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Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

Making use of winter ingredients, this is a dish for three-year fugu at its peak season. This is a steamed dish. For the Three-Year Fugu Kombu-Cured…

• Serves 3 · ¥2,500

• Cook time 1 hr

Grilled fish milt set in jelly

For the grilled shirako set in jelly, today I finished it with a ponzu-thickened sauce, but the currently trendy ponzu gelée would also work nicely.

Turnip Mochi

As for the turnip mochi, this is a dish that can be prepared in large quantities and also makes efficient use of turnip, so it's very economical…

Monkfish and turnip in a kuzu-thickened broth

As for the monkfish, since it is a white fish with a mild, delicate flavor, we added a rich butter an (thickened sauce) to accompany it.

Blackthroat seaperch grilled with golden egg yolk

As for the nodoguro golden grill: there are various delicious fish that can be miso-marinated and grilled — nodoguro, tilefish, Spanish mackerel…

Fugu small-roll salad

As for the fugu small-roll salad: when guests are coming in one after another, one option is to slice the fugu, arrange it on plates, and stack…

Sesame tofu wrapped in grilled eggplant, Wakasa-style grilled tilefish

For the clear-soup course's sesame tofu wrapped in grilled eggplant, the sesame tofu is made by combining kombu dashi, sake, and Yoshino kuzu starch…

Tea-blanched sea cucumber, three preparations, served in a yuzu shell

This is a vinegared dish, but our restaurant has a lot of young guests, and even when we recommend sea cucumber, they rarely try it. So we have a few…

Snow crab and yuba terrine in a light kuzu-thickened broth

For the soup-bowl course snow crab and yuba terrine, I coarsely mince fresh yuba and combine it with a fish paste as soft as a shrimp-paste dumpling…

Monkfish liver roll in amber glaze, small kuruma prawn with chili miso, checkerboard warm-smoked salmon, Ezo abalone sushi, king crab and tomato, chrysanthemum foie gras, stuffed bamboo fungus mushroom served with caviar

In the tray dish of saimaki shrimp with chili miso, the Chōkō miso from Nagasaki that I use has a spiciness that doesn't linger in the throat, and…

Okina Taro with Sweet-Shrimp Shiokara

For the okina yam with sweet-shrimp shiokara: I cut Japanese mountain yam into somen-noodle-thin strands, then toss it with sweet shrimp shiokara…

Niigata gnomefish simmered with young ginger

Gnomefish is characterized by its tender flesh, rich fat, and deep flavor. To balance that and let its flavor stand out, I prepared it simmered with…

• Serves 1 · ¥150

• Cook time 30 min

Crab

Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Aizu Horse Meat Tataki, Sango-hachi-zuke

A modern take on regional cuisine Original regional dish: Aizu raw horse meat Fukushima Prefecture covers a large area, comprising the Aizu…

• Serves 2 · ¥850

• Cook time 30 min

Simmered dried cod, shrimp-shaped taro simmered to absorb broth, dried taro-stem tofu-skin roll, freeze-dried tofu mock whale skin

For the simmered dried cod: cod is something you will likely use often in the coming season, but dried cod can be had for about a fifth of the price…

Crab kinuta-maki roll

Grilled and steeped tilefish

●Amadai Yaki-Hitashi: the tilefish is filleted into three pieces, lightly salted and sliced thin, air-dried briefly to remove a little moisture…

Box-cut shrimp-shaped taro simmered in savory sauce and deep-fried in a cracked-mochi coating; spiny lobster deep-fried in egg yolk

The masu-cut shrimp-shaped taro simmered in savory sauce and coated in cracked mochi and deep-fried, served in place of a standard fried course, was…

Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake

Pickled plum chawanmushi

For the steamed course (mushimono), the umeboshi chawanmushi came from wanting something with a bit of a bite in the mouth, so I tried combining it…

Snow-viewing dried persimmon

This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…

Pufferfish first-snow fry, surf clam and shredded burdock, firewood-bundle fry, Annō sweet potato rice-cracker-crumb fry, hon-shimeji mushroom, and soy-flour fry

For the deep-fried course, the fugu hatsuyuki-age uses the collar of the fugu. For deep-fried dishes, the collar really is the tastiest part. The…

Chestnut rice, sardine dumplings, napa cabbage pickles, chopped pickled daikon, late chrysanthemum pickles

Soup Course: White Miso Broth with Seared Matsutake Mushroom

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…