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Shrimp-shaped taro, soft roe wrapped in sea bream, spring cabbage rolled in fried tofu pouch, bamboo shoot simmered with bonito, pan-simmered butterbur

For the simmered course's sea bream-wrapped shirako, the shirako and fish flesh are salted, butterflied open, dusted with "Pearl Meat" (a food-safe…

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…

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…

Miso-pickled tofu dusted with bottarga, pressed crab terrine, asparagus egg roll, quail with Japanese chives, shrimp-shaped taro with foie gras, grilled

The appetizer's quail with Japanese chives is made by butterflying the quail open into one flat piece, spreading ground chicken on the thinner part…

Diamond-cut turnip stuffed with chicken, ebi-imo and foie gras dumpling, simmered rolled shrimp

This is the simmered course. For the diamond-cut turnip stuffed with chicken, I've used santen turnip this time. For the ebi-imo (a shrimp-shaped…

Chakin-wrapped freeze-dried tofu, Daitokuji-style wheat gluten cake, small rolled yuba, and more

The chakin-wrapped koya-dofu (freeze-dried tofu) has a small amount of simmered azuki beans inside, but take care on one point: if the azuki beans…

Turnip stuffed with suppon, shark fin simmered whole, splendid alfonsino in a kuzu-thickened simmer, white taro stem simmered in soy milk, shrimp-shaped taro simmered to absorb the broth, bok choy

This is the takiawase course. For the turnip stuffed with suppon, Shōgoin turnip is at its best in a later season, so since it is still early, we use…

Early bamboo shoot, matsutake simmered Tosa-style with bonito flakes, simmered scallop, shrimp-shaped taro, tube-cut burdock, rolled yuba

This is the takiawase course. Since it was the New Year, I wanted to make a long-simmered vegetable dish, but as this is the season when families…

Shrimp-shaped taro deep-fried with cherry blossom and filled with butterbur miso, icefish deep-fried in golden batter, angelica-tree shoot deep-fried in a hail-like crumb coating

This is the deep-fried course. For the ebi-imo deep-fried with cherry blossom and filled with butterbur miso, we take butterbur miso — which pairs…

Simmered dried cod, shrimp-shaped taro simmered to absorb broth, dried taro-stem tofu-skin roll, freeze-dried tofu mock whale skin

For the simmered dried cod: cod is something you will likely use often in the coming season, but dried cod can be had for about a fifth of the price…

Box-cut shrimp-shaped taro simmered in savory sauce and deep-fried in a cracked-mochi coating; spiny lobster deep-fried in egg yolk

The masu-cut shrimp-shaped taro simmered in savory sauce and coated in cracked mochi and deep-fried, served in place of a standard fried course, was…

Dried cod, fukume-ni

A modern take on regional cuisine Original regional dish: simmered bōdara Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama…

• Serves 1 · ¥284.6

• Cook time 5 hr

Herring kombu roll, shrimp-shaped taro, deep-fried tofu fritter

This is the simmered course. For the herring kombu roll, the herring is cleaned and soaked in rice-rinsing water, then reconstituted in hot water…

Shrimp-shaped taro, bamboo shoot, king crab simmered in a fried egg-yolk batter, butterbur, plum-shaped wheat gluten cake

This is the takiawase course. For the ebi-imo, rehydrate it in rice-rinsing water to remove harshness, then let it absorb a broth of kombu dashi…

Shrimp-shaped taro, deep-fried, blanched taro shoots with thick sauce

Turnip and shark fin egg custard, shrimp tsukune with usugaki garnish, cod roe wrapped in yuba, shrimp-shaped taro simmered to soak

For the simmered-dish course's shrimp tsukune, I make it twice a year — once when new spring onions come in, and once in autumn when the firm…

Scallop deep-fried in a bundled-firewood style, lotus root two-layer deep-fry, stuffed green chili pepper

This is the deep-fried course. For the scallop ōharagi-age, a shinjo paste is made from scallop, wrapped in burdock root, and shaped to resemble a…

Prawn-shaped taro simmered in oil, savory-simmered local splendid alfonsino, burdock root simmered to absorb flavor, matsutake, ginkgo-leaf shaped taro

This is a simmered course. For the ebi-imo abura-ni, the ebi-imo is first simmered Tosa-ni style (in a bonito-flavored seasoned broth), then coated…

Tilefish and sea urchin, snow-viewing style; shrimp-shaped taro with foie gras, grilled; beef loin and millet gluten, grilled

This is the grilled course. For the tilefish and sea urchin, snow-viewing style, we marinate the tilefish - sized to match the piece used for this…

Dried Cod, Kuruma Prawn Simmered Shiba-ni Style, Ebi-imo Taro Simmered in Broth, Glazed Kabocha Squash, Kuwai Simmered in Broth, Glazed Carrot, and Turnip Tofu

These days you can get very convenient dried cod. In the past it used to take a great deal of time to rehydrate, but the kind I'm using today can be…

Shrimp-shaped taro simmered in all-purpose seasoned dashi, leaf-attached chrysanthemum-cut turnip, glazed simmered autumn eggplant, savory-simmered shiitake, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, and green beans

For the simmered dish, since it's served family-style on a large platter, I arranged it colorfully on a piece of old Kutani ware. The ebi-imo is…

Shrimp-shaped taro, new bamboo shoot, duck jibu-ni

For the simmered dish, I made our restaurant's standard 'black' simmered dish, but rather than simmering the ebi-imo (shrimp-shaped taro) as is and…

Salmon fish-paste dumpling, mirror-cut taro

This is the clear-soup course. For the soup's centerpiece, I used salmon to evoke abundant offspring, an auspicious motif. Combine seven parts salmon…

Crab-Shell Grill with Matsutake and Beef Fillet

This is the accompanying course. This time, the base for the crab-shell grill is made from ebi-imo taro. We add white sauce and ground sesame to…