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Bird's-nest eggshell jelly, rolled shrimp, whelk

For the appetizer's eggshell jelly in a bird's nest, we hollow out an eggshell, soak it, and boil it to guard against food poisoning. It is served…

Winter melon vessel

This is the hot course. Winter melon vessel (tōgan-gama) is a signature dish of Kanetanaka, and without fail we serve it at least once every year…

Jinhua ham and pork back fat lightly simmered with mizuna

This is a course served later in the meal. For the Jinhua ham and pork back fat with mizuna, a block of Jinhua ham is shredded finely, and the back…

Mizu-yōkan Dusted with Kinako

This is the sweet course. Dusting the soft, chilled sweet red-bean jelly with matcha mixed with sugar, toasted sesame, and the like gives it a…

Plum Wine Cocktail

Starting with the aperitif. For the plum wine cocktail, any store-bought plum wine will do. It is mixed with liqueur or rum. Adding citrus such as…

Sea bass grilled with water pepper miso, spring-harvested shiitake fried with poppy seeds

This is the grilled course. The tade used in the sea bass grilled with tade miso is ayu-tade, that is, yanagi-tade, a mild variety of water pepper…

Sea bass grilled hosho-style

The grilled course is sea bass hōsho-yaki. Inside, I sandwich new ginger simmered to an amber, tortoiseshell-style finish. I make fine needle cuts in…

Squid with Sea Urchin

This is squid with sea urchin. The rich dashi is aerated into foam using an espuma siphon. I cut the squid into wave-shaped sashimi blocks, give it a…

Honeycomb-style deep-fried tongue sole

For this dish, I fillet the tongue sole into three pieces, take the thin part of the burdock root and turn it into tube-cut burdock, wrap it in the…

Avocado pureed soup

For the avocado surinagashi, I first blanch the avocado, press it through a sieve, and set it aside. As for the fancy term I just used — that's…

Ball-shaped pike conger shinjo

The temari-shaped hamo (pike conger) shinjo is made by scoring the hamo to cut its fine bones, then finely mincing it, adding Yamato yam to make a…

Chilled Ground Soybean Soup

Chilled goju uses edamame: I dissolve white miso to season the base, mix in edamame puréed through a sieve, lightly thicken it with kuzu, and chill…

Deep-Fried Summer Daikon, Soy-Sauce Grilled

For deep-fried summer daikon with soy-sauce grilling, peel the daikon and deep-fry it — frying it to about seventy or eighty percent done, leaving a…

Hamo Yakishimo-Zukuri, Ise Lobster Arai

Largehead beltfish, stuffed and grilled Horikawa-style

The grilled course's largehead beltfish Horikawa-style -- a style named for Kyoto's hollow Horikawa burdock, here applied by wrapping the fish itself…

White melon stuffed with bottarga, micro tomatoes

For the white melon stuffed with bottarga, we grate the bottarga and freeze-dried tofu separately, then knead them together before using.

Young sweetfish three-color sushi, sweetfish pressed in layers, tade-dried sweetfish (tale of the aromatic fish)

This is the Tale of the Aromatic Fish course. These days, it seems pure wild ayu can no longer be obtained. For young ayu three-color sushi, small…

• ¥1,850

• Cook time 1 days

Barracuda and jade pressed sushi

• ¥590

• Cook time 1 days

Fireworks-colored Somen

This is a deep-fried course. The fireworks-colored somen was made with fireworks in mind, since it is August. Bundling and tying together somen…

Conger eel and summer vegetables with black vinegar glaze

This is the deep-fried course. For the anago and summer vegetables with black vinegar glaze, pouring the black vinegar glaze over them makes for a…

Three appetizers: taro, octopus, and pumpkin

These are the three appetizer dishes. Taro, octopus, and pumpkin are standard in summer simmered dishes, but this time I used them for the appetizer…

Winter melon, fried tofu, young kuruma prawn

The azukebachi — a shared simmered course — is an assortment of ingredients, each simmered separately and served together. In June and July I often…

Steamed Shellfish, Its Own Liver, Okra and Wild Yam Terrine

The tray course is steamed shellfish. "Steamed shellfish" here usually means abalone, and since abalone liver is delicious too, I press the liver…

Pike conger eel dusted with kuzu starch

This is the simmered-soup course: hamo dusted with kuzu. I coat the pike conger eel thinly with kuzu starch and cook it through in kombu-infused hot…