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Winter Melon Simmered to Absorb the Broth

I developed this dish using in-season autumn ingredients, aiming to reduce the number of steps while still giving guests an impression through aroma…

• Serves 3 · ¥50

• Cook time 1 hr

Oden-Style Seafood Steamed with Irizake, Hokkaido Overwintered Vegetables Simmered in White Wine

This is a simmered dish of Hokkaido overwintered snow-covered daikon, carrot, and scallion. Both the seafood steamed with irizake, a…

• Serves 1 · ¥200

• Cook time 3 hr

Eel Steamed Shinshu-Style, Gourd-Cut Carrot, Maple-Cut Winter Melon, Leaf-Cut Kabocha, Soba-Fu

For the eel steamed Shinshu-style, we top it with soba-gaki — a buckwheat dumpling — to bring out a character distinctive to a soba restaurant…

• ¥1,500

• Cook time 50 min

Winter melon simmered to absorb the broth

This is a summer simmered dish. For the winter melon simmered to absorb the broth, since winter melon has a relatively delicate flavor, I simmer it…

• Serves 1 · ¥280

• Cook time 1 hr

White plum-shaped taro, kuruma prawn simmered shiba-ni style, early-dug bamboo shoot, milt simmered in egg yolk

This proposes a way to use true cod milt at the end of its season (nagori). This is the simmered course. The milt simmered in egg yolk takes milt…

• Serves 1 · ¥450

• Cook time 1 hr

Lotus Root Shinjo

This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…

• Serves 1 · ¥300

• Cook time 1 hr

Cherry salmon grilled roll with julienned vegetables, bamboo shoot grilled with sansho leaf, roast beef three ways

This is the grilled course. For the cherry salmon kenchin-yaki, the cherry salmon is cut lengthwise into 10 cm widths, butterflied open, dusted with…

• Serves 1 · ¥680

• Cook time 30 min

Squid paste dressed with salt-fermented bonito, asparagus and red-spotted masu salmon cold-smoked roll, young ayu with sansho-bud miso, scallop and Shadow Queen potato sweet-flag-motif jelly, salt-cured duck loin

For the appetizers, the paprika used for color in the squid paste dressed with shuto is first grilled directly over the flame, peeled, cut into small…

Hairy Crab Zucchini Roll

This is hairy crab (kegani) zucchini roll with fava bean soy milk sauce. The crab is split open, picked from the shell, wrapped in yuba, and then…

• Serves 1 · ¥790

• Cook time 20 min

Lotus-root dumpling

Renkon manju is served as part of a simmered assortment course, or arranged as a single item for the appetizer course. Normally I shape one serving…

Late-Spring Clay-Pot Rice

As part of using spring ingredients at their shun, hashiri, and nagori, this uses the nagori of sakura shrimp. This is the rice course. For the…

• Serves 1 · ¥310

• Cook time 30 min

Noppe, Reimagined

A reconstruction of noppe, a Niigata local dish, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is finished as a deep, rich…

• Serves 1 · ¥326

• Cook time 40 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

Kaikyo Salmon Kenchin Roll

This is the Kaikyo Salmon Kenchin Roll. First, press pressed tofu through a fine sieve. For one block of tofu, add 10g potato starch, one egg white…

• Serves 1 · ¥400

• Cook time 30 min

Thread-wrapped lily bulb manju, conger eel many-layered roll, bud-shaped shrimp dumpling, egg-yolk-simmered scallop

Last is the simmered dish course. The thread-wrapped lily bulb manju is also a standard item here, filled inside with seasoned ground chicken and…

Roe-bearing shrimp, herring kombu roll, and stuffed shrimp-shaped taro

This is the simmered course. The roe-bearing shrimp cradles a soy-marinated soft-boiled egg. If you soy-marinate the soft-boiled egg while leaving…

Green pea dressing

For the aomame-ae, early-season vegetables such as snow peas and broad beans — prized as hashiri, the first of the season — are passed through a fine…

Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens

This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…

Sea Urchin and Abalone "Ichigo Steamed Sushi"

Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…

• Serves 1 · ¥2,200

• Cook time 2 hr

Braised Pork Belly with Spring Vegetables

This is kakuni, braised pork belly, with spring vegetables. The pork is a brand called Pineapple Pork, raised on pineapple, which gives the meat a…

Oyster Rice

Conger eel wrapped hōsho-style, glossy simmered herring, crane's-beak-cut taro

This is the takiawase course, a simmered assortment written here with celebratory characters for good fortune. Because the dish is served in a vessel…

Tilefish in seashore-fragrance style

For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…

Lily bulb and sea urchin manju, kabocha squash, scallop wrapped in savoy cabbage

The simmered course's scallop wrapped in Savoy cabbage is made by searing the scallop, wrapping it in boiled 'savoy lettuce,' and simmering it. This…