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Smoked Salmon

Nara tea rice

The narachameshi in the rice course is, in short, multigrain tea rice. At the Rokugō ferry crossing in Kawasaki, narachameshi, goby dishes, and clam…

Oyster Tofu

For the fried course's oyster tofu mousse style, it's served with a dipping sauce made by thickening white soba broth with kuzu starch and stirring…

Dried taro-stem shinoda roll, pearl onion

Fugu Skin with Ponzu Dressing

This time it's a vinegared dish, but at our restaurant we don't force a sunomono course into every menu — we serve it within the sakizuke, the…

Abalone simmered to a rice-porridge softness

For No. 2 of the atsuzakana (warm-dish course), the abalone kayu-daki, I press the abalone right after steaming it so that it keeps a resilient…

Bluefin tuna cut into small cubes, Ise lobster rinsed in equal parts sake and water, sea bream rolled with mixed julienned vegetables, cuttlefish

Plump deep-fried shiitake

The deep-fried course, daifuku shiitake and simmered abalone, is made by cutting shiitake mushrooms, skewering them on bamboo skewers, and…

Persimmon shira-ae

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Halfbeak okara-pressed sushi

For the sayori kirazu sushi, we blanch the okara — also called kirazu — briefly in hot water and squeeze it dry, season it the same way as sushi…

Tender-simmered yellowtail with a thickened sauce

The larch bolete mushroom in this simmered dish is one that's salt-preserved in places like Shinshu, Nagano; we boil it, rinse it in water, and let…

Yuzu Cup, Flavor-Grilled Cod

For the grilled course's flavor-grilled cod, cod milt paste is often paired generously with white sauce, but I use only a hint of it, mixing in fresh…

Celebration: Pine, Bamboo, and Plum

For the steamed sea urchin warm-smoked with pine, I place cherry-wood chips, sugar, and pine needles in a wok, set a wire rack over them, cover with…

Red-and-white herring roe

For the appetizer's red-and-white herring roe: I marinate the herring roe (kazunoko) in two different bases — a Saikyo miso, sake-lees, and…

Fortune Milt, Poured and Sprouting

For the celebratory dish of fortune milt with sprouting greens: I line the vessel with kuzu-thickened ponzu, pour tiger pufferfish milt over it, and…

Starch-thickened broth, salt-steamed quail

Clear broth, burdock shinjo

Kombu dashi broth, egg tofu with salted sea cucumber intestines

For the konowata egg tofu, I use nikiri mirin, mirin with the alcohol boiled off. If alcohol gets into the egg, it loses its sheen. Using mirin that…

White Leek Pickled in Yuzu

The white leek yuzu pickle is made the same way as (1): the leek is salt-boiled until about 70 percent cooked through, then, while still hot, pickled…

Pine Cone-Style Sole

For the pine cone-style sole, the sole (shitabirame) is first pan-seared in butter. Then somewhat thick almond slices are inserted into the flesh one…

Shrimp-shaped taro simmered to absorb the broth

For the simmered assortment's ebi-imo simmered to absorb the broth, if you don't have rice-rinsing water on hand, parboil it in rice bran instead…

Bamboo Shoot in Soy Milk Broth

Clam and new bamboo shoot grilled with sansho leaf

For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…

White-charcoal simmered, red-and-white simmered, and white-simmered lotus root — a three-whites assortment