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Snow crab cedar-plank bake, duck roast with black pepper, tilefish ponzu jelly, clam kuzu simmer, sake-simmered saimaki prawn, rolled plum sheet and sake lees, Hakata-style, sweet chestnut mash, apple and dried persimmon in tofu dressing

For the snow crab cedar-plank bake, I use snow crab at its best during the Minor Cold season, in early January, and steam-bake it on a cedar plank to…

• ¥900

• Cook time 30 min

Clear soup with a fluffy cod-and-milt fish dumpling, thin-ice-style daikon

For the clear soup with a fluffy cod-and-milt fish dumpling, I whip the binder into a meringue-like foam, much like a shinjo base, to give it a…

• ¥350

• Cook time 40 min

Ise lobster, grilled in the shell

For the Ise lobster onigara-yaki, I use Ise lobster and sea urchin (uni) to create a lavish presentation that guests can enjoy visually as well.

• ¥2,300

• Cook time 10 min

Pufferfish cured in kombu

For the fugu kombu-cured hand-rolled sushi, to let guests enjoy the aroma and flavor of the fugu itself, I slice it thin at an angle and cure it in…

• ¥155

• Cook time 5 min

Keen's gaper clam pureed soup

For the mirugai surinagashi, I combine the savory richness of mirugai with Yamato yam to create a light, refreshing dish perfectly suited to the…

• ¥150

• Cook time 30 min