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Yuzu Sherbet

Arrowhead bulb and millet-mochi fry

The kuwai and millet-mochi fry, as the pre-course dish, is meant to give guests arriving on a cold day something warm to start with, so I serve it in…

Clam and udo, dressed with sansho buds

As for the hamaguri and udo kinome-ae, since this is for an exhibition, I've arranged it in kurakake style (draped over, rather than tossed together)…

Rolled shrimp sandwiched with bottarga, abalone fried in a white-fan shape, ginkgo nuts

For the abalone hakusen-age, I rinse the abalone in mura (soy sauce), dust it with potato starch, and finish it as a white-fan fry.

Sea bream deep-fried head with grated daikon topping

For the bowl-plated course's tai kabuto-age with mizore topping, when re-frying the tai, fry it slowly and thoroughly, to the point where guests can…

Uni and kumquat

For the soup-course dish uni and kumquat, since it's New Year's, I added glutinous rice flour to bring out a mochi-like texture. With plum-shaped…

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…

Herring Roe on Kelp, Halfbeak

We prepared three sakizuke — appetizer — trays as the o-hashizome, the chopstick-opening course. The first combines herring roe on kelp, crab, and…

• ¥350

• Cook time 3 hr

Matsuba Crab

This is the palate-settling course before the rice course. The Tsugaru mizore-zu is made by cutting apple, setting its color in salted water, slicing…

Beef Lean Cut and Vegetables, Low-Temperature Steamed

This is the oiled-course plate. Rather than a convection oven, I make the roast beef by searing it in a frying pan and then cooking it in a 75°C…

Shimane fan lobster, novelty deep-fry; ginkgo nut crystal-fry

This is the fried course. The head of the uchiwa-ebi holds a great deal of "miso" (tomalley), so much that guests cannot easily eat it if served as…

Kombu-cured cornetfish, crab rolled in nori

This is the appetizer course. For the kombu-cured yagara, it's best to slice it into thick fillets before curing it between sheets of kombu. The…

Ise Lobster Grilled with Spring Sprouts, Shiraga-Style Ise Lobster

The traditional version is Ise lobster grilled with spring sprouts. What's carved into a pine shape is chicken liver, the bamboo is celtuce, and the…

Japanese whiting, sweet shrimp, and mountain yam, kombu-cured

The vinegared dish is kombu-cured Japanese whiting, sweet shrimp, and mountain yam. What differs from ordinary kelp-curing is that we add vinegar to…

Ōura burdock stuffed and simmered

For the Ōura burdock stuffed and simmered dish, the Ōura burdock — a thick-necked, hollow-cored cultivar — is cut into pieces about 3 cm long and…

Five-Kind Pickle Assortment

Pufferfish Rice in Tea Broth

Tilefish grilled with bottarga

I fillet the tilefish into three pieces, salt it, skewer it, and grill it. Near the end, I brush on a mixture of egg yolk thinned with a little salad…

Flounder rolled in paper-thin kelp

Teriyaki-grilled butterfish

For the grilled course, we don't fuss over it too much — we often serve fish that we fillet ourselves from local catch and turn into dried fish. It…

Furofuki daikon

Fragrant Grilled New Bamboo Shoot