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Small Round Rice

This is the rice course. In tea-ceremony cuisine, rice is the single most important element, so its timing of service must be carefully matched. In…

Scattered sushi with eel

This is eel chirashi. Butterfly the eel open from the back and prepare it as kabayaki, glazed and grilled. Mix freshly cooked white rice with sushi…

Softshell turtle and root vegetable agebitashi

This is the simmered course. For the softshell turtle and root vegetable agebitashi — deep-fried and then steeped in seasoned broth — the turtle's…

Shoyu-Ann : soup (Yamasa)

A cold soup dish topped with Shoyu-Ann（Soy Sauce Glaze） made with ‘YAMASA Brewed Soy Sauce’ Mash the…

Deep-Fried Hamo, Fugu-Skin Senkawa-Dofu

This is the appetizer. Deep-fried pike conger is a dish I learned 32 years ago from my late master, who taught me that its appeal lies in the crisp…

Ise Lobster Simmered with Saffron

This is an assorted simmered dish (takiawase). The Ise lobster with saffron came from a hint I picked up from the paella served at a Spanish…

New Year's offering dumpling wrapped around clam, with pressed noshi-style carrot

This is the clear-soup course. It carries the meaning of a New Year's greeting: we shape rice-flour dumplings around clam that has been lightly…

White-fan shark fin

This is an additional course. The shark fin is a signature piece built on Chinese technique. To soften it to the utmost, it is sealed for twenty-four…

Young sea bass grilled with water pepper

This is a grilled hassun assortment. For the fig and awa-fu (millet wheat gluten) dengaku, firm figs are peeled and hollowed out, seared with a…

Thornyhead rockfish grilled whole

This is a grilled course. Kinki is very expensive, so we serve it only in the evening course, but this sugata-yaki has been so well received that I…

Spiny lobster

The vinegared dish course is spiny lobster with jelly. Since spiny lobster already makes for a striking presentation, it is served on an eye-catching…

Shark fin and pounded-rice skewer soup chazuke

This rice course, shark fin and kiritanpo soup chazuke, wraps sanchi (loosened shark fin) into the core of the kiritanpo, then tops it with shark fin…

Warm rice purée topped with bottarga

This is the course that opens the meal. Since New Year is a season for a good deal of drinking, we wanted to offer a starter that is gently warm and…

Quail shinjo

This is the soup course. Inside the shinjo, I mixed finely minced quail bone with mountain yam, an egg-yolk-and-oil emulsion, red miso, soy sauce…

Abalone with Dainagon Azuki Beans

For the simmered-pairing course's abalone with Dainagon azuki beans: first the abalone is boiled in its shell, then cleaned, and simmered separately…

Tomato Clear Broth, Shirred Abalone

This is the soup course, a tomato clear broth. Making a soup course from vegetables usually means a puréed style (surinagashi), but this time I made…

Assorted Small Fish, Stone-Grilled

This is a grilled dish, and it is our restaurant's signature. We use whatever fish comes in that day, so the fish are different every time. To do…

Soft-shell turtle savory egg custard, preserved vegetable relish

Spiny lobster simmered with lobster coral

This is a warm dish. The simmering liquid for the Ise lobster with coral includes the lobster's own tomalley. It doesn't need much simmering time for…

Snow Crab and Napa Cabbage Rolled with Chrysanthemum Greens

For the vinegared dish, we added caviar as the crowning garnish.

Seared Sea Bream Sushi with Mandarin Orange

The rice course is seared sea bream sushi with mandarin orange. You can enjoy it with soy sauce, or try dipping it in a mix of squeezed mandarin…

Fragrant Grilled Autumn Salmon

This is fragrant grilled autumn salmon, meant to be enjoyed with plenty of matsutake aroma. Since it is served on a white Western-style plate, we…

Soba-Gaki Broth

This is the bowl course. Since it isn't served in a wooden soup bowl, I've written 'bowl' with the stone radical rather than the wood radical this…

Octopus roe crowned with sea urchin, grilled; two shellfish grilled with shuto

Now to the grilled course. For the octopus roe crowned with sea urchin and grilled, the egg sac of common octopus is blanched still in its pouch…