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Loach and young burdock simmered with sansho pepper, simmered rolled shrimp, golden-simmered new potatoes, udo simmered with bonito flakes

This is a simmered dish course. For the loach and young burdock simmered Arima-style, I split larger loach open and quick-blanch the skin side in…

• ¥520

• Cook time 2 hr

Char dusted with kuzu starch

This is a clear-soup course. For the char dusted with kuzu starch: the char is cleaned, salted, cut into fillets, and given fine cross-cuts…

Conger Eel Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Roe-bearing sweetfish kombu roll, spiny lobster simmered in the shell, tofu skin fried and simmered, autumn eggplant simmered in wine

For the simmered course's autumn eggplant simmered in wine, the eggplant is first color-simmered to preserve its hue. The seasoning is kept light…

Tilefish head simmered, cherry-blossom daikon stuffed with chicken dumpling

A simmered dish. For the tilefish kabuto-ni, rather than the conventional method, no water at all was used — it was simmered instead in sweetened soy…

• ¥200

• Cook time 1 hr

Abalone, Kuruma Prawn

New spring onions are thinly sliced, dusted with kuzu starch, and boiled in water thinly thickened with kuzu. Since the stock carries a firm…

Sea bream steamed with chopped tofu and vegetables, sea bream roe and twisted-cloth turnip, shark fin, and tsukushitake mushroom

This is the warm-dish course. Tsukushitake is also known as coprinus (the shaggy ink cap mushroom). Once it matures, it dissolves into liquid…

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

Burdock and shrimp shinjo stuffed with shark fin in thickened sauce, fan-cut Miura daikon, pinecone-cut arrowhead bulb, plum-cut carrot, frost-simmered flower-bud greens

This is a simmered assortment. For the burdock and shrimp shinjo stuffed with shark fin in thickened sauce, since I wanted to express a strong plant…

• ¥5,370

• Cook time 1 hr

Fat greenling kuzu-tataki

The nimono-wan — a simmered-soup course — is fat greenling kuzu-tataki, lightly tenderized and dusted with kuzu starch. A nimono-wan is extremely…

Mugwort Chakin Tofu

This is the soup course. I work on the Karuizawa highlands at an elevation of 2,300m, where the flowers all bloom at once around May, and I finished…

• ¥610

• Cook time 1 hr

Bamboo shoot simmered Tosa-style, fat greenling and water bamboo, deep-fried and simmered, sea bream roe wrapped in wakame, senryo-style rapeseed garnish, mugwort wheat gluten, butterbur wrapped in shredded egg crepe

This is the simmered assortment course. For the fat greenling and water bamboo deep-fried and simmered, the water bamboo is peeled and briefly…

Spiny lobster simmered in its shell, icefish and mugwort wheat gluten rolled in yuba, bamboo shoot soaked in dashi, Kyoto butterbur simmered green

This is the simmered dish course. The Ise lobster gusoku-ni is simmered in 200cc dashi, 100cc sake, 100cc mirin, 30cc light soy sauce, and ginger…

Sakura Shrimp and Spring Daikon Hakata-ni, Tokobushi-Style Scored Shiitake, Hazakura Kabocha Simmered, and Color-Simmered Fuki

The simmered course has three parts: sakura shrimp and spring daikon hakata-ni, tokobushi-style scored shiitake, and hazakura kabocha simmered…

Blanched taro shoot roll wrapped in yuba, crab kombu roll, plum-simmered udo, tender-simmered baby octopus

For the blanched taro leafstalk shoots yuba roll, the shoots are wrapped in yuba. It is then given a seared color and steeped in the braising liquid…

Soup-bowl course

The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…

Yuba, hosta shoot, ostrich fern fiddlehead and grilled lily bulb dressed with sansho leaf

For the appetizer of yuba, urui, kogomi and grilled lily bulb dressed with kinome: add a little baking soda just before the kogomi finishes boiling…

Herring, herald of spring; hosta shoot greens wrapped in fried tofu skin

This is the simmered course. Harutsuge-uo means herring. This time, rather than dried, split herring, soft raw herring in early spring is used. The…

Steamed chicken breast roast with Japanese parsley and Inca no Mezame potato, mustard-dressed; beef rib-eye, kuzu-frosted; beef sirloin, fine julienne

In place of sliced raw fish, I devised three dishes that can be eaten in a raw-like style as a stand-in for sashimi — three facing dishes. For the…

Spring cabbage and conger eel thread roll, temari-shaped simmered Ise lobster, sea bream roe with bamboo shoot and wakame

This is the simmered dish course. We used spring cabbage for the spring-cabbage-and-conger-eel thread roll because it's the season when spring…

Abalone tofu, kuruma prawn in a kuzu-thickened flower simmer, plump-simmered abalone

For the simmered course's abalone tofu, I made it in two layers: the liver and the meat. Since there are occasionally guests who don't care for the…

Tilefish stuffed with sea urchin

This is the simmered soup course. Normally tofu or the like is added, but since it's New Year's we decided to go for something more luxurious, so we…

Shrimp-shaped taro simmered directly, spiny lobster burdock roll, scallop with a mixed egg-yolk garnish

This is the simmered course. As for the ebi-imo simmered directly (jikadaki) — ebi-imo does end up discoloring, but I still think simmering it…

Julienned Ise Spiny Lobster, Kamo Eggplant

This is the chilled course. For the julienned Ise spiny lobster and Kamo eggplant, a round Kyoto variety, the eggplant is simmered whole so its color…