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Scallop and shrimp, carrot moon rings, kohlrabi stuffed with cod

This is a simmered dish. For the kohlrabi stuffed with cod, since the vegetable called kohlrabi produces a very delicious flavor just from being…

Abalone Enoshima-fry

This is a deep-fried dish. For the abalone Enoshima-fry, I slice the abalone lengthwise into long pieces so that when cooked, it curls around to…

Sea bream, salad-style

Last is the vinegared course. Sea bream salad-style uses two kinds of fish: red sea bream and longtailed red snapper. The longtailed red snapper has…

Scale-fried tilefish, Ise lobster grilled with sea urchin

The grilled course is scale-fried tilefish and Ise lobster with sea urchin, grilled. For the scale-fried tilefish, the tilefish is filleted into…

Tuna, Striped Jack, Sea Bream, Sea Urchin, and Scallop

For the sashimi, I thought that by using a heated branding iron to burn characters like "celebration" or "longevity" into the daikon peel and similar…

Sayamaki-grade shrimp and ginkgo fritter, wood ear mushroom in batter, deep-fried rock tripe, lotus root crisps

For the sayamaki-grade shrimp and ginkgo fritter, the ginkgo nuts are boiled, mashed, and mixed with the shrimp along with just a small amount of…

Barracuda and Avocado Grill

The grilled course is kamasu and avocado grill. The kamasu is salted, placed on top of a slice of avocado, and grilled about 70% of the way through…

Tree-ring fried conger eel, ancient rice and nut fry

These are the fried courses. For the tree-ring fried conger eel, by the time December comes around, the area where I live loses its color and takes…

Sado yellowtail grilled with perilla

Assorted mushrooms simmered country-style

For assorted mushrooms simmered country-style, this time of year, various kinds of mushrooms mixed together appear on the market as assorted…

Sweet shrimp with salt-cured shrimp-head paste dressing

For sweet shrimp with uzui dressing, we use the head paste of maki-ebi shrimp that has been salt-cured and preserved. This keeps well for six months…

Smoked salmon, chrysanthemum-style cure

Autumn Soba Kenchin-Style Soup, Yoshino-Style Fried Cod

The soup course is an autumn soba kenchin-style dish, a hearty vegetable clear-soup style known as kenchin-jitate. Ibaraki Prefecture is famous for…

Snow Crab and Vegetables in Citrus Dressing

The course marking the end of the sake dishes, snow crab and vegetables in citrus dressing, is, in essence, vegetable ohitashi mixed with snow crab…

Smoked autumn-run bonito

For the smoked modori-gatsuo (fall bonito), the bonito is lightly seared to a tataki state, marinated, and then smoked. If it is cooked through…

Napa cabbage pureed soup, grilled fugu

This soup course is meant to evoke a pufferfish hot pot. A ponzu jelly ball is floated in the broth, giving the soup a clean, refreshing finish, I…

Clear-soup style tilefish coated in roasted grain powder

For the soup course's full-moon tofu flecked to resemble bush-clover blossoms, since it's a clear-soup preparation, I've set it soft. The liquid left…

Butterfish, grilled pine-cone style

For the grilled course's Shonai-fu ginkgo-leaf-style grill: I wanted to make a grilled dish using inexpensive Shonai-fu (a wheat-gluten product from…

Amagi Wasabi Dressing

For the Amagi wasabi dressing, I order wasabi from the Amagi region and use it in the dressing. Since this dish is made entirely from vegetables, I…

Shrimp fried in a novel style, shrimp shinjo fried in a straw coating

Sleet-Style Free-Range Chicken Hot Pot with Grated Daikon, Seared Daisen Chicken

This is the warm course. Keeping December in mind, I made this a piping-hot mizore (sleet-style) hot pot. For the Daisen chicken, I sear only the…

• ¥480

• Cook time 20 min

Conger eel tōji-age

This is a deep-fried course. The conger eel tōji-age is rolled yawata-maki style, wrapped in two or three layers of flat yuba, and deep-fried. The…

Wild boar meatballs in miso broth

This is the warm-dish course — the idea of a wild boar hot pot served plated individually. We mince the boar's loin and belly together into tsumire…

Monkfish and monkfish liver mille-feuille with black vinegar

The deep-sea-water jelly in the appetizer monkfish and monkfish liver mille-feuille with black vinegar contains monkfish roe. To remove any fishy…