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Shogoin daikon steamed wintry-wind style

As for the owan Shōgoin daikon kogarashi-mushi, if you add a light whipped egg-white foam as a binder, the filling and the turnip stick together…

Young kuruma prawn grilled with an egg-yolk glaze, duck layered and steamed Hakata-style, ginkgo cracker, tube-cut burdock, grilled turnip bed-pickled, and ginkgo-leaf tofu

For the saimaki kimi-yaki, I take the core removed when making the kuda-gobō and let it absorb a thin happō-dashi. I use raw fish paste mixed with…

Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried

Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso

For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…

Tilefish turnip dumpling, oyster and napa cabbage roll, and hollowed-and-stuffed simmered eel

For the oyster and napa cabbage roll from the assortment of separately simmered dishes, I blanch napa cabbage, wrap it around oyster simmered in a…

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…

Tiger pufferfish dressed with crumbled nuka-pickled roe, icicle-cut squid with egg-yolk cream, soaked whale with white vinegar dressing, ark shell clam and taro stem with Naniwa miso, cod milt marinated in saikyo miso, rolled pickled plum, Shimonita leek stuffed with beltfish and grilled in a marinade, lily bulb wrapped in pressed plum paste, Oribe-style taro wrapped in a shiitake ribbon, stem lettuce pickled in fermented rice malt, and shimeji mushroom and Japanese parsley in a Tsugaru-style apple dressing

This is the torafugu masago-ae, using nukazuke fugu ovary. This is something cured in salt and rice bran for about three years, and it's sold only in…

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…

Ebi-Imo Taro

For No. 3, the new-style tumble-simmered ebi-imo — after steaming the ebi-imo, I quickly deep-fry just the surface with no coating so it doesn't lose…

Abalone simmered to a rice-porridge softness

For No. 2 of the atsuzakana (warm-dish course), the abalone kayu-daki, I press the abalone right after steaming it so that it keeps a resilient…

Tilefish steamed with sake

Butterfish grilled with shio-koji, broadbanded thornyhead grilled in citrus-soy marinade

For the grilled-fish course, the salt-koji-grilled dish uses a store-bought shio-koji called 'Unmaina.' It's good for overnight-pickling vegetables…

Fugu parent-and-child soup, pureed milt soup, and seared kabura-mochi fugu

For the soup course, I made it a suimono (clear soup) built around the image of fugu shirako-zake — sake flavored with pufferfish milt. For the…

Sesame-vinegar dressing, ruby dressing, and okara dressing

The sakizuke, the appetizer course, is three kinds of dressed dishes. Given the character of our restaurant, even in a dish like an assortment of…

Sweet mashed chestnut and sweet potato

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Six introduces…

Sweet simmered kumquats

Under the concept of "handcrafting every dish," this series presents "The Work We Want to Pass On — Osechi Cuisine Edition." Part Five introduces…

Persimmon chakin

Chrysanthemum rice porridge in broth

Ise Lobster Simmered in Sake, Scorpionfish Steamed with Sake

Autumn mackerel, cedar-plank grilled, shiitake mushroom

Yamagata beef loin and chocolate vine fruit, deep-fried in broth

Pike conger eel and matsutake mushroom, stone-grilled

Tilefish wrapped in daikon, hosho-style, in a fresh yuba pureed soup

Seared autumn sea bream pressed sushi, sweet-vinegar red turnip pickle, lily bulb autumn-foliage mound, "dead-wood" burdock, sudachi-shell cup with salted fish and jelly, lotus root with sea cucumber entrails, oyster fish-paste dumpling, ginkgo nuts on pine-needle skewers