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Steamed Cod Rice, Cold-Smoked Cod, Cod Cracker

This is a way of making use of the winter ingredient cod. The appetizer is designed to feel like a single course in itself. As a proposal for using…

• Serves 1 · ¥650

• Cook time 1 hr

Nori-Grilled Tiger Pufferfish Milt, New Bamboo Shoot and Jidori Chicken

“Knorr® Chicken Consommé” makes generous use of extract from fresh, domestic mature hens (“rōkei”), together with chicken meat and chicken fat…

• ¥1,500

• Cook time 5 hr

Sea bream spring aspic, kombu-cured Shinshu salmon with vinegar dressing, simmered abalone, prawn with caviar, walnut tofu

First, we come to the five appetizer dishes. I added volume and plated them showily. For the sea bream spring aspic, I worked characters chosen for…

“Husband-and-wife tofu” and kintoki carrot, surinagashi-style

This time, I made a winter dish using three-year-old farmed pufferfish from the Seto Inland Sea, the king of winter seafood, prepared with a method…

• Serves 3 · ¥1,500

• Cook time 2 hr

Cod grilled with three flavors

This is a use of the winter ingredient cod. We made cod sanmi-yaki for the enjoyable value of being able to eat three dishes at once. Nagaimo (a type…

• Serves 1 · ¥800

• Cook time 1 hr

Soft roe with angelica shoot and tosa vinegar

If shirako is dropped straight into already-boiling water, it will burst, so it's put in from cold water and simmered gently at a bare simmer so it…

Steamed fugu

I created this under the theme "Ryokan Cuisine Today." This is a clear-soup course. For the Fugu-fukashi, I first simmer fugu bones and trimmings…

• Serves 1 · ¥1,800

• Cook time 5 hr

Rump cap beef marinated in soy-koji, tilefish baked in a snow-like coating

This is the grilled course. All of these dishes are firmly seasoned but not heavy-handed, so I think they pair well with white wine or junmai ginjo…

• ¥1,500

• Cook time 2 hr

Cod milt soup, autumn eggplant, duck meatballs, shrimp

This is the clear-soup course. For the kumoko soup, a plain white-miso preparation would not be very interesting, so I mixed in sieved shirako (soft…

• ¥500

• Cook time 1 hr

Spiny lobster, kuzu-dusted and grilled, dressed with roe

• ¥1,650

• Cook time 1 hr

Shirako tofu spring roll with arrowhead bulb and sudachi

When wrapping the shirako tofu in spring-roll pastry, I add a little powdered karasumi and Kikuhime daiginjo sake lees — the karasumi adds salinity…

Fried shirako tofu with asparagus, scallion, and red grated daikon

This time, on 'fried dishes,' I learned from instructor Ohara (Shimbashi's 'Shutei Kikuhime'). This time I take up 'fried shirako tofu.'

White Miso Style

This is the simmered-dish soup course. Since it's the New Year, I've made it in a white miso style. The fugu milt is skewered and grilled. The…

• ¥1,850

• Cook time 30 min

Silky fugu milt, spring-herb style

This is the clear-soup course. The silky fugu milt in shunsō-jitate style is also made sous-vide: the fugu milt is placed in kombu dashi and steamed…

• ¥2,800

• Cook time 2 hr

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…