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Starch-thickened broth, salt-steamed quail

Clear broth, burdock shinjo

Kombu dashi broth, egg tofu with salted sea cucumber intestines

For the konowata egg tofu, I use nikiri mirin, mirin with the alcohol boiled off. If alcohol gets into the egg, it loses its sheen. Using mirin that…

White Leek Pickled in Yuzu

The white leek yuzu pickle is made the same way as (1): the leek is salt-boiled until about 70 percent cooked through, then, while still hot, pickled…

Pine Cone-Style Sole

For the pine cone-style sole, the sole (shitabirame) is first pan-seared in butter. Then somewhat thick almond slices are inserted into the flesh one…

Shrimp-shaped taro simmered to absorb the broth

For the simmered assortment's ebi-imo simmered to absorb the broth, if you don't have rice-rinsing water on hand, parboil it in rice bran instead…

Sardine, Marinade-Style

Stuffed Kabocha Squash

Deep-fried Japanese flying squid with dried shiso powder

Inca no Mezame potatoes, grilled rice ball

Scallop mold in a yuzu shell

Layered uni yuba roll, autumn salmon kosode-style sushi, steamed abalone, Naruto-style spiral-cut pickled daikon

The layered uni yuba roll is made by wrapping steamed uni in shiso leaf, stacking about five of these, and wrapping the stack in taguri-yuba…

Anglerfish, deep-fried and simmered

For the simmered course's deep-fried and simmered anglerfish, if I'm not serving it right away, simmering it ahead of time causes the potato-starch…

Tilefish steamed with sake

Chicken tenderloin and maitake mushroom grilled on a magnolia leaf

The grilled course is chicken tenderloin and maitake mushroom hoba-yaki. Hoba-yaki tends to bring to mind long green onion, but onion has sweetness…

Frozen Vinegar Slaw

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…

Chrysanthemum Petal Hitashi

(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…

Snow crab, blanched white taro shoots, and fine-julienned okra with ginger-scented kuzu-thickened vinegar

For the vinegared dish of snow crab, blanched white taro shoots, and fine-julienned okra, the snow crab is expensive, so we use the packaged…

Oku-Izu Hyotan Squash Yuzu Furofuki

This is an additional hearty course. We prepared hyotan squash from Oku-Izu as a furofuki. We combine 300 g of saikyo miso with 30 cc of mirin, 30 cc…

• ¥480

• Cook time 1 hr

Salt-boiled kobako crab

The shiizakana course is salt-boiled kobako crab (a female snow crab); here we used Kanaiwa kobako crab from Ishikawa Prefecture.

Shrimp-shaped taro simmered to soak up broth, multi-budded taro tumble-simmered in a glaze

This is the simmered course. We finished the ebi-imo and yatsugashira using two different techniques: Kyoto-style fukume, simmering gently so the…

Crab Shell Hot Pot

For this hearty accompanying course, crab shell hot pot, I used the crab shell itself as the pot simply because I found its shape interesting. A…

Japanese lobster rice cracker

This is the fried course, "Edo Sato-kagura." Edo Sato-kagura is a Shinto dance performance featuring the lion dance, Hyottoko, and Okame masked…

Roe-bearing sweetfish shirataki roll, shrimp-shaped taro kintsuba, golden-simmered oysters

Next is the simmered course. For the roe-bearing sweetfish shirataki roll, we use somewhat smaller ayu. If you use larger ones, they end up too big…