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Matsukawa-style longtail red snapper, stone-wall-style yam bulbils, hijiki fish-paste dumpling, rising-sun-style mullet roe, iron-fan-style kuruma prawn, sweet potato simmered with lemon, and petal-shaped New Year mochi

Among the appetizers, the stone-wall-style yam bulbils are styled after the image of 'until moss grows upon it' from the Kimigayo (Japan's national…

Tilefish grilled with a white-miso finish evoking an elder's white hair, shrimp and sea urchin sushi, miso-pickled soft-set egg, clam grilled in butter

• ¥1,400

• Cook time 2 hr

Sesame tofu, Matsusaka pork shio-koji ham, white-miso tofu dressing

This is from the appetizer course. Sesame tofu is usually made with genuine kuzu starch, but here we used Inagel, a product from Ina Food Industry…

• ¥450

• 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

Blackthroat seaperch and kuruma prawn, grilled and topped with aromatic seaweed, with roasted chestnut and asparagus

Nodoguro is a fish with delicate flesh, so handle it gently when filleting so it doesn't break apart.

Kuruma prawn hōnen-age, tilefish matsukasa-age, maple-leaf ginkgo

This is the deep-fried course. For the tilefish matsukasa-age — a pine-cone style deep-fry — the tilefish is cut into pieces with the scales left on…

Squid-ink croquette, purple beans simmered in coffee, coffee cream sandwich, and more

For the squid-ink croquette: I mix squid-ink paste into breadcrumbs to make squid-ink breadcrumbs, mash the delicious, in-season Inca no Mezame…

Squid grilled with sea urchin, rock tripe dressed with sea urchin, kuruma prawns with sea urchin (the way of sea urchin)

This is the Way of Uni course. For squid grilled with sea urchin, a slice of squid is scored with a knife, seared with a torch, and rolled up. Sea…

• ¥3,050

• Cook time 50 min

Threeline grunt grilled with mountain butterbur, tiger prawn golden egg-yolk grill, mallard duck steamed with grilled-leek sauce

This is the grilled course. The isaki with mountain butterbur grill and the tiger prawn yamabuki-yaki are a bit of wordplay. For the small clam…

Deep-fried in an arare-cracker coating

Carp daikon-wrapped roll, takiawase

A modern take on regional cuisine Original regional dish: carp kanroni, a candied simmered carp Fukushima Prefecture covers a large area, comprising…

• Serves 4 · ¥540

• Cook time 1 hr

Kamo Eggplant Grilled with Herb Miso Glaze

For the Kamo eggplant grilled with herb miso glaze, we use two kinds of miso. The rosehip miso: rosehip contains twenty times the vitamin content of…

Green pea terrine, deep-fried golden threadfin bream and tiger prawn

This is an appetizer. For the green pea terrine, we boil green peas in salted water, peel off the thin skins, and purée them. This is combined with…

Oyster with wasabi miso sauce, seaside assortment, grilled duck loin, chestnut in tofu-sesame dressing, pinecone-cut arrowhead bulb, conger eel kosode sushi

This is the appetizer course. For the grilled cucumber, we line up two bamboo skewers and roll the knife over the cucumber to create joint-like…

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…

Milt tofu

The shirako tofu for the clear-soup course is made by stretching the shirako with just enough surimi that its aroma is not lost. On top of the…

Nishiki-wan, chrysanthemum style

This is the clear-soup course. Presented as a nishiki-wan — a colorful clear soup named for resembling brocade — in chrysanthemum style, it is…

Winter Melon and Kinmedai Manju

This is the additional hearty course. For the winter melon and splendid alfonsino manju, the winter melon is lightly charred to bring out good color…

Cauliflower mousse, grilled eggplant in dashi aspic, simmered abalone, live tiger prawn color-blanched, crushed okra

This is an appetizer. For the cauliflower mousse, the cauliflower is boiled in a 2% salt-water brine — slightly weaker than seawater — until soft…

Scallop and Shrimp, Spring Mountain Steamed

This is the clear-soup course. I believe the soup is the most brilliant dish in any course, so I place great importance on seasonal feeling and…

Grilled Matsutake Steeped in Chrysanthemum Petals, Uruka-Dressed Dish, Autumn Fruits Set in Amber Jelly, and More

For the dish dressed with uruka (fermented sweetfish innards), the coating is made by desalting ayu uruka and pressing it through a sieve, then…

Scabbardfish lightly salted and grilled, kuruma prawn grilled with salted fish innards, abalone sandwiched with wasabi miso

The abalone I used for the grilled course — I bought a large quantity of this back when it was cheap and in good supply. After rehydrating it, if you…

Whiting and Kombu Layers, Ball-Shaped Kuruma Prawn with Lantern-Style Dressing, Two-Tone Asparagus Jelly, Baby Turban Shell in a Kneaded Fermented Bonito Dressing, Cherry Salmon and Hosta Shoot Roll

For the appetizer's whiting and kombu layers: fillet the whiting into three pieces, salt it, and rinse it in seasoned vinegar. Then layer it with a…

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…