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Fillet-Wrapped Grilled Mochi

Shrimp-shaped taro, white-simmered

Thin-sliced sea bream

Crab wrapped in thin turnip slices, plump-simmered abalone, pufferfish grilled with scattered roe

For the sake accompaniments, I laid down a New Year's battledore and, since the zodiac year is the Rat, served the dishes in small bowls shaped like…

Young gizzard shad pressed with ginger, trough shell clam, cockle

King crab fish-paste dumpling

Brown Rice Cooked in an Iron Pot, Yutō-Style

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Horikawa Gobo Wrapped in Brown-Rice Mochi, Isobe-yaki

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Fragrant Dace Simmered with Plum

For the fragrant dace simmered with plum: the faint bitterness of dace evokes the scent of early spring, so I have it shipped in from Kumamoto every…

Round kiritanpo, sixteen-grain kiritanpo

For the hot course's sixteen-grain kiritanpo, I used the sixteen-grain rice blend that has recently become popular for its health benefits. It's…

Golden egg-wrapped parcel

The crab meat inside the golden fukusa parcel is rinsed in sweet vinegar; the napa cabbage stem is lightly salted; shredded white leek and kiboshi…

New Year's offering dumpling wrapped around clam, with pressed noshi-style carrot

This is the clear-soup course. It carries the meaning of a New Year's greeting: we shape rice-flour dumplings around clam that has been lightly…

Warm rice purée topped with bottarga

This is the course that opens the meal. Since New Year is a season for a good deal of drinking, we wanted to offer a starter that is gently warm and…

Soft-shell turtle savory egg custard, preserved vegetable relish

Celebratory Namasu Roll, Celebratory Namasu

Both the traditional and the modern versions use the same ingredients, but 'Beni no Yume' (literally 'Crimson Dream') is an apple grown in…

Tilefish grilled and finished with a sake-soy glaze, smoked-grilled abalone and sea urchin

Next is the grilled course. For the smoked-grilled abalone and sea urchin, aluminum foil is laid down and topped with cherry-wood smoking chips, with…

Spiny lobster cut into icicle strips

This is the New Year's mochi soup bowl. For the icicle-style Ise lobster, fresh raw Ise lobster is shelled and cut into a boneless fillet, sliced…

Noto blackthroat seaperch grilled with rock salt

For the Noto blackthroat seaperch grilled with rock salt: the blackthroat seaperch is filleted into three pieces, deboned, salted with sake…

Oki Beef Grilled with a Butterbur-Sprout Glaze

Winter crucian carp, kenchin-style deep-fry

The fried course is winter crucian carp kenchin-age and loach. I soak the winter crucian carp in bancha tea and then simmer it thoroughly. After…

Kuzu-dough wrap, spiny lobster

I rinse the spiny lobster in sake mixed with water, season it lightly with salt, and briefly boil it in kombu-infused hot water. I wrap it in kuzu…

Sea Bream Wrapped in Turnip

For the simmered course, the sea bream and turnip is made by butterflying open the sea bream and using it to wrap Tennoji turnip, then simmering it…

Deep-sea shrimp and blanched taro shoots, with taro shoots and tofu thickened sauce

For the simmered course, the deep-sea shrimp has a softer texture than Ise lobster and a delicious sweetness, so I've been fond of using it lately. I…

Japanese stargazer, blackthroat seaperch, spear squid

As for the o-tsukuri (sashimi course), we source our fish directly from the fishing ports of Niigata, Miura, and Chōshi. Guests seem to feel more at…