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Monaka-wrapped rabbit-shaped egg, Daigo-style sweet potato, bush-clover-style molded preparation, pike conger dumplings

Ball-shaped deep-fry, octopus crisp, chestnut simmered in the inner skin, matsutake rice-cracker-crumb deep-fry

●Mari-Age: shinjo of choice is hollowed out, filled with a core of daikon radish, shaped into a ball, coated with somen noodles, deep-fried, and…

Roe-style, Ise lobster shinjo

●Ise Lobster Shinjo: the Ise lobster is steamed with sake and the top flesh is separated and reserved. Shiba shrimp is worked into surimi and…

Asakura-style grilled migratory eel

●The migratory, large-grade eel is butterflied open from the belly, given bone-cuts, skewered, and grilled plain without sauce. It is basted once…

Turnip-style clear soup, sea bream and yuba shinjo

●Tai and Yuba Shinjo: the sea bream is filleted into top fillets, the skin pulled off in a thick layer, and the flesh worked into ground fish paste…

Fermented sweetfish viscera and kukoa, iwanashi, yomaki, and rock tripe, pear salad

Colorful vinegared tilefish

Season's-farewell winter melon in a thick starch-bound stew, abalone and deep-fried tofu fritter

●Abalone hiryōzu, a deep-fried tofu fritter: a hiryōzu batter is made from tofu, combined with abalone that has been steamed with sake and cut up…

Sand lance fish sauce