Hitotsubashi Josui Hall "Hashihantei"
This is the simmered course: gourd-shaped vegetables, sweetly simmered. Each vegetable is simmered separately in its own pot — daikon with…
The simmered dish is daikon and shrimp tree-ring roll. The daikon is peeled into a thin continuous sheet, spread with shrimp paste, and rolled around…
Otemachi Tokyo Kaikan
The celebratory New Year dish is arranged to suit New Year decorations, so we've also included ceremonial paper strips and pine-bamboo-plum motifs…
The matsutake in the clear-soup course is chopped fine. This is something we've done since the previous master's (oyaji-san's) time — chopped this…
Kioicho auspicious
For the mochi-kujira — a fatty, gelatinous cut of whale prized for its chewy texture — and daikon, we used minke whale. Because the skin peels away…
Kagurazaka Shozantei
This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…
Serves 1 · ¥540
Cook time 1 hr
Tsukiji, Tsukiji Honganji Japanese Restaurant Shisui
This is the ohira (the hira bowl course). It's a simmered dish, but I avoid over-garnishing it, and rather than cutting for a pretty finish, I cut in…
¥60
Cook time 40 min
Since ichimatsu mackerel tofu is done Semba-style, it would normally be loaded with plenty of mackerel and daikon, but here I take a stock from…
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