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Snow crab shinjo and Tennoji turnip clear soup

I designed this dish around the early-season (hashiri) appearance of Tennoji turnip, as a way to make use of a winter ingredient. It was a transfer…

• Serves 6 · ¥680

• Cook time 40 min

Snow crab, aromatic-grilled (Large-Batch Cooking)

This is grilled snow crab kōmi-yaki (aromatic-sauce grilled dish). Kōmi-yaki is a dish we often serve at banquets at our establishment, and it is…

• Serves 1 · ¥370

• Cook time 1 hr

Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams

This dish brings together a colorful array of small individual preparations. For the maki-grade prawn mino-age, we wrap julienned burdock around the…

Dashing Ichimatsu-Pattern Box Sushi

A repeat-visit dish for guests in their twenties and thirties Building excitement for the moment the lid is lifted Given this theme, I first thought…

• Serves 1 · ¥450

• Cook time 20 min

Clear-soup style (cod milt tofu, snow crab, rock tripe, slender daikon, knotted yuzu peel)

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappo Ya Mitsuto). We will be focusing on "cod milt Tofu".

Arrowhead bulb deep-fried tofu fritter, broth with grated daikon, snow crab

This is a clear-soup course. For the kuwai hirousu, mixing kuwai paste into the hirousu batter at roughly a one-to-one ratio with tofu brings out a…

• ¥180

• Cook time 30 min

Snow crab, Kyoto shungiku tossed in sesame, and fermented crucian-carp sushi

As the menu approaches its final stretch, I serve a course designed to encourage more drinking, made with seasonal ingredients, to let guests enjoy a…

• Serves 1 · ¥20,000

• Cook time 2 hr

Crab Shinjo Steamed with Cabbage

This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…

• ¥250

• Cook time 1 hr

Crab

Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Plain-Grilled Snow Crab with Tomalley

This is a grilled dish. For the plain-grilled snow crab with crab miso, the crab miso (tomalley) is mixed with an egg base in a ratio of three to one…

• ¥2,500

• Cook time 15 min

Winter individual hot pot, yukimi-style

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Mist-style Jinhua ham clear soup

"Jinhua Ham Kasumi-Wan" is striking for its spring-like colors. "Cured products like Jinhua ham have a unique, concentrated umami. Of course, since…