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Shinshu-style steamed tilefish with tea soba, shredded scallion, wasabi, and thickened seasoned dashi sauce

This time, on 'steamed dishes,' I learned from instructor Shimada (Ginza Kasuga). I take up 'Shinshū-mushi.'

Autumn Truffle and Foie Gras Soba

No matter how well soba is kneaded, it has no fat, so when people want more umami, there's a tendency to pair it with tempura, fried tofu, and the…

Year-End Tsugani Soba

This is the noodle course from Kochi's New Year cuisine. Year-End Tsugani Soba is a richly flavorful dish that uses the whole of the tsugani — a…

• Serves 1 · ¥600

• Cook time 30 min

Gozen Soba, Cold Pasta Style

This time I'll introduce a dish made with buckwheat flour: Gozen Soba, Cold Pasta Style. Gozen soba, a refined, fine-milled soba, won't hold together…

• Serves 1 · ¥565

• Cook time 10 min

Domyoji-Wrapped Scallop, Sarashina-Style

For Domyoji-Wrapped Scallop, Sarashina-Style, I use two kinds of dashi: the soaking liquid from dried scallops and chicken dashi. I add roasted…

• Serves 1 · ¥553

• Cook time 30 min

Chrysanthemum-style barracuda, sweetfish simmered Arima-style with sansho pepper, lotus root crisp, chestnut and chicken liver, akebia with lily bulb, century egg and cheese with yuzu miso, pike conger fried in kuzu batter, knotted ginkgo, persimmon and egg

This is an assembled sake-accompaniment course. For the chrysanthemum-style barracuda, the barracuda is filleted into three pieces, salted, and…

Sudachi Soba: Soba, Sudachi

The sudachi soba is hand-made using buckwheat flour from the Shirakami Mountains, decorated attractively with slices of sudachi, and served in a…

• Serves 1 · ¥300

• Cook time 1 hr

Tomato Soba

Tomato Soba is a menu item I've served during this season for some time. Perhaps because of Karuizawa's local character, many guests enjoy Western…

• Serves 1 · ¥1,900

• Cook time 1 hr

One-Bite Black Truffle Soba

A new possibility for soba. Truffle, soba, bonito, soy sauce — all these aromas mutually enhance each other.

Autumn mackerel pressed into a kimono-shaped sushi, Pacific saury simmered Arima-style with sansho pepper, pinecone-cut arrowhead bulb, chestnut cracker, yam-bulbil fish-paste dumpling, persimmon wrapped paper-fold-style, persimmon-shaped quail egg, ginkgo-leaf-cut taro, maple-leaf-cut carrot, kuruma prawn deep-fried in a straw-bundle shape, pine-needle soba

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…

Mountain yam cut into fine noodle strands

For the nagaimo somen, the mountain yam is peeled in a continuous ribbon (katsura-muki) and then cut into fine somen-like strands. It's a slippery…

Sakura shrimp soba (green laver tempura crumbs and egg, scallion)

This is a dish that could be called our restaurant's signature. We serve it as something you can only eat here. It's a sakura shrimp soba: sakura…

• Serves 1 · ¥280

• Cook time 1 hr

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…

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

Tilefish, Shinshu-style steamed

Spanish mackerel and mozuku soba, shrimp folded in a zigzag shape

This is the soup course. Since the soba noodles have mozuku kneaded into the dough, they have a strong bite, so the key point is to boil them a bit…

• ¥225

• Cook time 20 min

Soba in its own cooking broth, with myoga; rock salt and yuzu; wasabi and Nankō ume; wakegi scallion and hand-picked nori

The idea for this product came about when I was feeling unwell and couldn't take my medicine withou…

Hitachi akisoba buckwheat

Water-pepper miso grilled sweetfish, stone-wall-pattern quail egg, soba sushi

This is the grilled dish course. The stone-wall-pattern quail egg is made from nothing but quail eggs, aside from a light coating of gelatin brushed…

Seiro soba with dipping duck broth, Echizen soba cut Edo-style

The meal course is seiro soba with dipping duck broth (tsuke-kamo seiro). I grill scallion in duck fat to make scallion oil, use it to quickly sear…

Whole buckwheat groats and aigamo duck, karukan-steamed

For the whole buckwheat groats and duck karukan-steamed dish, I soak the buckwheat groats and simmer them until soft in a clear soup base. I combine…

Scallop fish-paste dumpling wrapped and deep-fried in overlapping soba strands, foie gras maple-leaf dumplings

The scallop shinjo is made by mixing ground scallop with mountain yam and seasoning it with salt and pepper, then mixing in new ginger pickled in…

Soba Sushi, Adzuki Bean Risotto

This is the rice course. For the soba sushi, I think it is best to cut the soba noodles short before boiling them, to make them easier to eat. For…

• ¥470

• Cook time 1 hr