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Butterfish, saikyo-miso grilled; king crab, grilled with a fermented fish-innards glaze

This is the grilled course. The classics: butterfish Saikyo-yaki and king crab shuto-yaki. When thinning the white miso with sake and mirin, be…

Square-Cut Herring Roe Pickled in Amber, Salmon Roe Pickled in Sake Lees, Pine-Cone-Cut Small Abalone Simmered Kōshū-Style, Moroko Lake Fish Wrapped in a Delicate Paper-Style Roll, Eel-Filled Sweet Rolled Omelet, Salmon and Turnip in a Checkerboard Pattern, Lotus Root Stuffed with Spicy Cod Roe, Dried Persimmon with Egg-Yolk Sushi, Lily Bulb and Walnut Twisted into a Bundle, and Bolted Lettuce Stalk Pickled in Saikyo Miso

These are the celebratory dishes, ten kinds in all. We combined auspicious items like datemaki and herring roe with tangy ones like Saikyo-zuke and…

Salted pollock roe sunrise roll, conger eel naruto-style spiral roll, tender-simmered octopus, glossy simmered dried cod

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,000

• Cook time 2 days

Duck Meatball Dumplings

This is a nimono-wan, a simmered soup bowl. It's a simple pairing of duck -- delicious in winter -- with turnip, but this time I used it because it…

• ¥320

• Cook time 40 min

Flounder Hakata-Press, Smoked Salmon and Turnip Checkerboard

The second, flounder hakata-press with smoked salmon and turnip in an ichimatsu checkerboard pattern, incorporates the traditional hakata and…

• ¥420

• Cook time 2 hr

Deep-Fried Small Sea Bream Shaped as a Lucky Rice Bag

This is a deep-fried dish. For the New Year, we shaped small sea bream to resemble a lucky straw rice bag, and served it alongside deep-fried shrimp…

• ¥850

• Cook time 1 hr

Tilefish, Snow-Flower Steamed

The third is tilefish snow-flower steamed. We grate the turnip, bind it with egg yolk, and steam it. We then top it with whipped meringue to…

• ¥360

• Cook time 6 hr

Live-fried kuruma prawn, wind-dried Japanese whiting, sake-seared raw-style abalone with tricolor bell peppers, stuffed tomato with kuzu sauce

Since plum paste alone makes for an overly strong flavor, the plum dressing is made by combining kombu dashi and tosazu, a citrus-and-bonito vinegar…

Pike conger kabocha manju, pike conger winter-melon manju, beltfish makisen roll, deep-fried simmered eggplant, baby bok choy

For the warm dish course, I prepared two versions of hamo manju. The kabocha manju: steam kabocha, press it through a sieve, put it in a pot, and…

Alfonsino pressed sushi, mackerel sushi, crab sushi in a twisted egg crepe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,200

• Cook time 1 days

Alfonsino kenchin-style roll, cod roe sunrise roll, glazed simmered dried cod

This is the simmered course. We prepared three kinds. First is imobō, one of Kyoto's famous dishes — dried cod simmered together with ebi-imo taro…

Crab shinjo

This is the clear-soup course. Since it's New Year, we made it with the image of a New Year's mochi soup in mind. What's underneath is the crab…

Sweetfish dengaku deep-fried in a coarse rice-crumb coating, mustard-and-soy marinated deep-fried eel, shrimp crackers, asparagus deep-fried in a rice-cracker coating

For the ayu dengaku fried in a coarse rice-flour coating (shinbiki-ko), remove the scales and gills from the ayu, cut in from the back to remove the…

Juvenile sea bream crisps and shrimp crisps

This is the fried course. For this too, we arranged two-colored crisps — one of kasugo, one of shrimp — on top of a whole tai fried in its natural…

Tilefish, Styled as a White Waterfall

For the tilefish styled as a white waterfall, I butterfly open the tilefish and wrap it in somen noodles. The clear soup base is made by combining…

Chilled Ground Soybean Soup

Chilled goju uses edamame: I dissolve white miso to season the base, mix in edamame puréed through a sieve, lightly thicken it with kuzu, and chill…

Tilefish, finely sliced and dressed with pickled daikon; kuruma prawn, oil-blanched and stuffed with fermented soybeans

This is the sashimi course. Rather than a straightforward sashimi, we dressed lightly salted tilefish with pickled daikon, more in the spirit of a…

Charcoal-grilled roe-bearing small lake fish, butterfish saikyo-miso grilled

This is the yakimono — the grilled course, written with celebratory kanji. Lightly salted pieces are skewered and cooked over a small tabletop…

• ¥3,300

• Cook time 1 weeks

Herring Roe on Kelp, Halfbeak

We prepared three sakizuke — appetizer — trays as the o-hashizome, the chopstick-opening course. The first combines herring roe on kelp, crab, and…

• ¥350

• Cook time 3 hr

Longtail snapper, a twist on grated-daikon grilling

For onaga-dai, a twist on mizore-yaki: cut the fish and lightly salt it, skewer it, and grill it while basting with a mixture of dashi, sake, and…

Warm rice purée topped with bottarga

This is the course that opens the meal. Since New Year is a season for a good deal of drinking, we wanted to offer a starter that is gently warm and…