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Sweet shrimp roll wrapped in Chinese yam, flounder layered with kombu, salmon Tsugaru-maki, vinegar-cured mackerel

For the sweet shrimp yōrō-maki, the shrimp is peeled and rolled in wakame, then wrapped in mountain yam that has been peeled katsura-style into a…

Seared pufferfish, seared Hokkaido whelk, seared alfonsino

The sashimi course consists of fugu, Hokkaido whelk, and splendid alfonsino. All three are seared. The fugu is rolled with baby napa cabbage hearts…

Horikawa burdock grilled in white miso, Chinese yam grilled with a roasted buckwheat-tea coating

Wild ayu fermented sushi, milt-and-roe uruka, and shibu uruka

Kashima clam fish-paste dumpling

Steamed Ume Rice, Hatchō Miso Soup, and Pickles

Hitachi akisoba buckwheat

Icefish and wasabi flowers with a mild vinegar dressing

Valentine's Day

For Valentine's Day, I added purple-black rice to the chocolate mousse to bring in a touch of washoku (Japanese-cuisine) flavor.

Conger eel steamed rice

Yuzu shell, glass ayu and taro sushi, miso-marinated wild boar, simmered juvenile sea bream, deep-fried butterbur sprout, usui pea terrine, sea bream roe

Shogoin Daikon, Snow Crab Kintsuba

This is a shared side dish. For the garland chrysanthemum "snow-covered" dish, raw garland chrysanthemum leaves are spread with pounded fish paste…

• Serves 5 · ¥700

• Cook time 1 hr

Simmered softshell turtle, freeze-dried tofu

Simmer the suppon down until the dashi thickens, but you'll need to try it many times to get the timing just right.

Sake-lees chocolate with Mt. Fuji frosted persimmon

Eel rolled in soy milk skin

Sea urchin plum-blossom fish-paste dumpling

This is the clear-soup course. For the sea urchin plum-blossom shinjo, make the shinjo base from raw fish flesh and wrap it around pre-steamed sea…

Suppon-broth egg base, half-set steamed custard

This is the after-course dish. This is menu-naming in the style of Kanetanaka, and since it's winter, we serve hot dishes even hotter. For…

Kichiji rockfish grilled, marinated in a citrus-mirin-soy sauce, tilefish green-vegetable grill, king crab sea urchin grill, Mount Daisen tofu miso-pickled

For the tilefish green-vegetable grill, tilefish is soaked in a sake-and-salt brine, butterflied open kannon-biraki style, and rolled with eringi…

Bottarga Steamed Rice

Freeze-dried tofu, yuzu-wrapped deep-fry, arrowhead bulb nori-wrapped deep-fry, sweet potato thin-batter deep-fry, carrot fragrant deep-fry, ginkgo nuts plain deep-fried

Two-Color Carrot Jelly

First, the two-color carrot jelly has a texture softer than yokan, the firm sweet bean jelly it's compared to. The color forms two layers, but I…

Shogoin Daikon, Soup-Simmered; Beef Tongue, Yamato-ni Style

This is the simmered course. For the beef tongue Yamato-ni, the tongue is thoroughly cleaned. Chopped mushroom, celery, onion, and carrot are sautéed…

Buckwheat steamed bun, stingray fin simmered sweet

Oyster Rice