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Square-cut turnip and cornetfish, steamed with sake

This is the square-cut turnip in the clear-soup course. Cutting turnip into squares leaves trimmings around the edges, so we grate those trimmings…

Shimeji mushroom and grated daikon dressing

(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…

Gourd-Shaped Taro Set in Mint Gelée

The gourd-shaped taro set in mint gelée doesn't match the season for this shape, but we made it into an attractive hyōtan (bottle-gourd) form…

Lily Bulb and Ginkgo Nut Salad

Think of the lily bulb and ginkgo nut salad as a variation on zunda-ae (mashed-edamame dressing). We salt-steam the lily bulb, let it absorb a thin…

Quail shinjo

The clear-soup course is quail shinjo. Quail alone has a slight gaminess, so we combine it with ground chicken and add a small amount of sansho…

Clam steamed sticky rice with a salted sea-cucumber intestine drizzle

For the appetizer of clam steamed sticky rice with a konowata drizzle, we soak glutinous rice in kombu dashi before steaming it, then, while it's…

Iwaki shellfish bake, sea bream and burdock root roll, abalone and sea urchin grill

All of the ingredients are sourced from Iwaki. The sea bream and burdock root roll is a well-matched pairing — sea bream at this time of year is rich…

• ¥345

• Cook time 30 min

Flounder Toji-Yaki, Kuruma Prawn Grilled with Shuto

This is the hachizakana course (a side dish accompanying the grilled course). My master taught me to always include something sweet, something…

Tilefish Grilled Under Snow, Wagyu Grilled with Charred Soy Sauce

This is the grilled course. In keeping with the dish's name, I arranged a snow scene on the plate. For the wagyu grilled with charred soy sauce, Hida…

Joshu Free-Range Chicken Mizutaki

This is the clear-soup course. Joshu free-range chicken, a Gunma breed, is used, and the stock is made from chicken bones and chicken feet (momiji)…

Grilled Shiitake Mushroom

Autumn bonito, deep-fried in rice-cracker crumbs

Snow-ring lily bulb

For the snow-ring lily bulb, we clean the lily bulbs, steam them, and pass them through a fine sieve; to 100g of this puree we mix in about ten…

Beef and Lotus Root, Butter-Ponzu Grill

Next is the meat course. For the beef and lotus root butter-ponzu grill, the butter ponzu is made by reducing ponzu, adding butter and sugar, and…

Crab Shinshū-style deep-fried, clam and lily bulb deep-fry, nori-wrapped fried shrimp-shaped taro

For the crab shinshū-age: soba noodles are half-boiled, coated with fish paste, wrapped in crab, and deep-fried in tempura batter. For the clam and…

Tilefish burdock roll, Chinese yam sliced into snow rings

This is the simmered soup bowl course. For the tilefish burdock roll: the burdock is hollowed into a tube shape and simmered in a clear-soup stock…

Shellfish grilled and steeped

We made grilled-and-steeped shellfish. The ingredients are trough shell clam, scallop, and surf clam. They are rinsed in water, grilled, steeped in a…

White miso simmered assortment

The simmered dish is white miso takiawase. For the Ise lobster, one portion is dusted with kuzu starch and simmered directly in the miso, while…

Swimming crab chakin

Shrimp-shaped taro simmered to absorb the broth, kuruma prawn in a lightly glazed simmer, kabocha simmered to absorb the broth, carrot simmered to absorb the broth

This simmered course is one I make often in this season; everything is simmered in a light happō dashi (all-purpose seasoned dashi).

Spiny lobster grilled with egg yolk, wind-dried blackthroat seaperch

For the grilled course, I created an assembled presentation with a celebratory theme in mind. The part I put the most of my own effort into was the…

Crab Miso Broth, Sesame Tofu with Crab

Chicken-stock broth, chrysanthemum-cut turnip stuffed with cheese

This is chrysanthemum-cut turnip stuffed with cheese. Sesame and cheese pair well together, so if you keep that in mind, it becomes easy to apply to…

Snowflake-grilled dish