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Okina Taro with Sweet-Shrimp Shiokara

For the okina yam with sweet-shrimp shiokara: I cut Japanese mountain yam into somen-noodle-thin strands, then toss it with sweet shrimp shiokara…

Dace simmered with pepper, young corn rolled with small clam adductor, lily bulb egg-yolk sushi, halfbeak dried with cherry blossom, noshi tokobuse with yuzu fragrance

The seasonal vegetable course is a five-item assortment. For the pepper-simmered dace, I first plain-grill the dace, dry it for about two days, and…

Salmon pickled in ginjō sake lees

The grilled course, salmon pickled in ginjō sake lees, is something we make at our restaurant as a takeaway gift item. When it's pickled in ginjō…

Smoked salmon, walnut and ginkgo in a rich cream dressing, sea bream salted and fermented with shredded mountain yam

Buckwheat steamed bun, stingray fin simmered sweet

Pheasant Breast in Miso-Tomato Marinade with Ginjo Sake Fragrance, Japanese-Style Roast Beef

Deep-fried stingray fin

The fried course is deep-fried stingray fin. I make walnut tofu into a lightly floured, deep-fried preparation served in dashi, and use it as a base…

Clam clear soup with an egg to sip

Pheasant clear soup, tomato in a kuzu-thickened broth

The soup course is pheasant clear soup. They say that when pheasant is properly aged, eighteen kinds of amino acids develop in it, of which nine are…

Seiro soba with dipping duck broth, Echizen soba cut Edo-style

The meal course is seiro soba with dipping duck broth (tsuke-kamo seiro). I grill scallion in duck fat to make scallion oil, use it to quickly sear…

Seven Herbs and Walnuts Dressed in Fuku Ginjō Sake-Lees Pickle

For the amuse-bouche's seven herbs and walnuts dressed in Fuku Ginjō sake-lees pickle, the dressing combines ginjō sake lees with a small amount of…

Ezo giant sea snail, starry flounder scored and cured between salted paper, first bonito of the season

The sashimi course is Ezo horagai (giant sea snail) and first-of-season bonito. The liver of the horagai is delicious, but since some guests find it…

Fortune Milt, Poured and Sprouting

For the celebratory dish of fortune milt with sprouting greens: I line the vessel with kuzu-thickened ponzu, pour tiger pufferfish milt over it, and…

Crane's-egg taro, bamboo shoot shaped as a longevity turtle, zodiac-themed kombu roll

The conger eel head in the sweet-simmered dish carries the idea that 'this sweet-simmered stock is based on bonito dashi, but I also use dashi drawn…

Carp sweet-simmered with grape flavor

Carp sweet-simmered with grape flavor Carp……………………1 whole (about 950g) Sake……………………1 gō (approx. 180ml) Pickled plum……………3 pieces Vinegar…………………30cc…

Green kinome-dressed dish

Today's kobachi is a green sansho-bud-dressed dish. The shrimp are simmered in sake and salt, and the pine truffle mushrooms are simmered to just…

Fragrant Dace Simmered with Plum

For the fragrant dace simmered with plum: the faint bitterness of dace evokes the scent of early spring, so I have it shipped in from Kumamoto every…

Sea Bream Grilled with Its Own Roasted Entrails

For the celebratory course's dried, ceremonial abalone strip: I peel the abalone into somewhat thick sheets using the rotary-peeling technique, then…

Hagoita-shaped mochi with shrimp fish-paste dumpling

The broth for the New Year's mochi soup is made by simmering pheasant carcass and vegetables into a stock, reducing it thoroughly until clear, then…

Celebratory Sake

The celebratory sake is pheasant sake. This pheasant-shaped sake flask holds three small pieces of pheasant tenderloin. Pheasant and sake pair…