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New Cabbage Hakata-style

For the vinegared dish, I expressed ‘beauty.’ I thought of this because the color and pattern of kuruma prawn, the star ingredient, come out…

• Serves 1 · ¥430

• Cook time 45 min

Cherry sea bream steamed with festive red rice

This warm small bowl course expresses ‘nostalgia.’ In the present day, festive red rice with azuki beans is nothing special — it can be eaten any…

• Serves 1 · ¥315

• Cook time 1 hr

Pine-cone-cut tokobushi abalone simmered for long life, bamboo-cut celtuce pickled in miso, bottarga and cheese pressed in layers, miso-pickled plum-blossom tofu, layered plum-blossom salmon, two-ingredient herring roe roll, candied baby sardines with a kombu knot, layered crab and sea urchin fish-paste dumpling scored and grilled, crab cracker, monkfish liver rolled in sweet-pickled daikon, sake-lees plum blossom layered into an auspicious plum shape, debira dried flounder in a sweet vinegar marinade, kosode-style salmon grilled in a citrus-soy marinade, and mountain yam wrapped in paper and cooked

These are celebratory hors d'oeuvres. For the miso-pickled celtuce, we pickle it in Saikyo miso. Since the celtuce is peeled into one continuous thin…

Cod lightly salted then grilled, soft roe tofu, and hard roe slow-simmered

This is the soup course. Toasted-rice dashi is a stock we often use for the soup course in fall and winter. It pairs well with fish, and in winter…

Alfonsino grilled in saikyo miso, fragrant one-night-dried pufferfish, avocado pickled in fermented rice malt and honey, daikon sliced into thin paper-like sheets and pickled in vinegar, gourd-shaped red shiso-pickled vegetables, kumquat stuffed with sweetened mashed filling, Yamato yam rolled tomoe-style, layered kombu pickled in miso, and lotus root cut into a snow-ring pattern and pickled in vinegar

This is the celebratory grilled course. The yuzu-basket serving is shrimp-shaped taro peeled, steamed, coated in roasted glutinous-rice flour, and…

Cherry salmon and mugwort fu sandwich-grilled, bamboo shoot grilled with sansho-leaf soy sauce, beef loin saikyo-yaki

As part of the presentation, this grilled tray course expresses ‘a pleasant bitterness.’ It’s made up of a variety of ingredients — sakuramasu, beef…

• Serves 1 · ¥1,250

• Cook time 1 hr

Deep-fried salt-dried tilefish with fermented bonito innards sauce

For this additional course, designed with presentation in mind, I expressed ‘warmth.’ To bring out warmth at its best, I think nothing beats a…

• Serves 1 · ¥650

• Cook time 30 min

Roe-bearing shrimp, herring kombu roll, and stuffed shrimp-shaped taro

This is the simmered course. The roe-bearing shrimp cradles a soy-marinated soft-boiled egg. If you soy-marinate the soft-boiled egg while leaving…

Kombu-cured sea bream

The first course is the opening course. We made it a "seven-luck" namasu so that plenty of good fortune will come. In the spirit of the sashimi…

Knotted tilefish, deep-fried okitsu-style, pine-cone-cut arrowhead tuber, icefish and apple deep-fried in a julienned wrap, angelica-tree shoots fried in egg-yolk batter, tomato-colored wheat gluten tied in a knot, and garland chrysanthemum deep-fried in a fan shape

The final course is the deep-fried dish. For the knotted tilefish okitsu-age, in Shizuoka a one-night-dried tilefish is called "okitsu-dai," so we…

Sea bream steamed with chopped tofu and vegetables, sea bream roe and twisted-cloth turnip, shark fin, and tsukushitake mushroom

This is the warm-dish course. Tsukushitake is also known as coprinus (the shaggy ink cap mushroom). Once it matures, it dissolves into liquid…