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Julienned vegetable and pork broth

For sawani soup, drying the maitake mushrooms once beforehand keeps their crisp texture. Black maitake also releases color, and drying it brings out…

Mochi-textured abalone with persimmon vinegar, Tamba chestnuts simmered in coffee, autumn ayu with water-pepper miso, walnut tofu wrung in cloth, sea urchin jelly with yam bulbils, young kuruma prawns, thin-sliced burdock, jade-green ginkgo nuts, cuttlefish grilled with salted fish innards, moon-viewing lily-bulb dumplings

This is the appetizer course, and I put particular effort into it. For the abalone in the mochi-textured abalone with persimmon vinegar dressing, it…

Nanatsuboshi sardine dressed with okara, fava bean and cherry-blossom fragrance jelly, udo deep-fried Tosa-style

Three spring-color dishes. First, nanatsuboshi ("seven stars") dressed with okara: nanatsuboshi is another name for sardine, so called for the spots…

Ise spiny lobster grilled with golden egg yolk, seared Sendai beef, bottarga, yuzu-grilled winter yellowtail, kombu-cured herring roe, seven-treasure namasu, lantern-shaped herring, miso-marinated winter cod milt, grilled sea urchin, teriyaki monkfish liver

This is the celebratory platter from Miyagi's New Year cuisine. For 'Golden-Grilled Ise Spiny Lobster,' I paid close attention to the heat so the…

• Serves 1 · ¥1,700

• Cook time 1 hr

Turban shell with butterbur miso, udo simmered with red plum, chrysanthemum crab roll, Kazusa beef marinated in sweet white miso

Starting with the appetizers. For the sazae with fuki miso, the sazae is prepared, simmered gently for a full day until tender, then topped with fuki…

Sweetfish simmered in miso and steeped for fragrance, chestnut kabocha mousse, Kamo eggplant mousse, tomato mousse, pike conger with grated plum sauce

For the ayu simmered in miso and steeped for fragrance: remove the ayu's backbone and stuff the cavity with chopped myoga ginger and ginger, then use…

Herring roe and wasabi in tofu dressing, pine-needle skewers, cod grilled with saikyo miso glaze, a twist on namasu, amber-marinated quail egg

For the herring roe and wasabi shira-ae — herring roe is used in New Year's cooking for its meaning of "many children" — this time I bring in a hint…

Beef Loin Sawani-Style Clear Soup

This is a clear-soup course. Beef loin sawani-style clear soup was created for guests who are not fond of fish. I lightly sear the beef loin…

Yamanashi corn pureed soup, lotus root dumpling, Fuji Sakura pork, tender-simmered

This is a clear-soup course. As for the Yamanashi corn surinagashi, corn is exceptionally delicious in Yamanashi in June and July — so much is…

• ¥250

• Cook time 1 hr

Spring baby sea bream grilled with a rapeseed-blossom glaze, fat greenling grilled with sansho leaf

I pictured the beautiful April season at the restaurant where I work in Chiba, with cherry blossoms and rapeseed flowers in full bloom, and expressed…

• Serves 1 · ¥1,000

• Cook time 1 hr

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

Persimmon tofu dressing, bamboo-leaf grilled conger eel, monkfish liver bonito-flavored simmer, bamboo-leaf sushi

This is the hashi-osame, the finishing course before the rice. For the persimmon shira-ae, pour an appropriate amount of salt into thick soymilk and…

• ¥169

• Cook time 30 min

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

Kuruma prawn in a bottarga crystal jelly, steamed abalone with sansho-leaf miso, halfbeak curled bracken-style, octopus fermented sushi wrapped in domyoji rice, sake-lees tofu-dressed salad, fava bean, pickled plum, and cheese, three-color mugwort wheat gluten rolled around burdock

Starting with the appetizers. For the kuruma prawn in karasumi crystal jelly, the prawn goes into water salted heavily enough that it seems it won't…

Blanched pike conger and grilled eggplant in amber jelly, kuruma prawn and udo rolled in a parchment-style wrap, aigamo duck wrapped and grilled with matsutake, Pacific saury with motte-giku chrysanthemum in an apple vinegar dressing, small turnip simmered in all-purpose dashi, bonito skin simmered in tamari, whiting grilled jade-green, and pumpkin and cheese moon-viewing dumplings

For the appetizer's pike conger and grilled eggplant set in amber jelly, the pike conger has been quickly blanched, but since it can be eaten as…

Crossbred duck loin

Sliced Abalone with Summer Vegetables in Abalone-Liver Sauce

For the sliced abalone with summer vegetables in abalone-liver sauce, I prepare the abalone by slow-simmering it whole, cut the summer vegetables to…

• ¥350

• Cook time 1 hr

Splendid alfonsino lightly simmered, steamed potato dumpling, mountain asparagus simmered pale, butterbur sprout

The golden-eye snapper lightly simmered is also an application of my head chef's technique. My chef often prepared filefish with a light simmer, but…

Abalone sansho cream, beef cured with kombu, three kinds of jelly, turban shell simmered in savory broth, white asparagus in an early-summer coating

This is the appetizer course. For the abalone sansho cream: add sake with the alcohol boiled off to the abalone, vacuum-seal it, and reconstitute it…

• ¥5,000

• Cook time 1 hr

Wild mountain vegetables, miso-flavored, yogurt-topped: mountain udo, bracken fern, mountain garlic, bamboo shoot, fava bean, radish, crumbled fried egg, plain yogurt, strained white miso

This time we've knife-cut the radish into a janome (bull's-eye) pattern, but depending on the dish, we vary the knife-work — sometimes simply slicing…

Julienned vegetable clear soup with mitsuba, udo, shiitake, bamboo shoot, pork back fat, and pepper

For the vegetables in sawani-wan, adding them in order starting with the ones that take longest to cook gives the dish a better balance of textures.

Mount Fuji-shaped abalone, dried red chili pepper, mustard-set eggplant, dried cod rolled in kelp, matsutake mushroom and bonito, bamboo-cut stem lettuce, lily bulb shaped like a plum blossom, yuzu stuffed with fugu milt, flute-cut burdock in vinegar, arrowhead-root miso kinton

The bases are spinach, purple sweet potato, and yamato yam respectively. The matsutake and bonito, the bamboo-cut chisha-to, and the plum-blossom…

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…

Soba and Konjac in Vinegared Miso Dressing

Soba and Konjac in Vinegared Miso Dressing uses raw konjac tuber. If you blend it into a paste with the skin left on, you get black konjac; if you…