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Clear Soup: Duck Nanban

This time, we learned about "soup courses" from Technical Director Kawabata (Kotoritei). We feature "duck nanban."

Tender-simmered raw sea cucumber, yellowtail kaburazushi, smoked aigamo duck, and more

This is the pre-course dish. For tender-simmered raw sea cucumber, the important thing is finishing the sea cucumber tender: we slowly bring it up in…

Figs, Sesame Tofu

Molded whale terrine with mustard vinegar-miso sauce, savory shrimp sponge cake, conger eel and cucumber roll, two-color rice cracker, abalone and lotus root mannen-ni

First is the assorted small-dishes course. For the molded whale terrine with mustard vinegar-miso sauce, if you set it too firm, the umami is cut in…

Turnip light-snow jelly

Snow-view okara coating

Since the shrimp is live, it's fine if the inside is left about half-raw. Coat each prepared ingredient with okara (soy pulp) that has been…

Milt tofu, yuba-wrapped deep-fry

As for the shirako tofu Tōji-age, we wrapped the shirako tofu in yuba so that it would not crumble and spill out. Sesame tofu is sometimes used in…

Ōkura daikon (furofuki daikon and simmered pork belly)

Pure white in color, cylindrical in shape with the same thickness from the top of the root to the tip, and well-fleshed — these are its defining…

White sesame sweet bean jelly

The white sesame yokan, too, has its sweetness held back more than an ordinary yokan, so the flavor of the sesame comes through. Because this sesame…

Sesame Vinegar Grilled Roast Pork

For the sesame vinegar grilled roast pork, with about 800g of roast pork, use a convection oven and roast at 160°C for around 25 minutes.

Amazake, Ramune Mizu-Yōkan with Mango and White Wine Jelly

In the old days, dessert too was called a "water sweet," and melon and strawberries were an acceptable choice, but that's no longer acceptable today…

• Serves 1 · ¥480

• Cook time 3 hr

Steamed fugu

I created this under the theme "Ryokan Cuisine Today." This is a clear-soup course. For the Fugu-fukashi, I first simmer fugu bones and trimmings…

• Serves 1 · ¥1,800

• Cook time 5 hr

Matsutake and Butter-Seared Scallop Takikomi Gohan

This is a 'takikomi gohan rich with the aroma of truffle,' based on truffle rice with the flavor of katsuo dashi brought out, mixed with scallop…

Kamo eggplant and whale in a small hot pot

This is a hot pot dish. For the Kamo eggplant and whale small hot pot, the Kamo eggplant is deep-fried once and then the excess oil is removed…

• Serves 1 · ¥700

• Cook time 3 hr

Morikuchi daikon rolled in fried tofu, eggplant deep-fried and simmered, turnip stir-simmered

For the Morikuchi daikon shinoda-maki, I simmer the Morikuchi daikon, which pairs well with shinoda-maki and is at its seasonal best, in…

• ¥300

• Cook time 30 min

Moray Eel Shio-Koji Grill

This is a regional New Year's dish from Kochi Prefecture. Beyond the nationally famous seared bonito, I wanted to introduce more of Kochi's charm, so…

• Serves 1 · ¥800

• Cook time 5 hr

Niigata Beef Miso-Grilled, Niigata Grilled Eggplant, and Green Chili Peppers Seared in Fat

This is a traditional Niigata seasoning made with local chili peppers as its base, along with kōji (rice malt), yuzu, and salt as the other raw…

• Serves 1 · ¥720

• Cook time 1 hr

Wind-Dried Kisu

For the wind-dried Japanese whiting, I paired it with a mixture of cream cheese, vegetables, and tofu — an ingredient I rarely use in the dishes I…

• ¥725

• Cook time 45 min

Cod ochazuke

This time, it's the meal course, making use of cod at the end of its season. The cod ochazuke lets us use the late-season cod without wasting any…

• Serves 1 · ¥330

• Cook time 30 min

Snow crab, Kyoto shungiku tossed in sesame, and fermented crucian-carp sushi

As the menu approaches its final stretch, I serve a course designed to encourage more drinking, made with seasonal ingredients, to let guests enjoy a…

• Serves 1 · ¥20,000

• Cook time 2 hr

Mugwort tofu-dressed sauce, grilled corn and cheese with bottarga, paprika-red deep-fry

A savory course. I divided the vegetables typical of June and July into three colors, split both by hue and by cooking method. The idea for the…

• ¥500

• Cook time 1 hr

Oxtail milky white broth, new potato and rice-dumpling oxtail terrine

This is the soup course. For the oxtail paitan broth, 500g of beef oxtail is soaked in fresh water for a day to remove the blood. The next day, it is…

• ¥204

• Cook time 3 hr

Conger eel rolled in thin overlapping daikon layers, icefish fried in a green-herb batter, turnip simmered white, and butterbur wrapped in fried tofu skin

This is the simmered course. For the conger eel sendan-maki, daikon is cut into thick rotary-peeled ribbons and rolled around simmered conger eel…

• ¥40

• Cook time 15 min

Taro Dumpling, Herring Simmered with Sansho Pepper, Early-Season Bamboo Shoot Simmered in Broth, Rapeseed Blossom Wasabi Pickle

This is a simmered course. For the taro dumpling, we peel the taro with a six-sided cut, press it through a sieve, and freeze it. We season the…

• ¥150

• Cook time 2 hr