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Sea Cucumber and Spinach

For the sea cucumber and spinach, I think the sea cucumber is more delicious with a nice crunch if you cut it a bit on the thick side.

Clear soup with petal-shaped mochi

For the clear-soup course's hanabira mochi, I knead rice flour with a little potato starch in lukewarm water, cut it into ovals with a mold, and tuck…

King Crab Salad

The tuna collagen used in the king crab salad is odorless and flavorless, and is sold commercially in sheet or bead form. Dropping a couple of…

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Kenojiru Shinoda-maki

We wanted to newly express the local dish kenojiru, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine. This…

• Serves 4 · ¥1,200

• Cook time 1 hr

Fuku deep-fried in egg-yolk batter, clam deep-fried in a freshly milled rice-flour coating, black soybean deep-fried in a fawn-spotted coating

This is the deep-fried course. For the fuku deep-fried in egg-yolk batter, since it's the New Year I call the fugu "fuku" — a play on the word for…

• ¥560

• Cook time 20 min

Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu

With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…

Goose barnacle in vinegared miso, yuba deep-fried and served in dashi, three simmered mountain vegetables

This is the sakizuke, the appetizer course, agedashi yuba. Since ours is a small restaurant, buying a full case of yuba leaves most of it unused, so…

Sea bream kombu roll, heirloom Kyoto Shōgoin turnip, bell-shaped arrowhead bulb

This is the simmered assortment course. The Shōgoin turnip was simmered until infused with a dashi made by grilling tai bones. This time the turnip…

Tiger fugu milt manju

For the tiger fugu milt manju, ginkgo nuts pressed through a fine sieve are combined with fish paste and fresh cream, then used to wrap and roll…

Agedashi sesame tofu, salmon shark heart rolled with scallion

For the age-dashi sesame tofu: extra sesame tofu that was made is frozen and stored at -60°C, then thawed and prepared age-dashi style — lightly…

Tea-infused clear soup, red sea bream wrapped in paper-thin daikon

For the soup course, since it was New Year's, I used sea bream. I salt the red sea bream (madai), wrap it in a paper-thin sheet of daikon cut by the…

Monkfish hot pot

Simmering the monkfish's bones, head, and trimmings at a rolling boil makes a rich stock, which I then thin out with bonito dashi. Inside are the…

Pinecone-scored abalone, savory simmered

The pinecone-scored abalone umani evokes the image of pine, bamboo, and plum. The stem lettuce is marinated in saikyo miso and shaped to represent…

Lily Bulb 'Crane's Egg,' Turtle-Shaped Kyoto Carrot and Glossy-Simmered Bamboo Shoot, Seven-Herb 'Nest'

For the simmered course, the lily bulb 'crane's egg' combines lily bulb with shiratama, with candy-simmered cod roe placed inside, shaped to resemble…

Pinecone-cut small abalone, smelt kombu roll, stem lettuce in a tofu-dressed salad, saikyo-miso-cured Kyoto carrot, Daikichi bottarga

Copper Pheasant Herb Grill, Wagyu Wrapped Grill

For the grilled yamadori herb grill, I actually use French edible pigeon. I form the pigeon into a pouch and fill it with the top-quality meat ground…

Pufferfish milt long-kept pickle, set milt custard

As for the appetizer course yose-jirako, whenever I make a set, custard-style dish, adding a little fresh cream gives a very good texture, so I…

Meat-Wrapped Bamboo Shoot, Crab Meat and Sea Urchin Fry

As for the shimeji mushroom among the fried dishes, I take a slightly larger shimeji and shape it into a paired, twin-body form.

Ebi-imo in Soba Batter, Kuwai-Taro Dumplings, Umeboshi in Light Batter, Ebi-imo Skin Crisps

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Oboro-Style Broth, Winter Cod Hōsho Roll

For the oboro-style broth, I dry shaved kombu in a low oven or microwave without scorching it, then grind it into a powder. For the clear-soup…

Flounder with Okara Dressing

For the seared karasumi (bottarga) served as the crowning garnish on the flounder with okara dressing, my usual preference is to marinate the…

Tofu-skin-wrapped tricolor fry, smelt in five-color rice-cracker-crumb coating

In the fried course's tofu-skin-wrapped tricolor fry, the red one containing oyster shinjo, a fish-paste dumpling, is made by rinsing the oysters in…

Whale and mizuna hot pot, head meat, prized tail-fin fat, whale belly skin

This is a small hot pot. For the harihari nabe, I use head meat with a little marbling in it; this meat is also delicious done as sukiyaki. The white…

• ¥1,500

• Cook time 30 min