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Flounder, ark shell clam, and a sea urchin roll with Daigo tofu skin, a specialty of Ibaraki

Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms

Duck manju

Simmered namasu

Ni-namasu is a Kyoto obanzai (everyday home-style) dish, and a New Year's dish. It has a crisp, crunchy texture, and since it's prepared with…

Assorted mushrooms simmered country-style

For assorted mushrooms simmered country-style, this time of year, various kinds of mushrooms mixed together appear on the market as assorted…

Snow Crab and Vegetables in Citrus Dressing

The course marking the end of the sake dishes, snow crab and vegetables in citrus dressing, is, in essence, vegetable ohitashi mixed with snow crab…

Napa cabbage pureed soup, grilled fugu

This soup course is meant to evoke a pufferfish hot pot. A ponzu jelly ball is floated in the broth, giving the soup a clean, refreshing finish, I…

Yamagata beef grilled on a magnolia leaf

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

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…

Plump deep-fried shiitake

The deep-fried course, daifuku shiitake and simmered abalone, is made by cutting shiitake mushrooms, skewering them on bamboo skewers, and…

Chrysanthemum and Yam Kan

For the chrysanthemum and yam kan, I mix grated Yamato yam into dissolved agar and add chrysanthemum petals -- but be careful: once the Yamato yam…

Turban shell baked in its shell and served in a clear broth with julienned vegetables, fat greenling grilled on bamboo leaf

This is a grilled dish. As for the turban shell tsuboyaki in sawani-jitate broth, a plain tsuboyaki wouldn't be very interesting, and since it's the…

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…

Sea bream kakiae with parched bottarga; karakusa-style ark shell

The sashimi course is tai kakiae with iri-karasumi. Kakiae refers to salted fish that has been de-salted and dressed with vinegar to eat; I finished…

Taro, water bamboo, bigfin reef squid deep-fried in toasted grain flour, maitake mushroom, small shrimp

Butternut squash and napa cabbage puréed soup

Red miso soup

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…

Shiitake Mushroom and Urui

The appetizer is a lightly marinated dish of shiitake mushroom and urui. The soaking liquid is shio-koji (salt-fermented rice malt) thinned with…

Mackerel rolled Osaka-style, apple and cabbage wrap

Autumn-run bonito

Large shiitake, fern-style

The soup course's urajiro takes its name from urajiro, the fern used as an auspicious New Year decoration, though the dish itself is a large shiitake…

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…

Tilefish steamed with sake