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Soba shinjo

Soba shinjo: I made one-to-one soba (a 1:1 blend of buckwheat and wheat flour) and shaped it into a tortoiseshell form.

Dried taro-stem shinoda roll, pearl onion

Young sweetfish three-color sushi, sweetfish pressed in layers, tade-dried sweetfish (tale of the aromatic fish)

This is the Tale of the Aromatic Fish course. These days, it seems pure wild ayu can no longer be obtained. For young ayu three-color sushi, small…

• ¥1,850

• Cook time 1 days

Large shiitake, fern-style

The soup course's urajiro takes its name from urajiro, the fern used as an auspicious New Year decoration, though the dish itself is a large shiitake…

Inca no Mezame potatoes, grilled rice ball

Scallop mold in a yuzu shell

Carrot in Kuzu Glaze, Sashimi Konnyaku, Kneaded Sesame Tofu

Shrimp-shaped taro, white-simmered

Thin-sliced sea bream

Pinecone-cut arrowhead bulb and plum-blossom-cut carrot

How to Make Pine-Cone Kuwai and Plum-Blossom Carrot ● Pine-Cone Kuwai First, peel off the rough outer skin of the kuwai (arrowhead bulb). The skin of…

Ripple-Grilled Willowy Flounder

Halfbeak roe toss, squid chrysanthemum roll

Full-moon steamed fish cake

Sea bream, bamboo-leaf cured

Venison grilled Miyama-style

For the grilled-meat course, kanoko deep-mountain grill: I really wanted to use bone-in venison, but substituted fillet instead, and added…

Hakata Tofu

For the clear-soup course, Hakata tofu: cook ground chicken and ground quail separately, then combine each with more raw ground meat of the same…

Woven-lattice deep-fried potato

Tofu Rice Porridge

Grilled bamboo shoot, incoming-ship style

As for the grilled course's bamboo shoot irifune — an 'incoming ship' plating style — I was often told that wherever there's an incoming ship, there…

Koban-Shaped Karami and More

The celebratory New Year dish is arranged to suit New Year decorations, so we've also included ceremonial paper strips and pine-bamboo-plum motifs…

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr

Kuzu Roll, Five-Color Knotted Kuzu, Somen (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods—kuzu, this time. These days, there are almost no people…

• Serves 16 · ¥500

• Cook time 8 min

Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…

• Serves 8 · ¥150

• Cook time 1 days

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min