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Pinecone-cut squid, two-color egg terrine, bamboo-cut celtuce, chilled plum jelly, sunrise bottarga, bell-shaped arrowhead bulb, kumquat cup, twisted sushi roll, black soybeans

This was plated on a hagoita paddle carved from balsa, a soft wood. For the pinecone-cut squid: score the squid in a pinecone pattern, shape it into…

Ball-shaped deep-fry, octopus crisp, chestnut simmered in the inner skin, matsutake rice-cracker-crumb deep-fry

●Mari-Age: shinjo of choice is hollowed out, filled with a core of daikon radish, shaped into a ball, coated with somen noodles, deep-fried, and…

Physalis with warm-smoked salmon potato sushi, grilled matsutake mushroom soaked in ponzu, miso-marinated foie gras, squid cracker, and eel roll grilled kenchin-style

The physalis with warm-smoked salmon potato sushi contains potato sushi made with smoked salmon inside a physalis husk, along with edible physalis…

Karasumi sake-lees pickle, longan-shaped shrimp and cheese, aori squid pine-cone cut, young ayu simmered Arima-style, green plum ayu-shaped confection, slender bamboo shaped as field horsetail, and asparagus wrapped in paper-thin kombu

For the appetizer's karasumi sake-lees pickle, the mullet roe used here is made from broken scraps gently rolled together and kept frozen. For the…

Beef-Wrapped Grilled Bamboo Shoot, Cherry-Blossom-Viewing Skewers, and More

For the appetizer's morel mushroom stuffed with crab: the morel rehydrates quite well just by soaking it in lukewarm water. I think it's best to…

Five-color grilled squid, shrimp / herring roe on kelp / okra set in jelly, loach-stuffed burdock Owari-style simmered, carrot mousse, summer duck and zucchini sesame-grilled, mini kabocha squash, pike conger cut into icicle strips

For the appetizer's five-color grilled squid, this time I air-dried the thick part of the red squid's flesh a little, cut it into strips, and colored…

Young kuruma prawn grilled with an egg-yolk glaze, duck layered and steamed Hakata-style, ginkgo cracker, tube-cut burdock, grilled turnip bed-pickled, and ginkgo-leaf tofu

For the saimaki kimi-yaki, I take the core removed when making the kuda-gobō and let it absorb a thin happō-dashi. I use raw fish paste mixed with…

Yuzu Cup, Snow Crab in Grated Daikon, Grilled and Marinated Kuruma Prawn, Oyster Grilled with Shichimi Pepper, Persimmon and Bottarga Mountain Yam Roll, Miso-Grilled Lily Bulb, Deep-Fried Chestnut

For the appetizer course's grilled and marinated kuruma prawn, the kuruma prawn is soaked in sake-salt water to bring out its aroma, then grilled and…

Walnut tofu, small abalone steamed with sake, roe-bearing sweetfish simmered and steeped, chrysanthemum petals lightly steeped, Pacific saury rolled with burdock root, crab and tofu skin egg-yolk-batter fried, pine-needle-style skewer

Tiger pufferfish dressed with crumbled nuka-pickled roe, icicle-cut squid with egg-yolk cream, soaked whale with white vinegar dressing, ark shell clam and taro stem with Naniwa miso, cod milt marinated in saikyo miso, rolled pickled plum, Shimonita leek stuffed with beltfish and grilled in a marinade, lily bulb wrapped in pressed plum paste, Oribe-style taro wrapped in a shiitake ribbon, stem lettuce pickled in fermented rice malt, and shimeji mushroom and Japanese parsley in a Tsugaru-style apple dressing

This is the torafugu masago-ae, using nukazuke fugu ovary. This is something cured in salt and rice bran for about three years, and it's sold only in…

Hairy crab picked from the shell, kuruma prawn in areca-nut style, octopus tender-simmered with whiting, golden sushi, deep-fried stuffed red Manganji pepper, tube-cut mountain yam, rare immature salmon

As for the appetizer's tender-simmered octopus: normally I use the tender-simmering method that has been handed down since long ago, but this time I…

Sea bream grilled with a salmon-roe glaze, cod milt grilled in yuzu peel, shrimp-shaped taro with sea urchin

For the grilled course's sea bream akebono-style grill, I strain salmon roe through a fine sieve and brush it onto salt-grilled sea bream. Normally…

Milt tofu, yuba-wrapped deep-fry

As for the shirako tofu Tōji-age, we wrapped the shirako tofu in yuba so that it would not crumble and spill out. Sesame tofu is sometimes used in…

Matsukawa-style longtail red snapper, stone-wall-style yam bulbils, hijiki fish-paste dumpling, rising-sun-style mullet roe, iron-fan-style kuruma prawn, sweet potato simmered with lemon, and petal-shaped New Year mochi

Among the appetizers, the stone-wall-style yam bulbils are styled after the image of 'until moss grows upon it' from the Kimigayo (Japan's national…

Pinecone-scored squid, cut-bamboo early butterbur, syrup-simmered plumped plum, sprouted arrowhead bulb, ten-thousand-year simmered burdock, calm-wave-cut lily bulb, snow-capped herring roe, turnip namasu, steeped early bracken fern, and Hakata-style sweet bean jelly

Kuizumi is osechi, New Year's food. At New Year, packing lots of dishes into tiered lacquer boxes for the family to eat, and also to serve when…

Crystal aspic

For the vinegared dish, the crystal aspic sets each ingredient in a very loose jelly made from a light, dashi-based vinegar, and is served just as it…

Tilefish, Ōmi konnyaku, and kombu-cured rapeseed blossom

For the guji, Ōmi konnyaku, and rapeseed-blossom kombu-cured dish: normally the skin is removed when kombu-curing tilefish (guji), but since the area…

Lotus-root dumpling

Renkon manju is served as part of a simmered assortment course, or arranged as a single item for the appetizer course. Normally I shape one serving…

Matsuwa mackerel and shiitake sandwich-grilled with yuzu miso, kettle-boiled shrimp grilled with sesame salt, chicken tenderloin rolled with burdock, chrysanthemum-cut yam grilled with golden egg yolk, chrysanthemum-leaf-cut yam grilled with uni

For the grilled fish course's Matsuwa mackerel and shiitake sandwich-grilled dish, mackerel landed at Matsuwa fishing port is famous under the…

Eel and Vegetables in Vinegar Marinade

The vinegared dish is eel and vegetables in vinegar marinade. I hear eel shops were swamped this past summer, but in washoku, eel's true season is…

Lotus root deep-fried in egg yolk, sweet potato sandwich deep-fry, icefish wrapped in yuba and deep-fried

The fried course's renkon kimi-age wraps grated lotus root and yamato yam in a lotus root slice and deep-fries it in egg yolk batter; this time I've…

Figs Dressed with Sour Cream

Butterfish Grilled in Saikyo Miso, Matsutake Wrapped in Wagyu Loin, Chrysanthemum-Cut Turnip, Chestnuts Simmered in Syrup

Salmon roe with grated daikon and sablefish-carrot sandwich, rein-twist sushi, turban shell tossed with chrysanthemum petals, salt-grilled crossbred duck, salt-roasted new-season ginkgo nuts, new-season chestnuts simmered in a savory broth, white melon cut in a ginkgo-leaf motif and kombu-cured, Ishikawa taro steamed in its skin

This is the celebratory course. Meiji Jingu Shrine, Jingu Gaien, and the Meiji Memorial Hall are together known as the "All Jingu." One of the three…