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Spring greens and firefly squid

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

Soba Canapé Style

As for Soba Canapé Style, since a lot of meat scraped from the bones after filleting and similar scraps come out of preparing fish, I steam it, flake…

• Serves 1 · ¥172

• Cook time 30 min

Small turban shell dressed with sansho leaf, egg-filled baby octopus simmered to a cherry-pink hue, eel-filled sweet rolled omelet, cherry-blossom carrot, small abalone simmered Kōshū-style in wine, caviar-filled shrimp, icefish grilled with egg yolk, firefly squid deep-fried in a nori coating, young sea bream fried and marinated in sweet vinegar, and cherry-blossom lotus root

An appetizer course — all of these are dishes actually served at the restaurant. For the duck coated in golden egg yolk, named for the yamabuki…

Firefly squid rolled into a cylinder with nori vinegar, young ayu styled as hydrangea, mantis shrimp bundled firewood-style, small turban shell terrine, and halfbeak cut into a water-ring spiral over egg-yolk vinegar

For the firefly squid, I use fresh nori vinegar. This fresh nori is from Lake Hamana. I cut it with a mild mixed vinegar to finish it with a very…

Beef-Wrapped Grilled Bamboo Shoot, Cherry-Blossom-Viewing Skewers, and More

For the appetizer's morel mushroom stuffed with crab: the morel rehydrates quite well just by soaking it in lukewarm water. I think it's best to…

Firefly squid and coconut, steamed

This is the steamed course: firefly squid and coconut, steamed. Our restaurant also has Western and Chinese sections, and while trial-testing an…

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…

Sakura-Masu Yamabuki, Firefly Squid with Mayonnaise, Sakura Tofu, and More

For the cherry salmon kerria, in-season cherry salmon is marinated in soy sauce and red cooking sake, then lightly air-dried. Used raw, it springs…

Firefly squid with mustard vinegar miso

For the vinegar miso in the firefly squid with karashi-zu-miso, combining white miso with Shinshu miso gives more depth of flavor. This time, instead…

Hime-Sazae Tataki with Warabi Dressing, Scallop Iso-Yose Kimi-Yaki, Hotaru-Ika Wrapped with Bamboo Shoot, Butterbur Raft, New Burdock Stuffed with Uni-Kinton

This is the appetizer course. For the small turban shell tataki with bracken fern dressing: simmer the turban shell in dark-soy happō dashi…

Grilled firefly squid and salmon roe soba, served on a bamboo tray

This is the meal course. For the grilled firefly squid and salmon roe seiro soba, a dressing is made from soba dipping sauce combined with soba…

Sakura-Steamed Abalone, and Other Dishes

For the appetizer, the sakura-steamed abalone is made by salt-steaming abalone, dressing it with a sweetened, egg-enriched miso in place of wasabi…