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Female snow crab dressed with white vinegar, tsurumaki grilled with amazake, a sweet rice drink, conger eel mousse, lotus root sautéed and braised, baby taro topped with salted fish innards, tender-simmered octopus, salt-roasted ginkgo nuts, abalone pickled in sake lees, grilled baby turnip simmered and miso-glazed, and yam bulbils skewered pine-needle style

For the seko-gani dressed with white vinegar, I used seko-gani, which is at its best around December, adding a little vinegar to tofu and dressing it…

• ¥1,500

• Cook time 1 hr

Abalone tororo, pike conger roe and white melon kaminari-boshi, green plum sliced into candied rings, and more

This is an appetizer course. For the abalone tororo: fresh black abalone is cleaned, firmed up thoroughly with salt, then grated. It's combined with…

Morikuchi daikon rolled in fried tofu, eggplant deep-fried and simmered, turnip stir-simmered

For the Morikuchi daikon shinoda-maki, I simmer the Morikuchi daikon, which pairs well with shinoda-maki and is at its seasonal best, in…

• ¥300

• Cook time 30 min

Winter melon manju, leaf-cut kabocha squash, taro simmered to absorb seasoning, and more

The chilled bowl is winter melon manju. I think the appeal of winter melon is its green skin, so I scrape the skin thin rather than peel it away…

Tilefish with soft curdled tofu

For this dish, I make the oboro-dofu myself from soy milk and nigari (bittern), and pair it with amadai, which is at its best this time of year. It's…

• ¥600

• Cook time 10 min

Kencho-Style Simmered Noodles

For the Kencho-style nimen, I wanted to make a dish using kenchin-jiru (a vegetable-and-tofu soup) said to have originated at Kencho-ji temple in…

• ¥200

• Cook time 2 hr

Clear seafood broth, hamo somen, edamame kuzu-yose

Pike conger somen: the pounded pike conger flesh is kneaded firmly with grated yam, kuzu starch, kombu dashi, and egg white to bring out a firm…

Grilled white tilefish with koji

The grilled course is white tilefish grilled with koji. This time the summer white tilefish had good fat and was delicious, so I chose it. I make a…

Fresh lotus root pickled with plum

This is a summer-vegetable vinegar-steeped dish. For the fresh lotus root pickled with plum: I roughly chop fresh lotus root, boil it, and then…