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Cod age-dashi

This makes use of cod and prawn-shaped taro in season, both of which are emblematic winter ingredients. I designed this dish for the guests in their…

• Serves 1 · ¥420

• Cook time 50 min

Simmered monkfish liver with deep-fried shrimp-shaped taro, soaked in broth

The prep method for the ankimo is one I learned at a restaurant I worked at previously. Vacuum-sealing the ankimo to draw out the blood results in a…

Cypress-scented miso-marinated butterfish from a deep forest, shrimp-shaped taro stuffed with Jōshū jidori chicken liver

This grilled dish uses butterfish, burdock, and lotus root as end-of-season winter ingredients. The facility where I work in Kusatsu, Gunma is…

• Serves 1 · ¥965

• Cook time 40 min

Shrimp-shaped taro steamed dumpling fuyose with minced chicken filling

This is a deep-fried course. The ebi-imo manju fukiyose is made by simmering ebi-imo, pressing it through a sieve, lightly coating it with…

Tilefish and Tennoji turnip, steamed with a foie gras filling

This makes use of Tennoji turnip at the end of its season. Two years ago I transferred to the Hotel New Otani Osaka, and getting to know the…

• Serves 4 · ¥2,800

• Cook time 30 min

Cod and Turnip Roll, Milt Simmered with Egg Yolk

This is a simmered dish featuring the winter ingredient cod. For the cod and turnip roll, we used turnip, which becomes sweet and delicious once…

• Serves 2 · ¥1,100

• Cook time 1 hr

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

Tawara-shaped shrimp taro, eel kombu roll, apple and egg-batter grill, bottarga rusk, abalone, chicken in fan shape, twist-cut konjac, salmon cut in plum-blossom shape, grilled sea cucumber dressed with vinegar served in a yuzu cup, pine nut kinton, stem lettuce in mustard-koji pickle

Starting with the appetizers. In the mallet-shaped vessel I've arranged a "pine-bamboo-plum" motif. There's the tawara-shaped ebi-imo taro, chicken…

Marinated grilled longtooth grouper and fragrant grilled Ise lobster

I created this under the theme "Ryokan Cuisine Today." This is a grilled dish. Our ryokan has quite a distance between the kitchen and the guest…

• Serves 1 · ¥1,800

• Cook time 2 days

Shrimp-shaped taro manju

Using ebi-imo as an end-of-season winter ingredient, along with both winter and spring ingredients, we aimed for a dish that would warm guests during…

• Serves 1 · ¥600

• Cook time 1 hr

Roast wagyu, ebi-imo oranda-style, apple miso

This is the grilled course. For the ebi-imo oranda-style, the ebi-imo — a torpedo-shaped Kyoto taro — is peeled and cut into suitable pieces…

Crab Yoro-age, Ebi-imo Hakusen-age, Daikoku Shimeji Egg-Yolk Fry, Paprika Su-age

From dishes paired with white wine produced in Yamanashi Prefecture, this is a fried dish. For the yam-bound crab deep-fry, grated mountain yam is…

• Serves 1 · ¥350

• Cook time 30 min

White tilefish, rolled and cut into mallet-shaped rounds, local alfonsino in a cloth-wrung purse shape

This is the simmered assortment course. As for the okitsudai kinuta-maki, okitsudai refers to white tilefish. This time, adding the extra step of…

• ¥840

• Cook time 2 hr

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Shrimp-shaped taro manju (crab yoshino-ni, spinach, dewdrop-cut ginger)

For the ebi-imo steeped in dashi, it's important to press it through a sieve while it's still warm. If it cools down, the starch in the taro hardens…

Sea bream grilled with a salmon-roe glaze, cod milt grilled in yuzu peel, shrimp-shaped taro with sea urchin

For the grilled course's sea bream akebono-style grill, I strain salmon roe through a fine sieve and brush it onto salt-grilled sea bream. Normally…

Saikyo Miso-Koji Marinade: Inatori Golden Eye Snapper, Izu Log-Grown Dried Shiitake, Oyster, Scallion

The grilled course is the saikyo miso-koji marinade. The miso-koji marinade bed is made by combining 500 g of saikyo miso, 90 cc of sake, 90 cc of…

• ¥730

• Cook time 4 hr

Grilled Kinmedai Steeped in Dashi

This is a simmered dish. For the grilled splendid alfonsino steeped in dashi, the fish is prepped, grilled until about seventy to eighty percent…

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…

Long hijiki seaweed simmered wrapped in fried tofu skin, baby octopus simmered cherry-pink, shrimp glossy-simmered, shrimp-shaped taro, and small eggplant fried then simmered Dutch-style

This is the simmered dish course. For the long hijiki shinoda-ni, deep-fried tofu pouches are blanched to remove excess oil, opened, and spread with…

Alfonsino in a kuzu-thickened simmer, shark fin in a sweet-savory simmer

This is the simmered assortment course. For the kinmedai yoshino-ni, using kombu-cured kinmedai keeps the flesh from falling apart. For the shark fin…

• ¥650

• Cook time 2 hr

Kurosatsuma chicken, Kaga-style simmered dish

Tortoiseshell-cut shrimp-shaped taro, clam shinjo

With the tortoiseshell-cut ebi-imo and the crane-shaped daikon, I express the crane and tortoise, and with the sunrise carrot I express the year's…

• ¥350

• Cook time 1 hr

Snow crab and ebi-imo taro in a light kuzu-thickened broth

For the snow crab and ebi-imo in light kuzu-thickened broth, since the matsuba crab (a regional name for male snow crab) season had just opened, we…