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Two-tone grilled juvenile sea bream, sansho-grilled quail, crab roll shaped like a cylinder

For the grilled course, the cod roe is cooked through. If you just let it soak, it falls apart and spoils within a day or two, but if you cook it…

Salted whole salmon and Danshaku potato, wrapped and baked

The grilled dish aramaki-zake, a salted and dried whole salmon traditionally served at New Year's, and Danshaku-imo wrapped and baked is essentially…

Duck loin rolled in tofu skin, barracuda sesame-coated dried preparation, pen shell grilled to an autumn maple hue, autumn-themed assortment

Deep-fried pufferfish

For the vinegared course's deep-fried fugu, I coat the pufferfish in potato starch and egg yolk and deep-fry it to a golden color, in a style named…

Grilled daikon cup, sea bream kimono-style roll, mustard-grilled beef, tsu-curled shrimp, daruma-shaped burdock, sea urchin-grilled scallop

For the celebratory course's grilled daikon cup: I simmer the daikon, brush it with salad oil or olive oil scented with yuzu, then grill it, fill it…

All carp: carp miso soup manju, carp simmered in golden miso, carp miso sauce

At our restaurant in Naka-Karuizawa, Nagano, we hold an event where guests walk through streets that once flourished as a post-town, learn about the…

• Serves 4 · ¥250

• Cook time 20 min

Three-year fugu, three sesame-fragrant preparations: salt-grilled outer skin (teppi) with scallion, shichimi-grilled inner skin (mikawa), and sansho-grilled middle membrane (tōtōmi)

This time, I prepared a winter dish using three-year Seto Inland Sea fugu, the king of winter's seafood, with cooking methods matched to the season…

• Serves 3 · ¥600

• Cook time 1 hr

Hakkinton Pork and Potatoes — An Evolution of Niku-jaga

The main branch of the restaurant I currently work at has long served breakfast, so coming up with a fresh breakfast idea again was a challenge. To…

• Serves 2 · ¥267

• Cook time 20 min

Simmered assortment of pine, bamboo, and plum

This is the simmered assortment. Kyoto taro, unlike ordinary taro, holds its shape without falling apart, so steaming it once allows the flavor to be…

White Miso Sea Bream Wakakusa Mochi

This is the soup course, finished with white miso. For the sea bream wakakusa mochi, I use mugwort powder kneaded together with shiratama rice flour…

Soba in its own cooking broth, with myoga; rock salt and yuzu; wasabi and Nankō ume; wakegi scallion and hand-picked nori

The idea for this product came about when I was feeling unwell and couldn't take my medicine withou…

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…

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…

Kuruma prawn and Japanese parsley in a yam dressing

This is the kuruma prawn and Japanese parsley in yam dressing. We remove the head and back vein from 60-70g kuruma prawns, deep-fry them, and drop…

Rapeseed blossom and shiitake with spicy simmered beef, cube-braised beef over black rice with grated yam, prized beef sinew and flower-cut vegetable in a savory aspic

This is the appetizer course. For the nanohana and shiitake dressed with spicy simmered beef, I take only the lean meat still attached to the oxtail…

Salt-grilled Western Pacific roughy from Numazu

This is the grilled course. Hiuchidai is a deep-sea fish, but its flavor, somewhere between butterfish and blackthroat seaperch, makes it…

Le Lectier Pear Compote

Wagyu loin, flavor-grilled

Next, the grilled dish is flavor-grilled wagyu loin. At our restaurant, this is a New Year's standard. However, while it is fine to grill it over a…

Yellowtail and daikon

The small-bowl course's yellowtail and daikon is made by wrapping yellowtail in grated daikon radish to form a manju. When shaping it into a manju…

Shrimp-shaped taro simmered with chrysanthemum, raw cod roe kombu roll, Chinese water chestnut wrung in cloth, plum-cut carrot, fragrant wild mushroom simmered with pickled plum, spiny lobster in a kuzu-thickened simmer, early butterbur stalk simmered green

For the simmered dishes, the chrysanthemum-simmered shrimp-shaped taro is first simmered in a seasoned broth, and once it is lightly cooked through…

Tilefish grilled with a dappled fawn pattern, Noda-style grilled beef and kinpira burdock, pufferfish leek roll

As for the grilled beef and kinpira burdock Noda-style grill, beef and burdock turn out to go together surprisingly well — I think it makes for an…

Fugu and bamboo shoot, snowflake-fried; fugu and angelica shoot, egg-yolk fried; fugu and udo, scale-style fried

Sea bream steamed with chopped tofu and vegetables, sea bream roe and twisted-cloth turnip, shark fin, and tsukushitake mushroom

This is the warm-dish course. Tsukushitake is also known as coprinus (the shaggy ink cap mushroom). Once it matures, it dissolves into liquid…

Red-and-white namasu, kombu-cured red cornetfish

Back to the appetizer course. For the kōhaku namasu: I rub daikon and carrot well with salt, rinse them, and repeat this process several times before…

• Serves 1 · ¥300

• Cook time 2 hr