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Hot Sake-Steamed Dish

This is a substitute for the vinegared dish. Since neither the simmered course nor the meal this time is a hot dish, I made a warm item here. When…

Oyster Tofu

This is the soup course. For the oyster tofu, since the color of the oyster itself is not especially attractive, it is layered together with yellow…

Orange Chrysanthemum Confection

Orange chrysanthemum confection came from wanting to make chrysanthemum, the flower that represents this season, so I tried my hand at a…

Strawberry-and-Cheese Ice Cream with Strawberry Compote

For the strawberry-and-cheese ice cream, you simply put the ingredients into a food processor, blend them, and freeze the mixture in the freezer —…

Fruit Pudding

Fruit pudding was created from the idea of a smooth custard pudding. Since plain pudding alone felt like it was missing something, I've soaked a…

Saffron-Style Clear Soup

This is the clear-soup course: a saffron-style preparation. Our head chef, Komatsuzaki, used to serve this in a soup bowl, but I made it in a small…

• ¥930

• Cook time 30 min

Simmered Beef Cheek with Grapes

The simmered course is beef cheek simmered with grapes. I used to cook with beef tongue often, but tongue has become so expensive lately that it's…

Grilled Tilefish, Kenchin-Style, with Matsutake Chicken Sandwich

For the grilled course I wanted a fukiyose feel — a medley evoking wind-scattered autumn leaves — so I styled the tilefish, coated kenchin-style with…

Chilled grilled conger eel

This meal course is something like rice with dashi poured over it, and it is very well received by our guests. We top it with conger eel that has…

Hanami Five-Color Dango

For hanami five-color dango, I made a Japanese confection using vegetables in five colors. I used no food coloring, letting the ingredients' own…

Sea Bass Shinrin-yaki, Stuffed Turnip Inrō

For this small side dish served with sake, I gave it a slightly Western touch. Whole dried sardines are grilled well, the bones removed, the flesh…

Cherry blossom jelly with domyoji rice

Domyoji sakura-kan is a cherry-pink domyoji jelly topped with a decoration meant to evoke the scent of cherry blossoms and the image of a cherry…

New Year's Eve Soba

Finally, this is the shokuji, the rice-or-noodle course. Since it's a December tradition, I made it as toshikoshi soba, served as a three-colored…

• ¥350

• Cook time 1 hr

Kabocha, directly simmered

The simmered course is a rich, savory dish. Here, with Ryōgoku (Tokyo's sumo district) in mind, I shaped the carrot into the sumo referee's fan. For…

Deep-Fried Ise-ebi Lobster, Chestnut-Bur Style

This is the fried course. For the chestnut-bur fried Ise-ebi lobster, I pounded and stretched the lobster meat, wrapped it, and coated it with…