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Tomato and Mozzarella, Hakata-Style; Cucumber Rolled with King Crab

A salad-like vinegared course. We sieve grilled tomato, add agar, layer it hakata-style with sieved mozzarella, then torch it for toasty aroma. The…

Salt-seared bonito with Takaoka fruit-tomato salad, vinegared moray eel, juvenile conger eel with garlic nuta

This is the vinegared dish from Kochi's New Year cuisine. As for the salt-seared bonito — katsuo no tataki, Kochi's signature dish, is usually eaten…

• Serves 1 · ¥750

• Cook time 40 min

Whale dressed in mustard vinegar-miso, whale tongue

This is a vinegared dish. For the mustard vinegar-miso dressing, I use momohiro and saezuri. Momohiro is the small intestine, and saezuri is the…

• ¥600

• Cook time 30 min

Baked Apple, Tsugaru-Style

This is a shiizakana, an additional hearty course. For the apple Tsugaru-style, we hollow out an apple and fill it with scallop, mochi, and shimeji…

• ¥325

• Cook time 1 days

Seared beef tenderloin flap with sesame and sansho fond de veau, over steamed egg custard, round eggplant and cheese grilled in saikyo miso

This is the sake-pairing course: seared kainomi over sesame and sansho fond de veau chawanmushi. Kainomi is the flap of meat attached atop the beef…

Tilefish, Shinshu-style steamed

Wagyu sukiyaki

I made this mindful of the name "Yurikamome," the new transit line that runs through Odaiba - taking "yuri" from the yurine, or lily bulb, sauce…

Whale belly cut and Japanese parsley, sesame-dressed

This is a small side dish. The unesu used in the unesu and nagaseri sesame dressing is the cut spanning from the jaw to the belly. I use it salted…

• ¥500

• Cook time 30 min

Spiny lobster with karasumi, Spanish mackerel grilled with a white-miso and sake-lees coating

This is a hearty course. For the spiny lobster with karasumi (bottarga), spiny lobster is boiled for about 12 minutes, the meat removed, seared in…

Golden eye snapper, hen-of-the-woods mushroom, and shimeji mushroom egg tofu

The centerpiece dish is kinmedai, maitake, and shimeji egg tofu. The kinmedai is marinated in a citrus-soy marinade and grilled, and it is layered:…

• ¥1,000

• Cook time 30 min

Winter Melon and Kinmedai Manju

This is the additional hearty course. For the winter melon and splendid alfonsino manju, the winter melon is lightly charred to bring out good color…

Ise lobster — toji-style turnip purée sauce, plum-blossom-cut carrot, bundled baby turnip, julienned yuzu zest

Take care with the Ise lobster: if it simmers for more than 10 minutes, the meat turns dry and loses its flavor. The sauce poured over the Ise…

Abalone and Herring Roe Matsumae-Zuke

For the ai-zakana (accompanying course), abalone and herring roe matsumae-zuke: the abalone is cleaned, salted, topped with daikon, steamed for about…

Rolled Nishiki Vegetables

The sesame jelly: season sesame ponzu with olive oil and yuzu-kosho, set with gelatin, then pound firm enough for chopsticks.

Shellfish and apple namasu; warm-smoked Pacific saury kosode-zushi; sweet potato shaped as chestnuts; burdock deep-fry, aged-wood style; kabocha and beef rolled and simmered; shrimp, crystal-glazed

This is an assembled course of small paired dishes. For the warm-smoked Pacific saury kosode-zushi, a sleeve-shaped pressed sushi, the saury is…

Grilled Ayu and Summer Vegetable Salad

For the vinegared dish, the grilled ayu and summer vegetable salad takes gazpacho as its reference point. It pairs well with ayu too, and was…

Winter melon manju, leaf-cut kabocha squash, taro simmered to absorb seasoning, and more

The chilled bowl is winter melon manju. I think the appeal of winter melon is its green skin, so I scrape the skin thin rather than peel it away…

White asparagus grilled and steeped in dashi, oil-blanched kuruma prawn, raw sea urchin dusted with kuzu starch, hosta shoot

Sea Bream Chrysanthemum-Flower Roll

For the vinegared dish, sea bream chrysanthemum-flower roll (kikka-maki) uses the top fillet of sea bream: pare it into a thin sheet, salt it, then…

Pen shell sprout-wrapped roll, fig wine jelly

For the vinegared dish's fig wine jelly, I used canned figs this time. Water, sugar, and wine are combined and reduced by about a tenth, then the…

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

Young sea bass and fruit tomato set in jelly, new-season onion dressing

This is the vinegared course. For the fukko and fruit tomato set in jelly, I blanch the fruit tomatoes to loosen the skin, peel them, and hollow out…

Molded uzaku, eel

Swimming crab and Japanese wild parsley, okra, egg-yolk vinegar sauce