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Seven treasures simmered dish

This is the simmered-dish course, presented here under celebratory characters meaning "many blessings." The vessel is a Hokkaido ice-cellar-aged…

• Serves 4 · ¥1,250

• Cook time 4 hr

Fugu soup

We fully draw out the umami of fugu bones unique to this season, and pair it with miso for guests to enjoy.

Salted pollock roe sunrise roll, conger eel naruto-style spiral roll, tender-simmered octopus, glossy simmered dried cod

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,000

• Cook time 2 days

Duck Meatball Dumplings

This is a nimono-wan, a simmered soup bowl. It's a simple pairing of duck -- delicious in winter -- with turnip, but this time I used it because it…

• ¥320

• Cook time 40 min

The Nightingale's Plum

From the theme of heritage dishes, this is ōshukubai, named after the "nightingale's plum tree" of Heian-era poetry. When I was taught this dish…

• Serves 1 · ¥150

• Cook time 1 days

Oyster and Kombu Boat Grill

As the hearty course, this is oyster and kombu boat grill. We put sweet miso, oysters, scallion, and fresh wheat gluten onto a kombu boat and grill…

• Serves 1 · ¥1,000

Fresh fish, kombu-cured (using "small sardines, simmered, dried, and roasted")

Heritage dishes. As a dish that makes use of the "small sardines, simmered and dried" I introduced, this is an introduction of…

• Serves 1 · ¥450

• Cook time 3 hr

Salt-Simmered Moon Bear

Wanting to convey, in a new style, ingredients that have fallen out of use along with changing times, and cooking methods no longer practiced in…

• Serves 4 · ¥14,857

• Cook time 2 hr

Hairy Crab Daikon Mochi and Hikina-mochi

A modern take on regional cuisine Original regional dishes: hikina-mochi (mochi rice with shredded dried vegetables), akasuji daikon mochi (made from…

• Serves 2 · ¥600

• Cook time 50 min

King crab and sea urchin soy-glazed grill, butterfish saikyo-yaki

The grilled course pairs king crab with a sea-urchin soy glaze and butterfish saikyo-yaki. Combining sea urchin with king crab brings out a rounder…

• Serves 4 · ¥2,500

• Cook time 9 hr

Seared cod, grilled cod milt, zoni-style

This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…

• Serves 1 · ¥450

• Cook time 1 hr

Soft roe with angelica shoot and tosa vinegar

If shirako is dropped straight into already-boiling water, it will burst, so it's put in from cold water and simmered gently at a bare simmer so it…

Steamed fugu

I created this under the theme "Ryokan Cuisine Today." This is a clear-soup course. For the Fugu-fukashi, I first simmer fugu bones and trimmings…

• Serves 1 · ¥1,800

• Cook time 5 hr

Niigata Beef Miso-Grilled, Niigata Grilled Eggplant, and Green Chili Peppers Seared in Fat

This is a traditional Niigata seasoning made with local chili peppers as its base, along with kōji (rice malt), yuzu, and salt as the other raw…

• Serves 1 · ¥720

• Cook time 1 hr

Snow crab, Kyoto shungiku tossed in sesame, and fermented crucian-carp sushi

As the menu approaches its final stretch, I serve a course designed to encourage more drinking, made with seasonal ingredients, to let guests enjoy a…

• Serves 1 · ¥20,000

• Cook time 2 hr

Cod ochazuke

This time, it's the meal course, making use of cod at the end of its season. The cod ochazuke lets us use the late-season cod without wasting any…

• Serves 1 · ¥330

• Cook time 30 min

Grilled sea cucumber dressed with its own innards, red-and-white namasu, layered salmon and lotus root, jewel-shaped egg, wakame with herring roe, rapeseed blossom steeped in mustard, kuruma prawn simmered lightly in soy, black beans on a pine-needle skewer

This is the appetizer course. For the grilled sea cucumber dressed with its own innards, we slit open the sea cucumber's belly, clean it, skewer it…

Scallop and beef roll tempura egg custard

I use meat even in this stand-in for the soup course. The deputy director of Isshinkai told me that adding tempura to chawanmushi is delicious, so I…

Shellfish dressed with salted sea cucumber entrails, spring vegetables with tomato gelée, pinecone-cut small abalone, shrimp castella, pressed chicken, matsukaze-style, rein-pattern sushi roll, herring roe, candied dried baby sardines, black soybean jelly terrine, celtuce stem marinated in saikyo miso, and rape blossoms pickled in mustard

For the celebratory dishes, we begin with shellfish dressed with konowata, salted sea cucumber entrails. Since konowata has a strong saltiness, I…

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…

Steamed Grated Turnip

This is the simmered dish. For the shrimp tofu: I combine puréed shrimp with soy milk, slowly raising the temperature over low heat to about 80°C…

• ¥520

• Cook time 2 hr

Monkfish tomozu

At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often during its harvest season, from November through March. By…

• Serves 1 · ¥350

• Cook time 40 min

Horse meat simmered shigure-style, steamed abalone and soft-set egg steeped in a salted rice-malt marinade, slender daikon pickled with Ise ceremonial salt, salmon marinated in wine, kumquat cream cheese, scarlet runner beans simmered to absorb the broth

What's on the raised serving stand is the steamed abalone and soft-set egg steeped in shio-koji. I remove the abalone from its shell, quickly blanch…