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King crab fish-paste dumpling

Kuruma prawn, silky-smooth ponzu jelly

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Hina-ebi, Green Breeze

Kuchitori, or more precisely what used to be called "kuchitori-gawari," is a course that brings together small portions of items from the sea, the…

Spiny lobster simmered with lobster coral

This is a warm dish. The simmering liquid for the Ise lobster with coral includes the lobster's own tomalley. It doesn't need much simmering time for…

Snow Crab and Napa Cabbage Rolled with Chrysanthemum Greens

For the vinegared dish, we added caviar as the crowning garnish.

Shiba Shrimp Mugwort Manju

This is the fried course. For the shiba shrimp mugwort manju: wash the mugwort thoroughly, steam it, and grind it in a mortar; spinach or daikon-leaf…

Celebratory Namasu Roll, Celebratory Namasu

Both the traditional and the modern versions use the same ingredients, but 'Beni no Yume' (literally 'Crimson Dream') is an apple grown in…

King crab with external crab-roe rice

Kuzu-dough wrap, spiny lobster

I rinse the spiny lobster in sake mixed with water, season it lightly with salt, and briefly boil it in kombu-infused hot water. I wrap it in kuzu…

Snow crab yuba roll

Deep-sea shrimp and blanched taro shoots, with taro shoots and tofu thickened sauce

For the simmered course, the deep-sea shrimp has a softer texture than Ise lobster and a delicious sweetness, so I've been fond of using it lately. I…

Scale-on tilefish and shrimp, aromatic grilled

King crab nori roll

The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…

Crab chrysanthemum roll

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Brown rice broth with finely shredded lobster

For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…

Woven-lattice deep-fried potato

Mung bean shira-ae

Tube-cut burdock coated in shrimp powder, deep-fried

For the tube-cut burdock coated in shrimp powder, we dry and toast tiny opossum shrimp, grind them finely in a mortar, pass them through a sieve…

Golden-Fried Kuruma Prawn

The fried course is what we actually serve in the restaurant. What's poured over the golden-fried kuruma prawn is aurora sauce. Dishes like this that…

Kama-Cooked Rice, Paella-Style

This is the rice course. Though it's labeled 'kama-cooked rice,' with the idea of pairing it with wine, we tried cooking it paella-style. For the…

Ise Lobster Uni-Yaki, Pinecone-Cut Tokobushi Shore-Grilled, Cracked-Pepper Grilled Aigamo Duck, Kodai Bamboo-Leaf Sushi

For pinecone-cut tokobushi shore-grilled, we remove the tokobushi from its shell, score it into a pinecone pattern, quick-blanch it, and while…

Deep-fried shrimp rice-bale rolls

For the deep-fried shrimp rice-bale rolls, we cut the crusts off bread sliced eight to a loaf, steam it lightly, and then use the edge of the cutting…

Daikon and shrimp tree-ring roll

The simmered dish is daikon and shrimp tree-ring roll. The daikon is peeled into a thin continuous sheet, spread with shrimp paste, and rolled around…

Turnip hot pot