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Small sea bream steamed with okara, silver sauce

This is the steamed dish from Kochi's New Year cuisine. Kodai Soy pulp-Mushi with Silver Sauce gives a modern update to soy pulp-mushi, a dish long…

• Serves 1 · ¥800

• Cook time 1 hr

Soy Milk Hot Pot — Using Fish Maw

Swim bladder is a luxury ingredient in Chinese cuisine, but we came up with this dish with the idea…

• Serves 3 · ¥740

• Cook time 15 min

Making Vegetables Delicious

Since vegan cooking can only use vegetables, and that leaves the flavor feeling somewhat lacking, I thought about whether I could perfect it starting…

• Serves 4 · ¥1,208

• Cook time 20 min

Shirako tofu spring roll with arrowhead bulb and sudachi

When wrapping the shirako tofu in spring-roll pastry, I add a little powdered karasumi and Kikuhime daiginjo sake lees — the karasumi adds salinity…

Fugu milt steamed in a yuzu shell, herring roe sprout roll, monkfish liver mousse

This is the appetizer course. For the fugu milt steamed in a yuzu shell, meringue and milt are combined and lightly salted. Into this we mix chia…

Monkfish liver wrapped in thin daikon, oysters with grated daikon dressing, persimmon with tofu dressing, herring roe on kelp, egg-yolk sushi in a rope-pattern roll

For the appetizers, each dish was plated in its own small cup (mamechoko). I think there's also something enjoyable about the idea of guests picking…

Softshell turtle noppe

'Noppe' is a Niigata regional home-style dish, a lightly thickened simmered stew widely loved and often eaten at home. This time, I've added a twist…

• Serves 1 · ¥443

• Cook time 1 hr

Carp daikon-wrapped roll, takiawase

A modern take on regional cuisine Original regional dish: carp kanroni, a candied simmered carp Fukushima Prefecture covers a large area, comprising…

• Serves 4 · ¥540

• Cook time 1 hr

Lobster Simmered in Sake Lees

For the lobster simmered in sake lees: for balance in the menu, I thought I would try cooking a Western ingredient using a traditional Japanese…

• ¥1,800

• Cook time 40 min

Small sardines, simmered, dried, and roasted

From the theme of heritage dishes, this is "small sardines, simmered and dried." For the sardines, simply remove the heads, guts, and tails, then…

• Serves 1 · ¥52

• Cook time 5 hr

Salt-seared bonito with Takaoka fruit-tomato salad, vinegared moray eel, juvenile conger eel with garlic nuta

This is the vinegared dish from Kochi's New Year cuisine. As for the salt-seared bonito — katsuo no tataki, Kochi's signature dish, is usually eaten…

• Serves 1 · ¥750

• Cook time 40 min

Whale dressed in mustard vinegar-miso, whale tongue

This is a vinegared dish. For the mustard vinegar-miso dressing, I use momohiro and saezuri. Momohiro is the small intestine, and saezuri is the…

• ¥600

• Cook time 30 min

Bamboo shoot rolled with duck loin, double-battered roll with a stream-like pattern, fresh yuba with sea urchin sauce, ball-shaped fugu sushi, pine-needle skewer

In the Nikko area, New Year's osechi always includes three things — a soft sweet red-bean jelly, fresh yuba, and a simmered dish of grated daikon…

Milt tofu

The shirako tofu for the clear-soup course is made by stretching the shirako with just enough surimi that its aroma is not lost. On top of the…

Homemade hand-lifted yuba

This is Yugawara, expressed through cuisine. My workplace, Sansuiro, is located in Yugawara, a town associated with literary giants, so I designed a…

• Serves 1 · ¥120

• Cook time 3 hr

Japanese-Style Consommé

For the Japanese-style consommé: rather than the usual method of drawing out dashi, I spent time instead slowly pressing the stock out. To this I…

• ¥500

• Cook time 2 hr

Charcoal-Grilled Koshi no Tori Chicken, Noppe-Style Zoni

A modern take on regional cuisine Original regional dish: noppe Looking back on the history of dishes that have been eaten since long ago, I came to…

• Serves 4 · ¥365.5

• Cook time 3 hr

Sweet Deep-Fried Carp

This is a fried dish reimagining Yamagata's local cuisine. For the Sweet Deep-Fried Carp, in Yamagata in the old days, carp was eaten as an…

• Serves 4 · ¥2,406

• Cook time 1 hr

Whale belly cut and Japanese parsley, sesame-dressed

This is a small side dish. The unesu used in the unesu and nagaseri sesame dressing is the cut spanning from the jaw to the belly. I use it salted…

• ¥500

• Cook time 30 min

Golden eye snapper, hen-of-the-woods mushroom, and shimeji mushroom egg tofu

The centerpiece dish is kinmedai, maitake, and shimeji egg tofu. The kinmedai is marinated in a citrus-soy marinade and grilled, and it is layered:…

• ¥1,000

• Cook time 30 min

Quail fish-paste dumpling (millet gluten cake and Kyoto carrot; baby mustard greens and yellow yuzu)

The quail is separated into flesh and bone, minced and pounded together, with seasonings, sansho and ginger to remove any gamey smell, and…

Cod milt pureed soup, winter-solstice pumpkin dumplings, snow-ring-cut daikon, stem lettuce, straight-cut yuzu peel

As for the red beans set into the pumpkin shiratama dumplings, season them with the minimum amount of sugar so the sweetness doesn't stand out. To…

Kaikyo Salmon Kenchin Roll

This is the Kaikyo Salmon Kenchin Roll. First, press pressed tofu through a fine sieve. For one block of tofu, add 10g potato starch, one egg white…

• Serves 1 · ¥400

• Cook time 30 min

Ise lobster — toji-style turnip purée sauce, plum-blossom-cut carrot, bundled baby turnip, julienned yuzu zest

Take care with the Ise lobster: if it simmers for more than 10 minutes, the meat turns dry and loses its flavor. The sauce poured over the Ise…