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Pinecone-cut squid, two-color egg terrine, bamboo-cut celtuce, chilled plum jelly, sunrise bottarga, bell-shaped arrowhead bulb, kumquat cup, twisted sushi roll, black soybeans

This was plated on a hagoita paddle carved from balsa, a soft wood. For the pinecone-cut squid: score the squid in a pinecone pattern, shape it into…

Grilled daikon cup, sea bream kimono-style roll, mustard-grilled beef, tsu-curled shrimp, daruma-shaped burdock, sea urchin-grilled scallop

For the celebratory course's grilled daikon cup: I simmer the daikon, brush it with salad oil or olive oil scented with yuzu, then grill it, fill it…

Fugu and bamboo shoot, snowflake-fried; fugu and angelica shoot, egg-yolk fried; fugu and udo, scale-style fried

Saikyo-style broth with white camellia dumpling

For the white camellia dumpling, I combine shiratamako (glutinous rice flour) with grated Japanese mountain yam in equal parts, then loosen the dough…

Oboro-Style Broth, Winter Cod Hōsho Roll

For the oboro-style broth, I dry shaved kombu in a low oven or microwave without scorching it, then grind it into a powder. For the clear-soup…

Gold and Silver Tofu

For the gold-and-silver tofu, the white portion is sesame-milk tofu and the yellow is yuzu jelly, both set with the same base. For the setting base…

Sacred sake-dressed dish

For the celebratory course's sacred sake–dressed dish (omiki-ae), I plated it in a vessel shaped like a spinning top. Once the prepped ingredients…

Round kiritanpo, sixteen-grain kiritanpo

For the hot course's sixteen-grain kiritanpo, I used the sixteen-grain rice blend that has recently become popular for its health benefits. It's…

Golden egg-wrapped parcel

The crab meat inside the golden fukusa parcel is rinsed in sweet vinegar; the napa cabbage stem is lightly salted; shredded white leek and kiboshi…