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Tilefish grilled with a sake-lees glaze, small abalone simmered in a sweet-savory sauce, yam bulbils molded in a stone-wall pattern, stuffed baby onion, camellia sushi, kabocha shaped like yuzu, burdock fried karinto-style

For the yaki-hassun (grilled assortment course), the tilefish ginjō-yaki has sake lees mixed in at forty percent of the Saikyo miso. Using a generous…

Crisp dried daikon, salmon with thin-sliced turnip, monkfish liver tofu

The appetizer harihari daikon is a dish I have a personal attachment to. I made it back when I had just become a simmered-dish chef; my master told…

Salt-Simmered Moon Bear

Wanting to convey, in a new style, ingredients that have fallen out of use along with changing times, and cooking methods no longer practiced in…

• Serves 4 · ¥14,857

• Cook time 2 hr

Tilefish grilled pine-cone-style with sweet white sake, ball-shaped egg-yolk sushi, tree-ring burdock, twisted-rein grilled halfbeak and sea urchin, fine daikon root with bottarga

For the tilefish grilled pine-cone-style with shirozake, the scales are stood up to resemble a pine cone, but since they scorch easily, the skin side…

Seared cod, grilled cod milt, zoni-style

This is a way of making use of the winter ingredient cod. Our restaurant sees many local customers — older guests, young couples, and gatherings of…

• Serves 1 · ¥450

• Cook time 1 hr

Conger eel rolled in thin overlapping daikon layers, icefish fried in a green-herb batter, turnip simmered white, and butterbur wrapped in fried tofu skin

This is the simmered course. For the conger eel sendan-maki, daikon is cut into thick rotary-peeled ribbons and rolled around simmered conger eel…

• ¥40

• Cook time 15 min

Grilled sea cucumber dressed with its own innards, red-and-white namasu, layered salmon and lotus root, jewel-shaped egg, wakame with herring roe, rapeseed blossom steeped in mustard, kuruma prawn simmered lightly in soy, black beans on a pine-needle skewer

This is the appetizer course. For the grilled sea cucumber dressed with its own innards, we slit open the sea cucumber's belly, clean it, skewer it…

Sanbō-stand assortment: shrimp and lily bulb temari-zushi, squid temari-zushi, and more

For the shrimp and lily bulb temari-zushi, the lily bulb and Japanese mountain yam are steamed and then worked into a smooth paste in a double boiler…

Clear soup with a fluffy cod-and-milt fish dumpling, thin-ice-style daikon

For the clear soup with a fluffy cod-and-milt fish dumpling, I whip the binder into a meringue-like foam, much like a shinjo base, to give it a…

• ¥350

• Cook time 40 min

Deep-fried daikon in dashi; braised pork belly

This is a simmered course. In the original Edo-style preparation, agedashi daikon is made by putting raw daikon into oil until it dries out, but I…

Horse meat simmered shigure-style, steamed abalone and soft-set egg steeped in a salted rice-malt marinade, slender daikon pickled with Ise ceremonial salt, salmon marinated in wine, kumquat cream cheese, scarlet runner beans simmered to absorb the broth

What's on the raised serving stand is the steamed abalone and soft-set egg steeped in shio-koji. I remove the abalone from its shell, quickly blanch…

Yellowtail Shabu-Shabu

Guests enjoy seasonal yellowtail, with just the right amount of fat, as "tsuyu-shabu," shabu-shabu cooked in a seasoned broth rather than plain hot…

• Serves 1 · ¥380

• Cook time 30 min

Blackthroat seaperch, Wakasa-style glazed and grilled

The nodoguro wakasa-yaki is served stone-grilled at an individual tabletop burner. Shimonita negi (a prized thick leek from Gunma) has delicious leaf…

• ¥550

• Cook time 1 hr

Net-grilled wagyu

Hairy crab, daikon, and clam simmered in milky broth

This is a simmered dish introduced from our restaurant's popular autumn menu. Hairy crab can be harvested year-round, but this is a dish we like to…

• Serves 10 · ¥13,000

• Cook time 2 hr

Mirror-cut daikon simmered to infuse flavor, kuruma shrimp quick soy-simmered, fan-cut bamboo shoot simmered with bonito flavor, pinecone-scored small abalone simmered, plum-shaped carrot, early butterbur simmered green, arrowhead bulb richly simmered

The simmered dishes are meant to evoke pine, bamboo, and plum. For the mirror-cut daikon simmered to infuse flavor, I carve the daikon into a plum…

• ¥500

• Cook time 1 hr

Thin-sliced pufferfish sashimi

For the traditional version, the fugu is arranged in a chrysanthemum-ball shape. For the modern version, we quickly sear the skin and slice it thin…

Butterbur-sprout sesame tofu, abalone in thin layered slices

This is the additional course. For the butterbur-sprout sesame tofu, I carefully clean away the black parts of the butterbur sprouts, separate the…

Quail Shinjo

For the clear-soup course, the quail shinjo, we start by making the niyose (a simmered-and-set preparation). We combine 60% of the twice-ground quail…

Ise lobster and daikon man'nen-ni

As part of using spring ingredients at their shun, hashiri, and nagori, I’ll introduce a dish featuring Ise lobster in season. This is the simmered…

• Serves 1 · ¥930

• Cook time 3 days

Three-year fugu, thin-sliced sashimi winter vegetable roll

This sashimi course is only possible thanks to fugu in season. For the Three-Year Fugu Usu-zukuri with Winter Vegetable Roll, the thin-sliced sashimi…

• Serves 3 · ¥2,300

• Cook time 1 hr

Pine cone abalone, daisen-ni; molded sea cucumber; honeycomb tripe, Yamato style; rein-pattern sushi; plum-blossom lily bulb; green-fleshed daikon and bottarga

For the celebratory course's pine cone abalone daisen-ni, I score a small abalone into a pine-cone pattern, then rehydrate it for about six hours in…

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

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…