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Monkfish liver terrine

We titled this course 'Toshi Hatsuru Tsuki' (the month the year comes to an end) — I understand that 'toshi hatsuru' gradually slurred into the word…

Botan Shrimp

For the botan shrimp's shrimp-miso soy sauce, adding a little raw sea urchin gives it a wonderful character. For color, we added finely grated…

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

Quail Tofu

For the quail tofu, I combine ground quail meat with twice-ground chicken cartilage, form it into a ball, and wrap it in tofu, the cartilage is added…

• ¥850

• Cook time 50 min

Crab Tofu with Dried Sea Cucumber Roe Garnish

For the crab tofu with bachiko garnish, the idea behind it is a deep-fried tofu fritter. A plain crab tofu fritter wouldn't be very interesting on…

• ¥1,250

• Cook time 40 min

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

Yuba Rice Porridge

This is the rice bowl course. For the yuba rice porridge, the rice goes into the pot starting from cold water; once it comes to a boil, stir it in a…

• ¥120

• Cook time 50 min

Steamed beef neck, hand-pinched lotus root dumpling

Since the dish makes the most of the meat's umami and finishes light, I think it pairs well with a lightly alcohol-added sake or barley shochu. Neck…

Kombu-Pressed Fugu

This would normally be a straightforward sashimi course, but this time I used fugu (pufferfish). For the kombu-pressed fugu, I sandwich the fugu…

Deep-Fried Ray Fin, Bamboo Shoot, Stem Lettuce

This is the fried course. For the deep-fried ray fin, I deep-fry it fresh rather than dried, which I think is fairly unusual. Ray fin has a…

Pheasant Surinagashi

Japanese Parsley and Yellowtail Toji-Maki

This is the fried course. For the Japanese parsley and yellowtail rolls wrapped in yuba — named for Toji temple's famous tofu — I simmer the…

Red sea cucumber with grated daikon topping

This is the vinegared-dish course. For the red sea cucumber mizore-gake, after prepping the sea cucumber we give it a quick scald, bring water, dark…

Herring and eggplant

Winter Yellowtail Bundled-Log Grill, Winter Yellowtail Saikyo-Yaki, Softshell Turtle Oyako-Yaki, Winter Vegetables with Hail-Grated Daikon

For the winter yellowtail bundled-log grill, we wrap sweet-savory sautéed burdock in winter yellowtail and finish it with a basting sauce made with…

Served in a Deep-Fried Soba Basket: Burdock Tree-Ring Deep-Fry, Stuffed Lotus Root, and More

Finally, the fried course. Since today is an exhibition, we wove the basket from soba dough and deep-fried it. For the burdock tree-ring deep-fry…

Salmon Nanban-zuke with Red Vinegar

Next, the vinegared dish is salmon nanban-zuke with red vinegar. Nanban-zuke is usually made with white fish or blue-backed fish, but using salmon —…

Scallop, Daigo-style cream-set dish

Winter Duck and Paprika Sandwich

For the winter duck and paprika sandwich, the aigamo (mallard-duck cross) is first seared to color, then simmered, and the blood is drawn off. I like…

Overnight-dried blackthroat seaperch, butterfish pickled in sake lees

The grilled dish is blackthroat seaperch, overnight-dried. Blackthroat seaperch is a fish with tender flesh, so drying it once to draw out some of…

Shogoin daikon steamed wintry-wind style

As for the owan Shōgoin daikon kogarashi-mushi, if you add a light whipped egg-white foam as a binder, the filling and the turnip stick together…

Kabocha dumplings

Surf clam grilled with sea urchin sauce, duck wrapped in Shimonita leek, cod wrapped in its own milt and grilled with tomo-dare sauce, shrimp-shaped taro grilled Shigaraki-style

This time I made grilled dishes the centerpiece. For the surf clam grilled with uni sauce, the equal-parts mixture of three seasonings becomes…

Korenai Pork Bone-In Loin, Tsugaru-Style Grill

This is the Korenai pork bone-in loin, Tsugaru-style grill. This time I used loin, but let me explain using pork belly instead: cut the belly into a…