Walnut Tofu with Sea Urchin Poured In, Crab Meat, Savory Dashi, Wasabi, Chestnut Shibukawa-Ni Bed, Beef Loin Miso-Marinated, Smoked Egg, Needle-Scored Shishito, Foie Gras and Daikon Mochi, Yuba Dressed in Truffle Wine Sauce, Enoki Mushroom, Spinach Stems, Persimmon, Salmon Roe Crowning Garnish

① For the kurumi-dofu (walnut tofu) set with sea urchin, season the walnut tofu base with light soy sauce, mirin, and a little sugar, and knead it together. Pour it out, let it cool slightly, and set sea urchin into it.

② For the shibukawa-ni shiki-guri (chestnuts simmered whole in their inner skins, served as a bed), peel the chestnuts carefully so as not to damage the inner skin, boil them with baking soda added and discard the water, then soak them in water and clean the inner skin with a bamboo skewer, again taking care not to damage it (repeat 2 to 3 times; do not add baking soda for these repeats).

③ Let the chestnuts soak briefly in a syrup (raised in concentration across 3 stages, starting at about one-third strength), let them rest overnight, then raise the concentration again and let them rest, repeating the process; finish by adding a little brandy.

④ For the miso-marinated beef loin, trim the sirloin and lightly season it in advance with salt, shio-koji made with soy sauce, and shichimi pepper. Combine 5 parts Saikyo miso, 1 part red miso, 1 part koji miso, and 2 parts (by ratio) sake lees, plus sake, mirin, and sugar; cover the meat with gauze, marinate it in this mixture, and vacuum-pack it (so it marinates faster).

⑤ For the smoked egg, make a soft, slow-cooked egg (ondo-tamago) from quail eggs (about 65°C for 10 minutes, then plunge into cold water), marinate just the yolks in soy sauce for 2 hours, and cold-smoke them (10 to 15 minutes).

⑥ For the needle-pricked shishito peppers, deep-fry the shishito peppers plain, remove the seeds, open them up, and prick them with a needle.

⑦ For the foie gras and daikon mochi, cut the foie gras into suitable pieces with a knife, season it with salt and sansho pepper, and cook it sous-vide (at 48°C, chilling once the core temperature reaches 45°C). When using it, dust it with all-purpose flour and quickly sear both sides in a frying pan. Finish with a drizzle of dark soy sauce.

⑧ Peel the daikon and grate it. Squeeze it so a little moisture remains, and adjust the firmness with the soaking water from the dried scallops. Combine 100 g grated daikon, 5 g joshinko (rice flour), 10 g mochiko (glutinous rice flour), and a little egg white, along with a little salt, 1 teaspoon light soy sauce, 1/2 teaspoon mirin, and dried scallops that have been rehydrated in water and flaked; mix this well together with the grated daikon, pour it into a mold, and steam it in a steam convection oven on steam mode at 80°C for 20 to 25 minutes.

⑨ For the wine sauce, reduce red wine in a frying pan, season it with dark soy sauce and mirin, and finish it as a sauce.

⑩ For the yuba salad, peel the persimmon and cut it into suitable pieces with a knife.

⑪ Quickly sear the shiitake mushrooms, cut them with a knife, and let them soak in an all-purpose dashi (happō dashi).

⑫ For the spinach, trim it down to just the stem sections, blanch it to set the color, and let it soak in an all-purpose dashi.

⑬ Season 100 g fresh yuba (pat dry with a paper towel), 20 g mascarpone cheese, 10 g cream cheese, and 10 g cottage cheese with a little each of light soy sauce, sugar, salt, and Saikyo miso.