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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

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

Steamed blackthroat seaperch, shiitake, ginkgo nut, sprouted scallion

Before plating the ingredients, we score the shiitake cap finely with a shallow hidden cut. This is partly out of consideration for ease of eating…

White Miso Broth

This is the clear-soup course. For the oyster daifuku, I clean raw oysters and simmer them sweet-and-salty, the way you would simmer tsukudani…

• ¥400

• Cook time 20 min

Sea bream clear-soup course with millet wheat gluten and needle-cut scallion

Skewer the sea bream collar, salt it, and grill it thoroughly for about ten minutes. Grilling it until it develops good browning removes any fishy…

Eel Jade Roll

This is a simmered course. For the grilled shark fin: it is combined with shang tang (a rich Chinese stock), dried shiitake, and dried scallops, then…

Young sea bass kombu-cured, beltfish vinegar-cured, pen shell kombu-cured, trough shell clam blanch-cured, bigfin reef squid kombu-cured

This is a vegetable-and-fish plate. It lets you enjoy cured fish together with lightly pickled vegetables enlivened with kombu. If the flavor is too…

Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth

This is a simmered dish. The crab hiryōzu is made from a base of pressed tofu, fish paste (surimi), and grated mountain yam mixed together, into…

Walnut tofu

This is the first of the appetizers. For the walnut tofu, we peel walnuts, toast them in a pot, turn them into a paste, dissolve it in kombu dashi…

Shrimp-shaped taro fukume (maki-grade prawn umani, garland chrysanthemum greens, yuzu)

This time, on 'simmered dishes,' I learned from chef Ohara (Shimbashi's 'Shutei Kikuhime'). This time I take up steeped simmered dishes.

Rapeseed blossom kombu-cured with snow-flower dressing, shijimi clams simmered with soybean, daisen-ni style

This is the appetizer course. For the nanohana kombu-jime with sekka-ae, parboil the nanohana in a lye-water blanch, then rinse in cold water…

Scallop bountiful-harvest fritter, amanaga pepper with shinjo cast inside, white shrimp cheese cracker

This is the fried course. For the scallop hōnen-age, the scallops are washed with salt and processed in a food processor. Since the kadaif used here…

Wagyu Grilled with Sweet Miso, Kyoto Kamo Eggplant Grilled in Fat

This is the grilled course. Both the Kyoto Kamo eggplant grilled in fat and the Wagyu grilled with sweet miso are served dengaku-style with miso. The…

Eel simmered Arima-style with sansho pepper

This is a simmered dish. For the Eel Arima-ni, normally you'd remove the sliminess from the eel, cut it into tube sections, sear it, steam it, then…

• Serves 5 · ¥1,500

• Cook time 40 min

Mineoka-style chestnut purée, pear poached in wine

This is the sweets course, Mineoka-style chestnut puree. We strain and use any candied chestnuts or chestnuts simmered in their skins that broke…

Corn tofu, fruit tomato stuffed with prosciutto mousse, salt-fermented pike conger roe

What is served in the glass vessel is a small palate-opening course. What is in the hollowed-out kabosu shell is hamo roe shiokara. The swim bladder…

Amaou Strawberry with Egg-White Rinkake, Hyuganatsu Citrus Jelly

For the fruit course, this is Amaou strawberry finished with an egg-white rinkake — a poured sugar-and-egg-white coating. Sugar and water, in a…

Tilefish wakasa-yaki

This time, we learned about "grilled dishes" from Master Instructor Iizuka (Asakusa View Hotel). We feature "wakasa-yaki."

Butterbur-sprout sesame tofu, abalone in thin layered slices

This is the additional course. For the butterbur-sprout sesame tofu, I carefully clean away the black parts of the butterbur sprouts, separate the…

Squid-ink croquette, purple beans simmered in coffee, coffee cream sandwich, and more

For the squid-ink croquette: I mix squid-ink paste into breadcrumbs to make squid-ink breadcrumbs, mash the delicious, in-season Inca no Mezame…

Sesame Tofu with Fine-Grained Japanese Sugar

Snow urui nanban, chocolate vine fruit grilled with sea urchin, monkfish liver and yukina Hakata, winter-solstice stone-wall-style kabocha, beef and potato Murayama-style dumpling

For the appetizer's monkfish liver and yukina hakata: yukina is a local Yonezawa vegetable with a texture similar to napa cabbage, and rather than…

Quail Shinjo

For the clear-soup course, the quail shinjo, we start by making the niyose (a simmered-and-set preparation). We combine 60% of the twice-ground quail…

Plum blossom and bush warbler

For the Ume ni Uguisu (Plum Blossom and Bush Warbler) plum-fragrance roll cake: since the castella sponge is already sweetened, I kept the yokan and…