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Grilled Matsutake Steeped with Chrysanthemum Petals, Black Olive Coating Salad, Celeriac Mousse, Grilled Chicken White Liver with Toast, Sado Shrimp with Caviar, Wagyu Tongue Simmered Tender, Salmon and Lotus Root Roll with Process Cheese

This is the seasonal-vegetable course. We'll go through it in order. First is the grilled matsutake steeped with chrysanthemum petals. We simply boil…

Blanched and seasoned Japanese mustard spinach

Komatsuna is also called winter greens, and it becomes sweeter and more delicious once the frost has fallen. The komatsuna sold today is a hybrid…

Salt-cured pork thin-skin roll, Moriguchi daikon rolled in paper-thin kombu, sea cucumber styled as old wood, blowfish grilled with ichimi chili, crab, jellyfish head, kuzu tofu

This is a six-item small-bowl course. The salt-cured pork thin-skin roll: the method for making the salt-cured pork was based on Okinawa's sūchikā…

Julienned vegetable and pork broth

For sawani soup, drying the maitake mushrooms once beforehand keeps their crisp texture. Black maitake also releases color, and drying it brings out…

Buckwheat-dumpling-style Tanba steamed dish, saury simmered in vinegar, oyster grilled with sansho pepper, crystal ginkgo, butterfish salt-grilled, sweet potato simmered in bitter orange, mushroom marinade, persimmon and muscat grape cream-cheese shira-ae, fig dengaku

This is a nine-item appetizer assortment. For the soba-gaki-style tamba-mushi, the sweetness of the chestnuts varies considerably by season, so the…

Tilefish grilled with three flavors, hairy crab, late-season matsutake wrapped in Joshu pork, Joshu pork spare ribs, Joshu pork heart and liver

For the grilled course, I tried smoke-grilling using an Iga-nabe (Iga pot). This Iga-nabe has a distinctive shape and a very strong far-infrared…

Rein-patterned sushi roll, clams dressed lantern-style, five-color vegetable hina-arare, spring-mountain octopus, bamboo shoot and fat greenling grilled with sansho leaf, ostrich-fern fiddlehead rolled with sesame, and dawn-tinted lily bulb

And thinking of bamboo shoots in the spring hills and fields, we have the bamboo shoot and fat greenling grilled with sansho leaf. Cogomi rikyū-maki…

Matsutake mushroom simmered shigure-style, mackerel checkerboard pressed sushi, lily bulb with chrysanthemum fragrance, sweetfish grilled with its own roe, yam bulbils in a diced coating, mustard-stuffed lotus root, mochi and ginkgo nuts tossed with sea urchin

Somen-style Chinese yam noodles topped with eggplant miso, bamboo shoot shumai, oven-baked shiitake mushroom, sweetened fava bean puree

This is the appetizer course. The tricolour diamond of lily-bulb paste is made by kneading lily-bulb paste with sugar and salt, then dividing it into…

Yuzu-shell grilled dish, carrot castella, pine-needle-skewered ginkgo nuts, yellowtail wrapped in daikon and grilled, simmered abalone

The appetizer course is plated in the same dish as the grilled course, each item served separately. For the yuzu-shell grilled dish: the milt is…

Dried persimmon with white vinegar dressing

For the appetizer, dried persimmon with white vinegar dressing, dried persimmon is normally preferable since it does not release moisture, but since…

Ball-shaped deep-fry, octopus crisp, chestnut simmered in the inner skin, matsutake rice-cracker-crumb deep-fry

●Mari-Age: shinjo of choice is hollowed out, filled with a core of daikon radish, shaped into a ball, coated with somen noodles, deep-fried, and…

Physalis with warm-smoked salmon potato sushi, grilled matsutake mushroom soaked in ponzu, miso-marinated foie gras, squid cracker, and eel roll grilled kenchin-style

The physalis with warm-smoked salmon potato sushi contains potato sushi made with smoked salmon inside a physalis husk, along with edible physalis…

Yuzu Cup, Snow Crab in Grated Daikon, Grilled and Marinated Kuruma Prawn, Oyster Grilled with Shichimi Pepper, Persimmon and Bottarga Mountain Yam Roll, Miso-Grilled Lily Bulb, Deep-Fried Chestnut

For the appetizer course's grilled and marinated kuruma prawn, the kuruma prawn is soaked in sake-salt water to bring out its aroma, then grilled and…

Turban shell with sansho, kōtake mushroom with amber egg, foie gras and lily bulb, green plum and hamo, octopus ogura-ni, saimaki shrimp and white asparagus, eel and burdock

This is the ice tray course. I arranged savory fish aspic in ice water, portioning it out with the image of a summer festival stall's marble-scooping…

Walnut tofu, small abalone steamed with sake, roe-bearing sweetfish simmered and steeped, chrysanthemum petals lightly steeped, Pacific saury rolled with burdock root, crab and tofu skin egg-yolk-batter fried, pine-needle-style skewer

Tiger pufferfish dressed with crumbled nuka-pickled roe, icicle-cut squid with egg-yolk cream, soaked whale with white vinegar dressing, ark shell clam and taro stem with Naniwa miso, cod milt marinated in saikyo miso, rolled pickled plum, Shimonita leek stuffed with beltfish and grilled in a marinade, lily bulb wrapped in pressed plum paste, Oribe-style taro wrapped in a shiitake ribbon, stem lettuce pickled in fermented rice malt, and shimeji mushroom and Japanese parsley in a Tsugaru-style apple dressing

This is the torafugu masago-ae, using nukazuke fugu ovary. This is something cured in salt and rice bran for about three years, and it's sold only in…

Late-season pike conger and matsutake goshoguruma-age, wagyu fillet mino-age

This is the deep-fried course. For the late-season pike conger and matsutake goshoguruma-age — a style in which the roll is sliced to reveal a spiral…

Mackerel kinuta-maki, hairy crab, egg-yolk vinegar

This is the vinegared course (sunomono). For the mackerel kinuta-maki — rolled around a filling in a shape named for a fulling block — the mackerel…

Blackthroat seaperch grilled with salt-fermented bonito viscera, young sweetfish grilled with new-season tea

This is a grilled course. For the blackthroat seaperch grilled with shuto: the fish is rinsed and cleaned, steeped in sake cut with water for about…

Snow Crab Momiji-ae, Herring-Roe Wakame Pickled in Sake Lees, Pressed Mackerel Sushi, Fragrant Fried Matsutake, Salt-Steamed Abalone

First, the appetizer course. For the snow crab momiji-ae, snow crab and vegetables would normally be dressed together in a fragrant…

Shellfish dressed with salted sea cucumber entrails, spring vegetables with tomato gelée, pinecone-cut small abalone, shrimp castella, pressed chicken, matsukaze-style, rein-pattern sushi roll, herring roe, candied dried baby sardines, black soybean jelly terrine, celtuce stem marinated in saikyo miso, and rape blossoms pickled in mustard

For the celebratory dishes, we begin with shellfish dressed with konowata, salted sea cucumber entrails. Since konowata has a strong saltiness, I…

Tender-simmered beef tendon, Japanese-style demi-glace

This is a supplementary course. For the tender-simmered beef tendon with Japanese-style demi-glace sauce, we take the tendon from the beef fillet we…

Kinki rockfish, celebratory grill; monkfish liver pressed in layers; fugu in savory jelly; king crab, yellow chrysanthemum and komatsuna blanched in dashi; baked yuzu cup; winter moroko, simmered and marinated; azuki bean and lotus root; plum-blossom lily bulb; three-color kinpira; grilled burdock with young sansho leaves; accordion-cut kombu

This is the yaki-hassun — a grilled hassun assortment, written with celebratory kanji. For the Winter Moroko, Simmered and Marinated, I use moroko (a…