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Hakata-Style Uni-Grilled Shiitake, Roasted Chestnuts, Pine-Needle-Skewered Mochi Ginkgo Nuts, Ochi-Ayu in Sake Lees, and Tiger Prawn with Jūsanri

For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…

Grilled apple sandwich

Pie-Wrapped Deep-Fry

The pie-wrapped deep-fry has butter worked into it as well; pastry pairs beautifully with oil-based dishes. The crab white sauce is a silver-colored…

Beef-wrapped foie gras grilled in saikyo miso

For the beef-wrapped foie gras grilled in saikyo miso: I use store-bought canned foie gras. Canned foie gras has quite a strong flavor, so I simply…

End-of-season pike conger cracker, shrimp cracker, maple-leaf wheat gluten cracker, ginkgo-leaf sweet potato cracker

For the first of the seasonal dishes, the shrimp cracker uses tiger prawns. We peel them, butterfly the flesh open, dust it with starch, pound it…

Dried-Persimmon-Style Apricot, Yellow Chive Namerou Roll, Beef Pâté Tsugaru-Style Bake, and More

For the appetizer's dried-persimmon-style apricot, we use dried apricots, lightly dusted to look as though they've developed the white sugar bloom…

Diced salmon

Abalone and herring roe, Matsumae-style pickle

The pre-course dish is simmered abalone, herring roe, kombu, crisp dried-and-sliced daikon, and fresh cucumber, all prepared as matsumae-zuke.

Cauliflower Tofu

The appetizer cauliflower tofu is combined with broccoli purée. The color is quite strong, so even with soy milk mixed in, it comes out a vivid…

Flathead cured with kelp, glazed with an amber sake-based seasoning, young ayu grilled with tomato-miso glaze on a skewer, pike conger rolled around burdock, octopus roe in a golden terrine, Wakasa baby sea bream sansho-leaf sushi

For the appetizer's young ayu tomato-miso dengaku, normally a smartweed miso or the like is used with ayu, but here I tried something a little more…

Pinecone-cut small abalone / temari tuna with spicy miso / cherry-blossom small sea bream / horsetail shoots tofu-dressed / icefish and uni masago-style / clams and udo dressed with sansho leaf

For the pinecone-cut tokobushi, the tokobushi is simmered until tender, then finished by adding sieved liver at the end. For the temari tuna with…

A Pre-Meal Sip, Tomato Dewdrop

As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…

• Serves 2 · ¥150

• Cook time 20 min

Shio-Koji and Honey Pickle, Wine-Pickled Tapioca, Aromatic Peanuts

This is the fourth seasonal dish. For the shio-koji and honey pickle, at our restaurant we use it for fruit depending on the season — thinning…

Steamed Yuba and Soy Milk with Mozuku Sauce

This is the appetizer course. For the steamed yuba and soy milk with a fine, thread-like seaweed sauce, yuba is combined with thick soy milk and…

Pike conger roe savory jelly, tomato savory jelly, tofu-skin savory jelly

For the appetizer course: for the pike conger roe savory jelly, I take a good pike conger stock, grill the flesh, and pour over the stock once it has…

Oyster grilled in the style of Hagi ware's mottled glaze

As for the oyster hagi-yaki, oysters vary quite a bit in size from one to another, so to even out the size I wrap them in bacon. The idea is that you…

Yam bulbils deep-fried in sea urchin batter

As for the yam bulbils deep-fried in sea urchin batter, the key point when frying in the sea urchin batter is that if the oil temperature runs too…

Pea kan

The pre-course pea kan (a chilled savory pea jelly) is meant to be enjoyed not for its dashi, but for the flavor of the caviar placed on top.

Beef and Garlic Roll

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Monkfish liver terrine

We titled this course 'Toshi Hatsuru Tsuki' (the month the year comes to an end) — I understand that 'toshi hatsuru' gradually slurred into the word…

Fresh sea urchin, grated-yam tofu set with agar

King Crab Salad

The tuna collagen used in the king crab salad is odorless and flavorless, and is sold commercially in sheet or bead form. Dropping a couple of…

Mantis Shrimp Peacock, Tea-Flower Lily Bulb, Karasumi and Mini Melon Checkerboard, Mukago with Ocean-Scented Kuzu Suisen

This is an appetizer course. For the mantis shrimp peacock, the mantis shrimp is boiled in salted sake, then shelled, and rolled up with thin egg…

Winter Duck and Paprika Sandwich

For the winter duck and paprika sandwich, the aigamo (mallard-duck cross) is first seared to color, then simmered, and the blood is drawn off. I like…