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Suppon soup bowl course, scallion stuffed with suppon

For the clear-soup course, simmering vegetables in softshell turtle broth makes them extremely delicious, so this time I simmered grilled daikon in…

Simmered namasu

Ni-namasu is a Kyoto obanzai (everyday home-style) dish, and a New Year's dish. It has a crisp, crunchy texture, and since it's prepared with…

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

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…

Saffron Fried Rice Topped with Shrimp-Head Sauce

For the saffron fried rice topped with shrimp-head sauce: I make a yudaki-gohan (rice parboiled and then steamed) with saffron mixed in, and top it…

• ¥1,000

• Cook time 15 min

Whale belly cut in sweet-savory simmer

This is a simmered dish. Rather than red meat, I make it with unesu, the cut normally used for bacon. With bacon, it's common to remove the skin…

• ¥900

• Cook time 2 hr

Ark shell, icefish

This is the vinegared dish. For the icefish, we line them up one by one on a bamboo sushi mat and blanch them in sugar water. I was taught long ago…

Tilefish, finely sliced and dressed with pickled daikon; kuruma prawn, oil-blanched and stuffed with fermented soybeans

This is the sashimi course. Rather than a straightforward sashimi, we dressed lightly salted tilefish with pickled daikon, more in the spirit of a…

Shogoin Turnip, Mizore-Style

This is the clear-soup course. For the checkerboard-pattern tofu, we don't grate the turnip on a fine grater — this leaves a little bite and keeps it…

Seared Gensuke daikon in consommé, tender-simmered abalone

Baby spear squid

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Snow crab fine-julienne fried, seasoned crisp-fried pufferfish

This is the palate-changer course. For snow crab kinshi-age, we cut Meikuin potatoes into fine strands, soak them well, blanch them with gardenia…

Today's Catch, Five-Kind Assortment

Japanese-style steak, marbled Wagyu filet, tiger fugu

The Western-style plate is Japanese-style steak. In our course menu, from sashimi through dessert, a single cut of steak is included as well, and we…

Fukiyose-style sashimi assortment, juvenile bluefin tuna, beltfish

For the sashimi course, whatever fish is used, I always use ice so no fishy odor comes through. When you build a kama-style (pot-shaped) presentation…

Foie gras wrapped in tilefish

This is foie gras wrapped in a rolled dashi omelet, with tilefish on the outside. I saw a foie gras omelet introduced on television and wondered…

Seared shellfish marinated in oil, oyster, scallop, and surf clam

For the seared shellfish marinated in oil, remove the shellfish from their shells, rinse them, and sear them directly over an open flame until…

Snow-pellet clear soup, rolled juvenile sea bream

For the sea bream, I first salted it to remove any fishy odor, then plain-grilled it and simmered it in a mellow, mild clear-soup stock before…

Tenjō Kombu, Simmered Tender

For the tenjō kombu simmered tender, it's fine to use kombu that has already been used for making dashi. After all, it's New Year's, so I worked in…

Monkfish Liver and Daikon Layered Steam

The appetizer course has five dishes; first is the monkfish liver and daikon layered steam. I used salt and pepper to remove the odor from the…

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…