefly squid with tomato sauce

This is course three. As for the wild mountain vegetables in natane-ae — 'natane' (rapeseed) is a word that can only be used in spring, so I worked…

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

Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger

When kneading, we add mugwort, which has moisture, so we knead it even more and pack it in tightly …

Whale dressed in mustard vinegar-miso, whale tongue

This is a vinegared dish. For the mustard vinegar-miso dressing, I use momohiro and saezuri. Momohiro is the small intestine, and saezuri is the…

• ¥600

• Cook time 30 min

Seared conger eel wrapped in Domyoji rice, sakura shrimp deep-fried tofu fritter

This is the simmered course. For the sakura shrimp hiryozu, I wanted half the shrimp to keep their texture and half to lose it, so the sakura shrimp…

Smoked cherry-simmered baby octopus, clams and wild mountain vegetables with egg-yolk vinegar sauce, three-color mousse

First, this is a set of three appetizers. For the smoked iidako sakura-ni, we clean the iidako, quick-blanch it, then season it with a ratio of five…

New tea steamed rice

This is a steamed dish. May is the season for new tea, the only time you can get fresh, unprocessed tea leaves, so I took the opportunity to use tea…

Dawn-pink chakin-wrapped tofu, cherry-simmered baby octopus, wagyu and mountain vegetable roll

These are the three appetizer dishes. For the cherry-simmered baby octopus, the octopus is prepped, its ink rinsed away, and rinsed in water. It is…