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Clam and Cherry-Blossom Sesame Tofu

For the soup course, clam and cherry-blossom sesame tofu: quickly heat the clams through, cut them with a knife, and wrap them in well-kneaded white…

Budding-themed steamed tilefish

For the steamed dish, the tilefish "budding" steamed dish: we grind up every bone of the tilefish, down to the finest ones, and steam it with sake…

Conger Eel Oharagi-Style, Botan Shrimp Simmered in Egg Yolk, Whelk Simmered in Fragrant Sake

The simmered dish is conger eel oharagi-style, named for the bundled-firewood presentation of the Ohara region. Conger eel is also caught locally in…

Tilefish turnip dumpling, oyster and napa cabbage roll, and hollowed-and-stuffed simmered eel

For the oyster and napa cabbage roll from the assortment of separately simmered dishes, I blanch napa cabbage, wrap it around oyster simmered in a…

Amber-glazed beef tendon, and layered conger eel, lily bulb, and taro

The bekko-ni beef tendon in the simmered course took its inspiration from Korean cooking. Rice bran works too, but we reconstitute the beef Achilles…

Sesame dumpling with mountain vegetables

Set beside the course standing in for the simmered dish is yama-gobo (mountain burdock); I included it, somewhat insistently, simply because I wanted…

Spring Daikon Simmered in Soup / Baby Octopus Tōza-ni / Cherry-Blossom Lily Bulb

For the simmered assortment's spring daikon in soup, the daikon is slowly simmered in chicken stock and left to soak up the flavor. For the roe…

Beef Tendon Roll in Soy Milk Skin

This is a simmered dish. For the beef tendon yuba roll, we use the rod-shaped tendon that runs alongside the fillet. To keep the meat's texture while…

• ¥460

• Cook time 1 hr

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

Eel yahata-maki, simmered with sansho pepper

This is the takiawase course. For the eel yahata-maki in Arima-style: normally the burdock is rolled up on the inside, but this time I reversed it…

• ¥181

• Cook time 40 min

New-season bamboo shoots simmered with bonito flakes, a red, fist-shaped garnish, two kinds of thinly sliced oyster, molded crushed wheat-gluten cake, surf clam

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…

Twin-fillet conger eel terrine

This is a chilled simmered dish. First, regarding the green plums: as we served at the previous exhibition as well, we freeze them completely for two…

Eel Steamed in Soy Milk and Amazake

This is the steamed course. We made it eel steamed in soy milk and amazake, a sweet fermented rice drink. Eel is in season in winter, but in recent…

Tennoji turnip and herring simmered in a checkerboard pattern, crane's-egg taro, sunrise-cut carrot, squid simmered with egg yolk, Japanese parsley bound with egg

This is the simmered course. Around the Tennoji turnip and herring, we bake a mixture of raw fish paste and egg like a kasutera (sponge cake), then…

Burdock Stuffed with Duck Inro-Style, Turnip Simmered with Saffron, Rich Simmered Taro, Early-Dug Bamboo Shoot, Kyoto Carrot, Mibuna Greens

This is a mixed simmered assortment. Centred on three ingredients -- burdock, turnip, and taro -- it combines three simmering styles — a…

Yellowtail and Daikon Thousand-Layer Roll, King Crab Golden Simmer, Ebi-Imo Simmered in Broth

This is the simmered course. The yellowtail-and-daikon thousand-layer roll was inspired by a colleague from Hokuriku I once worked under, who used to…

Tilefish, lotus root cake with sea urchin, and seared-and-steeped soy milk

This is the simmered course. For the soy milk yaki-hitashi, I use not ordinary soy milk but a cream-like soy milk with its fat separated out — mild…

Beef Tongue, Simmered Nanban-Style

This is the simmered course. For the beef tongue nanban-ni, I think it's best to peel the tongue while it's still hot. Since it's the cold New Year…

Oyster, turnip, and chestnut simmered in miso, acorn tofu, karukan roll, chrysanthemum ebi-imo taro and carrot

This is a simmered dish. The acorn tofu uses acorn flour. A domestic version exists from Iwate, but it's difficult to obtain these days, so I source…

Tortoiseshell tofu

The simmered dish is tortoiseshell tofu (bekko tofu). It is called that because the char marks on the grilled tofu resemble tortoiseshell. The tofu…

Green pea dumpling, splendid alfonsino, baby bamboo shoots

This is a simmered assortment. For the green pea manjū, the peas are made into a paste and combined with mountain yam in a six-to-four ratio to form…

Shrimp-shaped taro simmered directly, spiny lobster burdock roll, scallop with a mixed egg-yolk garnish

This is the simmered course. As for the ebi-imo simmered directly (jikadaki) — ebi-imo does end up discoloring, but I still think simmering it…

Gourd-Shaped Winter Melon, Sake-Simmered Abalone, Duck in Sendai Miso

The chilled simmered dish evokes June via its cuts and colors.