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Soft-shell turtle, lightly steamed

Small abalone, lucky soybeans daisen-ni, kuruma prawn double roll, baked chicken cake with poppy seeds

Tilefish, Shinshu-style steamed

Tilefish Kombu-Cured Red-and-White Namasu, 'Treasure of Children' Shrimp Shinjo, Gourd-Shaped Castella, and More

For tilefish kombu-cured namasu, we kelp-cure the tilefish and serve it namasu-style with white tosazu and grated apple. For 'treasure of children'…

Lemon-cup assortment / vegetables dressed with sansho leaf / oil-cured kuruma shrimp / freshwater gudgeon in sweet glaze / kombu-cured flounder and crab roll / squid grilled with konoko / glossy simmered fava beans

For the appetizer's lemon-cup assortment, this season's delicious ark shell and gaper clam are arranged in a lemon cup, served with a citrus jelly…

Sake-Lees Soup

Fugu flesh and skin rolled with colorful vegetables

Bamboo shoot fried futami-style with a snow-white coating / icefish deep-fried in a roasted-flour coating

For the accompanying dish's icefish fried in a roasted-grain coating, the icefish is soaked in a strong standing brine and drained, dusted with…

Simmered round Kyoto radish, herring richly simmered with kombu, deep-fried tofu fritter

Grilled spiny lobster with sea urchin / seared fatty tuna / scallop and Brussels sprouts

For the grilled course's Ise lobster with uni, the idea was inspired by coquilles. Fresh-lifted tofu skin is combined with a little ground white…

Oyster Rice

Clam shinjo with silky turnip puree

This is the soup-bowl course. For clam shinjo with silky turnip puree, we cut the clams to the desired size, quickly pan-cook them in sake, drain and…

Spring Daikon Simmered in Soup / Baby Octopus Tōza-ni / Cherry-Blossom Lily Bulb

For the simmered assortment's spring daikon in soup, the daikon is slowly simmered in chicken stock and left to soak up the flavor. For the roe…

Charcoal-grilled snow crab and pen shell with a fermented bonito condiment

Thin-steamed softshell turtle

For thin-steamed softshell turtle, we rehydrate the turtle in mineral water and boiled-off sake for about 1 hour. In the past this took around 2…

Fat greenling kuzu-tataki

For the soup course's fat greenling kuzu-tataki, the fat greenling is filleted, boned, and split into two thin fillets so it resembles cherry blossom…

Kagami Daikon Simmered to Absorb Flavor, Herring and Kelp Simmered in a Rich Sauce

For kagami daikon simmered to absorb flavor, we combine Shogoin daikon (a round Kyoto heirloom daikon variety) with chicken stock and dashi, and…

Snow crab fine-julienne fried, seasoned crisp-fried pufferfish

This is the palate-changer course. For snow crab kinshi-age, we cut Meikuin potatoes into fine strands, soak them well, blanch them with gardenia…

Ise Lobster Uni-Yaki, Pinecone-Cut Tokobushi Shore-Grilled, Cracked-Pepper Grilled Aigamo Duck, Kodai Bamboo-Leaf Sushi

For pinecone-cut tokobushi shore-grilled, we remove the tokobushi from its shell, score it into a pinecone pattern, quick-blanch it, and while…