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Large shiitake, fern-style

The soup course's urajiro takes its name from urajiro, the fern used as an auspicious New Year decoration, though the dish itself is a large shiitake…

Koban-Shaped Karami and More

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…

Fried sweet freeze-dried tofu twists

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Yuzu Sherbet

Oyster Tofu

For the fried course's oyster tofu mousse style, it's served with a dipping sauce made by thickening white soba broth with kuzu starch and stirring…

Warm conger eel sushi

The rice course is warm anago (conger eel) sushi. Since it's also the cold season and cold sushi isn't very well received, I made it warm, at about…

Yellowtail and daikon

The small-bowl course's yellowtail and daikon is made by wrapping yellowtail in grated daikon radish to form a manju. When shaping it into a manju…

Overnight-dried willow flounder

For the grilled course's overnight-dried willow flounder, I salt the flounder, dry it overnight, and finish it by grilling with a splash of a…

Juvenile sea bream sashimi, pine-bark style, kombu-cured live cod, spot prawn

For the live cod kombu-cured sashimi, I salt the cod and, without pressing it too firmly, simply sandwich it lightly between sheets of kombu; since…

Okoze steamed Yōrō Falls-style

The clear-soup course is okoze, steamed in the style of the Yōrō Falls legend. Since okoze pairs well with oil, I salt it and then deep-fry it…

Crab wrapped in thin turnip slices, plump-simmered abalone, pufferfish grilled with scattered roe

For the sake accompaniments, I laid down a New Year's battledore and, since the zodiac year is the Rat, served the dishes in small bowls shaped like…

Arrowhead bulb and millet-mochi fry

The kuwai and millet-mochi fry, as the pre-course dish, is meant to give guests arriving on a cold day something warm to start with, so I serve it in…

Melon and golden egg-sheet brocade roll, snow-ring-cut burdock, squid dumpling

The simmered yukiwa burdock uses Horikawa burdock (a heirloom Kyoto burdock), reconstituted with rice bran, then simmered in a soba-dashi with a…

Tilefish fried Okitsu-style, shark fin shaped into a white fan

For the fried hakusen shark fin, I reconstitute the shark fin in Shaoxing wine with scallion and ginger, using a little soy sauce as well. What is…

Copper Pheasant Herb Grill, Wagyu Wrapped Grill

For the grilled yamadori herb grill, I actually use French edible pigeon. I form the pigeon into a pouch and fill it with the top-quality meat ground…

Yuzu steamed fish cake

The yuzu used in the yuzu hanpen is cultivated rather than wild, so it has little harsh bitterness; I simply let it sit soaking in water for about a…

Prayer-hands-shaped steamed fish cake

Kelp steamed fish cake

For the clear-soup course, I made three kinds in the Kanto style using hanpen (steamed fish cake). The difference between hanpen and shinjo, as I was…

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…

Sugar-frosted dried baby sardines

How to Make Konabuki Gomame (Sugar-Dusted Candied Sardines) Dry-toast the gomame (small dried sardines) in advance. Put sugar and water into a pot…

Sweet-vinegar-pickled onion, crab wrapped in thin-sliced turnip, mountain asparagus pickled plum-blossom style, snow-flower-cut lotus root, arrowhead bulb sweet-vinegar pickle, grilled octopus

For the vinegared dish this time, I did use shrimp and octopus, but the idea was to see whether it would be interesting to make a vinegared course…

Shrimp-shaped taro simmered with chrysanthemum, raw cod roe kombu roll, Chinese water chestnut wrung in cloth, plum-cut carrot, fragrant wild mushroom simmered with pickled plum, spiny lobster in a kuzu-thickened simmer, early butterbur stalk simmered green

For the simmered dishes, the chrysanthemum-simmered shrimp-shaped taro is first simmered in a seasoned broth, and once it is lightly cooked through…

Grilled new bamboo shoot, wrapped and grilled juvenile sea bream

For the grilled course's chestnuts simmered in cocoa, Kumamoto's Rihei chestnuts are delicious, but since their skin peels away easily, I used Tanba…

Suppon soup bowl course, scallion stuffed with suppon

For the clear-soup course, simmering vegetables in softshell turtle broth makes them extremely delicious, so this time I simmered grilled daikon in…