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Tilefish and early matsutake sandwiched and grilled, beltfish tazuna-yaki, shrimp shinjo naruto, and other dishes

The tachiuo tazuna-yaki: weave the tachiuo into a rein shape, sandwich burdock inside, and salt-grill it. The squid kimi-yaki: salt bigfin reef squid…

Ginkgo mustard manju, gyuhi-style simmered lotus root, Matsumae-style loach, Mikage tofu, masago-style shrimp, sake-lees cured, kuzu manju, salt-steamed abalone with flattened squid and liver, sake-lees cured, soy-dried sweet shrimp, rehydrated karasumi

Ginkgo mustard manju, a steamed dumpling: soften rehydrated ginkgo nuts, mince them finely, and combine with non-glutinous rice flour to make the…

Mount Fuji-shaped abalone, dried red chili pepper, mustard-set eggplant, dried cod rolled in kelp, matsutake mushroom and bonito, bamboo-cut stem lettuce, lily bulb shaped like a plum blossom, yuzu stuffed with fugu milt, flute-cut burdock in vinegar, arrowhead-root miso kinton

The bases are spinach, purple sweet potato, and yamato yam respectively. The matsutake and bonito, the bamboo-cut chisha-to, and the plum-blossom…

Shuto-cured dried conger eel, splendid alfonsino in chilled aspic, octopus rolled with sprouts, and more

For the upside-down egg cured in Saikyo white miso, the contents are removed from the egg, only the yolk is put back in and steamed, then the egg…

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…

Fan-Shaped Castella, New Sweet-Potato Croquette, Corn-Stuffed Tomato, Two-Colored Takigawa-Dofu

The fan-shaped castella is made by mixing egg yolk, ground fish paste, soft shrimp meat, fresh cream, and cheese, sweetening it with sugar, baking it…

Tender Simmered Octopus

Corn kuzu dumpling, turnip-steamed with thickened sauce

Uses "Ajinomoto" Knorr corn cream soup.

Ridge-grown soybean, two-way tofu

Snow-dusted black beans, koban-shaped bottarga, herring roe on kelp, shrimp folding-fan, layered kelp

This is the spiced New Year's sake together with five small dishes. For the spiced sake, we chose a cup called the "jeweled cup," in which a bead is…

Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated

The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…

Niigata Jidori Chicken, Grilled with Kagura Nanban Peppers

Tennoji turnip and herring simmered in a checkerboard pattern, crane's-egg taro, sunrise-cut carrot, squid simmered with egg yolk, Japanese parsley bound with egg

This is the simmered course. Around the Tennoji turnip and herring, we bake a mixture of raw fish paste and egg like a kasutera (sponge cake), then…

Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine

The deep-fried course's Spanish mackerel crisp uses the tail section of the Spanish mackerel. If you freeze it before slicing, you can cut it thin…

Myoga and Ibérico Pork Sawani

For myoga ginger and Ibérico pork — a light, julienne-vegetable simmered dish — cut myoga ginger and burdock into fine julienne strips and rinse them…

Turnip and Corn

For turnip and corn: knead corn tofu with kuzu starch, season it, let it cool, and cut it into squares. Wrap this corn tofu in a mixture of grated…

Japanese whiting, kombu-cured

Niigata sweet shrimp

Ginkgo Nut Rice-Flour Dumplings

Made with recommended Niigata rice flour.

Red-and-white vinegared salad

This is a dish served near the meal's close. The Japanese whiting is cured with kelp, the suizenji-nori (a rare freshwater algae) is rehydrated and…

Small sea bream grilled, shaped like a departing treasure ship

This is the grilled course, styled to resemble a takarabune (treasure ship). The small sea bream flesh is combined with scallop shinjo, with a little…

Kelp teapot-steamed soup, conger eel stone-wall-style shinjo

The soup course is a kelp teapot-steamed soup. It is placed on a grill net and lightly seared table-side, so guests can enjoy it for the aroma of the…

Ayu Somen

For ayu somen, grill the ayu thoroughly and remove the center bone. Boil the lotus root with iron added to the water, and let it soak in clear soup…

Eel Simmered with Sansho Pepper

For eel simmered with sansho pepper: cut the eel into rounds and grill it plain, without sauce, then remove the center bone. Line a pot with kelp…