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Mochi-kujira whale in vinegar-miso dressing, chicken breast in steamed white-loin style with yuzu chili paste oil, pressed vegetables, arrowhead bulb balls, wax-glazed grilled shrimp, monkfish liver kintsuba, Omi konjac, whelk deep-fried in seaweed batter, lily bulb monaka, plum-flesh swirl, layered egg

As for the mochi-kujira in vinegar-miso dressing, whale is rarely used these days because of the whaling ban, but since it's a nostalgic ingredient…

Takasago-Style Dressed Dish / Shio-Kōji Dressed Dish

How to Make Takasago-ae / Shio-koji-ae The drive to improve, the curiosity to create something better and new — no matter how much experience or how…

Sashimi

For the sashimi course, this time it's seared Spanish mackerel and tuna. Since sandwiching in mibuna greens adds an accent to the flavor, I serve it…

Steamed Japanese yam bun, conger eel, shredded abalone

For the karukan manju, I add plenty of grated yamato-imo, combine it in a mortar with surimi, egg, and pressed tofu, wrap it around simmered conger…

Tilefish with Fugu Milt in Kuzu

For the tilefish with fugu milt in kuzu, I salt the tilefish, rinse it with sake, and grill it. The shiitake is grilled and then rinsed with ponzu…

• ¥950

• Cook time 3 hr

Molded quail

This is the soup course. For the molded quail, I take quail meat and bone — delicious in winter — add about 20% duck meat, then combine with Japanese…

• ¥380

• Cook time 2 hr

Clam Deep-Fried in the Shell

As for the clam deep-fried in the shell, when it comes to February, it's clams, isn't it. If you simply plate them in the shell as they are, they…