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Salt-cured pork thin-skin roll, Moriguchi daikon rolled in paper-thin kombu, sea cucumber styled as old wood, blowfish grilled with ichimi chili, crab, jellyfish head, kuzu tofu

This is a six-item small-bowl course. The salt-cured pork thin-skin roll: the method for making the salt-cured pork was based on Okinawa's sūchikā…

Tosa-style sea cucumber, pond smelt nanban-zuke, kabocha castella, pine-cone-scored grilled squid, and more

This is the appetizer course. For the Tosa-style sea cucumber, the sea cucumber is opened up, the sinew is removed, it is salted and drained in a…

Kombu-cured halfbeak layered with bottarga, fugu milt steamed with grated turnip

For the kombu-cured sayori layered with bottarga, I cure the sayori (Japanese halfbeak) in kombu, but sayori absorbs the kombu's flavor easily and…

Tilefish tamba-yaki, yubeshi, squid momiji-yaki

This is the grilled course. For the tilefish tamba-yaki, the tilefish is rinsed clean, and — since this is a Tamba-themed dish — chestnuts have their…

Mirror-cut daikon simmered to infuse flavor, kuruma shrimp quick soy-simmered, fan-cut bamboo shoot simmered with bonito flavor, pinecone-scored small abalone simmered, plum-shaped carrot, early butterbur simmered green, arrowhead bulb richly simmered

The simmered dishes are meant to evoke pine, bamboo, and plum. For the mirror-cut daikon simmered to infuse flavor, I carve the daikon into a plum…

• ¥500

• Cook time 1 hr

Spiny lobster grilled with salted fish-innard paste, tilefish grilled with sea urchin, Tosa-style herring roe, black soybean and lily-bulb sweetened mash, snow-ring lotus root achara pickle, salmon wrapped in squid

For the grilled Ise lobster with shuto, I use Ise lobster, a New Year's staple, basted and grilled with shuto. For the grilled tilefish with sea…

• ¥1,500

• Cook time 2 hr

Tortoiseshell-cut shrimp-shaped taro, clam shinjo

With the tortoiseshell-cut ebi-imo and the crane-shaped daikon, I express the crane and tortoise, and with the sunrise carrot I express the year's…

• ¥350

• Cook time 1 hr

Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens

This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…

White vinegar tofu dressing

For the mochi ginkgo nuts, the shells are peeled off, the nuts are deep-fried, and then rehydrated in rice porridge, which makes them swell larger…

Senba-jitate, seared mackerel, chrysanthemum-cut turnip

This is the soup course (owan). The senba-jitate — a broth in the Senba merchant-quarter style of Osaka, made using the whole fish including the…

Sweet shrimp roll wrapped in Chinese yam, flounder layered with kombu, salmon Tsugaru-maki, vinegar-cured mackerel

For the sweet shrimp yōrō-maki, the shrimp is peeled and rolled in wakame, then wrapped in mountain yam that has been peeled katsura-style into a…

Seared pufferfish, seared Hokkaido whelk, seared alfonsino

The sashimi course consists of fugu, Hokkaido whelk, and splendid alfonsino. All three are seared. The fugu is rolled with baby napa cabbage hearts…

Kichiji rockfish grilled, marinated in a citrus-mirin-soy sauce, tilefish green-vegetable grill, king crab sea urchin grill, Mount Daisen tofu miso-pickled

For the tilefish green-vegetable grill, tilefish is soaked in a sake-and-salt brine, butterflied open kannon-biraki style, and rolled with eringi…

Steamed conger eel and lotus root, shrimp taro simmered to absorb the broth, oyster cutting-board roll with chicken miso sauce, vegetable-cured softshell turtle

For the steamed conger eel and lotus root, the conger eel is filleted, its sliminess removed, and it's simmered in a seasoned broth. Lotus root, cut…

Sea bream grilled and steeped

For the sea bream grilled and marinated in broth, the sea bream is filleted into three pieces, lightly salted, grilled, and steeped in a soup made…

Halfbeak rolled with amanaga pepper and deep-fried, pen shell novelty deep-fry, snow crab deep-fried in a fine noodle coating

For the pen shell novelty deep-fry, pen shell is layered together with shrimp meat in Hakata style — two ingredients sandwiched together and cut to…

Quail Soup Bowl

The soup bowl course is the quail soup bowl. Quail meat and mallard duck are shaped into a triangle and usually served simply with millet…