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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

Lotus root simmered with mustard

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…

Sea bream deep-fried head with grated daikon topping

For the bowl-plated course's tai kabuto-age with mizore topping, when re-frying the tai, fry it slowly and thoroughly, to the point where guests can…

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…

Ise Lobster Uni-Yaki, Pinecone-Cut Tokobushi Shore-Grilled, Cracked-Pepper Grilled Aigamo Duck, Kodai Bamboo-Leaf Sushi

For pinecone-cut tokobushi shore-grilled, we remove the tokobushi from its shell, score it into a pinecone pattern, quick-blanch it, and while…