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New Year's Eve Soba

Finally, this is the shokuji, the rice-or-noodle course. Since it's a December tradition, I made it as toshikoshi soba, served as a three-colored…

• ¥350

• Cook time 1 hr

Beef tendon cut in sake-lees broth

This is the simmered course. The beef sen-bon-suji in sake-lees broth is a simmered dish made with sake lees, using the sen-bon-suji cut of beef. It…

Rolled Prawn in Lemon Jelly, Wakasagi Pickled in Pomegranate Vinegar

This is the vinegared course. For the rolled prawn in lemon jelly, small kuruma prawns are skewered straight with a bamboo pick to keep them from…

Duck meatballs

This is the soup course. For the duck tsumire, we process the aigamo duck meat and raw fish paste together in a food processor, shape it into balls…

Ise Spiny Lobster Gusoku-ni, White Miso Style

Next is the simmered course. The Ise spiny lobster, simmered in the shell, is finished with white miso, and at the end fresh cream is added to round…

Silky soup course

First, as an alternate soup course. For the ikura in this silky soup course, place skein-form salmon roe (sujiko) in lukewarm water and gently loosen…

Spiny lobster grilled with sea urchin, butterfish grilled in saikyo miso, scallop grilled yuan-style, duck grilled with sansho pepper

The grilled course is also served as an assortment. Since the guests were celebrating a special occasion, we made it uni-grilled Ise lobster. Raw Ise…

Yam bulbil rice

Nanzenji-style steamed tofu

Shiitake and abalone grilled with a fluffy egg-white and grated-yam topping, vinegared myoga ginger, abalone liver dressed with sansho pepper

Flying-fish and kelp dashi broth

I covered it with itawarabi (a flat bracken-starch sheet) to express an indescribable hazy autumn moon. It is blended half and half with ago dashi…

Pufferfish and sweet shrimp roll

Grilled king crab and grilled vegetables

For the grilled king crab in this grilled course, you can also think of it as a substitute for a vinegared dish. Since the New Year is approaching, I…

Yuzu-Scented Grilled Sea Bream

For the yuzu-scented grilled sea bream, the sea bream is filleted into three pieces as usual, then marinated for about 20 minutes in a marinade made…

Sea Bream

For the sashimi course, November at our restaurant usually means more fugu (pufferfish), but for guests who don't care for fugu we serve sea bream…

Thigh Meat with Pickled Plum Dressing

Thigh Meat with Pickled Plum Dressing — sanbaizu, a three-part sweetened vinegar dressing Vinegar: 200cc Bonito dashi: 100cc Sugar: 50g Higashimaru…

Hand-torn buckwheat dumplings in a thick, starch-thickened broth

Tilefish, pine-cone-style grilled; plain-grilled clam; surf clam isobe-yaki

For the grilled course, I called it hōraku-yaki. The original hōroku-yaki lays kombu over black gravel in a hōroku (earthenware roasting dish) and…

Lily bulb and sea urchin manju, kabocha squash, scallop wrapped in savoy cabbage

The simmered course's scallop wrapped in Savoy cabbage is made by searing the scallop, wrapping it in boiled 'savoy lettuce,' and simmering it. This…

Flounder and Gion-bo dried persimmon, nori-wrapped and fried

For the fried course's flounder and Gion-bō nori-wrapped deep-fry, the Gion-bō is a dried persimmon with natural sweetness, so it can be enjoyed just…

Asian black bear

For the simmered course we used tsukinowaguma. The name Tsukinowaguma alone makes an impression — guests take an interest in it, and it livens up the…

Wood ear mushroom, egg-yolk vinegar

(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…

Okara and Konjac Nishiki Kinpira

(A drink shared over delicacies for the twelve zodiac animals, looking back on the year — all of it gentle on the body and low in calories.) We have…

Layered serving paper and folded paper

Shiwasu, the old name for December, is said to come from a time of year so busy that even priests, or shi, are said to run about, or hashiru — though…