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Kuwai Shaped as a Pinecone

For the pinecone-shaped arrowhead tuber, we finish it in two colors using matcha, shaping it with the pincers used for soft wagashi dough.

Dried Fruit, Soft-Smoked Salmon, and Prosciutto in a Sake-Lees Cheese Dressing

The coating for the dried fruit, soft-smoked salmon, and prosciutto in sasamo-cheese dressing combines 30 g of fromage blanc, 30 g of cream cheese…

Ise lobster steamed in glutinous rice

I plated the simmered course boldly, in the style of an autumnal arrangement, as though gathered together by the wind. For the Ise lobster steamed in…

Sea Bream Grilled with Its Own Roasted Entrails

For the celebratory course's dried, ceremonial abalone strip: I peel the abalone into somewhat thick sheets using the rotary-peeling technique, then…

Tuna belly, flat-cut sashimi

Red Miso Broth

Suguki fried rice

Soft-set hot-spring egg in soy sauce marinade, black soybean cheese terrine

Asari clam soup

Grilled bamboo shoot, incoming-ship style

As for the grilled course's bamboo shoot irifune — an 'incoming ship' plating style — I was often told that wherever there's an incoming ship, there…

Koban-Shaped Karami and More

The celebratory New Year dish is arranged to suit New Year decorations, so we've also included ceremonial paper strips and pine-bamboo-plum motifs…

Overnight-dried willow flounder

For the grilled course's overnight-dried willow flounder, I salt the flounder, dry it overnight, and finish it by grilling with a splash of a…

Shimonita Negi Surinagashi

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Assorted simmered dishes: dried cod and daikon

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…

Deep-Fried Shrimp with Yuzu Fragrance and Seasonal Fruit

For the fried course, we turn dried persimmon into a paste, spread it into a sheet, and set kimi-zushi, sushi made with sweet-vinegared cooked egg…

Whale blubber with daikon

For the mochi-kujira — a fatty, gelatinous cut of whale prized for its chewy texture — and daikon, we used minke whale. Because the skin peels away…

Fugu Wrapped in Endive

What we lay beneath the fugu wrapped in endive is the heart of a napa cabbage. As the weather turns cold it grows sweeter and takes on a different…

Hagoita-shaped mochi with shrimp fish-paste dumpling

The broth for the New Year's mochi soup is made by simmering pheasant carcass and vegetables into a stock, reducing it thoroughly until clear, then…

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr

Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…

• Serves 8 · ¥150

• Cook time 1 days

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min

Glazed Simmered Dried Daikon, Three-Braided Dried Daikon, Kiriboshi Daikon (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…

• Serves 10 · ¥180

• Cook time 10 min

Eel Ebisu-age

Among the dishes that make use of the charcoal grill stand, this is an eel dish -- an eel dish with a bit of a twist. For the eel Ebisu-age, I fillet…

• Serves 4 · ¥800

• Cook time 3 hr

Eel and Rishiri Kombu Kamaboko, Eel Daikoku-yaki

From dishes that make use of the charcoal grill stand, these are eel dishes, conceived in response to a request for "new eel dishes." For the eel and…

• Serves 1 · ¥600

• Cook time 3 hr