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Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu

This cooking method makes the most of the seafood's flavor. All of the broth is transferred to the …

Miso-Marinated Crab Roe, Nagori Grilled Eggplant

The appetizer, since it's October, is nagori, last-of-the-season, grilled eggplant: I grill only the cap end of the eggplant over charcoal and top it…

• Serves 4 · ¥500

• Cook time 2 hr

Zuwai crab and seared matsutake layered, raw salmon roe skein, grated yuzu

Tags & categories related to this post : October, November, striking, elegant, snow crab, matsutake, salmon roe skein (sujiko), yuzu, kaiseki…

Matsuba Crab, Raw Sea Urchin, Wakame, with Tosa-Vinegar Jelly

The elegant sweetness distinctive to snow crab, the rich creaminess of raw sea urchin, and the refreshing sea aroma of wakame are brought together…

• Serves 1 · ¥1,000

• Cook time 40 min

Seiko Crab Cold Dish

We have guests enjoy the deliciousness of in-season seiko crab in a light, refreshing way as an appetizer, with crab vinegar jelly. In the course…

• Serves 1 · ¥2,000

• Cook time 4 hr

Crab Tazuna, Kombu-Cured and Seared Tilefish

For the crab tazuna with kombu-cured and seared tilefish, searing the kombu-cured tilefish to roughly 50% doneness lets the crab and tilefish bring…

• ¥958

• Cook time 40 min

Seiko Crab, Grilled in the Shell

The deliciousness of the seasonal Seiko crab is served in the course as an appetizer with a refresh…

• Serves 1 · ¥2,000

• Cook time 10 min

Walnut tofu / early-summer salmon, Edo-style soy-cured and grilled / abalone and ginkgo nut takikomi rice

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Dried persimmon, golden sea cucumber, and walnut salad, monkfish liver wine terrine, smoked silver-shimmer fish styled as a winter camellia, yellowtail sushi fingers rolled kimono-sleeve style, snow crab deep-fried and wrapped in yuba, dried roe deep-fried in a fan-shaped coating, vegetables in a sweet-and-sour achara pickle, freeze-dried konjac and a prized fatty whale cut simmered Yamato-style

For the dried persimmon, golden sea cucumber, and walnut salad, I use a local specialty dried persimmon. The golden sea cucumber is thoroughly…

• ¥950

• Cook time 3 hr

Fugu shirako soup bowl

This is a winter dish that combines the delicious, rich flavor of pufferfish milt with snow crab, w…

• Serves 1 · ¥1,280

• Cook time 20 min

Matsuba Crab Chawanmushi in a Yuzu Shell, Finished with White Miso

This dish allows you to enjoy the fresh and refreshing scent of yuzu, the rich aroma of the dashi s…

• Serves 1 · ¥1,200

• Cook time 1 hr

Snow crab and sesame tofu, aromatically steamed, yellow yuzu, Kujo scallion, fragrant mushroom

We break down the snow crab right in front of the guest, and it's popular enough that guests from overseas often film it. Kōtake mushroom (a fragrant…

Crab Yaki-Shabu, Sesame Ochazuke

This is the rice course made with Hokkaido's overwintered vegetables: "overwintered cabbage, snow-covered carrot, crab yaki-shabu with sesame…

• Serves 1 · ¥1,520

• Cook time 1 hr

Hyuganatsu-Scented Grilled Course, Saikyo-Yaki Black Cod, Snow Crab, Yuba and Grated Mountain Yam, Saikyo-Yaki Vegetables

Hyuganatsu, a citrus fruit, has a rare characteristic no other fruit has: even the white pith on the inside can be eaten together with the flesh, and…

• Serves 1 · ¥500

• Cook time 30 min

Autumn brocade roll, red snow crab, edible chrysanthemum, seared cod milt tofu, napa cabbage puréed potage

This is an appetizer reconceived from dishes favored in Tokyo and Niigata cuisine. Here in particular, we've put effort into how the dish is…

• Serves 1 · ¥828

• Cook time 50 min

Herring roe and wasabi in tofu dressing, pine-needle skewers, cod grilled with saikyo miso glaze, a twist on namasu, amber-marinated quail egg

For the herring roe and wasabi shira-ae — herring roe is used in New Year's cooking for its meaning of "many children" — this time I bring in a hint…

Snow crab cedar-plank bake, duck roast with black pepper, tilefish ponzu jelly, clam kuzu simmer, sake-simmered saimaki prawn, rolled plum sheet and sake lees, Hakata-style, sweet chestnut mash, apple and dried persimmon in tofu dressing

For the snow crab cedar-plank bake, I use snow crab at its best during the Minor Cold season, in early January, and steam-bake it on a cedar plank to…

• ¥900

• Cook time 30 min

A Soup Course Styled After Hanabira-Mochi, with Butterbur Sprout Tofu

This is a soup course styled after hanabira-mochi, the petal-shaped mochi confection eaten in January. I slice turnip somewhat thickly and let it…

• Serves 1 · ¥600

• Cook time 1 hr

Tempura (Rice with Soy-Marinated Ikura, Tai [Sea Bream] and Cherry-Blossom Dōmyōji-Mushi, Iburi-Gakko Potato Salad with Colorful Akita Vegetables, Snow Crab Tomo-Ae Kinuta-Maki, Aigamo Duck Skewer with Egg-Yolk Soy Sauce and Sansho)

For the tai and cherry-blossom dōmyōji-mushi, the dōmyōji rice flour is reconstituted in dashi and dyed cherry-blossom pink, making for a dish with…

Spring green dressed salad (iced kombu-dashi tea style)

As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…

• Serves 1 · ¥500

• Cook time 1 hr

Spanish mackerel red-and-white roll

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Gekko Lily Bulb and Yumepirika Rice-Steamed Manju

This is the rice course made with Gekko lily bulb, a Hokkaido overwintered vegetable known as the "miracle lily bulb." Gekko lily bulb and Hokkaido…

• Serves 1 · ¥220

• Cook time 1 hr

Corn Potage

This is our small team's version of work that would normally take 300 to 400 covers, done amid a labor shortage, rising food costs, and working-hour…

• Serves 5 · ¥620

• Cook time 20 min

Turnip cup with monkfish liver and carrot in beef-shank dashi sauce, beef tendon and persimmon namasu, inner thigh beef cured in squid shiokara, seared outer thigh beef with crab miso sauce, fried beef shank coated in maitake mushroom and bottarga, oysters wrapped in beef belly

Since the toast at the start of the meal is often beer or chilled sake even in winter, I wanted something warm that lets you feel the umami. For the…

• ¥600

• Cook time 2 hr