SEARCH

Pufferfish milt checkerboard tofu, first-frost style

For the clear-soup course, I finely minced mountain yam and stirred it into a lightly kuzu-thickened soup broth, styling it after the first frost.

Suppon-broth egg base, half-set steamed custard

This is the after-course dish. This is menu-naming in the style of Kanetanaka, and since it's winter, we serve hot dishes even hotter. For…

Roe-style, Ise lobster shinjo

●Ise Lobster Shinjo: the Ise lobster is steamed with sake and the top flesh is separated and reserved. Shiba shrimp is worked into surimi and…

Pie-Wrapped Deep-Fry

The pie-wrapped deep-fry has butter worked into it as well; pastry pairs beautifully with oil-based dishes. The crab white sauce is a silver-colored…

Buckwheat steamed bun, stingray fin simmered sweet

Innovative teapot-steamed soup

The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…

Fava bean thin noodles, golden clam, fava beans in the snow

This is the appetizer (sakizuke) course. The jelly for the ōgon hamaguri is meant to evoke the ice that still lingers as the season turns toward…

Flathead in Softshell-Turtle-Style Broth

The softshell-turtle broth style is often confused with the clear salt-based broth style, but it is simmered with roughly equal parts sake and water…

Light kuzu-thickened clear soup, fugu milt tofu, and kinko ikomi

For the kinko ikomi in the clear soup, we soak the kinko (a prized species of sea cucumber) in water mixed with straw ash and leave it for about…

Clear-Broth Style

The soup course is a fried okoze soup. I deep-fry the okoze, pass it through dashi to remove excess oil, quickly let it soak up the seasoning, and…

White wood ear mushroom and somen noodles

Moving on to the soup course. This one is a softshell turtle (suppon) soup. I first take a stock from the softshell turtle, then combine it in equal…

Softshell turtle shinjo with a seared finish, matsutake, millet fu

For the soup course, this is softshell turtle shinjo with a seared finish. To prepare the turtle, I quick-blanch it, remove the thin skin, then pass…

Thin-steamed softshell turtle

For thin-steamed softshell turtle, we rehydrate the turtle in mineral water and boiled-off sake for about 1 hour. In the past this took around 2…

Scorpionfish Wrapped in White Kuzu with Its Own Liver

The soup-course dish is scorpionfish (okoze) wrapped in white kuzu with its own liver. Scorpionfish just before its summer spawning is spoken of in…

Yurikamome, sukiyaki-style stew

This is a novelty hot pot. Since I'm fond of the yurikamome, a black-headed gull, I've re-read the character suki — normally written with the…

Softshell Turtle Tofu

This is the soup course. For the softshell turtle tofu, the dashi is made with sake and water in equal parts. For the garnish arranged in front, I…

White Leek Pickled in Yuzu

The white leek yuzu pickle is made the same way as (1): the leek is salt-boiled until about 70 percent cooked through, then, while still hot, pickled…

Rich, Strongly Seasoned Miso Broth, Simmered Horse Mackerel Curd

For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…

Shrimp and chrysanthemum shinjo

This is shiba shrimp shinjo with chrysanthemum. Winter melon is peeled into a thin continuous sheet, wrapped around the shinjo, and topped with…

Quail Soup Bowl

The soup bowl course is the quail soup bowl. Quail meat and mallard duck are shaped into a triangle and usually served simply with millet…

Softshell turtle and root vegetable agebitashi

This is the simmered course. For the softshell turtle and root vegetable agebitashi — deep-fried and then steeped in seasoned broth — the turtle's…

Winter Melon Manju, Topped with Soft-Shelled Turtle Dashi Jelly

From the theme of cold cuisine, this is a chilled bowl dish. For the winter melon manju, I put soft-shelled turtle (suppon) inside a winter melon, in…

• Serves 1 · ¥87

• Cook time 2 hr

Mallard Duck Loin with Fig

This is an arrangement using mallard duck for repeat customers. The duck used this time is again the Zao Shinzan Chikutansui duck from Zao, Yamagata…

• Serves 1 · ¥480

• Cook time 1 hr