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Snow crab and yuba hiryōzu

This is the simmered course: snow crab and yuba hiryōzu — a deep-fried tofu fritter mixed with vegetables. Alongside it are vegetables simmered to…

Winter melon manju, miso-simmered beef tongue

This is the simmered course. For the miso-simmered beef tongue: after cleaning the tongue, it is simmered in water, sake, ginger and long onion; once…

Pork Belly Simmered in Sake Lees

This is the simmered course. For the pork belly simmered in sake lees, I had previously salt-cured the pork belly directly, but a colleague from…

Rolled egg, steamed bamboo shoot, water-dumpling bundle, glazed baby kuruma prawn

The rolled egg can be described as "waste-not work", devised as a way to make use of scraps of fish flesh. The fukuzutsumi in the simmered assortment…

Fugu flesh and skin rolled with colorful vegetables

Furofuki daikon

This is furofuki daikon. Here we simmer it until tender and let it fully absorb the seasoning. It's something we always serve at our restaurant. The…

Simmered dried cod, shrimp-shaped taro simmered to absorb broth, dried taro-stem tofu-skin roll, freeze-dried tofu mock whale skin

For the simmered dried cod: cod is something you will likely use often in the coming season, but dried cod can be had for about a fifth of the price…

Jade ginkgo nuts, chrysanthemum-cut turnip, kuruma prawn, shimeji mushroom, leaf-cut kabocha squash, maple-leaf-cut carrot, ginkgo-leaf-shaped taro, pinecone-cut arrowhead bulb

Tilefish and Yuba Sandwich-Grilled

For the grilled course, tilefish and yuba sandwich-grilled: fillet the tilefish, salt it lightly, sandwich it with freshly gathered, soft yuba and…

Pickled plum chawanmushi

For the steamed course (mushimono), the umeboshi chawanmushi came from wanting something with a bit of a bite in the mouth, so I tried combining it…

Simmered New Potatoes with Shuto, Grilled Gosanchiku Bamboo Shoots Tossed with Plum, and Prawns Simmered in Sake and Salt

For the simmered dish, new potatoes with shuto (salted, fermented fish innards, traditionally bonito), we have been serving this since last year, and…

Simmered Roe-Bearing Ayu, Conger Eel Tofu, and Simmered Tawara Daikon

For the simmered dish, the roe-bearing sweetfish is prepared by lining the pot with daikon peel, laying the grilled sweetfish on top, adding more…

Sweet-Simmered Yatsugashira Taro

This is the simmered course. I wash the yatsugashira (a large branching taro), let it dry overnight, then simmer it. Once it comes to a boil I add…

Herring kombu roll, shrimp-shaped taro, deep-fried tofu fritter

This is the simmered course. For the herring kombu roll, the herring is cleaned and soaked in rice-rinsing water, then reconstituted in hot water…

Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens

This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…

Shrimp-shaped taro, bamboo shoot, king crab simmered in a fried egg-yolk batter, butterbur, plum-shaped wheat gluten cake

This is the takiawase course. For the ebi-imo, rehydrate it in rice-rinsing water to remove harshness, then let it absorb a broth of kombu dashi…

June tofu simmered with egg yolk, pike conger kenchin roll, sake-simmered kuruma shrimp

This is the simmered course. The simmered minazuki tofu with egg yolk, prepared for June, is made by rehydrating azuki beans without breaking them…

Simmered round Kyoto radish, herring richly simmered with kombu, deep-fried tofu fritter

Tree-ring bamboo shoot, octopus simmered cherry-blossom style, udo simmered in clear broth

This is the simmered course. For the tree-ring bamboo shoot, I prepare the bamboo shoot, peel it into a thin continuous sheet, parboil it, and simmer…

Shrimp-shaped taro, deep-fried, blanched taro shoots with thick sauce

Monkfish Simmered in White Miso, Tennoji Turnip Simmered to Absorb the Broth

The simmered course is monkfish simmered in white miso. The monkfish is simmered in a white-miso-based dashi, with a little monkfish liver also…

Thread-wound tilefish, octopus hidden in seaweed, white taro stem, tube-cut burdock, maple-shaped fu

The simmered course I've named thread-wound tilefish. I wrap the tilefish in winter melon, and over that I wind strands of fish worked into…

Tender Simmered Octopus

Softly simmered whale skin, crab and eggplant steamed Hakata-style, and new potatoes in sweet soy glaze

For the simmered dish, the softly simmered whale skin: the whale skin is parboiled in rice-bran water, rinsed in cold water, then gently simmered in…