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Young sweetfish fried in a white-fan batter, curled into a Naruto swirl; twisted deep-fried sea urchin and lotus root

For the fried course, everything fried this time is done in a light egg-white batter.

Japanese whiting grilled with water-pepper miso, beltfish grilled with white asparagus

This is the grilled kisu with tade miso. Since tade discolours easily, we mix in komatsuna or spinach as blending greens to help fix the color. For…

Sea Bream Roe in Spring Coating, Crab Roll in Wakame

This is a simmered dish. For the sea bream roe in spring coating, the roe is lightly combined with grated mountain yam and egg white, then steamed…

Conger eel wrapped hōsho-style, glossy simmered herring, crane's-beak-cut taro

This is the takiawase course, a simmered assortment written here with celebratory characters for good fortune. Because the dish is served in a vessel…

Ise Lobster Simmered in Saffron, Winter Melon Stuffed with Sea Urchin

This is the simmered course. For the Ise lobster simmered in saffron, using too much saffron throws off the balance with the other dishes, so I keep…

Abalone with Its Own Liver, Green Chili Tofu, Duck and Barley Simmer

This is the appetizer course. For the abalone with its own liver: the abalone is first steamed in sake, then the liver is removed and pressed through…

Honmasu Trout Wrapped and Simmered in Spring Cabbage

This is a mixed simmered assortment. For the honmasu trout wrapped and simmered in spring cabbage: gather the trout off-cuts and wrap them in…

Dried herring simmered with sansho pepper, late-season shrimp-shaped taro, yuba wrapped fukusa-style

This is the takiawase course. For the Kyoto wheat gluten, bread flour, salt, and lukewarm water are added and mixed well. Left to rest for about an…

Ise Spiny Lobster Gusoku-ni, White Miso Style

Next is the simmered course. The Ise spiny lobster, simmered in the shell, is finished with white miso, and at the end fresh cream is added to round…

Onjaku, mallard duck loin

I did feel that using onjaku (a course named for the warm stone that gave kaiseki cuisine its name) here might make it a bit heavy, but I went with…

Walnut Dressing

The appetizer is the walnut dressing. We use blanched taro shoots, shrimp, and walnut, adding cream cheese to make it moist and creamy.

Tender Ise lobster, Dutch-style fried then simmered with egg yolk, shrimp-shaped taro simmered in white broth, new bamboo shoot simmered Tosa-style, and more

Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…

Sweetfish dengaku deep-fried in a coarse rice-crumb coating, mustard-and-soy marinated deep-fried eel, shrimp crackers, asparagus deep-fried in a rice-cracker coating

For the ayu dengaku fried in a coarse rice-flour coating (shinbiki-ko), remove the scales and gills from the ayu, cut in from the back to remove the…

Steamed Winter Melon

For the steamed winter melon, peel it the way you would turnip for a grated turnip steamed dish, grate it using a hand grater, squeeze it lightly…

Pureed Potato Soup

Shiitake and abalone grilled with a fluffy egg-white and grated-yam topping, vinegared myoga ginger, abalone liver dressed with sansho pepper

Corn Surinagashi, Paprika Surinagashi, Celery Surinagashi

For the soup course, playing on the 'one-spoon' style of dish that was trendy about one to two years ago, I wanted guests to enjoy three small soup…

Sesame Tofu

The appetizer's sesame tofu is a version with a little miso worked into it. I put miso, sake, and mirin in a pot over heat and work it for about…

White wood ear mushroom and somen noodles

Moving on to the soup course. This one is a softshell turtle (suppon) soup. I first take a stock from the softshell turtle, then combine it in equal…

Sesame tofu

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Sea bream, bigfin reef squid, blanched shrimp, and raw sea urchin

Kombu-cured flounder and herring roe, layered Hakata-style, dawn-colored smoked salmon

For the dawn-colored smoked salmon on top of the kombu-cured flounder and herring roe hakata-roll, I used house-made cold-smoked salmon. With…

Grilled king crab and grilled vegetables

For the grilled king crab in this grilled course, you can also think of it as a substitute for a vinegared dish. Since the New Year is approaching, I…

Small-pot style, Shōgoin turnip

For the simmered course, I incorporated ingredients with a slightly Chinese-style flavor, presented it small-pot style (konabe-jitate), and added a…