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Pureed potato soup

This is the clear-soup course. For the potato surinagashi, pressing it through a sieve leaves a coarse texture and poor mouthfeel, so we process it…

Sea bream steamed with chopped tofu and vegetables, sea bream roe and twisted-cloth turnip, shark fin, and tsukushitake mushroom

This is the warm-dish course. Tsukushitake is also known as coprinus (the shaggy ink cap mushroom). Once it matures, it dissolves into liquid…

Bamboo shoot simmered Tosa-style, fat greenling and water bamboo, deep-fried and simmered, sea bream roe wrapped in wakame, senryo-style rapeseed garnish, mugwort wheat gluten, butterbur wrapped in shredded egg crepe

This is the simmered assortment course. For the fat greenling and water bamboo deep-fried and simmered, the water bamboo is peeled and briefly…

Cherry-Blossom Daikon Plate, Kombu-Cured Rapeseed Blossoms

The sashimi course is horsehair crab garnished with kombu-cured rapeseed blossoms, crisp udo, and the like. If the ice-water rinse is done too long…

Juvenile sea bream, Japanese halfbeak, and rapeseed-blossom mountain-yam roll

For the vinegared dish, kasugo, sayori, and rapeseed-blossom nagaimo (Chinese yam) roll: on plastic wrap, thinly pour and set finely julienned…

Conger Eel Kinuta-Maki

For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…

Rice-Porridge Base with Crane-Shaped Turnip and Uni Crown

The soup course (owan) is prepared as a rice porridge. Using the stock left over from blanching the clams used earlier in the appetizer, plus added…

Budding-themed steamed tilefish

For the steamed dish, the tilefish "budding" steamed dish: we grind up every bone of the tilefish, down to the finest ones, and steam it with sake…

Shellfish assortment

The appetizer is kai-awase. Shellfish such as ark shell, pen shell, cockle, a large clam, and Ezo surf clam are seared and paired with spring…

Hitachi Beef, Miso-Pepper Grilled; Eel and Lotus Root, Double Grilled; Rapeseed Blossom in Mustard Pickle

This is the grilled course. For the Hitachi beef, miso-pepper grilled, I used pepper based on the Edo-period custom of eating pepper rice in winter…

Rapeseed blossoms marinated with dried sea cucumber ovary

For appetizer 2, since the rape blossoms marinated with konoko wanted a bit more aroma, we crowned it with chopped konoko.

Sea bream roe kombu roll, Tosa-style simmered bamboo shoots, deep-fried tofu fritter with scallop, and baby octopus

For the simmered course's sea bream roe kombu roll, the sea bream roe is simmered with ginger and soy sauce and well broken apart, then laid on gauze…

Spring Greens Gathering

This is an additional hearty course. Titled 'a gathering of seasonal greens,' wild mountain greens are lightly kombu-cured. I have been developing…

Red-and-white vinegared salad

This is a dish served near the meal's close. The Japanese whiting is cured with kelp, the suizenji-nori (a rare freshwater algae) is rehydrated and…

Dried herring simmered with sansho pepper, late-season shrimp-shaped taro, yuba wrapped fukusa-style

This is the takiawase course. For the Kyoto wheat gluten, bread flour, salt, and lukewarm water are added and mixed well. Left to rest for about an…

Butterbur set in white vinegar dressing, bamboo shoot and rapeseed blossom cured with kombu, udo pickled in plum vinegar

For the vinegared dish's kombu vinegar: add vinegar to the clear liquid that rises when boiling zenmai (royal fern fiddleheads), and mix in a touch…

Horikawa burdock stuffed with shrimp; beef-wrapped konjac noodle rolls

For the simmered course's Horikawa burdock stuffed with shrimp: the roe found near the intestine is delicious added in, so I mix it into the shrimp…

Ark shell, cockle, and rapeseed blossom in vinegar-miso dressing

Ark shell, cockle, and rape blossom teppai is a dish dressed in vinegar-miso; it normally uses scallions, but here we used rape blossoms instead.

Icefish simmered in egg yolk

Shirauo kimi-ni is quickly simmered in happō dashi (all-purpose seasoned dashi) just before serving.

Bamboo Shoot, Wakame, and Other Dishes

For the simmered course, the Ise lobster is done gusoku-ni style, finished with a little sea urchin stirred in at the end.

Dried kinko sea cucumber with white sesame-tofu vinegar dressing

Tenjō Kombu, Simmered Tender

For the tenjō kombu simmered tender, it's fine to use kombu that has already been used for making dashi. After all, it's New Year's, so I worked in…

Bamboo Shoot in Soy Milk Broth

Tilefish spring wild-vegetable roll

For the simmered course's tilefish spring wild-vegetable roll, the tilefish is butterflied as thin as possible; where the flesh is thick, it is…