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Wagyu

Knife-shaved lotus root: peel the lotus root, then shave it with a cheese slicer, and it peels away smoothly in ribbons. What makes this excellent is…

Char Kenchin Roll with Okara, Gunma Rainbow Trout, Lotus Root and Yam Sushi

The appetizer course uses three kinds of river fish from Gunma. For the char kenchin-style roll with soy pulp, the fish's center bone is removed and…

Whole Round Eggplant Deep-Fried and Simmered, Lotus Root Simmered in Soup, Carrot Simmered to Absorb the Broth

Oyster and Napa Cabbage Roll

The oyster and napa cabbage roll is another dish well suited to large-quantity cooking. Kinu-kōya is made by blending koya-dofu (freeze-dried tofu)…

Miso-grilled Spanish mackerel with butterbur sprouts

Treasure-ship daikon, gently simmered

The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…

Scallop and shrimp, carrot moon rings, kohlrabi stuffed with cod

This is a simmered dish. For the kohlrabi stuffed with cod, since the vegetable called kohlrabi produces a very delicious flavor just from being…

Lotus root shinjo

This is soup course three (Iwakuni, Hagi). It is a shinjo made by combining Iwakuni lotus root with ground lizardfish paste, then steamed.

Autumn bonito, deep-fried in rice-cracker crumbs

Sayamaki-grade shrimp and ginkgo fritter, wood ear mushroom in batter, deep-fried rock tripe, lotus root crisps

For the sayamaki-grade shrimp and ginkgo fritter, the ginkgo nuts are boiled, mashed, and mixed with the shrimp along with just a small amount of…

Clear seafood broth with alfonsino fish-paste dumpling

The soup bowl course is kinmedai (splendid alfonsino) shinjo. The kinmedai is prepped, with just the skin removed and set aside. The flesh is…

Lotus root simmered with mustard

Oyster Tofu

For the fried course's oyster tofu mousse style, it's served with a dipping sauce made by thickening white soba broth with kuzu starch and stirring…

Simmered namasu

Ni-namasu is a Kyoto obanzai (everyday home-style) dish, and a New Year's dish. It has a crisp, crunchy texture, and since it's prepared with…

Whiting sandwiched with shrimp shinjo paste, deep-fried

For the fried course's whiting futami-age, rather than filleting the whiting into three pieces, I butterfly it open leaving the tail attached, remove…

Lotus root puree soup, fried summer vegetables

Deep-fried shrimp shinjo, rice-bale style

This is the fried course. For the shrimp fish-paste dumpling tawara-age, we lay plastic wrap over a bamboo rolling mat, arrange boiled green-tea soba…

Conger eel and summer vegetables with black vinegar glaze

This is the deep-fried course. For the anago and summer vegetables with black vinegar glaze, pouring the black vinegar glaze over them makes for a…

Kuruma-prawn-and-asparagus stuffed deep-fry, lotus-root and shrimp-shinjo sandwich deep-fry, bundled icefish in egg-yolk batter, koshiabura in light batter

For the kuruma-prawn-and-asparagus stuffed deep-fry, one of the fried dishes, I remove the shell from the kuruma prawn and make a cut down the…

Kinki rockfish grilled with koji and soy sauce

Next is the grilled course. For the candied new ginger, simmer it down using sugar at roughly 80% of the ginger's weight (a ratio of about 10 to 8)…

White-charcoal simmered, red-and-white simmered, and white-simmered lotus root — a three-whites assortment

Crab and lotus root yose

The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…

Herring Roe on Kelp, Halfbeak

We prepared three sakizuke — appetizer — trays as the o-hashizome, the chopstick-opening course. The first combines herring roe on kelp, crab, and…

• ¥350

• Cook time 3 hr

Salt-boiled kobako crab

The shiizakana course is salt-boiled kobako crab (a female snow crab); here we used Kanaiwa kobako crab from Ishikawa Prefecture.