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Maki-grade kuruma prawn fried in a rein pattern, sea bream roe wrapped in coarse glutinous rice, fava bean sandwiched fritter, angelica-tree shoots dressed with tofu, and clam fried in egg-yolk batter

This is the appetizer course. For the shrimp tazuna-age, the shrimp is flattened, dusted with flour, and wrapped with three colors of thin noodles…

• ¥150

• Cook time 20 min

Cherry salmon grilled roll with julienned vegetables, bamboo shoot grilled with sansho leaf, roast beef three ways

This is the grilled course. For the cherry salmon kenchin-yaki, the cherry salmon is cut lengthwise into 10 cm widths, butterflied open, dusted with…

• Serves 1 · ¥680

• Cook time 30 min

Conger eel rolled in thin overlapping daikon layers, icefish fried in a green-herb batter, turnip simmered white, and butterbur wrapped in fried tofu skin

This is the simmered course. For the conger eel sendan-maki, daikon is cut into thick rotary-peeled ribbons and rolled around simmered conger eel…

• ¥40

• Cook time 15 min

Tilefish fried pinecone-style with the scales fanned open, raw sea urchin fried with a shaved-kombu coating, jade-green lily bulb fried fan-shaped

This is the fried course. Tempura is rarely served within a kaiseki course, but I wanted to include it as one of the distinctive touches, so I added…

• ¥600

• Cook time 30 min

Mugwort wheat-gluten cake

This is the clear-soup course. Kuchiko, dried sea cucumber roe, Japanese spikenard, and Suizenji nori, a rare freshwater alga, are cut into triangles…

• ¥350

• Cook time 50 min