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Crab, asparagus, anchor-cut beach silvertop sprout, and egg-yolk vinegar sauce

Hand-scooped yuba

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Clam Deep-Fried in the Shell

As for the clam deep-fried in the shell, when it comes to February, it's clams, isn't it. If you simply plate them in the shell as they are, they…

Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu

With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…

Red-and-White Persimmon Namasu

This is a small deep-bowl side dish. For the red-and-white persimmon namasu, the carrot and daikon are prepared in the style of persimmon namasu and…

• Serves 5 · ¥500

• Cook time 1 hr

Tilefish in a clear broth made from its own bones

This is the clear-soup course. For the tilefish clear seafood broth, the tilefish is lightly salted, grilled, and placed once into the clear soup…

Clam clear soup with an egg to sip

Daikon simmered to absorb the broth, grilled bamboo-mat wheat gluten, Napa cabbage roll wrapped in yuba

Grilled millet-gluten cake, lily bulb and freeze-dried konjac, shimeji mushroom and spinach dressed with walnut

Shrimp-shaped taro stuffed and deep-fried

Fugu rice porridge

The meal course is fugu ojiya. It may be a matter of preference, but I feel fugu suits ojiya, a heartier rice porridge, better than it suits zōsui, a…

Ōno Taro Arare-Age with Crab Ankake Sauce

For the taro arare-age in the takidashi preparation, I have tried taro from various growing regions, but this taro is extremely sticky and creamy…

Sweet malt-pickled daikon, rolled napa cabbage pickle, nozawana pickle, leaf-cut pickled ginger

Baked apple kinton

Butterfish grilled yūan-style

Shrimp-shaped taro pureed soup

Icefish simmered to a crimson-plum hue

This is the accompanying dish. Icefish simmered crimson-plum style is a dish meant to evoke February; we give the icefish a hint of plum aroma and…

Ainan-cho longtooth grouper, kelp-steamed

This is the steamed course. For Ainan Town kue kelp-steamed, we rinse the kue, cut it into pieces of about 40g, lightly salt it, sprinkle it with…

Oyster Tofu, Turnip in a Mizore-Style Broth

This is the soup-bowl course. Oyster tofu is served in a mizore dashi (a broth clouded with grated daikon, 'snow-flurry' style). We add a thin kuzu…

Pureed Potato Soup

Sea bream, bigfin reef squid, blanched shrimp, and raw sea urchin

Cod milt, nanban-style deep-fried

Yellowtail belly, saikyo-miso pickle