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Whole simmered round eggplant

Crab manju

For the simmered course's crab manju, I use kabocha squash and Japanese mountain yam, but too much kabocha turns it a solid, bright yellow. Kabocha…

Ōno Taro Arare-Age with Crab Ankake Sauce

For the taro arare-age in the takidashi preparation, I have tried taro from various growing regions, but this taro is extremely sticky and creamy…

Lily Bulb 'Crane's Egg,' Turtle-Shaped Kyoto Carrot and Glossy-Simmered Bamboo Shoot, Seven-Herb 'Nest'

For the simmered course, the lily bulb 'crane's egg' combines lily bulb with shiratama, with candy-simmered cod roe placed inside, shaped to resemble…

Myoga and Ibérico Pork Sawani

For myoga ginger and Ibérico pork — a light, julienne-vegetable simmered dish — cut myoga ginger and burdock into fine julienne strips and rinse them…

Turnip and Corn

For turnip and corn: knead corn tofu with kuzu starch, season it, let it cool, and cut it into squares. Wrap this corn tofu in a mixture of grated…

Leaf-cherry-style taro, carved into a pot shape and gently simmered, and more

For the fragrant cherry-blossom miso in the simmered assortment, cherry-blossom-infused hot water is worked into a kneaded miso, but when the…

Jellyfish and Kamo Eggplant Jellied Simmer

Jellyfish cut into fine strips and marinated in sweet vinegar is sandwiched between pieces of Kamo eggplant (a round Kyoto heirloom eggplant) and set…

Ise lobster shell-simmered, bundled shark fin, and onion simmered in rice porridge

For the simmered course's onion rice-porridge: I parboil new-crop onions in hot water with milk added, then — without cooling them in water — put…

Steamed tilefish with new-harvest soba

For the steamed course, I thought of using autumn's new-harvest soba and tilefish. First, for the steamed tilefish with new soba: I rolled the new…

Ise Lobster Simmered in Sake, Scorpionfish Steamed with Sake

Napa Cabbage and Bacon Shinoda Roll, Duck Jibu-ni, Konjac Okina-ni, Leaf-Cut Kabocha Squash, Pinecone-Cut Taro

For the simmered course's napa cabbage and bacon shinoda roll, the napa cabbage is parboiled, bacon is rolled inside and tied with string, then it is…

Sea bream roe kombu roll, Tosa-style simmered bamboo shoots, deep-fried tofu fritter with scallop, and baby octopus

For the simmered course's sea bream roe kombu roll, the sea bream roe is simmered with ginger and soy sauce and well broken apart, then laid on gauze…

Winter melon, scored and rolled into a spiral

For the winter melon naruto-maki, the winter melon is scored in a bamboo-blind style and rolled into a naruto spiral with wakame and a shinjo…

Eel Hot Pot

Eel hot pot is usually made Yanagawa-style, but a plain, mild version simmered close to a clear softshell-turtle broth is delicious too, so for the…

Pollock Roe and Daikon Spiral Roll in a Thin Egg Wrapper

Mantis shrimp wrapped in fried tofu pouch, eggplant fried and simmered, apios diced and nori-wrapped, kabocha squash, female flathead simmered in egg yolk

The apios in the simmered course's stone-wall-style, nori-wrapped apios is similar to hodo-imo (a Japanese wild groundnut), and is said to be highly…

Abalone Oni-Oroshi, Kasago Deep-Fried and Simmered

This is the 38th micro-season. For the abalone oni-oroshi (coarsely grated daikon): the abalone is thinly sliced with a rippled cut, quickly sautéed…

• ¥3,000

• Cook time 1 hr

Chinese yam simmered Tosa-style with bonito flakes

This is the simmered dish. Although potatoes and yams tend to sprout once spring arrives, I deliberately used yam here. Leaving it plain white would…

Beef tendon cut in sake-lees broth

This is the simmered course. The beef sen-bon-suji in sake-lees broth is a simmered dish made with sake lees, using the sen-bon-suji cut of beef. It…

Steamed Winter Melon, Noppei-Style

This is the nimono, a simmered dish. The noppei-style steamed winter melon is cooked almost entirely in a steamer: I blanch it there, simmer it in…

Medicinal seafood shabu-shabu in white broth

This is the nabemono (hot pot course), the main dish this time. I am currently studying yakuzen, medicinal cuisine. Two books I recommend, which…

Kabocha, directly simmered

The simmered course is a rich, savory dish. Here, with Ryōgoku (Tokyo's sumo district) in mind, I shaped the carrot into the sumo referee's fan. For…

Sea Bream Roe in Spring Coating, Crab Roll in Wakame

This is a simmered dish. For the sea bream roe in spring coating, the roe is lightly combined with grated mountain yam and egg white, then steamed…