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Mirror-cut daikon simmered to infuse flavor, kuruma shrimp quick soy-simmered, fan-cut bamboo shoot simmered with bonito flavor, pinecone-scored small abalone simmered, plum-shaped carrot, early butterbur simmered green, arrowhead bulb richly simmered

The simmered dishes are meant to evoke pine, bamboo, and plum. For the mirror-cut daikon simmered to infuse flavor, I carve the daikon into a plum…

• ¥500

• Cook time 1 hr

Seared Hoshiko Shinjo

Taking aroma as the theme, I focus here on 'the scent of shijimi clams and first-extraction dashi.' Rather than the bold, hit-you-in-the-face aromas…

• Serves 1 · ¥500

• Cook time 3 hr

New burdock root pureed soup

For the pike conger with grated plum sauce: this time I used the tail section of the pike conger that isn't used for the quick-blanched preparation…

Ise lobster, grilled in the shell

For the Ise lobster onigara-yaki, I use Ise lobster and sea urchin (uni) to create a lavish presentation that guests can enjoy visually as well.

• ¥2,300

• Cook time 10 min

Omi beef filet

This is the grilled course. For the Omi beef, I use the filet this time. Bringing it to room temperature before cooking and dusting it with…

• ¥3,000

• Cook time 10 min

Ise lobster and daikon man'nen-ni

As part of using spring ingredients at their shun, hashiri, and nagori, I’ll introduce a dish featuring Ise lobster in season. This is the simmered…

• Serves 1 · ¥930

• Cook time 3 days

Three-year fugu, thin-sliced sashimi winter vegetable roll

This sashimi course is only possible thanks to fugu in season. For the Three-Year Fugu Usu-zukuri with Winter Vegetable Roll, the thin-sliced sashimi…

• Serves 3 · ¥2,300

• Cook time 1 hr

Pureed green pea soup

A clear-soup course. The green pea surinagashi was made as a fragrant soup meant to let guests enjoy the scent of spring. Ordinarily a surinagashi is…

• Serves 20 · ¥170

• Cook time 1 hr

Small sea bream steamed with okara, silver sauce

This is the steamed dish from Kochi's New Year cuisine. Kodai Soy pulp-Mushi with Silver Sauce gives a modern update to soy pulp-mushi, a dish long…

• Serves 1 · ¥800

• Cook time 1 hr

Making Vegetables Delicious

Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…

• Serves 4 · ¥1,208

• Cook time 20 min

Carp daikon-wrapped roll, takiawase

A modern take on regional cuisine Original regional dish: carp kanroni, a candied simmered carp Fukushima Prefecture covers a large area, comprising…

• Serves 4 · ¥540

• Cook time 1 hr

Low-Temperature Cooked Kurosatsuma Chicken

Local clams simmered in clear broth

Cod milt pureed soup, winter-solstice pumpkin dumplings, snow-ring-cut daikon, stem lettuce, straight-cut yuzu peel

As for the red beans set into the pumpkin shiratama dumplings, season them with the minimum amount of sugar so the sweetness doesn't stand out. To…

Baby hairy crab

This is a steamed dish. Small hairy crab, sold at under 300 yen apiece and normally used just for stock or miso soup, are actually packed full of…

• Serves 1 · ¥721

• Cook time 2 hr

Softshell turtle and egg terrine from Agatsuma, Gunma, with Shimonita scallion pureed soup

This substantial showcase course makes use of Shimonita scallion as an end-of-season winter ingredient. For softshell turtle and egg terrine from…

• Serves 1 · ¥1,280

• Cook time 1 hr

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

Tade-grilled sweetfish, wasabi-grilled beef, Kamo eggplant with foie gras

This is a grilled course. This time I used ayu from Lake Biwa to make the tade-grilled ayu. For the wasabi-grilled beef, I grill it over a net with a…

• ¥1,200

• Cook time 30 min

Tenjin hot pot, softshell turtle, tortoise-shell-cut taro, mushrooms, ginkgo-leaf-cut daikon and carrot, grilled scallion, shiratama dumpling, sprouted scallion

For preparing the soft-shell turtle, the key to cleanly peeling the skin is to pour about 60°C water over it. If the temperature is too high or too…

Mantis shrimp cracker soup, sakura shrimp puréed potage, mantis shrimp cracker, and salt-grilled spring sea bream

This is a soup course, an arrangement of the Aomori local dish Hachinohe senbei-jiru. For the mantis shrimp senbei-jiru, based on the senbei-jiru…

• Serves 1 · ¥320

• Cook time 1 hr

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Shingoro, Okoge-Style, with Kozuyu Sauce

This is a modern arrangement of the Fukushima local dishes shingoro (a rice cake glazed with egoma, or perilla) and kozuyu (a dish simmered in dried…

• Serves 1 · ¥140

• Cook time 2 hr

Eel and collagen rice porridge — the synergy of three collagen soups

As part of an effort to cope with rising food costs, the concept behind this meal course is "synergy." When steaming plain-grilled eel, the water in…

• Serves 2 · ¥800

• Cook time 1 hr

Brown rice coffee, charred tea snack

Charring is an old technique in Japan; I first learned of it back when I studied macrobiotics. Carbonizing ingredients in a Vermicular oven takes…

• ¥180

• Cook time 5 min