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Clear-soup style tilefish coated in roasted grain powder

For the soup course's full-moon tofu flecked to resemble bush-clover blossoms, since it's a clear-soup preparation, I've set it soft. The liquid left…

White Miso and Daitokuji Natto Soup

This is the soup course. For the white miso and Daitokuji natto soup, since it's the season moving from autumn into winter, I add white miso sourced…

• ¥85

• Cook time 30 min

Momiji-wan

This is the soup course. For the momiji-wan, I made something like a light clear soup with julienned vegetables and meat using pike conger skin…

Softshell Turtle and Turnip Ikomi

Clear-soup course: softshell turtle and turnip ikomi. Firm-blanch the turnip, peel the thin skin, hollow the centre. Simmer the turtle into stock as…

Shogoin Turnip, Mizore-Style

This is the clear-soup course. For the checkerboard-pattern tofu, we don't grate the turnip on a fine grater — this leaves a little bite and keeps it…

Steamed and Simmered Wagyu Beef

This is soup course one (Abu). This is Japanese Polled beef, a hornless wagyu breed. When the beef knuckle is steamed and simmered, then sliced, it…

Butternut squash and napa cabbage puréed soup

Red miso soup

Softshell Turtle Tofu

This is the soup course. For the softshell turtle tofu, the dashi is made with sake and water in equal parts. For the garnish arranged in front, I…

Snowmelt-style clear soup

This is the snowmelt-style soup course. I am often asked the difference between two bases: shinjo, a fish-paste dumpling, and hanpen, a steamed fish…

Chicken Egg Clear Soup

For the chicken egg clear soup, egg yolk, water, and potato starch are first dissolved together, then thinned out with chicken bone broth. If the…

Pike conger eel dusted with kuzu starch

This is the simmered-soup course: hamo dusted with kuzu. I coat the pike conger eel thinly with kuzu starch and cook it through in kombu-infused hot…

Spring Vegetables Clear-Soup Course

This features seasonal bamboo shoot, mountain asparagus, butterbur, and bracken fern shoots, with carrot and sansho leaf added for color. Each…

Tilefish and Napa Cabbage Roll

For the tilefish and napa cabbage roll, the core of the napa cabbage is steamed and cut into fine strips, then rolled in tilefish, mixed with a…

White miso broth with mochi-kujira whale, mugwort kuzu tofu

This is the soup course (owan), finished in a white miso broth. The mochi-kujira is slowly reconstituted in rice bran for five to six hours, then…

Snow-pellet clear soup, rolled juvenile sea bream

For the sea bream, I first salted it to remove any fishy odor, then plain-grilled it and simmered it in a mellow, mild clear-soup stock before…

Bamboo Shoot in Soy Milk Broth

Uni and kumquat

For the soup-course dish uni and kumquat, since it's New Year's, I added glutinous rice flour to bring out a mochi-like texture. With plum-shaped…

Rich, Strongly Seasoned Miso Broth, Simmered Horse Mackerel Curd

For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…

Grilled uni saddle-draped tofu

Pike conger at season's end

For the simmered soup course, I used pike conger at the close of its season, coated in kuzu starch. Since the soup course is the centerpiece of the…

Crab and lotus root yose

The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…

Fresh-green style fat greenling

For the soup course, I made a fresh-green style dish using molokheiya. The molokheiya is boiled and then run through a blender ahead of time. A…

Ryōgoku-style fawn-dappled scallop

Beneath the scallop fawn-dappled scoring in this soup course lies simmered millet-gluten cake; chewy steamed glutinous rice or sesame tofu would…