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Baby Sea Bream Yuan-Yaki

This is the grilled course. For the baby sea bream yuan-yaki, I source small sea bream of about 150 to 180 grams each, scale them, and use split…

• ¥570

• Cook time 30 min

Crab and Turnip Tree-Ring Roll

This is the celebratory dish. Alongside the Crab and Turnip Tree-Ring Roll is a molded Suizenji nori. The Suizenji nori is shaped like a gourd. For…

Red-and-white vinegared salad

This is a dish served near the meal's close. The Japanese whiting is cured with kelp, the suizenji-nori (a rare freshwater algae) is rehydrated and…

Small sea bream grilled, shaped like a departing treasure ship

This is the grilled course, styled to resemble a takarabune (treasure ship). The small sea bream flesh is combined with scallop shinjo, with a little…

Crab shinjo

This is the clear-soup course. Since it's New Year, we made it with the image of a New Year's mochi soup in mind. What's underneath is the crab…

Medicinal seafood shabu-shabu in white broth

This is the nabemono (hot pot course), the main dish this time. I am currently studying yakuzen, medicinal cuisine. Two books I recommend, which…

Kyoto turnip, yellowtail simmered in Hakkaisan sake lees

Gourd-shaped fried whiting, sandwich-fried abalone

This is the deep-fried course. For the gourd-shaped fried Japanese whiting, a whiting of about 20 cm is cut into roughly eight pieces, opened out…

Conger eel wrapped hōsho-style, glossy simmered herring, crane's-beak-cut taro

This is the takiawase course, a simmered assortment written here with celebratory characters for good fortune. Because the dish is served in a vessel…

Cod milt and napa cabbage amber terrine, kelp-grilled milt

Normally, we set the napa cabbage in a terrine mold. This time, we made sheets from the napa cabbage stems and wrapped the set filling in them to…

Tender Ise lobster, Dutch-style fried then simmered with egg yolk, shrimp-shaped taro simmered in white broth, new bamboo shoot simmered Tosa-style, and more

Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…

Shimane noble scallop, creative deep-fry

For the Shimane hiōgi scallop novelty deep-fry: hiōgi scallops from Oki, Shimane, prized for their beautifully colored shells, are wrapped in kadaif…

Cod milt and komatsuna with salted cod roe ankake sauce

Black Soybean and Plum Paste Jelly

Whole buckwheat groats and aigamo duck, karukan-steamed

For the whole buckwheat groats and duck karukan-steamed dish, I soak the buckwheat groats and simmer them until soft in a clear soup base. I combine…

Oyster Echigo-yaki, barracuda and sweet potato wheel-cut presentation, oyster mushroom paper-wrapped grilled

The grilled dish (yakizakana) is oysters Echigo-yaki. I season and steam the oysters, cook washed rice into a firm porridge, press it through a fine…

Kombu-cured flounder and herring roe, layered Hakata-style, dawn-colored smoked salmon

For the dawn-colored smoked salmon on top of the kombu-cured flounder and herring roe hakata-roll, I used house-made cold-smoked salmon. With…

New bamboo shoot simmered in happō dashi, kuruma prawn simmered with its own miso, Kyoto taro simmered to absorb the broth, pinecone-cut arrowhead bulb

For the simmered course, the kuruma prawn simmered with its own miso is often made by combining the prawn's own miso with country-style miso and…

Juvenile sea bream sashimi, pine-bark style, kombu-cured live cod, spot prawn

For the live cod kombu-cured sashimi, I salt the cod and, without pressing it too firmly, simply sandwich it lightly between sheets of kombu; since…

Tilefish fried Okitsu-style, shark fin shaped into a white fan

For the fried hakusen shark fin, I reconstitute the shark fin in Shaoxing wine with scallion and ginger, using a little soy sauce as well. What is…

Yuzu steamed fish cake

The yuzu used in the yuzu hanpen is cultivated rather than wild, so it has little harsh bitterness; I simply let it sit soaking in water for about a…

First-water New Year style, kagami-mochi-shaped taro

This is the soup course. On New Year's morning, the water drawn fresh from a clear spring to make ozōni, New Year's mochi soup, is called 'young…

Ise lobster, golden-style; grilled yellowtail and daikon; oyster, snow-flower grilled

As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…

Sculpted persimmon sweet bean paste