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Savory teapot-steamed soup

Wood ear mushroom, egg-yolk vinegar

(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…

Okara and Konjac Nishiki Kinpira

(A drink shared over delicacies for the twelve zodiac animals, looking back on the year — all of it gentle on the body and low in calories.) We have…

Layered serving paper and folded paper

Shiwasu, the old name for December, is said to come from a time of year so busy that even priests, or shi, are said to run about, or hashiru — though…

Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter

Tofu prepared with nori seaweed

For isobe tofu, I crumble tofu and combine it with raw fish and wakame (seaweed), then run it through a food processor for a light, fluffy texture…

Basil Sauce Grilled Scallop

The appetizer course's basil sauce grilled scallop brings in an Italian influence. For the sauce, I finely mince fresh basil and combine it with…

Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone

For the fried course, the kakiage of spring mountain vegetables and sakura shrimp: since large quantities of mountain vegetables are sent to me from…

Simmered soy pulp

It has been about twenty years since I opened the restaurant, and simmered okara has been a signature single dish on the menu the whole time. It…

Hosta shoots set with soymilk

The urui set with soymilk is made by setting the in-season urui with soymilk, though I think it would also have a nice texture set with fresh yuba…

Fat greenling grilled with smartweed miso, basted-grilled surf clam

Clear seafood soup with kaidori clam fish-paste dumpling

For the soup course, I made a clear seafood broth. The turnip has been carved into a cherry blossom shape.

Butterbur set in white vinegar dressing, bamboo shoot and rapeseed blossom cured with kombu, udo pickled in plum vinegar

For the vinegared dish's kombu vinegar: add vinegar to the clear liquid that rises when boiling zenmai (royal fern fiddleheads), and mix in a touch…

Grilled Matsutake

For the grilled matsutake, I first grill the matsutake lightly, wrap it in pine needles, then wrap that in hōsho paper and grill it again. As for the…

Splendid alfonsino chrysanthemum fish-paste dumpling

For the kinmedai chrysanthemum shinjo, I mince the kinmedai and loosen it with kombu dashi, adding a little egg white and milk. I then mix in boiled…

Light kuzu-thickened broth with tilefish and Tennoji turnip chakin bundle

For the soup course's tilefish and turnip chakin bundle, I wrap tilefish and gold leaf in about six thin turnip slices and steam the parcel. Since…

Bamboo shoots with sansho leaves

The kinome miso for the bamboo shoot and kinome salad is usually made with tama-miso, a sweetened miso paste enriched with egg yolk, but white miso…

Edamame and Shiratama Dumplings

The dashi-vinegar broth for the edamame shiratama dumplings is diluted with dashi and seasoned, since it would be a shame to waste the brine from the…

Mizunasu Mixed Pickle

The pickle course is mizunasu (a mild eggplant variety) mixed pickle. Preparing it in an old-pickle style with myoga, shiso, and new ginger makes it…

Pickled plum broth, golden maple-leaf mountain yam

As done here, you can use finely shredded egg crepe with sea urchin mixed in, or a grilled sheet of sea urchin works just as well. For the softshell…

Scallop

The core of napa cabbage is sliced thin and used to wrap the scallop adductor muscle, deliberately pairing "white" with "white." It is finished with…

Fermented sweetfish viscera and kukoa, iwanashi, yomaki, and rock tripe, pear salad

Colorful vinegared tilefish

Grilled Chestnuts, Simmered to Absorb the Sauce