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Spring-mountain-style scallop, grilled surf clam, and fat greenling with sansho-leaf vinegar

For the scallop haru-yama, the scallop is quickly blanched and marinated in sweet vinegar. Since this is meant to evoke a spring mountain, the light…

Bamboo shoot pureed soup, turban shell shinjo

The bamboo shoot pureed soup is made by boiling and cleaning the bamboo shoot, mixing together the tender inner sheath part and the thicker lower…

Two Kinds of New Potatoes

Spiny lobster simmered with a light kuzu thickening and fragrant plum, Kyoto white bamboo shoot (shirako-dake) sprout roll

This is the takiawase, the simmered assortment course. For the Ise lobster, I thought the tartness of plum would bring out the flavor of the bamboo…

Kagami Daikon Simmered to Absorb Flavor, Herring and Kelp Simmered in a Rich Sauce

For kagami daikon simmered to absorb flavor, we combine Shogoin daikon (a round Kyoto heirloom daikon variety) with chicken stock and dashi, and…

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…

Zenmai shinoda roll, spiny lobster yoshino-ni with a twist, Ishikawa taro fukume-ni

The simmered dish is zenmai shinoda-maki. The reconstituted flowering fern is simmered until it absorbs the seasoning, then rolled in deep-fried tofu…

Lotus root simmered with mustard

Bamboo shoots, spikenard, and horsetail shoots dressed with sansho leaf, and more

As the spring vegetable course, the bamboo shoots, udo, and horsetail shoots dressed with kinome: remove the bitterness from the bamboo shoots and…

Clam shinjo

The soup course is clam fish-paste dumpling. It has a feel similar to an ordinary clam clear soup, but it has been thinned a little with dashi.

Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms

Small abalone simmered in miso

Whale belly cut in sweet-savory simmer

This is a simmered dish. Rather than red meat, I make it with unesu, the cut normally used for bacon. With bacon, it's common to remove the skin…

• ¥900

• Cook time 2 hr

Sautéed and simmered

Two Kinds of Bamboo Shoots

Roasted bamboo shoot rice, bamboo shoot's tender inner sheath

The rice course is roasted bamboo shoot rice. The base of the bamboo shoot is grated on a coarse oni-oroshi grater, simmered in a dark, strongly…

Egg-yolk dressed dish, simmered herring

First is the hashizuke (opening appetizer) course, the egg-yolk dressed dish. At my restaurant, we vacuum-seal abalone and octopus before cooking…

Winter melon, fried tofu, young kuruma prawn

The azukebachi — a shared simmered course — is an assortment of ingredients, each simmered separately and served together. In June and July I often…

Spring Vegetables Clear-Soup Course

This features seasonal bamboo shoot, mountain asparagus, butterbur, and bracken fern shoots, with carrot and sansho leaf added for color. Each…

Tilefish and Napa Cabbage Roll

For the tilefish and napa cabbage roll, the core of the napa cabbage is steamed and cut into fine strips, then rolled in tilefish, mixed with a…

Roe-bearing sweetfish rolled in thin sheet kombu; fern shoots wrapped in fried tofu skin

For the roe-bearing ayu rolled in shiraita kombu: the scales of the raw roe-bearing ayu are left on without scraping, and it is lightly skewered with…

Clam and new bamboo shoot grilled with sansho leaf

For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…

Bamboo-leaf-wrapped sushi

Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…

Clam and udo, dressed with sansho buds

As for the hamaguri and udo kinome-ae, since this is for an exhibition, I've arranged it in kurakake style (draped over, rather than tossed together)…