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Beef tongue rolled cylinder, new potatoes in butter

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Long hijiki seaweed simmered wrapped in fried tofu skin, baby octopus simmered cherry-pink, shrimp glossy-simmered, shrimp-shaped taro, and small eggplant fried then simmered Dutch-style

This is the simmered dish course. For the long hijiki shinoda-ni, deep-fried tofu pouches are blanched to remove excess oil, opened, and spread with…

Oil-Poached Sardines, Conger Eel Kombu Roll, Pike Conger and Winter Melon Roll

These are the simmered dishes. For simmered dish one, oil-poached sardines: the sardines are steeped in olive oil as if marinating them, then cooked…

Stone-wall taro with sesame, Ise spiny lobster simmered in its shell, eggplant simmered to a lapis sheen

For the simmered course, the Ise lobster gusoku-ni is simmered in its shell in a base of dashi, sake, white miso, and ginger, then cut and plated…

Tilefish steamed with yuba

The steamed dish is tilefish steamed with yuba. Well, since it is New Year's after all, one might want to use red sea bream, whose name puns with…

Ise Lobster Simmered in Yuzu-Scented Egg Yolk, Winter Bamboo Shoot Simmered in Shaoxing Wine, Thick Burdock Root Stuffed with Akagi Chicken and Wrapped in Napa Cabbage, Ichimatsu-Pattern Shiitake Mushroom Simmered in Coffee

For the Ise lobster simmered in yuzu-scented egg yolk, I mix chopped yuzu into the egg-yolk batter and simmer it in a sake-based happō dashi (an…

• ¥1,100

• Cook time 2 hr

Alfonsino in a kuzu-thickened simmer, shark fin in a sweet-savory simmer

This is the simmered assortment course. For the kinmedai yoshino-ni, using kombu-cured kinmedai keeps the flesh from falling apart. For the shark fin…

• ¥650

• Cook time 2 hr

Spiny lobster, kuzu-dusted and grilled, dressed with roe

• ¥1,650

• Cook time 1 hr

Winter melon in its shell, skin-on steamed Ishikawa baby taro, tender-simmered octopus, pumpkin, savory shiitake

This is an assortment of separately simmered ingredients. For the tender-simmered octopus, we remove the sliminess with rice bran, tenderize it by…

Threeline Grunt Steamed with Sake, Thyme Sauce

With the threeline grunt steamed with sake, salting the fish first to remove its odor is essential. Taking away the excess odor lets the fragrance of…

Pike conger hirosu, cloud-style conger eel

The anago murakumo is conger eel bound together with conger eel itself. About 60 percent of the simmered conger eel is pressed through a fine sieve…

Local clams simmered in clear broth

Steamed Turnip with Pufferfish Milt and Silver Sauce

As it's the cold December season, we begin with a hot dish: steamed turnip topped with fugu milt and a silver sauce. We place grilled fugu milt over…

• ¥450

• Cook time 30 min

Shrimp-shaped taro, soft roe wrapped in sea bream, spring cabbage rolled in fried tofu pouch, bamboo shoot simmered with bonito, pan-simmered butterbur

For the simmered course's sea bream-wrapped shirako, the shirako and fish flesh are salted, butterflied open, dusted with "Pearl Meat" (a food-safe…

Seared conger eel wrapped in Domyoji rice, sakura shrimp deep-fried tofu fritter

This is the simmered course. For the sakura shrimp hiryozu, I wanted half the shrimp to keep their texture and half to lose it, so the sakura shrimp…

Thread-wrapped lily bulb manju, conger eel many-layered roll, bud-shaped shrimp dumpling, egg-yolk-simmered scallop

Last is the simmered dish course. The thread-wrapped lily bulb manju is also a standard item here, filled inside with seasoned ground chicken and…

Steamed Japanese yam bun, conger eel, shredded abalone

For the karukan manju, I add plenty of grated yamato-imo, combine it in a mortar with surimi, egg, and pressed tofu, wrap it around simmered conger…

Bamboo Shoot Simmered Tosa-Style, Tilefish Chakin-Simmered, Tied Bracken Fern

This is the mixed simmered assortment course. The bamboo shoot simmered Tosa-style has its bitterness removed and is simmered with bonito flakes. New…

• ¥380

• Cook time 1 days

Kabocha Squash and Shrimp Shinjo Dumpling

The steamed dish is kabocha squash and shrimp shinjo dumpling. The kabocha is sliced and lightly simmered in happō dashi. The simmered kabocha is…

• ¥850

• Cook time 30 min

A Twist on Scallion-Tuna Hot Pot

This is the simmered dish course. This is a special twist on scallion-tuna hot pot. Shimonita leek is delicious. For the tuna, I use fatty tuna…

Spiny lobster simmered in its shell, shrimp-shaped taro simmered to soak up broth

For the simmered course, we assembled the standard New Year's dishes. For the Ise lobster gusoku-ni, we split the Ise lobster lengthwise like a pear…

Turnip simmered in dashi, zenmai wrapped in yuba, Simmered Hakata-style freeze-dried tofu, candied sweet potato, tube-cut burdock root, maple-leaf carrot, green beans

This is a course of assorted simmered vegetables. For the turnip simmered in dashi, the turnip is cooked in a mixture of bonito dashi, salt, white…

Kindling-style grilled potato, sandwich-grilled deep-fried tofu, and yam bulbils grilled with miso glaze spilling over the dish, and more

This is the second tier. For the deep-fried tofu sandwich-grilled dish, since it's a shojin (Buddhist vegetarian) dish, the white part of the maitake…

Mantis-shrimp Hakata-style tofu, small eggplant simmered to a glossy indigo finish, crossbred duck salt-roasted loin stuffed with cream cheese, softshell turtle jelly

The simmered dishes come in three parts. For the mantis-shrimp Hakata-style tofu, plenty of egg-yolk-and-oil emulsion is mixed into steamed mantis…