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White Miso Broth

The soup uses ebi-imo, a shrimp-shaped taro, carved into crane and tortoise-shell shapes -- what is called tsuru-kikko-imo. The prepared hot mustard…

Sea Bream Kombu-Cured, Layered with Salt-Cured Roe

The sashimi course is sea bream kombu-jime layered with shio-ko. We don't want to make guests do the work of dipping into a small cup to eat, so…

• Serves 5 · ¥1,000

• Cook time 1 hr

Red-and-White Persimmon Namasu

This is a small deep-bowl side dish. For the red-and-white persimmon namasu, the carrot and daikon are prepared in the style of persimmon namasu and…

• Serves 5 · ¥500

• Cook time 1 hr

Kabocha Squash and Shrimp Shinjo Dumpling

The steamed dish is kabocha squash and shrimp shinjo dumpling. The kabocha is sliced and lightly simmered in happō dashi. The simmered kabocha is…

• ¥850

• Cook time 30 min

Golden eye snapper, hen-of-the-woods mushroom, and shimeji mushroom egg tofu

The centerpiece dish is kinmedai, maitake, and shimeji egg tofu. The kinmedai is marinated in a citrus-soy marinade and grilled, and it is layered:…

• ¥1,000

• Cook time 30 min

Sparrow-shaped deep-fried flounder, conger eel rolled in shredded egg and deep-fried, plain deep-fried clam, shrimp deep-fried straw-cape-style, steamed fish cake deep-fried into a rice-bale shape

This is a deep-fried dish. The sparrow-shaped deep-fried flounder is fried to resemble a sparrow. Both fillets are opened out to the fin edge, and…

• ¥2,500

• Cook time 15 min

Plain-Grilled Snow Crab with Tomalley

This is a grilled dish. For the plain-grilled snow crab with crab miso, the crab miso (tomalley) is mixed with an egg base in a ratio of three to one…

• ¥2,500

• Cook time 15 min

Herring Roe, Thinly Sliced and Pickled, Japanese Mountain Yam Wrapped in Beef, Scallop and Kumquat Sandwiched and Grilled

These are three appetizer dishes. For the herring roe senmai-zuke-style, the herring roe is soaked overnight in rice-rinsing water, then the membrane…

• ¥850

• Cook time 20 min

Winter yellowtail with grated wasabi, whole daikon, mizuna, wasabi

We grill the yellowtail close to a strong flame for about 40% of the way through, to crisp up the skin while keeping the inside rare. On top of that…

Chawanmushi served in a hollowed baby turnip — pheasant, mitsuba, kintoki carrot

After cutting the pheasant into small pieces, we rinse it in soy sauce, which removes the smell peculiar to pheasant meat and gives it a greater…

Deep-Fried Small Sea Bream Shaped as a Lucky Rice Bag

This is a deep-fried dish. For the New Year, we shaped small sea bream to resemble a lucky straw rice bag, and served it alongside deep-fried shrimp…

• ¥850

• Cook time 1 hr

Charcoal-grilled roe-bearing small lake fish, butterfish saikyo-miso grilled

This is the yakimono — the grilled course, written with celebratory kanji. Lightly salted pieces are skewered and cooked over a small tabletop…

• ¥3,300

• Cook time 1 weeks

Alfonsino pressed sushi, mackerel sushi, crab sushi in a twisted egg crepe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,200

• Cook time 1 days

Salted pollock roe sunrise roll, conger eel naruto-style spiral roll, tender-simmered octopus, glossy simmered dried cod

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥3,000

• Cook time 2 days

Tanba Black Soybeans in Sweet Syrup, Tosa-Style Herring Roe, Lily Bulb Chakin, Korin-Pine Lotus Root Stuffed with Spicy Cod Roe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥2,800

• Cook time 3 days

Duck Meatball Dumplings

This is a nimono-wan, a simmered soup bowl. It's a simple pairing of duck -- delicious in winter -- with turnip, but this time I used it because it…

• ¥320

• Cook time 40 min

Tilefish, Snow-Flower Steamed

The third is tilefish snow-flower steamed. We grate the turnip, bind it with egg yolk, and steam it. We then top it with whipped meringue to…

• ¥360

• Cook time 6 hr

Flounder Hakata-Press, Smoked Salmon and Turnip Checkerboard

The second, flounder hakata-press with smoked salmon and turnip in an ichimatsu checkerboard pattern, incorporates the traditional hakata and…

• ¥420

• Cook time 2 hr

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

Shimeji mushroom and kishimen hakusen-age, autumn eggplant egg-yolk deep-fry (salmon and mountain yam, checkered egg-yolk deep-fry, leaf-cut sweet potato, pine-needle-cut tea soba, kinzanji miso, tartar sauce, shuto salt, young rakkyō, soy sauce)

When wrapping salmon and Chinese yam in tatami iwashi, lightly steaming the tatami iwashi softens i…

Oku-Izu Hyotan Squash Yuzu Furofuki

This is an additional hearty course. We prepared hyotan squash from Oku-Izu as a furofuki. We combine 300 g of saikyo miso with 30 cc of mirin, 30 cc…

• ¥480

• Cook time 1 hr

Milt Persimmon Roll, Butterbur Tossed with Soy Milk Skin, Tofu-Dressed Salad

This is a seasonal assortment course. For the milt persimmon roll, we combine 500 g of fish paste, 200 g of milt, one egg white, and seven shaku of…

• ¥320

• Cook time 1 hr

Saikyo Miso-Koji Marinade: Inatori Golden Eye Snapper, Izu Log-Grown Dried Shiitake, Oyster, Scallion

The grilled course is the saikyo miso-koji marinade. The miso-koji marinade bed is made by combining 500 g of saikyo miso, 90 cc of sake, 90 cc of…

• ¥730

• Cook time 4 hr

Marbled Yoshino Kuzu Set

This is the soup course. For the marbled Yoshino kuzu set, we knead six parts water with one part kuzu starch; simmer the crab and shiitake in a…

• ¥330

• Cook time 45 min