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Snow crab and ebi-imo taro in a light kuzu-thickened broth

For the snow crab and ebi-imo in light kuzu-thickened broth, since the matsuba crab (a regional name for male snow crab) season had just opened, we…

Strawberry and walnut deep-fried in a light frost-like coating

Thread-wrapped lily bulb manju, conger eel many-layered roll, bud-shaped shrimp dumpling, egg-yolk-simmered scallop

Last is the simmered dish course. The thread-wrapped lily bulb manju is also a standard item here, filled inside with seasoned ground chicken and…

Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…

• Serves 1 · ¥1,100

• Cook time 2 hr

Toya Sasaki Farm Ice-Cellar-Aged Sapporo-ki Onion Soup Ochazuke

For the rice course, I developed an ice-cellar-aged Sapporo-ki onion soup ochazuke. Under the theme of drawing out the appeal of Hokkaido's…

• Serves 4 · ¥250

• Cook time 1 hr

Baby hairy crab

This is a steamed dish. Small hairy crab, sold at under 300 yen apiece and normally used just for stock or miso soup, are actually packed full of…

• Serves 1 · ¥721

• Cook time 2 hr

Roe-bearing shrimp, herring kombu roll, and stuffed shrimp-shaped taro

This is the simmered course. The roe-bearing shrimp cradles a soy-marinated soft-boiled egg. If you soy-marinate the soft-boiled egg while leaving…

Deep-Fried Oysters, Novelty Style; New Bamboo Shoot Wrapped in Prosciutto

• ¥5,040

• Cook time 1 hr

White Miso Style

This is the simmered-dish soup course. Since it's the New Year, I've made it in a white miso style. The fugu milt is skewered and grilled. The…

• ¥1,850

• Cook time 30 min

Tenjin hot pot, softshell turtle, tortoise-shell-cut taro, mushrooms, ginkgo-leaf-cut daikon and carrot, grilled scallion, shiratama dumpling, sprouted scallion

For preparing the soft-shell turtle, the key to cleanly peeling the skin is to pour about 60°C water over it. If the temperature is too high or too…

Kabocha Squash and Shrimp Shinjo Dumpling

The steamed dish is kabocha squash and shrimp shinjo dumpling. The kabocha is sliced and lightly simmered in happō dashi. The simmered kabocha is…

• ¥850

• Cook time 30 min

Shijimi clam Inaniwa udon (mitsuba, julienned ginger, yuzu)

Boiling the udon and then tightening it once in cold water lets you enjoy a beautiful sheen and firm, springy texture. We select only large shijimi…

Spiny lobster simmered in its shell, shrimp-shaped taro simmered to soak up broth

For the simmered course, we assembled the standard New Year's dishes. For the Ise lobster gusoku-ni, we split the Ise lobster lengthwise like a pear…

Kuruma prawn and flounder topped with golden egg-yolk sauce, bluefin tuna, spear squid stuffed with sea urchin and steamed inro-style, castella-style sweet egg, pickled ginger

Kombu-cured sea bream

The first course is the opening course. We made it a "seven-luck" namasu so that plenty of good fortune will come. In the spirit of the sashimi…

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Salmon Roe Marinated in Soy Sauce

This is the rice course. Our restaurant usually serves tai chazuke, but since we use a lot of sea bream in the grilled and sashimi courses, I chose…

Splendid alfonsino grilled with shio-koji, layered with plum-blossom sheet sake lees, plum-flavored egg, shrimp-shaped taro in a plum-crest bowl

For the kinmedai grilled with shio-koji, I tried to plate it with a sense of dimension. Marinating and grilling it in Saikyo miso tends to make the…

• ¥750

• Cook time 20 min

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…

King crab, Kyoto-style steamed with fish paste

This is an introduction under the theme of heritage dishes. At our membership-only stores, I make a sample dish using ingredients that can be sourced…

• Serves 1 · ¥297

• Cook time 1 hr

Paper-Salt-Cured, with Grated Turnip

To give guests a chance to reset their palate before the meal, I made a refreshing dish. The paper-salt-cured grated turnip is finished with a…

• ¥3,000

• Cook time 30 min

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

Tilefish, Snow-Flower Steamed

The third is tilefish snow-flower steamed. We grate the turnip, bind it with egg yolk, and steam it. We then top it with whipped meringue to…

• ¥360

• Cook time 6 hr