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Kombu-cured flounder Hakata, bottarga and daikon Hakata, herring roe in snow, miso-marinated abalone, clam and turnip sushi, lily bulb monaka

These are the appetizers, but before the dishes themselves, let me say a word about the tableware. Last year Chūson-ji Konjiki-dō in Hiraizumi, Iwate…

Sponge-cake fish dumpling, small sea bream and matsutake rein-twist sushi, chrysanthemum daikon roll, udo-peel kinpira bundle

For the appetizer's kasutera shinjo, raisins are reconstituted in wine beforehand so their color doesn't fade. The ingredients are combined, poured…

Fat greenling, kuzu-dusted

The soup-bowl course, fat greenling kuzu-dusted, which I have annotated as 'Spring Waves,' involves finely cross-cutting the fat greenling to sever…

Low-Temperature Cooked Kurosatsuma Chicken

Abalone and Herring Roe Matsumae-Zuke

For the ai-zakana (accompanying course), abalone and herring roe matsumae-zuke: the abalone is cleaned, salted, topped with daikon, steamed for about…

Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

For the first course, a silken steamed custard, sea bream backbones are heavily salted and simmered at a rolling boil for four to five hours to draw…

White Miso Style

This is the simmered-dish soup course. Since it's the New Year, I've made it in a white miso style. The fugu milt is skewered and grilled. The…

• ¥1,850

• Cook time 30 min

Sea bream haruyama-yaki, Ise lobster oil-grilled, bamboo shoot tosa-yaki, daikon steak

This is the grilled course. Sea bream is especially delicious at this time of year, so for the haruyama-yaki I keep it simple with a plain salt…

Quail grilled with sansho pepper, shuto-dried barracuda, grilled daikon with walnut miso

This is a grilled course. For the quail grilled with sansho pepper, minced chicken mixed with crushed fresh sansho peppercorns and miso is spread…

Ginkgo Nut Tofu

Shingoro, Okoge-Style, with Kozuyu Sauce

This is a modern arrangement of the Fukushima local dishes shingoro (a rice cake glazed with egoma, or perilla) and kozuyu (a dish simmered in dried…

• Serves 1 · ¥140

• Cook time 2 hr

Sake-Simmered Kinki, Simmered Egg, Chrysanthemum-Cut Daikon, Shrimp Layered with Fish Paste, Tube-Cut Burdock, Chrysanthemum-Leaf Winter Melon, Deep-Fried Marinated Autumn Eggplant, Maple-Leaf Carrot, Mini Daikon

This is an assorted simmered dish course. For the sake-simmered thornyhead rockfish, the fish is first plain-grilled, then simmered in kombu, sake…

Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more

The baked apple is made by cutting apple into comb-shaped wedges, coating generously with granulated sugar, and baking in the oven; once cooled and…

Daikon cured to resemble karasumi

Grilled Sea Cucumber

Sweetfish milt in autumn-leaf dressing, persimmon namasu with tofu dressing, and amigasa daikon

For the ayu shirako in autumn-leaf dressing, we desalt the ayu shirako while leaving a little salt in, then steep it in a base of salt-fermented…

Three-Year Fugu, Kombu-Cured and Steamed with Ginjo Sake

Making use of winter ingredients, this is a dish for three-year fugu at its peak season. This is a steamed dish. For the Three-Year Fugu Kombu-Cured…

• Serves 3 · ¥2,500

• Cook time 1 hr

Splendid alfonsino grilled with sea urchin, Nanbu chicken grilled with sansho pepper, daikon cheese grill

For the daikon cheese grill among the grilled dishes, I simmer daikon in kombu dashi, sear just the surface in a frying pan to add color, and pour…

Daikon Sorbet

Daikon sorbet takes its cue from turnip sherbet, balancing the flavors so the daikon's aroma and crisp texture remain while adding sweetness. Since…

Persimmon namasu

This is the appetizer. For the persimmon namasu, I grate the persimmon with its skin left on and toss it with vegetables to make the namasu. Grating…

• ¥350

• Cook time 20 min

Yellowtail and Turnip with Koji, Yellowtail Shabu-Shabu, Yellowtail and Root Vegetable Terrine, Yellowtail Namerou, Yellowtail Tsugaru-Style Salad

Starting with the appetizers. For the yellowtail and turnip with koji, I prepare the yellowtail, cut it to taste, and steam it briefly. The turnip is…

Snow crab and yuba hiryōzu

This is the simmered course: snow crab and yuba hiryōzu — a deep-fried tofu fritter mixed with vegetables. Alongside it are vegetables simmered to…

Boiled shark dressed with daikon, kinuta-maki roll

We wanted to newly express the local dish same no sukume, handed down here, as a modern arrangement based on the cooking methods of Japanese cuisine…

• Serves 2 · ¥600

• Cook time 3 hr

Kombu-Cured Alfonsino; Yuzu-Scented Pickled Daikon; Scallop with Chrysanthemum and Shungiku

This is the vinegared course. The kombu-cured alfonsino could really be served raw as is, but this time I gave it a hot-pot feel — like turning the…