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White Leek Pickled in Yuzu

The white leek yuzu pickle is made the same way as (1): the leek is salt-boiled until about 70 percent cooked through, then, while still hot, pickled…

Pine Cone-Style Sole

For the pine cone-style sole, the sole (shitabirame) is first pan-seared in butter. Then somewhat thick almond slices are inserted into the flesh one…

Larch-pattern tofu

Abalone, Grilled Until Meltingly Tender

Shrimp-shaped taro simmered to absorb the broth

For the simmered assortment's ebi-imo simmered to absorb the broth, if you don't have rice-rinsing water on hand, parboil it in rice bran instead…

Bamboo Shoot in Soy Milk Broth

Clam and new bamboo shoot grilled with sansho leaf

For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…

White-charcoal simmered, red-and-white simmered, and white-simmered lotus root — a three-whites assortment

Bamboo shoot rolled in daikon, taro, baby octopus, rapeseed blossoms

The simmered dish is the standard one we usually serve, but rather than a light seasoning, we gave it a firm, well-defined flavor.

Bamboo-leaf-wrapped sushi

Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…

Salt-grilled blackthroat seaperch and more

For the grilled course, salt-grilled nodoguro: fillet the nodoguro into three pieces (sanmai-oroshi), remove the small bones, lightly salt it, cut it…

Flounder roll with monkfish liver

Flounder roll with monkfish liver (ankimo)

Decorative carving

Foie gras potage

The shira-ae is thinned slightly with shirozake — a sweet, cloudy, low-alcohol rice drink — in a nod to the Peach Festival, but because the shirozake…

Spiny lobster simmered in the shell, with garland chrysanthemum greens

Napa Cabbage Roll

Large shiitake, fern-style

The soup course's urajiro takes its name from urajiro, the fern used as an auspicious New Year decoration, though the dish itself is a large shiitake…

Yuzu Sherbet

Clam and udo, dressed with sansho buds

As for the hamaguri and udo kinome-ae, since this is for an exhibition, I've arranged it in kurakake style (draped over, rather than tossed together)…

Rolled shrimp sandwiched with bottarga, abalone fried in a white-fan shape, ginkgo nuts

For the abalone hakusen-age, I rinse the abalone in mura (soy sauce), dust it with potato starch, and finish it as a white-fan fry.

Sea bream deep-fried head with grated daikon topping

For the bowl-plated course's tai kabuto-age with mizore topping, when re-frying the tai, fry it slowly and thoroughly, to the point where guests can…

Uni and kumquat

For the soup-course dish uni and kumquat, since it's New Year's, I added glutinous rice flour to bring out a mochi-like texture. With plum-shaped…

Ayu uruka tofu

The appetizer ayu uruka tofu is served topped with tade-oroshi (grated water pepper) that has been given a sweet-and-sour balance with a little sweet…

Rich, Strongly Seasoned Miso Broth, Simmered Horse Mackerel Curd

For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…