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Pinecone-scored squid, cut-bamboo early butterbur, syrup-simmered plumped plum, sprouted arrowhead bulb, ten-thousand-year simmered burdock, calm-wave-cut lily bulb, snow-capped herring roe, turnip namasu, steeped early bracken fern, and Hakata-style sweet bean jelly

Kuizumi is osechi, New Year's food. At New Year, packing lots of dishes into tiered lacquer boxes for the family to eat, and also to serve when…

Herring pickled in rice malt, pumpkin and spinach two-tone, cheese egg, runner bean and carrot sweet-simmered, sardine and eggplant hakata roll, matsutake and shrimp shinjo deep-fry, flounder datemaki

These are the appetizers. For the herring pickled in rice malt, I add amazake so it doesn't become too salty. I used 60g of salt, though I think it…

Yellowtail Shabu-Shabu

Guests enjoy seasonal yellowtail, with just the right amount of fat, as "tsuyu-shabu," shabu-shabu cooked in a seasoned broth rather than plain hot…

• Serves 1 · ¥380

• Cook time 30 min

Parsley-flavored warm tofu with colorful vegetables in a thickened soy-milk-skin sauce, mugwort rice cake in shoyu-koji hot pot

This is the appetizer. For the parsley warm tofu: parsley holds its color well even when heated, so I use it to give the warm tofu a pale young-grass…

Tender-simmered beef tendon, Japanese-style demi-glace

This is a supplementary course. For the tender-simmered beef tendon with Japanese-style demi-glace sauce, we take the tendon from the beef fillet we…

Milt Egg-Custard Steamed with Sea Urchin Sauce, Seared Pufferfish and Mountain Yam, Lotus Root Sesame-Mustard Dressed

This is the appetizer. For the milt egg-custard steamed with sea urchin sauce, cod milt is used rather than pufferfish milt. For the sea urchin…

The Land of Toyo: pike conger and kabosu shabu-shabu

Popularity points and particular care taken In Tokyo or Osaka, hamo tends to be seen as a premium, upscale fish, but where I'm from in Oita…

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

Kinki rockfish grilled in sweet white miso, plum-flavored rolled egg, plum-blossom-cut carrot vinegar pickle, wild mountain berries in plum wine, pine-needle-cut celtuce mustard pickle, layered kombu cured in sweet white miso, chickpeas in sweet syrup

This is the savory platter course. The plum-flavored rolled egg is made by mixing plum flesh into the egg-roll batter and rolling it up. The…

Thin-sliced pufferfish sashimi

For the traditional version, the fugu is arranged in a chrysanthemum-ball shape. For the modern version, we quickly sear the skin and slice it thin…

Salmon roe with grated daikon and sablefish-carrot sandwich, rein-twist sushi, turban shell tossed with chrysanthemum petals, salt-grilled crossbred duck, salt-roasted new-season ginkgo nuts, new-season chestnuts simmered in a savory broth, white melon cut in a ginkgo-leaf motif and kombu-cured, Ishikawa taro steamed in its skin

This is the celebratory course. Meiji Jingu Shrine, Jingu Gaien, and the Meiji Memorial Hall are together known as the "All Jingu." One of the three…

Cod milt soup, autumn eggplant, duck meatballs, shrimp

This is the clear-soup course. For the kumoko soup, a plain white-miso preparation would not be very interesting, so I mixed in sieved shirako (soft…

• ¥500

• Cook time 1 hr

Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth

This is a simmered dish. The crab hiryōzu is made from a base of pressed tofu, fish paste (surimi), and grated mountain yam mixed together, into…

Eel Clear Soup — Chilled Style

This is a chilled clear soup made with eel. The eel is cut into rounds while still live, grilled, then steamed and de-boned, and briefly simmered in…

• Serves 3 · ¥320

• Cook time 40 min

White miso broth, spiny lobster in the shell, mugwort tofu

This is a clear-soup course. It is prepared as a white miso broth. I combine one kilogram of strained white miso, one go (a traditional Japanese…

Grilled lotus-root cake, julienned vegetable clear soup

This is the soup course. For the grilled lotus-root cake, when making the lotus-root cake I add a little lily-bulb paste and glutinous rice flour…

Small sea bream steamed with okara, silver sauce

This is the steamed dish from Kochi's New Year cuisine. Kodai Soy pulp-Mushi with Silver Sauce gives a modern update to soy pulp-mushi, a dish long…

• Serves 1 · ¥800

• Cook time 1 hr

Ichibo Beef Wrapped in Pastry

This is the accompanying dish (aizakana), the course served between the grilled and simmered dishes. For the ichibo beef wrapped in pastry, rather…

Wagyu Beef Thigh Simmered in Black Vinegar

For the wagyu beef thigh simmered in black vinegar, the meat is soaked for three to four hours, taking time to draw out the fat. It is then simmered…

Crab Shinjo Steamed with Cabbage

This is the clear-soup course. For the crab shinjo steamed with cabbage, I blanch the cabbage with salt added to bring out its color well. Doing so…

• ¥250

• Cook time 1 hr

Hamaguri clam and shiratama dumplings

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…

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…

Charcoal-Grilled Koshi no Tori Chicken, Noppe-Style Zoni

A modern take on regional cuisine Original regional dish: noppe Looking back on the history of dishes that have been eaten since long ago, I came to…

• Serves 4 · ¥365.5

• Cook time 3 hr