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Spiny lobster simmered in the shell, with garland chrysanthemum greens

Napa Cabbage Roll

Yuba-draped dressed dish

As for the hagoromo-ae in the chopstick-opening course: very delicious sashimi-grade yuba is now commercially available, so I keep the dressing…

Large shiitake, fern-style

The soup course's urajiro takes its name from urajiro, the fern used as an auspicious New Year decoration, though the dish itself is a large shiitake…

Yuzu Sherbet

Sardine, Marinade-Style

Stuffed Kabocha Squash

Deep-fried Japanese flying squid with dried shiso powder

Inca no Mezame potatoes, grilled rice ball

Scallop mold in a yuzu shell

Layered uni yuba roll, autumn salmon kosode-style sushi, steamed abalone, Naruto-style spiral-cut pickled daikon

The layered uni yuba roll is made by wrapping steamed uni in shiso leaf, stacking about five of these, and wrapping the stack in taguri-yuba…

Anglerfish, deep-fried and simmered

For the simmered course's deep-fried and simmered anglerfish, if I'm not serving it right away, simmering it ahead of time causes the potato-starch…

Tilefish steamed with sake

Chicken tenderloin and maitake mushroom grilled on a magnolia leaf

The grilled course is chicken tenderloin and maitake mushroom hoba-yaki. Hoba-yaki tends to bring to mind long green onion, but onion has sweetness…

Frozen Vinegar Slaw

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…

Chrysanthemum Petal Hitashi

(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…

Snow crab, blanched white taro shoots, and fine-julienned okra with ginger-scented kuzu-thickened vinegar

For the vinegared dish of snow crab, blanched white taro shoots, and fine-julienned okra, the snow crab is expensive, so we use the packaged…

Crane's-egg taro, bamboo shoot shaped as a longevity turtle, zodiac-themed kombu roll

The conger eel head in the sweet-simmered dish carries the idea that 'this sweet-simmered stock is based on bonito dashi, but I also use dashi drawn…

Gold and Silver Tofu

For the gold-and-silver tofu, the white portion is sesame-milk tofu and the yellow is yuzu jelly, both set with the same base. For the setting base…

Sacred sake-dressed dish

For the celebratory course's sacred sake–dressed dish (omiki-ae), I plated it in a vessel shaped like a spinning top. Once the prepped ingredients…

Maple-Leaf Carrot

First, for item 1 of the sashimi course, the vegetables are salt-boiled until about 80 percent cooked through, then, while still hot, soaked in yuzu…

King crab with soybean pulp

I wanted to bring some playfulness into this mitate-style presentation work. I made it thinking that this kind of visual presentation could work well…

Ayu Ochazuke

For the rice course's ayu ochazuke, the roe-bearing ayu preserved in sake lees (komochi-ayu no kasu-zuke) is actually more delicious once it's been…

Charcoal-grilled pond smelt

Wakasagi are being caught in smaller quantities these days, so we serve them charcoal-grilled only when we can get them, but here at Kagetsurō it has…