Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger pufferfish milt, prized in winter, and lend themselves well to arrangements that shift with the season. First, the appetizer course. True cod milt is available for an extremely short season, but in season it's at its freshest and can be eaten after just a light blanch. In-season milt is rich in high-quality protein and also full of minerals. It's a food that's high in protein yet low in fat. The milt in a snow-grated daikon dressing is soft and plump, with a creamy texture that melts smoothly in the mouth — a dish only possible in season.
Our restaurant is often booked by guests across a wide range of ages, from their thirties to their eighties, for celebrations and anniversaries, so I developed the concept of a “celebratory banquet” matched to the season of winter ingredients, fitting for such an occasion. Western and Chinese cuisine are often served on flat plates, but Japan has a wonderful tradition of tableware that expresses the four seasons and vessels made for celebrations, so I make a point of carefully choosing tableware to match the scene.