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Grilled pike conger eel with shredded vegetable filling

For the grilled course, I used hamo. Our restaurant has continued in Tokyo since the Edo period, but these days, more and more guests request hamo…

River trout oil-smoked and steamed, salmon chakin shaped like ground cherries, Kurakake bean and rock tripe steeped in dashi, Shinshu grape dressed in daigo, curved bamboo shoot with plum-shiso dressing

Right now, we're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so I'd like to…

• Serves 5 · ¥220

• Cook time 20 min

Grilled shark fin

A clear-soup course. The vessel used is a Wajima-lacquer piece in the Unkaku (cloud-and-crane) design. The shark fin is steamed with chicken stock…

• ¥1,000

• Cook time 1 hr

Long hijiki seaweed simmered wrapped in fried tofu skin, baby octopus simmered cherry-pink, shrimp glossy-simmered, shrimp-shaped taro, and small eggplant fried then simmered Dutch-style

This is the simmered dish course. For the long hijiki shinoda-ni, deep-fried tofu pouches are blanched to remove excess oil, opened, and spread with…

Ise lobster simmered with sea urchin, comma-shaped shrimp-taro fukume-ni, bamboo shoot simmered Tosa-style, purple sweet potato crisp, flower-cut carrot, and bok choy

For the tosa-style bamboo shoot, the bamboo shoot is simmered once, then simmered again with a generous amount of added bonito flakes. It's then…

Ise Lobster Simmered in Yuzu-Scented Egg Yolk, Winter Bamboo Shoot Simmered in Shaoxing Wine, Thick Burdock Root Stuffed with Akagi Chicken and Wrapped in Napa Cabbage, Ichimatsu-Pattern Shiitake Mushroom Simmered in Coffee

For the Ise lobster simmered in yuzu-scented egg yolk, I mix chopped yuzu into the egg-yolk batter and simmer it in a sake-based happō dashi (an…

• ¥1,100

• Cook time 2 hr

Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

Squid grilled with sea urchin, rock tripe dressed with sea urchin, kuruma prawns with sea urchin (the way of sea urchin)

This is the Way of Uni course. For squid grilled with sea urchin, a slice of squid is scored with a knife, seared with a torch, and rolled up. Sea…

• ¥3,050

• Cook time 50 min

King Crab Steamed in a Yuzu Salt Crust

This steamed dish makes use of king crab, yuzu, and turnip as end-of-season winter ingredients. For king crab steamed in a yuzu salt crust, we took…

• Serves 1 · ¥1,080

• Cook time 30 min

Crab Shinjo Steamed with Cabbage

This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…

• ¥250

• Cook time 1 hr

Ashigara beef nanban-style rolled and fried, tuna roe light egg-white batter fry, Shonan whitebait dumplings, deep-fried river shrimp

This is a fried course. I used a branded beef called Ashigara beef. Also, the tuna roe is something distinctive to Miura; it is three to four times…

• ¥280

• Cook time 1 hr

Young sweetfish deep-fried wrapped in shredded potato, river crab in egg-yolk batter

The fried course is young sweetfish (ayu) deep-fried in a potato sudare wrap. Pairing young ayu with potato may seem unusual, but the contrast…

• ¥320

• Cook time 40 min

Oyster roasted in a hollowed yuzu shell

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…

Bamboo shoot rolled with duck loin, double-battered roll with a stream-like pattern, fresh yuba with sea urchin sauce, ball-shaped fugu sushi, pine-needle skewer

In the Nikko area, New Year's osechi always includes three things — a soft sweet red-bean jelly, fresh yuba, and a simmered dish of grated daikon…

Egg Yolk Salmon Roll

For the mustard vinegar, combine one part sweet mirin vinegar with two parts kombu dashi, add an appropriate amount of Japanese mustard, and finish…

Pufferfish sushi, fermented crucian-carp sushi, Shirakawa sea bream grilled with bottarga, beef loin marinated in miso, king crab grilled with aromatics, assorted crackers with dried sea-cucumber ovary, bur-shaped deep-fried chestnut with its inner skin, small sea bream in a chrysanthemum-style sweet-vinegar marinade

For the hors d'oeuvre tray course, I had in mind an outing box lunch for this season — a 'slightly luxurious bento,' say, for maple-leaf viewing —…

Low-Temperature Cooked Kurosatsuma Chicken

Tortoiseshell-cut shrimp-shaped taro, clam shinjo

With the tortoiseshell-cut ebi-imo and the crane-shaped daikon, I express the crane and tortoise, and with the sunrise carrot I express the year's…

• ¥350

• Cook time 1 hr

Spiny lobster grilled with sea urchin

This is the hassun (seasonal assortment) course. The Ise lobster is prepared uni-yaki, grilled with uni.

• ¥700

• Cook time 1 hr

Golden eye snapper, hen-of-the-woods mushroom, and shimeji mushroom egg tofu

The centerpiece dish is kinmedai, maitake, and shimeji egg tofu. The kinmedai is marinated in a citrus-soy marinade and grilled, and it is layered:…

• ¥1,000

• Cook time 30 min

Steamed Turnip with Pufferfish Milt and Silver Sauce

As it's the cold December season, we begin with a hot dish: steamed turnip topped with fugu milt and a silver sauce. We place grilled fugu milt over…

• ¥450

• Cook time 30 min

Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…

Female snow crab chawanmushi (thin kuzu-thickened style, mitsuba stems, yuzu zest)

For kōbako crab chawanmushi, the dashi is what makes it. Grilling the emptied crab legs and taking dashi from them produces excellent dashi.

Tilefish kenchin-style grilled, shrimp-shaped taro serving bowl, scallion sprout, aka-koshō, crab sauce, roasted chestnut

Kenchin-yaki is a dish in which tofu and vegetables that have been sautéed and simmered are wrapped in white fish, chicken, or the like, and grilled…