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Rein-patterned sushi roll, clams dressed lantern-style, five-color vegetable hina-arare, spring-mountain octopus, bamboo shoot and fat greenling grilled with sansho leaf, ostrich-fern fiddlehead rolled with sesame, and dawn-tinted lily bulb

And thinking of bamboo shoots in the spring hills and fields, we have the bamboo shoot and fat greenling grilled with sansho leaf. Cogomi rikyū-maki…

Winter melon and conger eel fried-tofu roll, golden-simmered spiny lobster, abalone with grated daikon in stone-wall style, taro stuffed with sea urchin

The winter melon and conger eel shinoda-maki was created from a wish to let guests enjoy winter melon — said to cool the body — in a dish that looks…

Sea Bass Grilled with Turmeric, Summer Duck Grilled with Sansho Pepper, Fig Roasted with Tamari Soy Sauce, Manganji Peppers Stuffed with Crab

For the sea bass grilled with turmeric, we gave sea bass in season a turmeric flavor so that even guests without much appetite can enjoy it. Staging…

• ¥700

• Cook time 2 hr

Flathead and Softshell Turtle Noodle Soup, Tomato Tofu, Mountain Yam Somen

For the flathead and softshell turtle noodle soup, we used flathead in season, made with the image of a warm somen noodle soup in mind. A very good…

• ¥1,000

• Cook time 1 hr

Spanish mackerel grilled with a rapeseed-blossom egg topping, sea urchin and tortoiseshell egg grilled in paper

This is the grilled course. For the sawara nataneyaki, the sauce made from shirozake, a sweet white rice liquor, balances its sweetness with the…

Corn Scorched-Rice Crisp, Pike Conger Cracker Wrapped in Nori and Deep-Fried, Nanko Plum Coated in Rice-Cracker Crumbs and Deep-Fried

We made the Nanko plum, coated in crisp rice-cracker crumbs and deep-fried, with the image of rice in tea with pickled plum in mind. Soaking the…

• ¥250

• Cook time 1 hr

Kombu-cured flounder Hakata, bottarga and daikon Hakata, herring roe in snow, miso-marinated abalone, clam and turnip sushi, lily bulb monaka

These are the appetizers, but before the dishes themselves, let me say a word about the tableware. Last year Chūson-ji Konjiki-dō in Hiraizumi, Iwate…

Snow-flower grilled splendid alfonsino, pinecone-grilled small abalone, yuzu-shell cup with first-frost salad

For the grilled course, the pinecone-grilled small abalone is scored in a fawn-spot diamond pattern with a knife, then simmered gently — basting it…

Shrimp-shaped taro deep-fried with cherry blossom and filled with butterbur miso, icefish deep-fried in golden batter, angelica-tree shoot deep-fried in a hail-like crumb coating

This is the deep-fried course. For the ebi-imo deep-fried with cherry blossom and filled with butterbur miso, we take butterbur miso — which pairs…

Monkfish liver wrapped in daikon, crab and taro temari balls, donko shiitake with two fillings, knotted millet wheat-gluten cake, scallion wrapped in tofu skin

The simmered course is monkfish liver kinuta-maki. Since I wanted to keep the monkfish liver's shape intact, I steamed it once, then wrapped it in…

Pureed spring-greens soup

This is the clear-soup course. For the spring-greens pureed soup, we used the stalk portion of the rapeseed blossom. The flower-bud tips of rapeseed…

Spring cabbage and conger eel thread roll, temari-shaped simmered Ise lobster, sea bream roe with bamboo shoot and wakame

This is the simmered dish course. We used spring cabbage for the spring-cabbage-and-conger-eel thread roll because it's the season when spring…

Tree-ring fried conger eel, ancient rice and nut fry

These are the fried courses. For the tree-ring fried conger eel, by the time December comes around, the area where I live loses its color and takes…

Soy Milk Broth, Ise Lobster in White Snow

The three-flavor chakin tofu is made by kneading kabocha squash, purple sweet potato, and sesame together in equal proportion with the sesame — the…

End-of-season blowfish steamed with sake

This is the vinegared course. For the end-of-season fugu steamed with sake, the fugu is cooked using the sous-vide method. It's our own approach:…