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Winter melon simmered in soup

This is a simmered dish. For the winter melon simmered in soup, we cook winter melon in a soup made by combining the liquid from steamed abalone…

Yuba pureed soup

This is the clear soup course. The yuba is pureed to make the surinagashi. For the plum-scented, kuzu-dusted hamo: plum flesh is dissolved into kombu…

Abalone steamed with sake

For the abalone steamed with sake, rather than simmering the abalone until soft, I give it just a quick 20 to 30 seconds of steaming with sake…

Winter melon manju, miso-simmered beef tongue

This is the simmered course. For the miso-simmered beef tongue: after cleaning the tongue, it is simmered in water, sake, ginger and long onion; once…

Hydrangea Garnish

The base of the appetizer's hydrangea garnish is soy milk tofu, set with 900cc of soy milk, two sheets of gelatin, white wine, and a little sugar…

June tofu simmered with egg yolk, pike conger kenchin roll, sake-simmered kuruma shrimp

This is the simmered course. The simmered minazuki tofu with egg yolk, prepared for June, is made by rehydrating azuki beans without breaking them…

Thread-wound tilefish, octopus hidden in seaweed, white taro stem, tube-cut burdock, maple-shaped fu

The simmered course I've named thread-wound tilefish. I wrap the tilefish in winter melon, and over that I wind strands of fish worked into…

Small clam adductor steamed dumpling and winter melon

Ise Lobster Umani, Thistle-Cut Winter Melon, Shikishi-Cut Kabocha, Sea Bream Roe and Shiitake Simmered Together, and Brussels Sprouts

This simmered assortment (takiawase) is actually a chilled simmered dish. I tried topping it with a jelly made from a rich, flavorful dashi.

Tilefish, Shinshu-Steamed

This is an additional recommended dish. For the tilefish Shinshu-steamed, I first grill the tilefish, then drape a soft soba-gaki — a buckwheat…

• ¥280

• Cook time 40 min

Octopus Simmered Tender, Amber Jelly

This is a chilled nimono, a simmered dish. For the octopus in the simmered-tender amber jelly, the octopus is beaten with daikon and softened by…

Ise lobster peony-style simmered, peony-leaf-cut winter melon green-simmered, shino-cut mountain asparagus white-simmered, water-ripple-cut eggplant color-simmered, sweet whole carrot gently simmered

Conger eel Hakata-style simmer, tree-ring-cut bamboo shoot, mountain udo white simmer

For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…

Ise lobster simmered with fermented black beans, sweetfish simmered with plum, small taro simmered golden-style, winter melon simmered in salt, red konjac finished with a pan-simmered touch, hyacinth bean

The fermented black beans used in the simmered Ise lobster with fermented black beans are a Chinese ingredient, similar to Daitokuji natto or…

Pike conger kabocha manju, pike conger winter-melon manju, beltfish makisen roll, deep-fried simmered eggplant, baby bok choy

For the warm dish course, I prepared two versions of hamo manju. The kabocha manju: steam kabocha, press it through a sieve, put it in a pot, and…

Shrimp shinjo in clear soup, gourd-shaped winter melon, white wood ear mushroom, small melon, myoga buds, sansho leaf

Eel rolled in thin white kelp, winter melon simmered in suppon broth

Conger eel rolled in yuba; kabocha mochi steamed bun; maple-leaf winter melon

For the tofu base of the simmered conger eel roll wrapped in yuba, I separately add conger eel that has been sake-simmered and pressed through a fine…

Chicken calico press, simmered beltfish rolls

This is the 40th micro-season. For the chicken calico press: wanting the salad chicken to come out as soft as possible, I cooked it sous-vide, then…

• ¥1,500

• Cook time 30 min

Red bell pepper mousse, cured ham and pressed, layered winter melon, miso-marinated abalone

For the red bell pepper mousse, the red bell pepper is pureed with water and soy milk, then powdered gelatin, egg white and meringue are added and it…

Shark Fin and Swimming Crab Winter Melon Surinagashi

Soak the shark fin in lukewarm water overnight. After that, add Shaoxing wine (laojiu) to water, and put finely minced scallion and finely minced…

Potato puree soup with plump-simmered abalone

For the soup course's fukura abalone: normally, fukura abalone is slowly reconstituted and simmered until sweet and savory, but since this is a…

Winter Melon Two-Color Terrine

Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…

Gourd-Shaped Winter Melon, Sake-Simmered Abalone, Duck in Sendai Miso

The chilled simmered dish evokes June via its cuts and colors.