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Shrimp-shaped taro, pinecone-shaped dumpling

This is the simmered course. For the ebi-imo matsukasa manjū, we peel the ebi-imo, parboil it once in rice-rinse water, simmer it lightly to a…

Wild boar meatballs in miso broth

This is the warm-dish course — the idea of a wild boar hot pot served plated individually. We mince the boar's loin and belly together into tsumire…

Dried matsutake and shrimp shinoda-maki

For the takiawase course, the dried matsutake and shrimp shinoda-maki is made by reconstituting sliced dried matsutake from Yunnan, China, rolling it…

Yurikamome, sukiyaki-style stew

This is a novelty hot pot. Since I'm fond of the yurikamome, a black-headed gull, I've re-read the character suki — normally written with the…

Baby taro in a stone-wall pattern, fern shoots wrapped in tofu skin, eggplant simmered with bonito flakes

This is a simmered dish. The stone-wall-style baby taro is steamed in an egg batter — with no dashi in the batter itself — before being simmered in…

Seared Gensuke daikon in consommé, tender-simmered abalone

Pacific saury with spicy dressing

Steamed in Soft-Shell Turtle Broth

This is the steamed course. For the mozzarella cheese tofu, since mozzarella doesn't melt easily, we add Parmesan, milk, and ground sesame, then heat…

Winter yellowtail simmered Arima-style with sansho pepper, kuruma prawn with daikon simmered snow-ring style

This is the simmered course. For the kuruma prawn with snow-ring daikon, we remove the prawn's head, skewer it straight using the noshi-gushi…

Tilefish simmered Okitsu-style

This is a simmered dish. For the tilefish simmered Okitsu-style, the bones and head left over from filleting the tilefish are grilled and then used…

End-of-season blowfish steamed with sake

This is the vinegared course. For the end-of-season fugu steamed with sake, the fugu is cooked using the sous-vide method. It's our own approach:…

Shark Fin and Lotus Root, Steamed

This is the hot dish. For the shark fin and lotus root, steamed, lotus root is grated, and lotus seeds and kuruma prawn are added. Shark fin…

Tilefish steamed in autumn-brocade style

Ise spiny lobster, Rikyu-style simmered

The simmered dish is Ise spiny lobster, Rikyu-style simmered (rikyu-ni, a classic preparation named for the tea master Sen no Rikyu). I lightly grill…

Roe-bearing sweetfish rolled in thin sheet kombu; fern shoots wrapped in fried tofu skin

For the roe-bearing ayu rolled in shiraita kombu: the scales of the raw roe-bearing ayu are left on without scraping, and it is lightly skewered with…

Conger eel and shrimp-shaped taro, deep-fried and simmered

Softshell turtle and dried daikon, medicinal simmer

The simmered course is softshell turtle and dried daikon medicinal simmer. The turtle is simmered slowly, without letting it boil too hard, in equal…

Abalone and hachiku bamboo shoot, simmered assortment

The simmered course is abalone and hachiku bamboo shoot takiawase. The yellow sauce over the abalone is an egg-yolk sauce. I wanted the abalone to…

Starch-thickened broth, salt-steamed quail

Clear broth, burdock shinjo

Kombu dashi broth, egg tofu with salted sea cucumber intestines

For the konowata egg tofu, I use nikiri mirin, mirin with the alcohol boiled off. If alcohol gets into the egg, it loses its sheen. Using mirin that…

White-charcoal simmered, red-and-white simmered, and white-simmered lotus root — a three-whites assortment

Bamboo shoot rolled in daikon, taro, baby octopus, rapeseed blossoms

The simmered dish is the standard one we usually serve, but rather than a light seasoning, we gave it a firm, well-defined flavor.

Spiny lobster simmered in the shell, with garland chrysanthemum greens