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Diamond-cut turnip stuffed with chicken, ebi-imo and foie gras dumpling, simmered rolled shrimp

This is the simmered course. For the diamond-cut turnip stuffed with chicken, I've used santen turnip this time. For the ebi-imo (a shrimp-shaped…

Winter Solstice Kabocha Manju

This is the steamed course. For the winter solstice kabocha-squash manju, in keeping with the winter solstice custom I fill it with ingredients whose…

Tilefish grilled, wrapped in yuba with kenchin-style vegetables, end-of-season matsutake

This is the grilled course. For the tilefish yuba-kenchin grill, kenchin is normally made with tofu, but here we combine mashed, seasoned yuba with…

Conger Eel Egg-Yolk Glazed, Wagyu Sukiyaki-Style Simmer, Stone-Wall Taro, Sweet Potato Simmered with Lemon, Thin Green Beans

This is the simmered course. For the egg-yolk glazed conger eel, the conger eel is simmered the same way as for sushi, then coated in egg yolk in the…

Oil-seared Spanish mackerel

For the oil-seared Spanish mackerel in the grilled-dish course, the mackerel is filleted into three pieces and cut into portions with a light…

Turnip Clear Soup; Scallop and Shrimp Shinjo

The soup course is a turnip-based preparation. For the scallop and shrimp fish-paste dumpling: the scallops are torn apart, given a strong salting…

Chakin-wrapped freeze-dried tofu, Daitokuji-style wheat gluten cake, small rolled yuba, and more

The chakin-wrapped koya-dofu (freeze-dried tofu) has a small amount of simmered azuki beans inside, but take care on one point: if the azuki beans…

Daikon cured to resemble karasumi

Dragon fruit, lily bulb and fava beans, kuzu noodles, peach simmered in wine, matcha pear

Swimming Crab Shinjo

As for the swimming crab shinjo in the simmered-soup bowl course, to keep a handmade feel we mostly use portions scooped by hand at the restaurant…

Aigamo Duck and Mochi-Lotus Root, Agedashi-Style

Cod steamed with grated turnip, grilled cod milt

Sweet-vinegar-pickled onion, crab wrapped in thin-sliced turnip, mountain asparagus pickled plum-blossom style, snow-flower-cut lotus root, arrowhead bulb sweet-vinegar pickle, grilled octopus

For the vinegared dish this time, I did use shrimp and octopus, but the idea was to see whether it would be interesting to make a vinegared course…

Sansho-leaf miso topping, fresh tofu skin topped with sea urchin, herring roe marinated in a seasoned bed, eel rolled with burdock, shrimp and fava beans, rapeseed blossoms and grilled egg, egg-filled baby octopus, flounder ball-shaped sushi, steamed lily bulb

Rock oyster steamed in wine with tofu-skin soup

This is a susume-zakana, an additional sake-accompanying course. For the rock oyster steamed in wine with yuba soup: the rock oyster is cleaned of…

Turnip stuffed with suppon, shark fin simmered whole, splendid alfonsino in a kuzu-thickened simmer, white taro stem simmered in soy milk, shrimp-shaped taro simmered to absorb the broth, bok choy

This is the takiawase course. For the turnip stuffed with suppon, Shōgoin turnip is at its best in a later season, so since it is still early, we use…

Lily bulb pureed soup, crab and chrysanthemum fish-paste dumpling

This is the clear-soup course. For the crab and chrysanthemum shinjo, raw fish flesh is salted and pounded, then thinned with kombu dashi. Egg white…

Ridged-eye flounder grilled with shuto, cylinder-grilled young sea bass, mashed-edamame-dressed Mount Gassan bamboo shoots, cherry-shaped Yamato yam sushi

For the grilled hassun course, the cylinder-grilled young sea bass is given a quick steam-simmer first, so the center bones come out cleanly and the…

Shrimp-shaped taro deep-fried with cherry blossom and filled with butterbur miso, icefish deep-fried in golden batter, angelica-tree shoot deep-fried in a hail-like crumb coating

This is the deep-fried course. For the ebi-imo deep-fried with cherry blossom and filled with butterbur miso, we take butterbur miso — which pairs…

Golden Sweet Potato, Ogura-Style Sweet Potato

A large delivery of satsuma-imo (sweet potato) meant for the fukiyose arrived, so I quickly put these together on the spot.

Soy milk and wakame Hakata-style layered terrine, hot-oil-blanched maki-grade prawn

For the soy milk and wakame Hakata-style layered terrine, I blanch fresh wakame to bring out its color, simmer it in clear-soup base until completely…

Steamed fugu milt and tofu skin

Deep-fried stuffed lotus root, deep-fried mountain yam, kombu cracker, and bitter melon hollowed, stuffed, and deep-fried

Shrimp chrysanthemum shinjo

The clear-soup course is shrimp chrysanthemum shinjo. In the old days the shrimp would have been pounded with the spine of a deba knife, but at our…