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Deep-fried shrimp shinjo wrapped in bread, shiitake shinjo wrapped in fine strands, crispy-fried shaved burdock, curry-flavored deep-fried local fish and asparagus

Soup-style, chicken shinjo wrapped in glutinous rice-flour dough

Steamed grated yam

Whiting deep-fried Daitokuji style, two-way arrowhead-root fish-paste dumpling, freshly ground yam bulbil deep-fry

The kisu Daitokuji-style deep-fry can be eaten just fine on the saltiness that the Daitokuji natto (a salty, fermented soybean condiment) itself…

Pacific saury heshiko

Right about this time of year, Pacific saury is at its very best, so I tried making it into a rice-bran fermented pickle. However, saury at this time…

Strawberry-and-Cheese Ice Cream with Strawberry Compote

For the strawberry-and-cheese ice cream, you simply put the ingredients into a food processor, blend them, and freeze the mixture in the freezer —…

Smoked salmon mousse, black soybeans sandwiched with cheese, cheese hosho-style roll

As for the course that closes out the sake-paired dishes — the smoked salmon mousse — our restaurant serves both Western and Japanese cuisine. In the…

Shira-ae

For the shira-ae, the tofu is blanched as usual, pressed to remove moisture, and run through the Cuisinart to bring out a smooth, mellow texture…

Saffron-Style Clear Soup

This is the clear-soup course: a saffron-style preparation. Our head chef, Komatsuzaki, used to serve this in a soup bowl, but I made it in a small…

• ¥930

• Cook time 30 min

Tilefish with soft curdled tofu

For this dish, I make the oboro-dofu myself from soy milk and nigari (bittern), and pair it with amadai, which is at its best this time of year. It's…

• ¥600

• Cook time 10 min

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.

Shirona Greens and Clam Soup, Fugu Skin Two-Layer Aspic

There are two appetizers today. For the shirona greens and clam soup, I use shirona — a mild, characterless leaf vegetable that, back when I worked…

Sirloin grilled in large flat cuts, thick-cut chuck flap, outer short-plate cut grilled with dashi

This is the grilled course. This time, the grilled course uses sirloin, hanejita, and tatebara. Hanejita is the chuck-flap cut, a shoulder section…

Beef tongue prepared in the style of pike-conger and turnip

This is the clear-soup course. For the hamo-tan kabura, beef tongue is used as the main ingredient. It was created back when I served it at my…

Steamed abalone, yuzu woven roll, bottarga-style sea bream roe, pine nut shinjo, kombu-cured kuruma prawn

This is the kumizakana course — an assortment of small dishes — called 'Shiwasu,' the old term for December. In this busy season — busy enough that…

Apple-Bowl Serving, Turnip-Bowl Serving, Purple Potato Shaped as an Akebi Pod in a Hollowed Bowl, Chrysanthemum-Cured Sea Bream, Chrysanthemum-Cut Ark Shell

Roast Duck Soba-gaki Style, Conger Eel and Ebi-imo Wrapped, Grilled

On top of the roast duck soba-gaki style sits what I call soba miso — whole buckwheat groats blended together with Saikyo miso. What is poured over…

Yonezawa Beef Grilled with Salt Kōji, Shonai White Salmon Grilled with a Glaze Finish

For the grilled course, the Shonai white salmon kesho-yaki uses white salmon caught in the Shonai region at this time of year; it is first marinated…

Spiny lobster wrapped in morel mushroom, deep-fried, two-color deep-fried lily bulb

Today I used an Ise ebi of about 300 g. The tail meat was wrapped in amigasatake and deep-fried, while the head and tail-shell parts were combined…

Shiitake and Salmon Roll

Turnip pureed-potage style, crab shinjo

The clear-soup course is a pureed turnip potage style. Freshly grated turnip is mixed directly into the raw fish flesh. Normally Japanese mountain…

Sake-grilled tilefish

For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…

Kabocha Squash Sesame Tofu

Alfonsino mochi-wrapped parcel in soy milk broth

As it's the cold season, I wanted this soup course to warm the body from the inside in a healthy way, so I tried making it soy-milk style. I combine…