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Seven Herbs and Walnuts Dressed in Fuku Ginjō Sake-Lees Pickle

For the amuse-bouche's seven herbs and walnuts dressed in Fuku Ginjō sake-lees pickle, the dressing combines ginjō sake lees with a small amount of…

Pufferfish-wrapped monkfish liver roll

For the vinegared dish's fugu-wrapped ankimo roll: since the monkfish liver was well marbled with fat, I salt it for about four hours, then boil it…

Okara salad

Thin-sliced taro with butterbur and dried sea cucumber ovary

The appetizer is thin-sliced taro with fuki and konoko. The technique for the taro and konoko is one I learned some time ago; it's delicious paired…

Simmered Assortment

This is a simmered assortment. For the ebi-imo (a shrimp-shaped taro), I peel it thickly and simmer it directly, without pre-boiling, in a mixture of…

• ¥570

• Cook time 30 min

Tortoiseshell-cut crossbred duck

Tortoiseshell-cut aigamo (crossbred duck) is usually made with chicken, but this time I use aigamo for its distinctive aroma and umami, lending it a…

Burdock Tazuna-Age Stuffed with Scallop, Shrimp Fried in Arare Crumb

These are the deep-fried dishes. Burdock Tazuna-Age: scallop is worked into a fine paste and stuffed into the burdock, then twisted and deep-fried in…

Kagami Daikon Simmered to Absorb Flavor, Herring and Kelp Simmered in a Rich Sauce

For kagami daikon simmered to absorb flavor, we combine Shogoin daikon (a round Kyoto heirloom daikon variety) with chicken stock and dashi, and…

Ebi-Imo Dongpo-Style Deep-Fry

The peel temari-fried ball is the highlight this time. There's a lot you can do creatively with peels, and this is one of them. First, we singe off…

Clear seafood broth with alfonsino fish-paste dumpling

The soup bowl course is kinmedai (splendid alfonsino) shinjo. The kinmedai is prepped, with just the skin removed and set aside. The flesh is…

Grilled Sesame Tofu

Matsuba Crab Kuzu-Tataki

Deep-Fried Course in a Hollowed Yuzu Shell

The fried course is deep-fried items served in a hollowed-out yuzu shell. At our restaurant, when we want grated yuzu, we grate the peel using the…

Simple clear soup, softshell turtle shinjo

The soup course is marusui. When filleting softshell turtle, trimmings are left over, so I make use of them in dishes like the clear-soup course. In…

Tree-ring bamboo shoot

I show off the bamboo shoot's growth rings, hence 'tree-ring bamboo shoot.' I reconstitute a bamboo shoot that had been preserved in rice bran…

Spiny lobster simmered in Saikyo miso, pork belly rolled with konjac noodles

The simmered assortment's Ise lobster simmered in Saikyo miso is a dish with the feel of shrimp chili. Split the Ise lobster lengthwise, remove the…

Apricot rolled in a Tartary buckwheat crepe

Pine-needle shinjo

This is a soup-bowl course, and it too is fittingly New Year's in spirit. It is a technique passed down from long ago: pine-needle shinjo. I combine…

Clam shinjo, petal-mochi style

The simmered-soup course is clam shinjo 'petal mochi.' They say the Urasenke tea school's New Year confection is petal mochi, and this dish is…

Herring roe wrapped with sprouts

Winter Duck Wrapped in Napa Cabbage

For the winter duck wrapped in napa cabbage, put duck that has had its fat removed into a stock seasoned with ketchup and the like, bring it just to…

White-Plum Abalone

The clear-soup course features white-plum abalone. The abalone is thinly sliced on the bias, dusted with kuzu starch, and quickly blanched. Since…

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…

Kelp steamed fish cake

For the clear-soup course, I made three kinds in the Kanto style using hanpen (steamed fish cake). The difference between hanpen and shinjo, as I was…