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Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…

Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine

The deep-fried course's Spanish mackerel crisp uses the tail section of the Spanish mackerel. If you freeze it before slicing, you can cut it thin…

Cherry-simmered spring daikon, sea bream roe simmered with egg yolk, bamboo wrapped in wakame

The final dish is the simmered assortment (takiawase). For the spring daikon simmered sakura-style, shrimp shinjo and reconstituted dōmyōji rice are…

Clam and Lotus-Root Mochi, Clear Salt Broth

This is the clear-soup course. It is our regular clam and lotus-root mochi soup. Lotus root can take on many different textures depending on how it…

Okara tossed with buckwheat tea

This is a sakizuke, an appetizer. For the soba-cha yogoshi, the okara is cleaned, then dry-roasted over a hot-water bath; a small amount of…

Tilefish in a clear broth made from its own bones

This is the clear-soup course. For the tilefish clear seafood broth, the tilefish is lightly salted, grilled, and placed once into the clear soup…

Spiny lobster simmered in the shell with sesame miso, diamond cherry-blossom taro

The simmered assortment course is Ise lobster gusoku-ni with sesame miso. I made a base of sesame miso, light-colored soy sauce, and mirin, thinned…

Rockfish and bamboo shoot deep-fried simmer, sea bream roe simmered to soak, country-style simmered grilled tofu

This is an assorted simmered course. Here I used Japanese rockfish for the deep-fried, simmered bamboo shoot, but golden eye snapper would work just…

Yuba-Wrapped Beef, Mustard Sauce

This is the simmered course. The cut beside the fillet is a rare portion, separated from the fat and sinew by a single membrane, which becomes…

Deep-Fried New Potatoes with Mustard Sauce

Deep-fried new potatoes with mustard sauce: the new potatoes are peeled and simmered until seasoned through, then deep-fried plain. Young shoots of…

Abalone simmered tender, udo simmered with roasted grain

This is the simmered assortment. For the abalone simmered tender, I prepare the abalone as usual and slowly reconstitute it in sake and water to make…

Bamboo shoot royale

This is one of our creative dishes using bamboo shoots, and this one is a warm dish. We wanted to let guests enjoy a variety of flavors by…

• Serves 1 · ¥650

• Cook time 2 days

Sakura shrimp deep-fried in fine noodle strands

Hand-picked crab; squid sōmen topped with hand-picked crab

These are two sakizuke courses. Both crab dishes are grilled over charcoal in front of the guest and picked apart by hand; the hand-picked crab is…

Fat greenling, fukurin-style, in soy-milk broth

This is a soup course. Quinoa is currently popular among women and said to be rich in amino acids, so we tried using it here. It is made soy-milk…

Ise Lobster Simmered in Saffron, Winter Melon Stuffed with Sea Urchin

This is the simmered course. For the Ise lobster simmered in saffron, using too much saffron throws off the balance with the other dishes, so I keep…

Dried herring simmered with sansho pepper, late-season shrimp-shaped taro, yuba wrapped fukusa-style

This is the takiawase course. For the Kyoto wheat gluten, bread flour, salt, and lukewarm water are added and mixed well. Left to rest for about an…

Eggplant Somen, Kinukawa Eggplant Kan, Chilled Simmered Kinukawa Eggplant Topped with Three-Color Miso

First, about Kinukawa eggplant. This is a traditional vegetable of Ehime Prefecture, and its skin is remarkably tender. For the eggplant somen, I cut…

Tender Ise lobster, Dutch-style fried then simmered with egg yolk, shrimp-shaped taro simmered in white broth, new bamboo shoot simmered Tosa-style, and more

Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…

Kamo Eggplant Age-Dashi

The chilled simmered assortment is Kamo eggplant age-dashi. Into deep-fried Kamo eggplant are packed saimaki prawns, pumpkin, carrot, shiitake…

Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Golden-Simmered Ise Lobster; Gensuke Daikon and Dried Scallop Soup

For the takiawase course's (an assortment of separately simmered ingredients) golden-simmered Ise lobster, I simmer the lobster in a sake-based happō…

Reversed eel, case-shaped simmer

The simmered dish, in keeping with the theme "the year's end," combines mid-winter eel, burdock, and buckwheat flour into an inrōni, garnished with a…

King crab with young bamboo shoots, new potatoes simmered to soak up flavor, butterbur simmered green

This is a simmered dish. For the king crab with young bamboo shoots, the bamboo shoots are simmered so that they soak up the flavor of the king crab.