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March soy milk terrine

This is the appetizer course. In the Yayoi soy milk terrine, the green represents fresh spring greenery, the white represents melting snow, and the…

• Serves 10 · ¥730

• Cook time 30 min

Tilefish, Shinshu-Steamed

This is an additional recommended dish. For the tilefish Shinshu-steamed, I first grill the tilefish, then drape a soft soba-gaki — a buckwheat…

• ¥280

• Cook time 40 min

Grilled rice ball ochazuke

This is single dish course five: yaki onigiri ochazuke. I brush the grilling sauce onto the rice ball, press a shiso leaf onto it, and then grill it…

• ¥150

• Cook time 15 min

Tuna, pen shell, salmon

This is the kassen course (sliced raw fish). The aspic base uses the clear liquid drawn from tomatoes. The tomatoes are frozen once, then brought…

Winter vegetables with cod milt sauce

This is a warm small bowl. For the winter vegetables with cod milt sauce, we clean the cod's milt in salted water to remove any blood, then poach it…

Corn kuzu dumpling, turnip-steamed with thickened sauce

Uses "Ajinomoto" Knorr corn cream soup.

Snow crab, grated turnip steamed dish

Awaji Onion and Silkie Chicken Egg, Silk-Smooth Steamed Custard

This is the sakizuke course, an appetizer. The Awaji onion and silkie chicken egg silk-smooth steamed custard uses onions grown on Awaji Island…

• ¥4,500

• Cook time 2 hr

Soy-milk-skin-wrapped tilefish

This is an appetizer course. For the yuba-wrapped tilefish, after the tilefish is rolled in yuba, over-steaming will make it tough, so the key is to…

• ¥250

• Cook time 30 min

Peanut Tofu, Grilled Eggplant, Spinach, Raw Uni

Seared pufferfish, seared Hokkaido whelk, seared alfonsino

The sashimi course consists of fugu, Hokkaido whelk, and splendid alfonsino. All three are seared. The fugu is rolled with baby napa cabbage hearts…

Soy milk dashi rolled omelet

Next is the grilled course. The dashimaki tamago uses more soy milk than usual. I pick apart the snow crab thoroughly with chopsticks. If you put it…

Icefish and wasabi flowers with a mild vinegar dressing

Tilefish with soft curdled tofu

For this dish, I make the oboro-dofu myself from soy milk and nigari (bittern), and pair it with amadai, which is at its best this time of year. It's…

• ¥600

• Cook time 10 min

Golden-eye snapper, quick-blanched

For the sashimi course, we were particular about the highland asparagus used as a garnish. Nagano Prefecture's Iiyama City, one of Japan's heaviest…

Cornetfish, Chrysanthemum-Style Cure

• ¥480

• Cook time 1 hr

Snow-dusted black beans, koban-shaped bottarga, herring roe on kelp, shrimp folding-fan, layered kelp

This is the spiced New Year's sake together with five small dishes. For the spiced sake, we chose a cup called the "jeweled cup," in which a bead is…

Chewy Mochi-Style Tofu in Green Bamboo

This is the chilled course. The chewy mochi-style tofu in green bamboo is today's top recommendation, and I would very much like you to try it. I use…

Apple-Bowl Serving, Turnip-Bowl Serving, Purple Potato Shaped as an Akebi Pod in a Hollowed Bowl, Chrysanthemum-Cured Sea Bream, Chrysanthemum-Cut Ark Shell

Miso-marinated tilefish

For the grilled course's miso-marinated tilefish kenchin-maki, three kinds of tofu-and-vegetable filling were each wrapped in tilefish. The first:…

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…

Abalone liver roll, dried sea cucumber dressed with tofu

This is the appetizer. For the abalone liver roll — if the abalone is made too soft, the flavor cooks out and it loses its appeal, so a pinch of salt…

Crab, dried taro stem, and fresh taro-stem vegetable Shinoda-Hakata style, topped with silver kuzu sauce, and more

First, from the appetizers. For the crab in the crab, imogara, and hasu-imo shinoda-hakata, we use snow crab. The imogara is reconstituted in…

Turnip chakin-mushi, Ise lobster

The steamed dish is a turnip parcel, steamed and twisted into a cloth-bundle shape. The turnip's skin is neatly peeled and parboiled, then soaked…