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Bamboo Shoot Tofu

For the appetizer, the bamboo shoot tofu is made by simmering bamboo shoot trimmings with a fresh addition of bonito flakes partway through so the…

Eel simmered Arima-style with sansho pepper

This is a simmered dish. For the Eel Arima-ni, normally you'd remove the sliminess from the eel, cut it into tube sections, sear it, steam it, then…

• Serves 5 · ¥1,500

• Cook time 40 min

Warm-smoked mallet-shaped roll, rolled dried baby-sardine sheet, sansho-leaf dressed dish, layered black soybeans, monkfish liver egg-yolk-batter fried

For the tatami iwashi yatsuhashi, I spread a thin layer of shrimp fish paste onto the tatami iwashi, a sheet of dried baby sardines, roll it around a…

Soybean pulp salad, mountain yam somen, ark shell simmered with strawberry, spring cabbage with fish milt cream, mugwort-and-whitefish mixture, marinated

The shiitake mushroom accompanying the okara salad develops more umami once it has been frozen. For the akagai simmered with strawberry — since I'm…

Softshell turtle soba-gaki, vinegar-simmered turtle, deep-fried turtle, egg-thickened turtle

This is a variety of softshell turtle dishes — maru for short. This time I use two kinds of softshell turtle: one simmered for an hour and a half to…

Octopus simmered tender, smoked-style; tomato and Manila clam steeped dish; lily bulb silk-smooth tofu; simmered leek; spring flower field

For the tomato and manila clam (asari) steeped dish, I followed the season and made the clams into a steeped ohitashi-style dish this time…

Japanese flounder rolled with rapeseed blossoms, pond smelt grilled with sansho leaf, shrimp plum-blossom sushi, bracken fern shoots and lotus root, and lotus root three-flavor deep-fry

Akashi octopus cherry-simmered, icefish cherry-blossom sushi, warm-smoked salmon and papaya, broad bean grilled with bottarga powder, bamboo shoot, simmered abalone

This time, this is a dish meant to be enjoyed around the time the first cherry blossoms are announced to be opening. This is the tray course. We…

• Serves 1 · ¥700

• Cook time 1 hr

Hamaguri clam and shiratama dumplings

Oil-seared Japanese Black Wagyu beef

The varied side-dish course is oil-seared wagyu beef. I learned this method, called oil-searing, from my father. Line a clay pot with scrap…

Sea bream salt-fermented; whiting tossed with masago; small sea bream sushi with egg-yolk vinegar; Kakinomoto chrysanthemum; smoked salmon kinuta-maki; yam bulbils salt-steamed

These are the appetizers. For the sea bream shiokara: live shrimp are quickly rinsed just enough to remove any scum, arranged alternately with udo…

Local clams simmered in clear broth

Seared conger eel wrapped in Domyoji rice, sakura shrimp deep-fried tofu fritter

This is the simmered course. For the sakura shrimp hiryozu, I wanted half the shrimp to keep their texture and half to lose it, so the sakura shrimp…

Roe-bearing shrimp, herring kombu roll, and stuffed shrimp-shaped taro

This is the simmered course. The roe-bearing shrimp cradles a soy-marinated soft-boiled egg. If you soy-marinate the soft-boiled egg while leaving…

Silky fugu milt, spring-herb style

This is the clear-soup course. The silky fugu milt in shunsō-jitate style is also made sous-vide: the fugu milt is placed in kombu dashi and steamed…

• ¥2,800

• Cook time 2 hr

Sea bream haruyama-yaki, Ise lobster oil-grilled, bamboo shoot tosa-yaki, daikon steak

This is the grilled course. Sea bream is especially delicious at this time of year, so for the haruyama-yaki I keep it simple with a plain salt…

Rapeseed blossoms and raw sea urchin in sesame tofu dressing, bamboo shoot and sansho-leaf sushi, udo and angelica shoot kinpira

This is course two. The rapeseed blossoms and raw sea urchin with sesame-miso dressing: the sesame tofu is kneaded to a loose consistency, the…

Spiny lobster simmered in its shell, shrimp-shaped taro simmered to soak up broth

For the simmered course, we assembled the standard New Year's dishes. For the Ise lobster gusoku-ni, we split the Ise lobster lengthwise like a pear…

Bamboo shoot, pen shell, bigfin reef squid, bracken fern, and sansho leaf in sansho-leaf miso dressing

This time, on 'sakizuke,' I learned from chef Matsubara (Roppongi's 'Kasumitei Matsubara'). I take up 'kinome-miso-ae.'

Lemon-cup assortment / vegetables dressed with sansho leaf / oil-cured kuruma shrimp / freshwater gudgeon in sweet glaze / kombu-cured flounder and crab roll / squid grilled with konoko / glossy simmered fava beans

For the appetizer's lemon-cup assortment, this season's delicious ark shell and gaper clam are arranged in a lemon cup, served with a citrus jelly…

Pike Conger Shabu-Shabu

This is the small hot-pot course. For the ice tofu, freezing the tofu once and then thawing it in the refrigerator draws out its moisture…

• ¥720

• Cook time 45 min

Splendid alfonsino grilled with shio-koji, layered with plum-blossom sheet sake lees, plum-flavored egg, shrimp-shaped taro in a plum-crest bowl

For the kinmedai grilled with shio-koji, I tried to plate it with a sense of dimension. Marinating and grilling it in Saikyo miso tends to make the…

• ¥750

• Cook time 20 min

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…

Pike conger sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…