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Ichigo-ni rice in hot broth

This is the hot-water course served near the end of the meal. Since this book comes out in May, it’s a good time of year to use a bronze soup vessel…

• Serves 1 · ¥500

• Cook time 30 min

Walnut Tofu

The walnut tofu served in a lidded bowl is a variation on a milk-and-kudzu confection from the Mineoka region of Chiba. On a double-ring gas burner…

Ayu clear broth, grilled ayu, winter melon, wood ear mushroom, water shield, baby melon, a touch of yuzu

For the sweetfish in clear seafood broth, we draw the dashi using dried sweetfish. This adds a deep sweetfish umami to the soup broth, different from…

Swimming Crab Shinjo

As for the swimming crab shinjo in the simmered-soup bowl course, to keep a handmade feel we mostly use portions scooped by hand at the restaurant…

Sheet Jellyfish with Shuto Dressing

This is a tsubotsubo dish. In tea-ceremony cuisine, tsubotsubo is served to convey the meaning "I'd like to get closer to you" or "I'd like to become…

• ¥150

• Cook time 30 min

Shogoin Daikon, Snow Crab Kintsuba

This is a shared side dish. For the garland chrysanthemum "snow-covered" dish, raw garland chrysanthemum leaves are spread with pounded fish paste…

• Serves 5 · ¥700

• Cook time 1 hr

Sake-grilled tilefish

For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…

Red-and-White Persimmon Namasu

This is a small deep-bowl side dish. For the red-and-white persimmon namasu, the carrot and daikon are prepared in the style of persimmon namasu and…

• Serves 5 · ¥500

• Cook time 1 hr

Sea Bream

For the sashimi course, November at our restaurant usually means more fugu (pufferfish), but for guests who don't care for fugu we serve sea bream…

Shrimp-shaped taro simmered to absorb the broth

For the simmered assortment's ebi-imo simmered to absorb the broth, if you don't have rice-rinsing water on hand, parboil it in rice bran instead…

Ayu Ochazuke

For the rice course's ayu ochazuke, the roe-bearing ayu preserved in sake lees (komochi-ayu no kasu-zuke) is actually more delicious once it's been…

Pickled daikon

This is the pickled vegetables course. Takuan is sliced about 5 mm thick. Whenever there is a stem vegetable among the pickles, a leaf vegetable is…

Kombu Broth

For the hashi-arai (a small palate-cleansing soup), the salt concentration is set to zero-point-five percent. The lid of the hashi-arai soup bowl…

Salt-pressed eggplant, Aki-murasaki eggplant, small turnip

At my restaurant, once all the courses have been served, I bring out pickles (kō-no-mono) so guests understand that the meal is coming next. For…

Rock tripe dressed with grated daikon

Tsubo-tsubo, a small lidded vessel, is a piece placed beside the sashimi course in tea gatherings, at occasions such as kuchikiri — the opening of a…