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Dried persimmon, golden sea cucumber, and walnut salad, monkfish liver wine terrine, smoked silver-shimmer fish styled as a winter camellia, yellowtail sushi fingers rolled kimono-sleeve style, snow crab deep-fried and wrapped in yuba, dried roe deep-fried in a fan-shaped coating, vegetables in a sweet-and-sour achara pickle, freeze-dried konjac and a prized fatty whale cut simmered Yamato-style

For the dried persimmon, golden sea cucumber, and walnut salad, I use a local specialty dried persimmon. The golden sea cucumber is thoroughly…

• ¥950

• Cook time 3 hr

Fugu milt tofu, highland scarlet runner bean simmered in black tea, grilled fugu milt, sea urchin cracker, pine-needle-cut green beans, black tea sauce

For the fugu milt tofu, I add Kōzu Jersey milk, a local prefectural product, to fugu milt — a signature winter ingredient — to achieve a rich depth…

• ¥350

• Cook time 3 hr

Blackthroat seaperch, Wakasa-style glazed and grilled

The nodoguro wakasa-yaki is served stone-grilled at an individual tabletop burner. Shimonita negi (a prized thick leek from Gunma) has delicious leaf…

• ¥550

• Cook time 1 hr

Ise Lobster Simmered in Yuzu-Scented Egg Yolk, Winter Bamboo Shoot Simmered in Shaoxing Wine, Thick Burdock Root Stuffed with Akagi Chicken and Wrapped in Napa Cabbage, Ichimatsu-Pattern Shiitake Mushroom Simmered in Coffee

For the Ise lobster simmered in yuzu-scented egg yolk, I mix chopped yuzu into the egg-yolk batter and simmer it in a sake-based happō dashi (an…

• ¥1,100

• Cook time 2 hr

Ice-temperature aged Himuro pork, wrapped in magnolia leaf and salt-crust baked

As for the ice-temperature aged himuro pork wrapped in magnolia leaf and salt-crust baked, this pork is aged in a himuro snow cellar, which…

• ¥350

• Cook time 1 hr