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Pufferfish milt, plum turnip, pufferfish deep-fried in rice cracker crumbs

Under 'counter work that creates repeat guests,' this time it's a steamed dish. We char-grill fugu shirako, set it on kombu, grate Shogoin turnip and…

• Serves 1 · ¥1,000

• Cook time 1 min

Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu

This cooking method makes the most of the seafood's flavor. All of the broth is transferred to the …

Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Arigato Gobo Manju with Sarobetsu Duck

This is the Arigato gobo manju filled with Sarobetsu duck. Drawing out the appeal of Hokkaido's overwintered vegetables — here, Arigato gobo, a…

• Serves 1 · ¥350

• Cook time 30 min

Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥450

• Cook time 1 hr

Salted winter yellowtail

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Tosa Akaushi tataki

This is the palate-cleanser course from Kochi's New Year cuisine. Tosa Akaushi Tataki pairs Tosa's own breed of Japanese red beef, buntan citrus, and…

• Serves 1 · ¥700

• Cook time 30 min

Yellowtail simmered to a glossy sheen, yellowtail liver, white-simmered turnip, chrysanthemum-cut lotus root, maple-leaf carrot, roasted chestnut, green chili, julienned ginger, sansho leaf

This time, we learned about side dishes from Master Teruaki Mochizuki (The New Okura). He came up with dishes that look delicious and catch your…

• ¥720

• Cook time 1 hr

Edo Heritage Vegetable Tempura

Senjyu leeks are deep-fried to retain their aroma and texture. This improves the texture and sweetn…

House-made ponzu monkfish liver, grated turnip, amigasa yuzu, squid kombu-jime, sweet shrimp kombu-jime, salt ponzu, bottarga

We have prepared a selection of homemade delicacies that are sure to please customers who enjoy dri…

• ¥350

• Cook time 2 hr

Red sea bream, turnip-steamed and topped with silver sauce

We cut the kuruma prawn into about 5 small pieces, keeping the balance with the other ingredients in mind. For the turnip combined with meringue, the…

Crab Tazuna, Kombu-Cured and Seared Tilefish

For the crab tazuna with kombu-cured and seared tilefish, searing the kombu-cured tilefish to roughly 50% doneness lets the crab and tilefish bring…

• ¥958

• Cook time 40 min

Detox-style shrimp consommé, spiny lobster simmered with egg yolk

As for the detox-style shrimp consommé, "detox" means expelling the toxins and waste products that build up in the body, guiding both body and mind…

Oil-cured Pacific saury, duck cutlet sandwich, monkfish liver in a hollowed yuzu shell, and saikyo-miso-cured monkfish

This is the winter course. The Oil-Cured Pacific Saury is made the way oil-sardines are made, but using saury instead of sardine. Soaking it once in…

• Serves 1 · ¥800

• Cook time 1 hr

Steamed Turnip, Dried Shrimp Soup

For the steamed turnip, we normally combine grated turnip with egg white, but since our restaurant serves a large number of guests and needs a…

• Serves 1 · ¥475

• Cook time 12 min

Chicken meatball soup

By November, the morning and evening chill turns sharp, and it becomes a season when warm dishes are especially welcome. This time, I designed a dish…

• Serves 1 · ¥150

• Cook time 15 min

Turnip and Duck Jibu-ni

This is a dish we've served since our restaurant's opening, out of my wish to 'preserve the excellent dishes that have existed since long ago.' It's…

• Serves 1 · ¥800

• Cook time 2 hr

Spanish mackerel and turnip

This is a steamed dish. Sawara and turnip is a dish where, on top of the elegant sweetness of sawara — a fish with no unpleasant edge to its flavor —…

• Serves 1 · ¥600

• Cook time 2 hr

Fermented sea bass, grilled in tade oil — from 'Japanese Cuisine Rakushi' in Yokohama, Kanagawa

Hishio has less salt than soy sauce, and this time I use it to season the dressed vegetables. I also make amazake, a sweet fermented rice drink, two…

• Serves 1 · ¥450

• Cook time 30 min

Bamboo shoot miso-glazed and grilled three ways -- sansho-leaf miso, dengaku miso, and yuzu miso, cornetfish and celtuce stem dressed with fish roe, icefish sushi wrapped in a cherry leaf, baby turban shell coated with sea urchin, foie gras in an amber jelly, salmon rolled in a brocade pattern

The grilled hassun course is bamboo shoot dengaku, three ways. The bamboo shoot is rehydrated with rice bran and dried chili, then peeled, cleaned…

• ¥1,340

• Cook time 40 min

Fugu shirako soup bowl

This is a winter dish that combines the delicious, rich flavor of pufferfish milt with snow crab, w…

• Serves 1 · ¥1,280

• Cook time 20 min

New Cabbage Hakata-style

For the vinegared dish, I expressed ‘beauty.’ I thought of this because the color and pattern of kuruma prawn, the star ingredient, come out…

• Serves 1 · ¥430

• Cook time 45 min

Cod and turnip

This is an early-season appetizer of cod and turnip. I designed this dish for the guests in their forties to seventies who make up most of our…

• Serves 1 · ¥200

• Cook time 40 min