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Kamo eggplant, baby taro cut in a stone-wall pattern, Wagyu simmered in sweet soy, maki-grade kuruma prawn simmered with egg yolk

The simmered dish is Kamo eggplant. The Kamo eggplant is jade-green simmered and topped generously with a mustard-flavored thickened sauce. For the…

Calico-patterned tofu, avocado dumpling, duck and scallion, yuba, snap peas

The simmered course's sarasa-dofu is made by heating tofu that has been simmered to absorb flavor, breaking it apart while mixing in the other…

Sake-Simmered Kinki, Simmered Egg, Chrysanthemum-Cut Daikon, Shrimp Layered with Fish Paste, Tube-Cut Burdock, Chrysanthemum-Leaf Winter Melon, Deep-Fried Marinated Autumn Eggplant, Maple-Leaf Carrot, Mini Daikon

This is an assorted simmered dish course. For the sake-simmered thornyhead rockfish, the fish is first plain-grilled, then simmered in kombu, sake…

New tea steamed rice

This is a steamed dish. May is the season for new tea, the only time you can get fresh, unprocessed tea leaves, so I took the opportunity to use tea…

Diamond-cut turnip stuffed with chicken, ebi-imo and foie gras dumpling, simmered rolled shrimp

This is the simmered course. For the diamond-cut turnip stuffed with chicken, I've used santen turnip this time. For the ebi-imo (a shrimp-shaped…

Winter Solstice Kabocha Manju

This is the steamed course. For the winter solstice kabocha-squash manju, in keeping with the winter solstice custom I fill it with ingredients whose…

Conger Eel Egg-Yolk Glazed, Wagyu Sukiyaki-Style Simmer, Stone-Wall Taro, Sweet Potato Simmered with Lemon, Thin Green Beans

This is the simmered course. For the egg-yolk glazed conger eel, the conger eel is simmered the same way as for sushi, then coated in egg yolk in the…

Chakin-wrapped freeze-dried tofu, Daitokuji-style wheat gluten cake, small rolled yuba, and more

The chakin-wrapped koya-dofu (freeze-dried tofu) has a small amount of simmered azuki beans inside, but take care on one point: if the azuki beans…

Daikon cured to resemble karasumi

Aigamo Duck and Mochi-Lotus Root, Agedashi-Style

Spiny lobster simmered in the shell, saikyo-miso style

This is the simmered course. For the Ise lobster gusoku-ni, Saikyo-style, I split the lobster lengthwise into three pieces, coat them in potato…

• ¥1,200

• Cook time 30 min

Whole Daikon Soup-Simmered, Lotus Root Hiryōzu, Herring with Kombu

The simmered course is whole daikon soup-simmered. We peel the whole daikon into a fan shape, rehydrate it, and simmer it with chicken fat, fried…

• Serves 30 · ¥170

• Cook time 1 days

Golden zenmai shinoda roll, two-layer ema-shaped koya-dofu, early bamboo shoot, herring teriyaki, Ise lobster simmered in egg yolk

This is the simmered assortment. Golden Zenmai Shinoda Roll: dried zenmai is rehydrated and simmered to absorb the broth, then coated in egg yolk and…

Turnip stuffed with suppon, shark fin simmered whole, splendid alfonsino in a kuzu-thickened simmer, white taro stem simmered in soy milk, shrimp-shaped taro simmered to absorb the broth, bok choy

This is the takiawase course. For the turnip stuffed with suppon, Shōgoin turnip is at its best in a later season, so since it is still early, we use…

Winter melon simmered in soup

This is a simmered dish. For the winter melon simmered in soup, we cook winter melon in a soup made by combining the liquid from steamed abalone…

Kamo eggplant and beef, miso-glazed grilled skewers

This is the simmered course, Kamo eggplant with simmered beef miso. My workplace is centred on Japanese cuisine, but many guests prefer standing…

Early bamboo shoot, matsutake simmered Tosa-style with bonito flakes, simmered scallop, shrimp-shaped taro, tube-cut burdock, rolled yuba

This is the takiawase course. Since it was the New Year, I wanted to make a long-simmered vegetable dish, but as this is the season when families…

Rich Simmered Taro, Leaf-Shaped Pumpkin, Kokufu Napa Cabbage and Chicken Kasane-ni, Kokubu Carrot Simmered with Plum, Sweet Long Green Pepper

This is the simmered course. The Kokufu napa cabbage used in the Kokufu napa cabbage and chicken layered simmer is a vegetable grown in Takasaki, in…

Clay-pot smoked wagyu

For this warm course, clay-pot smoked wagyu, we used liquid smoke, a concentrated smoking extract. Season the meat or fish with salt and pepper, work…

Shark fin in a thin steamed custard

February is a cold time of year, so we wanted to start with something warm, and made this the warm dish. For the shark fin thin-steamed custard, we…

Steamed fugu milt and tofu skin

Monkfish and turnip in a kuzu-thickened broth

As for the monkfish, since it is a white fish with a mild, delicate flavor, we added a rich butter an (thickened sauce) to accompany it.

Bamboo shoot steeped to season, rolled shrimp soy-simmered, mallard meatballs

A simmered dish, served on a bowl in the cherry-and-maple 'cloud-brocade' design by the ceramic artist Sawamura Tōsai. For the mallard tsukune, 100 g…

• ¥350

• Cook time 2 hr

Taro and butterbur miso steamed bun, hijiki wrapped in fried tofu

This is the simmered dish. I garnish it with wheel-shaped wheat gluten that has been deep-fried and simmered, rapeseed blossom, and kabocha squash…