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Triangular bamboo-leaf-wrapped rice dumpling

This is triangular chimaki, from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." It is a Niigata local dish, and we present this…

• Serves 1 · ¥200

• Cook time 50 min

Autumn brocade roll, red snow crab, edible chrysanthemum, seared cod milt tofu, napa cabbage puréed potage

This is an appetizer reconceived from dishes favored in Tokyo and Niigata cuisine. Here in particular, we've put effort into how the dish is…

• Serves 1 · ¥828

• Cook time 50 min

Herring and Eggplant

We proposed a familiar, approachable dish that evokes yaki-zuke (grilled, then marinated), a preparation well loved in Niigata. This is a simmered…

• Serves 1 · ¥270

• Cook time 50 min

Snow camellia and sake lees risotto, squid nori-wrapped sushi

The palate-refresher (o-shinogi) is a risotto built around Yukitsubaki and sake lees, a pairing also used by many high-end, well-known restaurants in…

• Serves 1 · ¥870

• Cook time 50 min

Cedar-plank grilled salmon, tube-rolled willowy flounder, uni-glazed shrimp-shaped taro, egg-yolk-glazed grilled salmon roe

This is a grilled course from "Rethinking the Cuisine Favored in Tokyo and Niigata Cuisine." The burdock sauce is remarkably fragrant and very well…

• Serves 1 · ¥945

• Cook time 40 min

Charcoal-grilled Spanish mackerel sashimi, nanban shrimp, giant Pacific octopus, red-and-white Korean-style tartare

This is the sashimi course (tsukuri), reconceived from dishes favored in Tokyo and Niigata cuisine. We add a twist with yukhoe sauce, bringing…

• Serves 1 · ¥1,200

• 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