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Ise lobster — toji-style turnip purée sauce, plum-blossom-cut carrot, bundled baby turnip, julienned yuzu zest

Take care with the Ise lobster: if it simmers for more than 10 minutes, the meat turns dry and loses its flavor. The sauce poured over the Ise…

Pen shell clam deep-fried in rice cracker crumbs with three-color sauce

Tilefish, Snow-Flower Steamed

The third is tilefish snow-flower steamed. We grate the turnip, bind it with egg yolk, and steam it. We then top it with whipped meringue to…

• ¥360

• Cook time 6 hr

Yonezawa beef simmered Takahata-style

Robust Yonezawa beef paired with a wine concentrated with grape flavor. Savor Yamagata's dynamic ingredients to the fullest.

Aizu Horse Meat Tataki, Sango-hachi-zuke

A modern take on regional cuisine Original regional dish: Aizu raw horse meat Fukushima Prefecture covers a large area, comprising the Aizu…

• Serves 2 · ¥850

• Cook time 30 min

Bamboo shoot grilled in sweet white miso, baby turban shell in golden egg-yolk dressing

Icefish wrapped in a twisted cloth shape, plum and green tea pureed soup with grated turnip

As for the icefish chakin, the soup-bowl centerpiece, if the icefish isn't prepped carefully it can ruin the whole dish, so I was conscious of…

Mamekozou Peas Steamed Kishu-Style

Molded quail

This is the soup course. For the molded quail, I take quail meat and bone — delicious in winter — add about 20% duck meat, then combine with Japanese…

• ¥380

• Cook time 2 hr

Seared tilefish, arrowhead-root mochi shaped like a leaf

The soup course is finished as a clear seafood broth. For the arrowhead-tuber mochi shaped like a leaf, we grate the arrowhead tuber and combine it…

• Serves 30 · ¥375

• Cook time 30 min

Greater amberjack (akabana) with aromatic black vinegar dressing

Marbled Yoshino Kuzu Set

This is the soup course. For the marbled Yoshino kuzu set, we knead six parts water with one part kuzu starch; simmer the crab and shiitake in a…

• ¥330

• Cook time 45 min

Turnip in Lingering Snow

This is the simmered course. For the turnip in lingering snow, we freeze and reuse the hollowed-out turnip trimmings left over from making the…

New Year's mochi soup

This is the clear-soup course. With whale, the difficulty lies in how to rehydrate it and how to remove its odor. I take a block of whale hongawa…

• ¥700

• Cook time 3 hr

Ice-rinsed young sea bass, quick-blanched conger eel, squid, kombu-cured halfbeak, colorful shrimp

This is the sashimi course. At the restaurant, we sometimes show guests the fish before it is prepared. In June, white-fleshed fish are the mainstay…

• ¥810

• Cook time 2 hr

Grilled Turnip Simmered to Absorb the Broth, Season's-End Monkfish Liver

I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the grilled turnip simmered to absorb…

• Serves 1 · ¥2,000

• Cook time 2 hr