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Oyster, Snow-Style Grilled, Walnut Tofu, Cod Milt Tama-Aburi, and More

Five sake-accompaniment dishes. We portioned them with about 3 servings in mind. Shell oyster yukinaka-yaki uses small oysters from Akkeshi. Since…

Yuzu Castella Manju

The yuzu castella manju is styled to resemble a yuzu fruit. I filled it with a filling that has margarine mixed in, though I think it would be plenty…

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…

Snow crab and fresh yuba roll

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Shrimp Shinjo Wrapped Firewood-Style, Nut-Crusted Deep-Fry

This is the ōharagi shrimp shinjo with nut-crusted deep-fry. Our head chef, Komatsuzaki, introduced this dish in his "work I want to pass on"…

• ¥1,750

• Cook time 40 min

Deep-fried freeze-dried tofu sandwiched with soy pulp

For this dish, I press the simmered koya-dofu firmly to remove excess liquid, and simmer the okara until fairly firm, so it doesn't fall apart during…

• ¥250

• Cook time 1 hr

Fukushima 'zakuzaku-ni' soup-style, with flower-cut daikon, flower-cut carrot, and chrysanthemum-cut taro

This is a modern arrangement of a local dish. With the wish to pass on the traditional Fukushima local dish zakuzaku-ni into a new era, we thought to…

• Serves 3 · ¥400

• Cook time 1 hr

Shark Fin Yakuzen Hot Pot with Chicken Dashi

With health-consciousness on the rise, when I thought about what kind of breakfast could draw in customers, I incorporated the concept of medicinal…

• Serves 1 · ¥400

• Cook time 20 min

Winter Solstice Kabocha Manju

This is the steamed course. For the winter solstice kabocha-squash manju, in keeping with the winter solstice custom I fill it with ingredients whose…

Swimming Crab Shinjo

As for the swimming crab shinjo in the simmered-soup bowl course, to keep a handmade feel we mostly use portions scooped by hand at the restaurant…

Sweetfish milt in autumn-leaf dressing, persimmon namasu with tofu dressing, and amigasa daikon

For the ayu shirako in autumn-leaf dressing, we desalt the ayu shirako while leaving a little salt in, then steep it in a base of salt-fermented…

King crab, Kyoto-style steamed with fish paste

This is an introduction under the theme of heritage dishes. At our membership-only stores, I make a sample dish using ingredients that can be sourced…

• Serves 1 · ¥297

• Cook time 1 hr

Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

Making use of winter ingredients, this is a dish for three-year fugu at its peak season. This is a steamed dish. For the Three-Year Fugu Kombu-Cured…

• Serves 3 · ¥2,500

• Cook time 1 hr

Kombu-Cured Ise Lobster, Ise Lobster Roe Mochi, Lily Bulb Oribe-Style Chakin, Snow-Ring Lotus Root with Yam Sushi

This is the appetizer course. For the kombu-cured Ise lobster, we shell the Ise lobster, slice the meat thinly, salt it, and press it between kombu…

• ¥950

• Cook time 12 hr

Whole Daikon Soup-Simmered, Lotus Root Hiryōzu, Herring with Kombu

The simmered course is whole daikon soup-simmered. We peel the whole daikon into a fan shape, rehydrate it, and simmer it with chicken fat, fried…

• Serves 30 · ¥170

• Cook time 1 days

Tilefish, Shinshu-Style Roll

This is the soup course. For the tilefish Shinshu roll, we fillet the tilefish into three pieces, salt it, and slice it. We then bundle 20 g of dried…

• ¥300

• Cook time 40 min

Rich Simmered Taro, Leaf-Shaped Pumpkin, Kokufu Napa Cabbage and Chicken Kasane-ni, Kokubu Carrot Simmered with Plum, Sweet Long Green Pepper

This is the simmered course. The Kokufu napa cabbage used in the Kokufu napa cabbage and chicken layered simmer is a vegetable grown in Takasaki, in…

Three Kinds of Meat Hoba-Yaki

Finally, three miso dishes. In winter, I wanted guests to warm up with miso-based preparations and the like. The first is three kinds of meat grilled…

Grilled fish milt set in jelly

For the grilled shirako set in jelly, today I finished it with a ponzu-thickened sauce, but the currently trendy ponzu gelée would also work nicely.

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…

Sesame tofu wrapped in grilled eggplant, Wakasa-style grilled tilefish

For the clear-soup course's sesame tofu wrapped in grilled eggplant, the sesame tofu is made by combining kombu dashi, sake, and Yoshino kuzu starch…

Tea-blanched sea cucumber, three preparations, served in a yuzu shell

This is a vinegared dish, but our restaurant has a lot of young guests, and even when we recommend sea cucumber, they rarely try it. So we have a few…

Snow crab and yuba terrine in a light kuzu-thickened broth

For the soup-bowl course snow crab and yuba terrine, I coarsely mince fresh yuba and combine it with a fish paste as soft as a shrimp-paste dumpling…

Monkfish liver roll in amber glaze, small kuruma prawn with chili miso, checkerboard warm-smoked salmon, Ezo abalone sushi, king crab and tomato, chrysanthemum foie gras, stuffed bamboo fungus mushroom served with caviar

In the tray dish of saimaki shrimp with chili miso, the Chōkō miso from Nagasaki that I use has a spiciness that doesn't linger in the throat, and…