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Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Wild Boar and Autumn Vegetable Kasane-yaki, Layered Grill

For Wild Boar and Autumn Vegetable Kasane-yaki, I use wild boar belly that has not yet built up much fat. I simmer it until tender, then compensate…

• Serves 1 · ¥452

• Cook time 5 hr

Shrimp, pumpkin, fu, and green beans in tofu dressing

This is about pumpkin (kabocha). Looking into the literature, there are fairly well-established temperatures and times at which pectin sets, and…

• Serves 1 · ¥600

• Cook time 1 hr

Kabocha Squash with Sesame Dressing, Molded and Deep-Fried

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥200

• Cook time 5 min

Akamachi Steamed with Awamori

For the prized Okinawan deep-sea snapper steamed with awamori, an Okinawan distilled spirit, the key is not to over-steam it. It's a delicately…

• ¥550

• Cook time 1 min

Octopus, Taro, Kabocha Squash, Green Beans, and Yuzu

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥300

• Cook time 1 hr

Kurosatsuma Chicken Grilled with Sesame Miso

Fugu milt tofu, highland scarlet runner bean simmered in black tea, grilled fugu milt, sea urchin cracker, pine-needle-cut green beans, black tea sauce

For the fugu milt tofu, I add Kōzu Jersey milk, a local prefectural product, to fugu milt — a signature winter ingredient — to achieve a rich depth…

• ¥350

• Cook time 3 hr

Crab and Potato with Daikon, Hairy Crab Grilled in the Shell

Drawing out the appeal of Hokkaido's overwintered vegetables. The overwintered vegetables used here are Niseko 540 potato, snow-covered daikon, and…

• Serves 1 · ¥1,200

• Cook time 2 hr

Tree-Ring Roll of Beltfish and Autumn Daikon

Since beltfish is a delicately flavored fish, for the beltfish and autumn daikon tree-ring roll I seasoned it with white miso, which is often used…

• ¥320

• Cook time 25 min

Conger Eel Tosa-Age, Ayu Steamed in Aromatic Oil

Let's get right into the menu explanation. The conger eel bonito-flake deep-fry for the 37th micro-season is a technique I learned from a senior…

• ¥2,500

• Cook time 20 min

Konowata Tofu, Grilled Fig, Late-Season Deboned Pike Conger Kombu-Cured, Smoked Salmon and Fresh Soy-Milk-Skin Naruto Roll

For the konowata (salted sea cucumber intestines) tofu, mountain yam is combined with konowata and set with kuzu starch. It is garnished with…

• Serves 80 · ¥600

• Cook time 10 min

Salmon and pineapple roll, kombu-cured lavender jobfish with flavor pearls, Yoro-style tofu, local octopus and taro stalk, tomato cup, fig and prosciutto roll

From the appetizers. The lavender jobfish (Pristipomoides sieboldii) is lightly kombu-cured under vacuum for about half a day. This time the ruby…

Good-Fortune Cod Milt Nuta in a Yuzu Shell, Monkfish Liver and Celtuce Kinuta-Maki, Yorou Smoked Salmon Hakata-Style, Fugu Cracker, Sake-Grilled Squid Bonbori-Style

This is the seasonal course. The good-fortune cod milt vinegared-miso dressing served in a yuzu shell uses seven ingredients, following the tradition…

Dried scallop and shredded shark fin, steamed yuba-wrapped and topped with grated yam, prawn simmered in sake and pickled in shuto rice porridge, small eggplant deep-fried and simmered, soy-simmered butterbur tied into bundles with crisped leaf, sweet potato simmered in lemon

This is the chilled simmered course. For the prawn simmered in sake and steeped in shuto (salted fermented fish innards) rice porridge: sake-simmer…

• ¥880

• Cook time 45 min

Chestnut and fig in basil-sesame cream (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by medicinal-cuisine specialist Momoyo Taniguchi, and it sold extremely well. Seeing that…

• Serves 1 · ¥600

• Cook time 1 hr

Cod milt soup, autumn eggplant, duck meatballs, shrimp

This is the clear-soup course. For the kumoko soup, a plain white-miso preparation would not be very interesting, so I mixed in sieved shirako (soft…

• ¥500

• Cook time 1 hr

Mantis-shrimp Hakata-style tofu, small eggplant simmered to a glossy indigo finish, crossbred duck salt-roasted loin stuffed with cream cheese, softshell turtle jelly

The simmered dishes come in three parts. For the mantis-shrimp Hakata-style tofu, plenty of egg-yolk-and-oil emulsion is mixed into steamed mantis…

Splendid alfonsino grilled with shio-koji, layered with plum-blossom sheet sake lees, plum-flavored egg, shrimp-shaped taro in a plum-crest bowl

For the kinmedai grilled with shio-koji, I tried to plate it with a sense of dimension. Marinating and grilling it in Saikyo miso tends to make the…

• ¥750

• Cook time 20 min

Winter Solstice Kabocha Manju

This is the steamed course. For the winter solstice kabocha-squash manju, in keeping with the winter solstice custom I fill it with ingredients whose…

Senryo eggplant stuffed with duck meat

Early bamboo shoot, matsutake simmered Tosa-style with bonito flakes, simmered scallop, shrimp-shaped taro, tube-cut burdock, rolled yuba

This is the takiawase course. Since it was the New Year, I wanted to make a long-simmered vegetable dish, but as this is the season when families…

Rich Simmered Taro, Leaf-Shaped Pumpkin, Kokufu Napa Cabbage and Chicken Kasane-ni, Kokubu Carrot Simmered with Plum, Sweet Long Green Pepper

This is the simmered course. The Kokufu napa cabbage used in the Kokufu napa cabbage and chicken layered simmer is a vegetable grown in Takasaki, in…

Red-and-white turnip, steamed; salt-cured yellowtail; bottarga

This is the steamed dish. For the Salt-Cured Yellowtail, use fresh yellowtail, rinse the blood off thoroughly, and salt the whole fish evenly with a…