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Chilled verdant egg custard, sardine simmered Arima-style with sansho pepper, pumpkin castella sponge cake, coin-cut octopus fragrant fried, white melon tossed with bottarga, asparagus and bacon egg-yolk grilled, cheese tofu, pork belly simmered Yoshino-style with a kuzu-thickened sauce, hydrangea-style egg, and squid two-color grill

This is the appetizers course. For the chilled verdant egg custard, after making an egg tofu, I puree it in a mixer, combine it with gelatin and…

• ¥300

• Cook time 2 days

Beltfish steamed diamond-scored, conger eel rolled and wrapped in tofu skin, scallop glazed with egg yolk, abalone sake-seared, jade-green winter melon, baby taro simmered pale, and string beans with plum paste

For the scallop egg-yolk glazed, I coat the scallop with egg yolk and drop it into a bonito dashi broth, adding both color and flavor. For the…

• ¥100

• Cook time 1 hr

Herring Roe Tinted with Sea Urchin, Black Bean and Lily Bulb in a Twisted-Cloth Purse, Candied Baby Sardines in a Sweet Rice-Coating Wrap, Two-Color Egg in Green Bamboo, Pine-Needle-Scored Abalone Two Ways, Rolled Salmon, Plum-Blossom Carrot in Saikyo Miso, Snow-Ring Lotus Root in Sweet Vinegar Pickle

Toso-zakana (a New Year's spiced-sake accompaniment), part one. Otoso cuisine refers to the three mitsu-zakana, or auspicious dishes: herring roe…

Pike conger quick-blanched with seasonal vegetables, pike conger roe in savory jelly

This is the vinegared dish course. For the pike conger yubiki with seasonal vegetables, I quick-blanch the pike conger and chill it in a lightly…

• ¥400

• Cook time 30 min

Kyoto Carrot and Cauliflower Mousse, Sea Cucumber Simmered Until Silky

This is a New Year's spiced-sake accompaniment, part two. For the sea cucumber simmered until silky, the sea cucumber will dissolve from the oils on…

Tiger pufferfish, sarasa-grilled; rapeseed blossoms with mustard-egg sauce; sautéed spinach with okara topping

This is the grilled savory course. For the rapeseed blossoms with mustard-egg sauce, we leave out the mirin and season with only salt, dashi, and…

Kuruma prawn, shiba-age style; monkfish liver and egg wrapped in tofu skin, deep-fried; French bread with kanoko-style shinjo; tsukune studded with butterbur sprout

This is the fried course. For the monkfish liver and egg wrapped in yuba, making it 2 to 2.5 cm thick shortens the steaming time. For the French…

Sweetfish, butterflied and white-fan fried

This is the fried dish course. For the sweetfish, butterflied and white-fan fried, I butterfly the sweetfish along its back, carefully remove the…

• ¥500

• Cook time 30 min

Beef Tongue, Simmered Nanban-Style

This is the simmered course. For the beef tongue nanban-ni, I think it's best to peel the tongue while it's still hot. Since it's the cold New Year…

Shogoin Turnip, Mizore-Style

This is the clear-soup course. For the checkerboard-pattern tofu, we don't grate the turnip on a fine grater — this leaves a little bite and keeps it…