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Steamed Foie Gras

Butterbur sprout in sweet syrup / moroko, a small lake fish, kombu roll

How to Make Candied Fuki-no-tō (Butterbur Sprouts) / Moroko Kombu Rolls This kanroni, a syrup-simmered preserve, appears in a menu by the late master…

Thread-wrapped lily bulb manju, conger eel many-layered roll, bud-shaped shrimp dumpling, egg-yolk-simmered scallop

Last is the simmered dish course. The thread-wrapped lily bulb manju is also a standard item here, filled inside with seasoned ground chicken and…

Wagyu loin, flavor-grilled

Next, the grilled dish is flavor-grilled wagyu loin. At our restaurant, this is a New Year's standard. However, while it is fine to grill it over a…

Tilefish steamed with yuba

The steamed dish is tilefish steamed with yuba. Well, since it is New Year's after all, one might want to use red sea bream, whose name puns with…

Pine-needle shinjo

This is a soup-bowl course, and it too is fittingly New Year's in spirit. It is a technique passed down from long ago: pine-needle shinjo. I combine…

Miso-marinated monkfish liver

The miso-marinated monkfish liver is prepared by first cleaning and steaming the monkfish liver once, then making a bed of Shinshu miso and Saikyo…

Pinecone-scored abalone, savory simmered

The pinecone-scored abalone umani evokes the image of pine, bamboo, and plum. The stem lettuce is marinated in saikyo miso and shaped to represent…

Blanched taro shoots pickled in sweet vinegar

First, among the three sakizuke dishes — the appetizer course — the sprouted baby potatoes pickled in sweet vinegar are a standard item, but because…

Temari potato and Ise lobster deep-fried in rice-cracker granules, shaped to resemble cocoons, coin-shaped lily bulb deep-fried with Uji tea

For the aizakana course's temari potato and spiny lobster deep-fried with tama-arare, I cut only the upper meat of the spiny lobster into small dice…

Hexagon-cut Shogoin daikon, gently simmered, sprout-rolled cod roe and conger eel simmered in egg yolk sauce, shrimp-stuffed tube-cut burdock, simmered, mizuhiki-style butterbur

For the simmered assortment course, the Shogoin daikon fukume-ni was simmered in a stock made from the bones of plain-grilled conger eel, among other…

Kanoko-scored butterfish grilled with saikyo miso, nanban-style grilled duck, bamboo-shoot-core and scallop sandwich grilled with sansho leaf, Omi turnip red-and-white checkerboard, mackerel tazuna-style sushi, Sanzan lemon-cup shira-ae, shrimp and sieved-egg fan skewer

In place of the appetizer course, the kanoko-scored butterfish grilled with saikyo miso was inspired by kanoko-mochi, a rice cake often used at New…

Snow-pellet clear soup, rolled juvenile sea bream

For the sea bream, I first salted it to remove any fishy odor, then plain-grilled it and simmered it in a mellow, mild clear-soup stock before…

Yellowtail kaburazushi

Kombu-cured flounder and herring roe, layered Hakata-style, dawn-colored smoked salmon

For the dawn-colored smoked salmon on top of the kombu-cured flounder and herring roe hakata-roll, I used house-made cold-smoked salmon. With…

Plum-blossom fish milt, silky tofu

For the plum-blossom shirako habutae-style tofu, I combined shirako (fish milt) with fresh cream and finished it in a mousse-like texture, so that…

Flounder rolled in paper-thin kelp

Spiny lobster grilled with fermented fish innards and cheese

Sea Bream Wrapped in Turnip

For the simmered course, the sea bream and turnip is made by butterflying open the sea bream and using it to wrap Tennoji turnip, then simmering it…

Clam shinjo, petal-mochi style

The simmered-soup course is clam shinjo 'petal mochi.' They say the Urasenke tea school's New Year confection is petal mochi, and this dish is…

Tenjō Kombu, Simmered Tender

For the tenjō kombu simmered tender, it's fine to use kombu that has already been used for making dashi. After all, it's New Year's, so I worked in…

Herring roe wrapped with sprouts

Lily Bulb Set in Soy Milk

As for the lily bulb set in soy milk, I think it's fine to use the trimmed-off ends of lily bulb left over from work like flower-shaped lily-bulb…

Winter Duck Wrapped in Napa Cabbage

For the winter duck wrapped in napa cabbage, put duck that has had its fat removed into a stock seasoned with ketchup and the like, bring it just to…