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Red Meat and Asparagus Roll, Stuffed Shiitake

This is the deep-fried course. For the red meat and asparagus roll, I marinate cut red meat in the same whale marinade as before. For tatsuta-age…

• ¥700

• Cook time 2 hr

Burdock and shrimp shinjo stuffed with shark fin in thickened sauce, fan-cut Miura daikon, pinecone-cut arrowhead bulb, plum-cut carrot, frost-simmered flower-bud greens

This is a simmered assortment. For the burdock and shrimp shinjo stuffed with shark fin in thickened sauce, since I wanted to express a strong plant…

• ¥5,370

• Cook time 1 hr

Simmered softshell turtle, freeze-dried tofu

Simmer the suppon down until the dashi thickens, but you'll need to try it many times to get the timing just right.

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…

Kuruma prawn, shiba-age style; monkfish liver and egg wrapped in tofu skin, deep-fried; French bread with kanoko-style shinjo; tsukune studded with butterbur sprout

This is the fried course. For the monkfish liver and egg wrapped in yuba, making it 2 to 2.5 cm thick shortens the steaming time. For the French…

Blackthroat seaperch grilled with yuzu miso, firm tofu steak

Pike conger roe pickled in fermented mash, akebia fruit and grilled sea cucumber, lily bulb and mashed edamame two-color kintsuba, blackened burdock, chrysanthemum-cut small turnip koji pickle

I heavily salt the pike conger roe and keep it frozen. I then remove the salt, soak it in shōchū for about 30 minutes, drain off the moisture, wrap…

Shinshu salmon shuto-cured and air-dried, cotton tofu marinated in salted vinegar crowned with plum flesh, tied Chinese yam glazed with egg yolk, grilled daikon dressed with a chigusa garnish, bottarga set in a clear water aspic

As for the Shinshu salmon shuto-cured and air-dried dish, Shinshu salmon is a one-generation (F1) hybrid of brown trout and rainbow trout. Among…

Dried persimmon and almond butter, Hakata-style pressed

Temari potato and Ise lobster deep-fried in rice-cracker granules, shaped to resemble cocoons, coin-shaped lily bulb deep-fried with Uji tea

For the aizakana course's temari potato and spiny lobster deep-fried with tama-arare, I cut only the upper meat of the spiny lobster into small dice…

Plum-blossom fish milt, silky tofu

For the plum-blossom shirako habutae-style tofu, I combined shirako (fish milt) with fresh cream and finished it in a mousse-like texture, so that…

Lily Bulb Set in Soy Milk

As for the lily bulb set in soy milk, I think it's fine to use the trimmed-off ends of lily bulb left over from work like flower-shaped lily-bulb…

Melon and golden egg-sheet brocade roll, snow-ring-cut burdock, squid dumpling

The simmered yukiwa burdock uses Horikawa burdock (a heirloom Kyoto burdock), reconstituted with rice bran, then simmered in a soba-dashi with a…

Grilled new bamboo shoot, wrapped and grilled juvenile sea bream

For the grilled course's chestnuts simmered in cocoa, Kumamoto's Rihei chestnuts are delicious, but since their skin peels away easily, I used Tanba…

Alfonsino pressed sushi, mackerel sushi, crab sushi in a twisted egg crepe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,200

• Cook time 1 days

Alfonsino kenchin-style roll, cod roe sunrise roll, glazed simmered dried cod

This is the simmered course. We prepared three kinds. First is imobō, one of Kyoto's famous dishes — dried cod simmered together with ebi-imo taro…

Steamed chicken breast roast with Japanese parsley and Inca no Mezame potato, mustard-dressed; beef rib-eye, kuzu-frosted; beef sirloin, fine julienne

In place of sliced raw fish, I devised three dishes that can be eaten in a raw-like style as a stand-in for sashimi — three facing dishes. For the…

Abalone liver roll, dried sea cucumber dressed with tofu

This is the appetizer. For the abalone liver roll — if the abalone is made too soft, the flavor cooks out and it loses its appeal, so a pinch of salt…

White miso broth, yellowtail temari-style shiratama dumplings

This is the clear-soup course. At our restaurant we prepare five or six yellowtail of 10 kg or more, salt them heavily, and keep them in the…

Clam shinjo with silky turnip puree

This is the soup-bowl course. For clam shinjo with silky turnip puree, we cut the clams to the desired size, quickly pan-cook them in sake, drain and…

Hexagon-cut Shogoin daikon, gently simmered, sprout-rolled cod roe and conger eel simmered in egg yolk sauce, shrimp-stuffed tube-cut burdock, simmered, mizuhiki-style butterbur

For the simmered assortment course, the Shogoin daikon fukume-ni was simmered in a stock made from the bones of plain-grilled conger eel, among other…

Yellowtail kaburazushi

Quail Rolled with Leek, Deep-Fried Golden; Conger Eel and Burdock Raft-Style Cracker; Toasted-Herb Salt; Plum-Shaped Wheat Gluten Stuffed with Two Fillings, Deep-Fried

For the fried course, the quail rolled with leek is made by wrapping leek in quail and deep-frying it golden, coated in an egg-yolk batter. The…

Rice-Porridge Base with Crane-Shaped Turnip and Uni Crown

The soup course (owan) is prepared as a rice porridge. Using the stock left over from blanching the clams used earlier in the appetizer, plus added…