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Salted winter yellowtail

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Monkfish liver mousse, sockeye salmon confit, fugu with medicinal-herb dressing

Starting with the appetizer course, the sockeye salmon confit. Confit refers to low-temperature cooking; to keep the salmon tender, it is cooked at…

Abalone liver tofu, new-season bottarga wrapped in lettuce, eel grilled with an egg-yolk glaze, cod milt grilled with cheese, Pacific saury ogawa-style, winter duck leek roll, and sweet shrimp in a fragrant marinade

Starting with the tray course, the abalone uro tofu. Uro refers to the liver; we use abalone liver saved from summer and set it with gelatin. For the…

Fugu milt steamed in a yuzu shell, herring roe sprout roll, monkfish liver mousse

This is the appetizer course. For the fugu milt steamed in a yuzu shell, meringue and milt are combined and lightly salted. Into this we mix chia…

Oyster roasted in a hollowed yuzu shell

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Tilefish grilled, wrapped in yuba with kenchin-style vegetables, end-of-season matsutake

This is the grilled course. For the tilefish yuba-kenchin grill, kenchin is normally made with tofu, but here we combine mashed, seasoned yuba with…

Turnip stuffed with suppon, shark fin simmered whole, splendid alfonsino in a kuzu-thickened simmer, white taro stem simmered in soy milk, shrimp-shaped taro simmered to absorb the broth, bok choy

This is the takiawase course. For the turnip stuffed with suppon, Shōgoin turnip is at its best in a later season, so since it is still early, we use…

Crab spiral roll

This simmered-soup bowl's red-and-white basket-weave garnish is woven from strips of daikon and carrot.

Lily Bulb Set in Soy Milk

As for the lily bulb set in soy milk, I think it's fine to use the trimmed-off ends of lily bulb left over from work like flower-shaped lily-bulb…

Abalone liver roll, dried sea cucumber dressed with tofu

This is the appetizer. For the abalone liver roll — if the abalone is made too soft, the flavor cooks out and it loses its appeal, so a pinch of salt…

Tilefish stuffed with sea urchin

This is the simmered soup course. Normally tofu or the like is added, but since it's New Year's we decided to go for something more luxurious, so we…

Spiny lobster grilled with fermented fish innards and cheese

Sea bream kombu roll, heirloom Kyoto Shōgoin turnip, bell-shaped arrowhead bulb

This is the simmered assortment course. The Shōgoin turnip was simmered until infused with a dashi made by grilling tai bones. This time the turnip…

Ise spiny lobster grilled with bottarga, dried persimmon and salmon fragrant roll

This is the grilled course. The spiny lobster grilled with karasumi is made by sandwiching the lobster between slices of karasumi and grilling it…

Clam shinjo, petal-mochi style

The simmered-soup course is clam shinjo 'petal mochi.' They say the Urasenke tea school's New Year confection is petal mochi, and this dish is…

Herring roe wrapped with sprouts

Winter Duck Wrapped in Napa Cabbage

For the winter duck wrapped in napa cabbage, put duck that has had its fat removed into a stock seasoned with ketchup and the like, bring it just to…

Tenjō Kombu, Simmered Tender

For the tenjō kombu simmered tender, it's fine to use kombu that has already been used for making dashi. After all, it's New Year's, so I worked in…

Monkfish Liver and Daikon Layered Steam

The appetizer course has five dishes; first is the monkfish liver and daikon layered steam. I used salt and pepper to remove the odor from the…

Flounder rolled in paper-thin kelp

Sea Bream Wrapped in Turnip

For the simmered course, the sea bream and turnip is made by butterflying open the sea bream and using it to wrap Tennoji turnip, then simmering it…