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Turnip pureed-potage style, crab shinjo

The clear-soup course is a pureed turnip potage style. Freshly grated turnip is mixed directly into the raw fish flesh. Normally Japanese mountain…

Roe-style, Ise lobster shinjo

●Ise Lobster Shinjo: the Ise lobster is steamed with sake and the top flesh is separated and reserved. Shiba shrimp is worked into surimi and…

Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated

The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…

Matsutake and shungiku steeped in yuzu, squid and sea pineapple with konowata, two-color chrysanthemum namasu

Sweet shrimp cured in koji

Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…

Sake-grilled tilefish

For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…

Bamboo shoot sandwich grill, miso-seasoned grilled minced wagyu

In the grilled course, male guests are pleased when the ingredients are presented simply on their own — for instance, alfonsino salt-grilled, or…

Baby Octopus Simmered with Dainagon Beans, Powder-Dusted New Potatoes, Oil-Marinated Angelica Shoots, Sake-Simmered Sea Bream Roe

For the simmered assortment, the baby octopus simmered with dainagon beans was made by simmering baby octopus and dainagon adzuki beans the same way…

The Right Guards' mandarin tree, a Hina-doll motif

Appetizer 3 has a bit more of an hors d'oeuvre feel, styled to evoke Hinamatsuri (the Doll's Festival). The cherry-blossom icefish sushi has sushi…

Juvenile sea bream, Japanese halfbeak, and rapeseed-blossom mountain-yam roll

For the vinegared dish, kasugo, sayori, and rapeseed-blossom nagaimo (Chinese yam) roll: on plastic wrap, thinly pour and set finely julienned…

Conger Eel and Mountain Udo Roll

For the conger eel and mountain udo roll: conger eel is usually rolled Yanaka-style with the skin facing out, but here I placed the skin on the…

Jibu-ni, a Specialty of Kaga

For the warm dish course: simmer the vegetables, fu (wheat gluten), and shrimp in white happō dashi beforehand. Coat the duck meat with potato starch…

Conger Eel Kinuta-Maki

For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…

Soup-bowl course

The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…

Spring vegetable aspic

The colorful vegetables in the spring yose-jelly are bell pepper, asparagus, and savoy cabbage harvested around Lake Kawaguchi in March and April. As…

Melon and golden egg-sheet brocade roll, snow-ring-cut burdock, squid dumpling

The simmered yukiwa burdock uses Horikawa burdock (a heirloom Kyoto burdock), reconstituted with rice bran, then simmered in a soba-dashi with a…

Grilled new bamboo shoot, wrapped and grilled juvenile sea bream

For the grilled course's chestnuts simmered in cocoa, Kumamoto's Rihei chestnuts are delicious, but since their skin peels away easily, I used Tanba…

Halfbeak Wisteria-Style Sashimi, Kuruma Prawn Young-Leaf Sashimi, and Iris-Cured Tairagai

For the sashimi course's kuruma prawn young-leaf style, the kuruma prawns are quickly blanched in hot water and then dropped into ice water. I…

Crab and garland chrysanthemum greens with yuzu soy sauce

This time it's a vinegared dish, but at our restaurant we don't force a vinegared dish into every course — we serve it within the appetizer, or bring…

Alfonsino mochi-wrapped parcel in soy milk broth

As it's the cold season, I wanted this soup course to warm the body from the inside in a healthy way, so I tried making it soy-milk style. I combine…

Japanese-Style Mushroom Gratin with Mogami Mushrooms

Oil-steamed Pacific saury

For the appetizer course, oil-steamed Pacific saury: by October the saury's fat content drops and the flesh turns dry, so I steam it in oil to make…

Hakata-Style Uni-Grilled Shiitake, Roasted Chestnuts, Pine-Needle-Skewered Mochi Ginkgo Nuts, Ochi-Ayu in Sake Lees, and Tiger Prawn with Jūsanri

For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…