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Duck meatballs

As for the duck tsumire in the clear-soup course (owan): we're particular about chickens too, choosing different breeds for different purposes and…

Saikyo-style broth with white camellia dumpling

For the white camellia dumpling, I combine shiratamako (glutinous rice flour) with grated Japanese mountain yam in equal parts, then loosen the dough…

Flower-Robe Steamed Dish "Grape Dewdrop," Yudori Hamaguri Foam

At the start of a meal, I think many guests order beer, or, since this is Japanese cuisine, sake, but at the restaurant where I work, more guests…

• ¥1,500

• Cook time 1 hr

Dutch-style shrimp-shaped taro, seared scallop, plain-fried Manganji pepper, kuchiko

This is the additional hearty course. Ebi-Imo Oranda-Style: the ebi-imo (a shrimp-shaped taro) is slowly simmered to absorb the broth, then briefly…

Tennoji turnip and herring simmered in a checkerboard pattern, crane's-egg taro, sunrise-cut carrot, squid simmered with egg yolk, Japanese parsley bound with egg

This is the simmered course. Around the Tennoji turnip and herring, we bake a mixture of raw fish paste and egg like a kasutera (sponge cake), then…

Small sea bream pot-cooked rice

This is the meal course. For the small tai kamameshi, the tai is filleted into three pieces, lightly salted, and the head and bones are grilled. We…

Beef Tongue, Simmered Nanban-Style

This is the simmered course. For the beef tongue nanban-ni, I think it's best to peel the tongue while it's still hot. Since it's the cold New Year…

Tilefish stuffed with sea urchin

This is the simmered soup course. Normally tofu or the like is added, but since it's New Year's we decided to go for something more luxurious, so we…

Shrimp-shaped taro simmered directly, spiny lobster burdock roll, scallop with a mixed egg-yolk garnish

This is the simmered course. As for the ebi-imo simmered directly (jikadaki) — ebi-imo does end up discoloring, but I still think simmering it…

Sea bream tofu with a pine-bark skin

This is the soup course. For the sea bream matsukawa-skin tofu, quite a lot of skin is left over from slicing sea bream sashimi, so it is frozen for…

Butterfish grilled with yuzu fragrance, Ise spiny lobster with shredded white scallion, eternally simmered tenjō kombu

This is the grilled course. The seared yuzu accompanying the butterfish grilled with yuzu fragrance was seared because grilling intensifies yuzu's…

Salt-Grilled Winter Yellowtail, Winter Yellowtail Grilled with Monkfish Liver

For the grilled course, we prepare winter yellowtail salt-grilled in the traditional version and grilled with monkfish liver in the modern version…

Butterfish grilled with sheet sake lees, king crab grilled with sea urchin, roasted lamb with sansho pepper miso glaze

For the roasted lamb with sansho pepper miso glaze, we quickly sear just the surface of the lamb; for large-batch cooking, we cook it through in a…

Crimson sea bream battera-style kelp roll, pen shell clam shredded-egg roll

Hibiscus flowers turn a vivid red when added to vinegar, so we steep hibiscus flowers in apple vinegar with sugar and salt to make a red vinegar…

Hand-Rolled Sushi with Tataki Yellowtail and Three-Year Ise Long-Aged Pickled Daikon

Chestnut and Chocolate Cloth-Wrung Sweet

New Year's mochi soup style, clam-and-fish-paste dumpling

Food coloring is used to make the top pink and the bottom white. The clams are cut small, about 15g each, and mixed roughly half-and-half with fish…

Blackthroat seaperch rolled with sea urchin, beef tenderloin grilled with aromatics

Slice the blackthroat seaperch into thin fillets, salt them, wrap steamed sea urchin inside, and roll it in a frying pan to give it a seared color…

Spiny lobster grilled with fermented fish innards and cheese

Okoze steamed Yōrō Falls-style

The clear-soup course is okoze, steamed in the style of the Yōrō Falls legend. Since okoze pairs well with oil, I salt it and then deep-fry it…

Sesame-vinegar dressed salad

For the sesame-vinegar dressed dish, since fava beans weren't available, I substituted edamame that I pressed through a sieve and shaped to look like…

Pea kan

The pre-course pea kan (a chilled savory pea jelly) is meant to be enjoyed not for its dashi, but for the flavor of the caviar placed on top.

Beltfish and tofu, kuruma prawn simmered in sake and salt, chrysanthemum-cut baby turnip, scallop coated in egg yolk

Clear Soup: Steamed Sea Bream and Turnip

I made it as a clear soup relying on the ingredients' own flavor rather than dashi, but since I thought it might taste a bit fishy together with the…