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Warm-smoked mallet-shaped roll, rolled dried baby-sardine sheet, sansho-leaf dressed dish, layered black soybeans, monkfish liver egg-yolk-batter fried

For the tatami iwashi yatsuhashi, I spread a thin layer of shrimp fish paste onto the tatami iwashi, a sheet of dried baby sardines, roll it around a…

Tilefish Kombu-Cured Red-and-White Namasu, 'Treasure of Children' Shrimp Shinjo, Gourd-Shaped Castella, and More

For tilefish kombu-cured namasu, we kelp-cure the tilefish and serve it namasu-style with white tosazu and grated apple. For 'treasure of children'…

Rabbit-shaped Yamato yam, two-aroma bottarga, ball-shaped arrowhead-tuber egg-yolk sushi, black soybean-wrapped shrimp 'rock', stuffed clam with sake-lees-pickled daylily shoots

The appetizer's rabbit-shaped yamato yam is steamed yamato yam pressed through a fine sieve, shaped to resemble a rabbit. It's kneaded and shaped by…

Bean-scattering

For Mamemaki (bean-scattering), I used lotus root to bring out a difference in texture and flavor.

Red-and-white turnip, steamed; salt-cured yellowtail; bottarga

This is the steamed dish. For the Salt-Cured Yellowtail, use fresh yellowtail, rinse the blood off thoroughly, and salt the whole fish evenly with a…

Shrimp fish-paste dumpling deep-fried in a light paper-like coating, black soybean deep-fried with a dappled coating, pine-cone-scored arrowhead tuber, young bracken fern, deep-fried burdock, red-and-white noodle crisps, land saltwort deep-fried in a light egg-white batter, and yam bulbils deep-fried in a light egg-white batter

This is the deep-fried course. For the shrimp shinjo hosho-age, the shrimp shinjo paste is piped into a mountain yam base. Where it would normally be…

Smoked salmon mousse, black soybeans sandwiched with cheese, cheese hosho-style roll

As for the course that closes out the sake-paired dishes — the smoked salmon mousse — our restaurant serves both Western and Japanese cuisine. In the…

Snow-dusted black beans, koban-shaped bottarga, herring roe on kelp, shrimp folding-fan, layered kelp

This is the spiced New Year's sake together with five small dishes. For the spiced sake, we chose a cup called the "jeweled cup," in which a bead is…

Splendid alfonsino shira-ae

This is kinmedai shira-ae, splendid alfonsino dressed tofu-style. Since it's a dressed dish, the usual approach would be to toss everything together…

Okara tossed with buckwheat tea

This is a sakizuke, an appetizer. For the soba-cha yogoshi, the okara is cleaned, then dry-roasted over a hot-water bath; a small amount of…

Black Soybean and Plum Paste Jelly

Red-spotted masu salmon grilled with foie gras miso

As for the grilled dish, satsuki masu grilled with foie gras miso: satsuki masu carries a certain amount of fat, but seasoning it with just a light…

Ise spiny lobster grilled with bottarga, dried persimmon and salmon fragrant roll

This is the grilled course. The spiny lobster grilled with karasumi is made by sandwiching the lobster between slices of karasumi and grilling it…

Halfbeak rolled with amanaga pepper and deep-fried, pen shell novelty deep-fry, snow crab deep-fried in a fine noodle coating

For the pen shell novelty deep-fry, pen shell is layered together with shrimp meat in Hakata style — two ingredients sandwiched together and cut to…

Small Sea Bream Wrapped in Okara and Deep-Fried

Chicken Egg Clear Soup

For the chicken egg clear soup, egg yolk, water, and potato starch are first dissolved together, then thinned out with chicken bone broth. If the…

Monkfish Liver and Daikon Layered Steam

The appetizer course has five dishes; first is the monkfish liver and daikon layered steam. I used salt and pepper to remove the odor from the…

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…

King crab nori roll

The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…

Tōrin-shu

Soft-set hot-spring egg in soy sauce marinade, black soybean cheese terrine

Yellow Okowa Rice

Finally, the rice course. For the yellow glutinous steamed rice, black soybeans and bottarga add sweetness and saltiness, and it is finished with a…