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Asian black bear

For the simmered course we used tsukinowaguma. The name Tsukinowaguma alone makes an impression — guests take an interest in it, and it livens up the…

Wood ear mushroom, egg-yolk vinegar

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Okara and Konjac Nishiki Kinpira

(A drink shared over delicacies for the twelve zodiac animals, looking back on the year — all of it gentle on the body and low in calories.) We have…

Layered serving paper and folded paper

Shiwasu, the old name for December, is said to come from a time of year so busy that even priests, or shi, are said to run about, or hashiru — though…

Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter

Tofu prepared with nori seaweed

For isobe tofu, I crumble tofu and combine it with raw fish and wakame (seaweed), then run it through a food processor for a light, fluffy texture…

Basil Sauce Grilled Scallop

The appetizer course's basil sauce grilled scallop brings in an Italian influence. For the sauce, I finely mince fresh basil and combine it with…

Cherry salmon in sweet-and-sour pickle

This season's trout is rich and delicious, so for the cherry salmon achara-zuke I sandwiched it with achara-style pickled vegetables. The saimaki…

Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone

For the fried course, the kakiage of spring mountain vegetables and sakura shrimp: since large quantities of mountain vegetables are sent to me from…

Simmered soy pulp

It has been about twenty years since I opened the restaurant, and simmered okara has been a signature single dish on the menu the whole time. It…

Ark shell wrapped in hosta shoot

For the vinegared course, the ark shell wrapped in urui: boil the urui and dip it into a lightly seasoned agar mixture once it has cooled somewhat…

Hosta shoots set with soymilk

The urui set with soymilk is made by setting the in-season urui with soymilk, though I think it would also have a nice texture set with fresh yuba…

Baby octopus and Japanese parsley with sea urchin miso

For the baby octopus and Japanese parsley with uni miso, since this was for display, this time the uni miso was ladled over the top rather than…

Fat greenling grilled with smartweed miso, basted-grilled surf clam

Clear seafood soup with kaidori clam fish-paste dumpling

For the soup course, I made a clear seafood broth. The turnip has been carved into a cherry blossom shape.

Butterbur set in white vinegar dressing, bamboo shoot and rapeseed blossom cured with kombu, udo pickled in plum vinegar

For the vinegared dish's kombu vinegar: add vinegar to the clear liquid that rises when boiling zenmai (royal fern fiddleheads), and mix in a touch…

Grilled Matsutake

For the grilled matsutake, I first grill the matsutake lightly, wrap it in pine needles, then wrap that in hōsho paper and grill it again. As for the…

Abalone and shark fin steamed yuba custard

For the clear-soup course's abalone and shark fin tōji-style mold, I've finished it on the firmer side this time for ease of handling, but I think…

Splendid alfonsino chrysanthemum fish-paste dumpling

For the kinmedai chrysanthemum shinjo, I mince the kinmedai and loosen it with kombu dashi, adding a little egg white and milk. I then mix in boiled…

Horikawa burdock stuffed with shrimp; beef-wrapped konjac noodle rolls

For the simmered course's Horikawa burdock stuffed with shrimp: the roe found near the intestine is delicious added in, so I mix it into the shrimp…

Light kuzu-thickened broth with tilefish and Tennoji turnip chakin bundle

For the soup course's tilefish and turnip chakin bundle, I wrap tilefish and gold leaf in about six thin turnip slices and steam the parcel. Since…

Bamboo shoots with sansho leaves

The kinome miso for the bamboo shoot and kinome salad is usually made with tama-miso, a sweetened miso paste enriched with egg yolk, but white miso…

Golden-Simmered Ise Lobster; Gensuke Daikon and Dried Scallop Soup

For the takiawase course's (an assortment of separately simmered ingredients) golden-simmered Ise lobster, I simmer the lobster in a sake-based happō…

Pufferfish, tsurunoko taro, and grilled milt

The herring roe hakata roll (a layered roll) in the grilled course is made by soaking herring roe in rice-rinsing water to remove the salt, then…