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Yuba pickled in salt-fermented bonito viscera

●Yuba Pickled in Shuto: the shuto — salted, fermented bonito innards — is rinsed in water and left to steep in sake with the alcohol cooked off. The…

Dried taro-stem shinoda roll, pearl onion

Abalone simmered to a rice-porridge softness

For No. 2 of the atsuzakana (warm-dish course), the abalone kayu-daki, I press the abalone right after steaming it so that it keeps a resilient…

Plump deep-fried shiitake

The deep-fried course, daifuku shiitake and simmered abalone, is made by cutting shiitake mushrooms, skewering them on bamboo skewers, and…

Persimmon shira-ae

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Halfbeak okara-pressed sushi

For the sayori kirazu sushi, we blanch the okara — also called kirazu — briefly in hot water and squeeze it dry, season it the same way as sushi…

Tender-simmered yellowtail with a thickened sauce

The larch bolete mushroom in this simmered dish is one that's salt-preserved in places like Shinshu, Nagano; we boil it, rinse it in water, and let…

Kombu-cured Pacific cod

The tofuyo (Okinawan fermented tofu) I used for the tofuyo-shoyu has a strong aroma that many people find hard to enjoy, but turning it into a sauce…

• ¥500

• Cook time 20 min

White Miso and Daitokuji Natto Soup

This is the soup course. For the white miso and Daitokuji natto soup, since it's the season moving from autumn into winter, I add white miso sourced…

• ¥85

• Cook time 30 min

Overnight-Dried Yamame

This is the grilled course. Mindful of the season, I built the presentation mainly around persimmon. For the miso used in the accompanying tofu…

Shrimp-shaped taro, pinecone-shaped dumpling

This is the simmered course. For the ebi-imo matsukasa manjū, we peel the ebi-imo, parboil it once in rice-rinse water, simmer it lightly to a…

Taro, water bamboo, bigfin reef squid deep-fried in toasted grain flour, maitake mushroom, small shrimp

Eel and Rolled Omelet Sushi

Pacific saury with spicy dressing

Butternut squash and napa cabbage puréed soup

Boso black abalone grilled with whale-belly miso, aromatic grilled round eggplant, with summer truffle fragrance

This is the grilled course. For the Boso black abalone grilled with whale-unesu miso, we used whale unesu (a fatty cut near the throat) that had been…

Steamed in Soft-Shell Turtle Broth

This is the steamed course. For the mozzarella cheese tofu, since mozzarella doesn't melt easily, we add Parmesan, milk, and ground sesame, then heat…

Winter yellowtail simmered Arima-style with sansho pepper, kuruma prawn with daikon simmered snow-ring style

This is the simmered course. For the kuruma prawn with snow-ring daikon, we remove the prawn's head, skewer it straight using the noshi-gushi…

Monkfish dressed with its own liver

The third dish, ankō tomo-ae, is made by giving the monkfish skin and fillet meat — the willow-leaf-shaped cut — a firm, quick blanch, then dressing…

Salmon Roe Marinated in Soy Sauce, Simmered Ayu with Roe, Fig-and-Salmon Rolls, and More

Since this is autumn, we plated it in a crescent-moon-shaped vessel, garnished with variegated silver grass and chrysanthemum flowers. For the salmon…

Conger eel and shrimp-shaped taro, deep-fried and simmered

Mackerel rolled Osaka-style, apple and cabbage wrap

Autumn-run bonito

Kabocha squash and shiratama rice-dumpling two-tone kinton