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Stone-wall taro with sesame, Ise spiny lobster simmered in its shell, eggplant simmered to a lapis sheen

For the simmered course, the Ise lobster gusoku-ni is simmered in its shell in a base of dashi, sake, white miso, and ginger, then cut and plated…

Deep-fried swimming crab with a roasted-grain coating, smelt deep-fried in egg-yolk batter

For the swimming crab kōsen-age in the fried course (aburamono), any type of crab will work. I based it on the image of a potato croquette, but in…

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…

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…

Turnip Mochi

As for the turnip mochi, this is a dish that can be prepared in large quantities and also makes efficient use of turnip, so it's very economical…

Crab

Rather than boiling the crab as is, we steam the legs and body separately for different lengths of time so the umami doesn't escape. A small amount…

• Serves 1 · ¥1,500

• Cook time 1 hr

Plain-Grilled Snow Crab with Tomalley

This is a grilled dish. For the plain-grilled snow crab with crab miso, the crab miso (tomalley) is mixed with an egg base in a ratio of three to one…

• ¥2,500

• Cook time 15 min

Daikon mochi and softshell turtle

This is a clear soup. For the daikon mochi, I knead one part kuzu starch with seven parts water. I squeeze grated daikon and add it in, heat it in a…

Dried chestnut and day lily buds, dressed madder-red; paper-thin dried bottle-gourd shavings and autumn eggplant with walnut sauce; kombu-cured cod with its own reduction sauce; spanner crab and cold-dried daikon; eggplant calyx and dried scallop mustard dressing

Five small appetizer dishes. First, the dried chestnut and day lily bud dressed madder-red: since the hardened dried chestnuts are tough, they are…

Pufferfish aspic, grilled shimeji and salmon roe, five-color crab namasu

For the maezara (appetizer plate), I made three dishes, each using a distinctively flavored vinegar. As for the fugu nikogori, I set fugu skin into a…

Softly simmered whale skin, crab and eggplant steamed Hakata-style, and new potatoes in sweet soy glaze

For the simmered dish, the softly simmered whale skin: the whale skin is parboiled in rice-bran water, rinsed in cold water, then gently simmered in…

Monkfish liver wrapped in daikon, crab and taro temari balls, donko shiitake with two fillings, knotted millet wheat-gluten cake, scallion wrapped in tofu skin

The simmered course is monkfish liver kinuta-maki. Since I wanted to keep the monkfish liver's shape intact, I steamed it once, then wrapped it in…

Chestnut pureed soup with crab dumpling

For the crab manju in the chestnut surinagashi soup course, I added chrysanthemum petals on the surface to bring out a sense of the season. A little…

Sarasa-Style Deep-Fried Small Ayu, Tōji-Style Deep-Fried Crab Shinjo, Tara-no-me, Kogomi, and Green Asparagus

For the deep-fried dish, calico-patterned small ayu, breadcrumbs finely ground in a mixer are pressed onto the young ayu, which are then quickly…

Lattice-Cut Eggplant Parcels, Three Ways

This is the appetizer course. For the lattice-cut eggplant parcels, three ways, I rub the eggplant with alum to stop the flesh from discoloring, then…

• ¥250

• Cook time 30 min

Crab spiral roll

This simmered-soup bowl's red-and-white basket-weave garnish is woven from strips of daikon and carrot.

Crab silk-smooth rice

This is the meal course. This is a dish we currently serve in the restaurant. I make it whenever plain cooked rice is left over at the end of the…

Clam and egg-yolk shinjo, spring daikon and crab set with kuzu, oil-steamed rockfish

This is a takiawase, a simmered assortment. For the clam and egg-yolk shinjo, shinjo dishes tend to taste similar no matter what, so this time I…

Sakamoto Chrysanthemum Jelly

For the appetizer's Sakamoto chrysanthemum jelly, the jelly base combines 16 parts seasoned dashi to 1 part powdered gelatin.

Crab and garland chrysanthemum greens with yuzu soy sauce

This time it's a vinegared dish, but at our restaurant we don't force a vinegared dish into every course — we serve it within the appetizer, or bring…

Butterfish and Uni Kenchin-Style Grill Autumn Salmon in Sake-Lees Pickle Crab Golden Grill Eggplant Grilled with Nut Miso

For the grilled course's butterfish and uni kenchin-style grill, I always add a bit of tofu to the egg kenchin base — I think it gives a better…

Light broth with julienned vegetables

This is the clear-soup course. The crab from the appetizer course is piled high in a bowl together with udo, mitsuba, mizuna, and maitake, and…

Abalone liver roll, dried sea cucumber dressed with tofu

This is the appetizer. For the abalone liver roll — if the abalone is made too soft, the flavor cooks out and it loses its appeal, so a pinch of salt…

Crab, dried taro stem, and fresh taro-stem vegetable Shinoda-Hakata style, topped with silver kuzu sauce, and more

First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…