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Two-Color Dumplings with Sesame

For the two-color dumplings with sesame, the kabocha squash and green peas are each steamed and pressed through a fine sieve; we mix in rice flour —…

Small sea bream steamed with okara, silver sauce

This is the steamed dish from Kochi's New Year cuisine. Kodai Soy pulp-Mushi with Silver Sauce gives a modern update to soy pulp-mushi, a dish long…

• Serves 1 · ¥800

• Cook time 1 hr

Winter melon in its shell, skin-on steamed Ishikawa baby taro, tender-simmered octopus, pumpkin, savory shiitake

This is an assortment of separately simmered ingredients. For the tender-simmered octopus, we remove the sliminess with rice bran, tenderize it by…

Cod milt pureed soup, winter-solstice pumpkin dumplings, snow-ring-cut daikon, stem lettuce, straight-cut yuzu peel

As for the red beans set into the pumpkin shiratama dumplings, season them with the minimum amount of sugar so the sweetness doesn't stand out. To…

Oyster baked in a kabocha shell, white fish firewood-bundle grilled, pufferfish grilled with seven-spice, whiting grilled with tofu-vegetable filling

The grilled course's oyster kabocha-kama-yaki has the oysters pan-fried in butter, combined with kabocha paste, tartar sauce, and miso, and served in…

Shellfish and apple namasu; warm-smoked Pacific saury kosode-zushi; sweet potato shaped as chestnuts; burdock deep-fry, aged-wood style; kabocha and beef rolled and simmered; shrimp, crystal-glazed

This is an assembled course of small paired dishes. For the warm-smoked Pacific saury kosode-zushi, a sleeve-shaped pressed sushi, the saury is…

Saimaki prawn and spring-grade shiitake wrap, new burdock and cauliflower mushroom stuffed, clover-cut kabocha squash

The sakizuke is the very first dish served to the guest, and since I wanted to make an impactful dish, I devised a savory dashi and shincha…

Sake-Simmered Kinki, Simmered Egg, Chrysanthemum-Cut Daikon, Shrimp Layered with Fish Paste, Tube-Cut Burdock, Chrysanthemum-Leaf Winter Melon, Deep-Fried Marinated Autumn Eggplant, Maple-Leaf Carrot, Mini Daikon

This is an assorted simmered dish course. For the sake-simmered thornyhead rockfish, the fish is first plain-grilled, then simmered in kombu, sake…

Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more

The baked apple is made by cutting apple into comb-shaped wedges, coating generously with granulated sugar, and baking in the oven; once cooled and…

Rich Simmered Taro, Leaf-Shaped Pumpkin, Kokufu Napa Cabbage and Chicken Kasane-ni, Kokubu Carrot Simmered with Plum, Sweet Long Green Pepper

This is the simmered course. The Kokufu napa cabbage used in the Kokufu napa cabbage and chicken layered simmer is a vegetable grown in Takasaki, in…

Three Kinds of Meat Hoba-Yaki

Finally, three miso dishes. In winter, I wanted guests to warm up with miso-based preparations and the like. The first is three kinds of meat grilled…

Kabocha squash, Kyoto-style sweet-simmered

Five-color dumplings for cherry-blossom viewing

This time, for the April sweets course, I made three dishes built around the theme of hanami (cherry-blossom viewing). First, for the five-color…

Sea bass with potato sauce, organic vegetables grilled with fermented fish innards

This is the grilled course. Since it is a new dish, I plated it on a piece of contemporary Arita ware. As for the green-yuzu sauce for the sea bass…

• ¥300

• Cook time 1 hr

Winter melon manju, miso-simmered beef tongue

This is the simmered course. For the miso-simmered beef tongue: after cleaning the tongue, it is simmered in water, sake, ginger and long onion; once…

Amber Jelly

This is the appetizer course. The amber jelly sets small kuruma prawns, kabocha squash, edamame, and white taro stem in an amber-colored dashi…

Wind-Dried Beltfish, Dengaku-Grilled Kabocha, Fukusa-yaki Walnut, and Deep-Fried Chestnut with Anchovy Dressing

For the wind-dried beltfish (tachiuo), the flesh from the tail end is sliced thin, salted, braided into three strands, and shaped like a temari ball.

Kuruma prawn snake's-eye umbrella, abalone tender-simmered, octopus grilled with sansho pepper, pumpkin carved as a frog, mountain yam hydrangea

Five appetizers. For the kuruma prawn janome-gasa, a skewer is run through the kuruma prawn and it is curled, topped with wakame, wrapped up with…

Mustard Cream Salad

The mustard cream used in the mustard cream salad has sour cream mixed in, giving it acidity, so it's light and very easy to eat.

Horsehair crab fried in the shell

This is the fried course. For the horsehair crab kōra-age, I mix together the picked meat and crab miso from steamed horsehair crab and pack it back…

• Serves 2 · ¥3,000

• Cook time 1 hr

Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens

This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…

Thread-wound tilefish, octopus hidden in seaweed, white taro stem, tube-cut burdock, maple-shaped fu

The simmered course I've named thread-wound tilefish. I wrap the tilefish in winter melon, and over that I wind strands of fish worked into…

Ise Lobster Umani, Thistle-Cut Winter Melon, Shikishi-Cut Kabocha, Sea Bream Roe and Shiitake Simmered Together, and Brussels Sprouts

This simmered assortment (takiawase) is actually a chilled simmered dish. I tried topping it with a jelly made from a rich, flavorful dashi.

Five-color shinjo

This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…

• ¥810

• Cook time 1 hr