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Takiawase (braised Jinhua pork belly, potato sauce, new-harvest burdock, spinach, Japanese mustard)

Jinhua pork is a breed known as 'the phantom pig,' characterized by its distinctive umami and richness. The meat is placed whole, still in the block…

• ¥460

• Cook time 14 hr

Takiawase: Kinka pork kakuni, potato sauce, new burdock, spinach, Japanese mustard

Kinka pork is a pig breed called "the phantom pig," characterized by a distinctive umami and richness. I place the meat whole, still in a block, into…

• ¥460

• Cook time 14 hr

Soup bowl: okoze suppon-style, mugwort tofu, bamboo shoot, myoga, scallion, sansho flower buds

This time, we asked Shimizu Yuji, head chef of the famous Michelin-starred restaurant Nishiazabu Ichino, to introduce us to "Yogurt tofu," a standard…

• Serves 1 · ¥850

• Cook time 4 hr

Kinka pork oil-simmered, fava bean terrine, vinegar-pickled ginger, potato senbei, burdock base, black vinegar tamari

Scallion oil is made by slowly heating finely chopped aromatic vegetables in low-temperature rice oil. Frying for about 15 minutes, until a good…

• ¥480

• Cook time 2 days

Yellowtail Sake-Lees Yuan-yaki, Lotus Root Mochi

This is a use of the winter ingredient yellowtail. This is the grilled course. For the yellowtail sake-lees yuan-yaki, the yellowtail is filleted…

• Serves 1 · ¥400

• Cook time 1 days

Snow-viewing style: yellowtail snow hut

This is a use of the winter ingredient yellowtail. This is a soup-bowl course (wanmori). For the yellowtail kamakura, salt is applied to the…

• Serves 1 · ¥450

• Cook time 8 hr

Finely scored abalone, clam with mugwort kuzu noodles and raw sea urchin, beach silvertop, udo

I made mugwort-flavored kuzu strips. I thought about whether I could make something that even guests who visit several times a month wouldn't tire…

• Serves 1 · ¥1,500

• Cook time 1 hr

Kawakawa tuna

This is the sashimi course. The kawakawa tuna is farm-raised. The farm currently raising it is in Wakayama Prefecture, under the brand name 'Umi no…

• Serves 20 · ¥3,800

• Cook time 1 hr

Arrowhead bulb castella, monkfish liver monaka, persimmon and lily bulb, mole-shaped taro, barracuda kimono-wrap sushi, brandy-cured bottarga

This is an appetizer course. There is a tenth-night custom of making a straw gun from bundled straw and beating the ground with it to drive away…

• Serves 200 · ¥250

• Cook time 2 days

Yellowtail shabu-shabu with grated daikon

This is a use of the winter ingredient yellowtail. Here, this stands in for the sashimi course rather than a hot pot. For the yellowtail…

• Serves 1 · ¥1,600

• Cook time 4 days

Roast wagyu, ebi-imo oranda-style, apple miso

This is the grilled course. For the ebi-imo oranda-style, the ebi-imo — a torpedo-shaped Kyoto taro — is peeled and cut into suitable pieces…

Yellowtail and Turnip Sushi, Cold-Smoked Yellowtail and Monkfish Liver Monaka

This is a use of the winter ingredient yellowtail. This is the hashi-hajime, the first course eaten with chopsticks. For the yellowtail and turnip…

• Serves 2 · ¥600

• Cook time 1 weeks

Yuzu castella, pinecone-shaped fish-paste dumpling, persimmon-style manganji pepper, deep-fried yam bulbils in egg-yolk batter, barracuda persimmon-leaf sushi, smoked autumn duck

These are the appetizers. For the persimmon-style Manganji pepper — a Kyoto sweet pepper — we roll dehydrated cream cheese into a ball. The seeded…

Turban shell with sansho, kōtake mushroom with amber egg, foie gras and lily bulb, green plum and hamo, octopus ogura-ni, saimaki shrimp and white asparagus, eel and burdock

This is the ice tray course. I arranged savory fish aspic in ice water, portioning it out with the image of a summer festival stall's marble-scooping…

Swimming crab wrapped in yuba and steamed

This is the clear-soup course. We use swimming crab, locally called gazami. The sandy seabed of the Hiuchi-nada fishing ground is rich in plankton…

• Serves 8 · ¥5,000

• Cook time 2 hr

Mackerel kinuta-maki, hairy crab, egg-yolk vinegar

This is the vinegared course (sunomono). For the mackerel kinuta-maki — rolled around a filling in a shape named for a fulling block — the mackerel…

Oyster, Oil-Steamed

This is the appetizer course (sakizuke). For the oil-steamed oyster, if you let the oil come to a boil the oysters turn tough, so I steam them in a…

• ¥150

• Cook time 50 min

Stone-wall taro with sesame, Ise spiny lobster simmered in its shell, eggplant simmered to a lapis sheen

For the simmered course, the Ise lobster gusoku-ni is simmered in its shell in a base of dashi, sake, white miso, and ginger, then cut and plated…

Ise Lobster

This is the grilled course. This time the Ise lobster was cooked sous-vide. The lobster is filleted, salted, and quickly blanched at 80°C using…

• Serves 5 · ¥9,500

• Cook time 1 hr

Tilefish, matsutake mushroom

This is the clear-soup course. The kise-ginkgo — ginkgo nuts coated in a thin kuzu-starch sheet — is set in a hot water bath the same way as kuzukiri…

Savory steamed egg custard with tofu

This is an appetizer. For the Kuya-mushi, we make the savory egg custard base from egg yolk and oyster dashi, then separately work kombu dashi, soy…

Layered beef tongue, spiny lobster deep-fried in a straw coat

This is a fried course. For the hakata-style beef tongue, only the sinew is removed from the beef tongue, which is then rehydrated in a pressure…

• ¥900

• Cook time 4 hr

Sata Misaki Mackerel Kosode Sushi

This is the palate-cleansing course. On the opposite side of the Bungo Strait from the waters famous for seki-saba mackerel lies a place called Sada…

• Serves 10 · ¥2,500

• Cook time 3 days

Awaji Onion and Silkie Chicken Egg, Silk-Smooth Steamed Custard

This is the sakizuke course, an appetizer. The Awaji onion and silkie chicken egg silk-smooth steamed custard uses onions grown on Awaji Island…

• ¥4,500

• Cook time 2 hr