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Spanish mackerel grilled with a vegetable stuffing and sweet potato, aigamo duck "spring mountain", peeled tomato in a yuzu-citrus vinegar, pufferfish milt in a cloth-wrung purse, sweet shrimp with egg yolk and salted fish innards, roe-bearing ayu simmered with sansho pepper, thin daikon tied into firewood bundles

First, the appetizer is a seven-item assortment. For the Spanish mackerel kenchin-yaki with sweet potato, the Spanish mackerel is prepared…

Niigata Sake-Lees Soup, Niigata Yellowtail Belly Salt-Grilled

This is a soup course. This time it's a sake-lees soup (sakekasu-jiru), but instead of salmon or the like, I've put in yellowtail with just the right…

• Serves 1 · ¥566

• Cook time 1 hr

Yellowtail Sake-Lees Soup, Yellowtail Turnip Sushi

This is a use of the winter ingredient yellowtail. When it comes to winter ingredients, there is also fugu and cod, but we chose yellowtail, which is…

• Serves 1 · ¥450

• Cook time 1 hr

Yellowtail and Turnip Sushi, Cold-Smoked Yellowtail and Monkfish Liver Monaka

This is a use of the winter ingredient yellowtail. This is the hashi-hajime, the first course eaten with chopsticks. For the yellowtail and turnip…

• Serves 2 · ¥600

• Cook time 1 weeks

Ise lobster pine-nut grill, milt cream bake

This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥2,500

• Cook time 1 hr

Monkfish hot pot

Monkfish hot pot is usually made with bonito or kombu dashi, but this time I roast the monkfish bones and simmer them in a pressure cooker to draw…

• Serves 1 · ¥850

• Cook time 50 min

King crab shinjo napa cabbage roll, simmered, with snow-ring lotus root, twisted colorful vegetables, garland chrysanthemum sauce, and bok choy

As an accompaniment we've added yukiwa-cut lotus root; fewer chefs take the time to do this kind of decorative knifework these days, so we decided to…

Spiny lobster in kuzu-starch sauce, deep-fried tofu simmered in soup

For the Ise lobster in kuzu-starch sauce, we coat the lobster meat firmly with potato starch. Coating it too many times deadens the lobster's flavor…

• Serves 1 · ¥1,100

• Cook time 30 min

Yuzu-Scented Kuruma Prawn Baked Pudding

For the yuzu-scented kuruma prawn baked pudding: when I was working out four shrimp dishes, the very first thing I thought to make was the dessert…

• ¥500

• Cook time 40 min

Akita Prefecture "Yuri Beef Roast" with Iburigakko Sauce

The theme is "Reimagined Local Cuisine" — a creative reworking of the standard way local cuisine is typically served. This is an additional course…

• Serves 1 · ¥1,700

• Cook time 30 min

Hinai-Jidori Kiritanpo Yaki-Bitashi

This time, the theme is "Reimagined Local Cuisine" — a creative reworking of the standard way Akita Prefecture's local cuisine is typically served…

• Serves 1 · ¥940

• Cook time 40 min

Kettle-cooked ginger rice with alfonsino

I created this dish under the theme "Ryokan Cuisine Today." This is the rice course. For this course, we offer a choice of dishes — mainly uni rice —…

• Serves 1 · ¥1,200

• Cook time 2 hr

Snow-Viewing Presentation, Tilefish Wrapped in Sea Urchin, Sesame Tofu

For the tilefish wrapped in sea urchin, I normally avoid using bracken-starch mochi at exhibitions, since it hardens and loses its clarity over time…

• ¥5,640

• Cook time 1 hr

Washi-Paper-Baked Herbal Tea Soup

For 'Washi-Paper-Baked Herbal Tea Soup,' I treated caffeine-free herbal tea as a dashi drawn with tea. I built it into a soup together with sea…

• Serves 1 · ¥650

• Cook time 1 hr

“Husband-and-wife tofu” and kintoki carrot, surinagashi-style

This time, I made a winter dish using three-year-old farmed pufferfish from the Seto Inland Sea, the king of winter seafood, prepared with a method…

• Serves 3 · ¥1,500

• Cook time 2 hr

Dried herring in sansho oil

The only dishes I knew that used dried herring fillets were sweet syrup-simmered preserves and steamed-and-simmered dishes, but it occurred to me…

• Serves 5 · ¥490

• Cook time 15 min

Kawachi duck and whole-roasted Tennoji turnip

As a way to make use of a winter ingredient, this is a dish built around Tennoji turnip in season. Two years ago I transferred to the Hotel New Otani…

• Serves 4 · ¥1,800

• Cook time 1 hr

Cod grilled with three flavors

This is a use of the winter ingredient cod. We made cod sanmi-yaki for the enjoyable value of being able to eat three dishes at once. Nagaimo (a type…

• Serves 1 · ¥800

• Cook time 1 hr

Clear-soup style (cod milt tofu, snow crab, rock tripe, slender daikon, knotted yuzu peel)

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappo Ya Mitsuto). We will be focusing on "cod milt Tofu".

Shrimp sweet rolled omelet, with yuzu sweet rolled omelet and stir-fried simmered mustard greens

This time, on 'bowl dishes,' I learned from instructor Miyata (Kioichō's Hotel New Otani). This time I take up 'date-maki.'

Shrimp-shaped taro manju (crab yoshino-ni, spinach, dewdrop-cut ginger)

For the ebi-imo steeped in dashi, it's important to press it through a sieve while it's still warm. If it cools down, the starch in the taro hardens…

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…

Koya-dofu Beef Liver Steak Style, with Herb Butter Sauce

I wanted to create a health-conscious menu using freeze-dried tofu, which is high in protein. Since I have long experience cooking Western cuisine, I…

• Serves 1 · ¥295

• Cook time 20 min

Pear and ricotta cheese salad, pear and white fungus honey-simmered with yakuzen tea jelly (Japanese Cuisine and Yakuzen)

This is a dessert themed around Japanese cuisine and yakuzen. I chose a pear-based dessert because, once you enter working life, opportunities to…

• Serves 1 · ¥200

• Cook time 20 min