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Red-and-white namasu, kombu-cured red cornetfish

Back to the appetizer course. For the kōhaku namasu: I rub daikon and carrot well with salt, rinse them, and repeat this process several times before…

• Serves 1 · ¥300

• Cook time 2 hr

Steamed Grated Turnip

This is the simmered dish. For the shrimp tofu: I combine puréed shrimp with soy milk, slowly raising the temperature over low heat to about 80°C…

• ¥520

• Cook time 2 hr

Sweet Shrimp Namerō

The sweet shrimp namerō is made using every part of the amaebi. I've seasoned the marinating base firmly, so I think it's best to peel the shrimp and…

• ¥250

• Cook time 1 hr

Japanese-Style Consommé

For the Japanese-style consommé: rather than the usual method of drawing out dashi, I spent time instead slowly pressing the stock out. To this I…

• ¥500

• Cook time 2 hr

Hiryozu and herring simmered in a rich sweet sauce

This is the simmered course. When deep-frying tofu fritters, putting three or four pieces into the pot at once causes them to stick together and…

• Serves 1 · ¥280

• Cook time 12 hr

Spot Prawn and Oyster Saikyo-Zuke, Shell-and-Leg Confit Shinshu-Age, Shrimp Pâté

These are the appetizers. For the spot prawn and oyster marinated in white miso: I wanted to use a large shrimp, so I used spot prawn, and added an…

Saffron Fried Rice Topped with Shrimp-Head Sauce

For the saffron fried rice topped with shrimp-head sauce: I make a yudaki-gohan (rice parboiled and then steamed) with saffron mixed in, and top it…

• ¥1,000

• Cook time 15 min

Paper-Salt-Cured, with Grated Turnip

To give guests a chance to reset their palate before the meal, I made a refreshing dish. The paper-salt-cured grated turnip is finished with a…

• ¥3,000

• Cook time 30 min

Shio-Kōji Grilled, Yuba-Wrapped Grilled

For the shio-kōji grilled dish: I baste cut pieces of Ise ebi with shio-kōji (salted rice malt) thinned with fermented fish sauce, and grill it. With…

• ¥6,000

• Cook time 1 hr

Flower-Robe Steamed Dish "Grape Dewdrop," Yudori Hamaguri Foam

At the start of a meal, I think many guests order beer, or, since this is Japanese cuisine, sake, but at the restaurant where I work, more guests…

• ¥1,500

• Cook time 1 hr

Yuzu-Scented Kuruma Prawn Baked Pudding

For the yuzu-scented kuruma prawn baked pudding: when I was working out four shrimp dishes, the very first thing I thought to make was the dessert…

• ¥500

• Cook time 40 min

Lobster Simmered in Sake Lees

For the lobster simmered in sake lees: for balance in the menu, I thought I would try cooking a Western ingredient using a traditional Japanese…

• ¥1,800

• Cook time 40 min

Spiny lobster with sea cucumber entrails soy sauce, burdock stuffed with vannamei shrimp mousse enriched with cream cheese and cream

For the Ise lobster grilled with sea cucumber entrails soy sauce: Ise lobster's firm, springy texture and umami seemed like a good match for freshly…

• ¥1,350

• Cook time 30 min

Sweet shrimp dressed with shrimp tomalley, spot prawn kombu-cured with white soy sauce, white shrimp shinjo in Japanese-style Américaine

For the sweet shrimp dressed with shrimp tomalley: it is known for its silky texture and deep sweetness, so I thought it would pair well in a dressed…

• ¥890

• Cook time 1 hr

New Year's Eve Soba

Finally, this is the shokuji, the rice-or-noodle course. Since it's a December tradition, I made it as toshikoshi soba, served as a three-colored…

• ¥350

• Cook time 1 hr

Winter Solstice Bath

This is the additional hearty course. Since it's December, I've titled this "Winter Solstice Bath" and prepared simmered tofu in a bath-shaped…

Herring Simmered Arima-Style with Sansho Pepper

The deep-fried tofu fritter was something our head chef, Komatsuzaki, used to serve as a takeaway gift at the end of the course. I grind sesame in a…

• ¥400

• Cook time 1 hr

Shrimp Shinjo Wrapped Firewood-Style, Nut-Crusted Deep-Fry

This is the ōharagi shrimp shinjo with nut-crusted deep-fry. Our head chef, Komatsuzaki, introduced this dish in his "work I want to pass on"…

• ¥1,750

• Cook time 40 min

Tilefish, Beautifully Oil-Grilled

This is the grilled dish: tilefish, beautifully oil-grilled. Our head chef, Komatsuzaki, used to do Western-style work, and I thought of this as one…

• ¥770

• Cook time 30 min

Saffron-Style Clear Soup

This is the clear-soup course: a saffron-style preparation. Our head chef, Komatsuzaki, used to serve this in a soup bowl, but I made it in a small…

• ¥930

• Cook time 30 min

Salmon pressed in layers, beef grilled into a tree-ring roll, chicken stuffed nested-box style, strawberry daigo tofu-dressed salad, sweet potato simmered in lemon, fir-tree lily bulb, and snowflake lotus root

For the salmon hakata-oshi, I used salami and prosciutto to layer the salmon and a slice of white sandwich bread into a hakata-style press. I tied it…

• ¥873

• Cook time 1 hr

Soy milk yuba tofu with tortoiseshell glaze, wasabi

Tags & categories related to this post : December, January, February, elegant, creamy, simple, comforting, kaiseki cuisine, traditional, sakizuke —…

• Serves 1 · ¥180

• Cook time 10 min

Whole dried blackthroat seaperch, autumn miso yuzu-scented grilled, low-temperature roasted Daisen free-range chicken with yuzu kosho, freshly rolled dashi-maki tamago, tinted grated daikon, kombu, mentaiko

This is from our breakfast menu. The grilled fish is changed with the seasons to whatever is delicious at the time, and the dashi-maki omelet is…

• Serves 1 · ¥620

• Cook time 20 min

Minami-Uonuma-grown: Koshihikari white and brown rice, local pork sake-lees soup, Okukuji egg, shaved bonito flakes, house-made dashi soy sauce

This is from our breakfast menu. We're particular about serving the rice freshly cooked. Going forward, watching the timing and how guests respond…

• Serves 1 · ¥165

• Cook time 20 min