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Shrimp wrapped straw-bundle style and deep-fried, chestnut deep-fried with a decorative coating

This is the deep-fried course. For the chestnut kesho-age, the chestnuts are peeled and simmered in white happō dashi, coated in a cocoa-powder…

Anago Shinjo, Thread-Spool Style

The last course is the fried course. For the conger eel shinjo in thread-spool style, the conger eel is opened, its skin removed, lightly tenderized…

Shark Fin Hot Pot

This is a simmered dish. For the shark fin hot pot, dried scallops are first steamed in bonito dashi for about five hours to extract their stock…

• ¥1,500

• Cook time 2 days

Thin-sliced layered turnip, carrot

This is the simmered course. For the roe-bearing ayu arima-ni — simmered with whole sanshō peppercorns in the style associated with Arima — the…

Kuchikiri Tea Broth, Seared Dried Sea Cucumber Roe

This is a clear-soup course. The kuchikiri tea-style broth — named for the kuchikiri (tea-jar-opening) ceremony of the way of tea — is a soup made…

• ¥700

• Cook time 30 min

Ayu tomoyaki, grilled with its own basted innards

This is the grilled course. For the ayu, the bones are dried, then deep-fried into bone crisps. For the physalis-shaped cheese (hozuki), drained…

Tomato Clear Broth, Shirred Abalone

This is the soup course, a tomato clear broth. Making a soup course from vegetables usually means a puréed style (surinagashi), but this time I made…