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Rock tripe and egg, shrimp two-ingredient roll, hairy crab terrine, roe-bearing marbled sole kosode-style sushi wrapped in oboro, new lily bulb chakin-shibori molded with salted sea urchin and edamame, squid with caviar dressing set in jelly

I want even more people to get to know our restaurant. There's a part of it that can feel intimidating, but I want people to understand that a world…

Soft-shell turtle clear soup with steamed abalone, Kamo eggplant, winter melon, julienned ginger, and nail-cut myoga

President Mita has said things to me like, 'Crab is delicious on its own, but let's think about it a bit more rather than just serving it as-is.' You…

Crab and Turnip Tree-Ring Roll

This is the celebratory dish. Alongside the Crab and Turnip Tree-Ring Roll is a molded Suizenji nori. The Suizenji nori is shaped like a gourd. For…

Burdock Tazuna-Age Stuffed with Scallop, Shrimp Fried in Arare Crumb

These are the deep-fried dishes. Burdock Tazuna-Age: scallop is worked into a fine paste and stuffed into the burdock, then twisted and deep-fried in…

Golden zenmai shinoda roll, two-layer ema-shaped koya-dofu, early bamboo shoot, herring teriyaki, Ise lobster simmered in egg yolk

This is the simmered assortment. Golden Zenmai Shinoda Roll: dried zenmai is rehydrated and simmered to absorb the broth, then coated in egg yolk and…

Kombu-Cured Grilled Cod, Egg-Yolk Soy-Grilled Clams

This is the yakimono — the grilled course, written in the menu with celebratory kanji. Kombu-Cured Grilled Cod: the cod is cured with kombu, then…

White Miso Sea Bream Wakakusa Mochi

This is the soup course, finished with white miso. For the sea bream wakakusa mochi, I use mugwort powder kneaded together with shiratama rice flour…

Tawara-shaped shrimp taro, eel kombu roll, apple and egg-batter grill, bottarga rusk, abalone, chicken in fan shape, twist-cut konjac, salmon cut in plum-blossom shape, grilled sea cucumber dressed with vinegar served in a yuzu cup, pine nut kinton, stem lettuce in mustard-koji pickle

Starting with the appetizers. In the mallet-shaped vessel I've arranged a "pine-bamboo-plum" motif. There's the tawara-shaped ebi-imo taro, chicken…

Matsuba Crab

This is the palate-settling course before the rice course. The Tsugaru mizore-zu is made by cutting apple, setting its color in salted water, slicing…

Dutch-style shrimp-shaped taro, seared scallop, plain-fried Manganji pepper, kuchiko

This is the additional hearty course. Ebi-Imo Oranda-Style: the ebi-imo (a shrimp-shaped taro) is slowly simmered to absorb the broth, then briefly…

Winter Yellowtail Teriyaki, Seared Wagyu Sirloin, Vegetable Pickles

This is the grilled hassun (seasonal assortment course). Winter yellowtail teriyaki is usually grilled with a soy-based tare sauce, but this time I…

Kombu-Pressed Fugu

This would normally be a straightforward sashimi course, but this time I used fugu (pufferfish). For the kombu-pressed fugu, I sandwich the fugu…

Turnip Daruma Anpei, Tilefish, Plum-Blossom Shinjo

For the soup course: turnip daruma anpei. I add a generous amount of grated turnip to the fish-paste dumpling mixture to make a soft anpei-style…

Kuruma Prawn Checkerboard, Kinko and Scallop Shinjo Wrap, Mountain Yam and Salmon Roe, Sesame Daigo, Warm-Smoked Salmon Kinuta-Maki, Early Bamboo Shoot in Habutae Kinome Coating

These are the appetizers. For the kinko (a traditional dried sea cucumber) and scallop fish-paste dumpling wrap: when I was young I was taught to…

Shirona Greens and Clam Soup, Fugu Skin Two-Layer Aspic

There are two appetizers today. For the shirona greens and clam soup, I use shirona — a mild, characterless leaf vegetable that, back when I worked…

Chicken and prawn tempura rice bowl

To make tempura rice bowl with chicken thigh and prawns, and spray the tempura sauce made with…

Winter Solstice Kabocha Manju

This is the steamed course. For the winter solstice kabocha-squash manju, in keeping with the winter solstice custom I fill it with ingredients whose…

Deep-Fried Ray Fin, Bamboo Shoot, Stem Lettuce

This is the fried course. For the deep-fried ray fin, I deep-fry it fresh rather than dried, which I think is fairly unusual. Ray fin has a…

Sweet-Simmered Yatsugashira Taro

This is the simmered course. I wash the yatsugashira (a large branching taro), let it dry overnight, then simmer it. Once it comes to a boil I add…

Samegarei Thin-Sliced Sashimi

This is the sashimi course, and from here on we move into the work I do at my current restaurant. Since the restaurant sits right above the market, I…

Pheasant Surinagashi

Pheasant Kotori-yaki, Sautéed Pheasant Coated with Sieved Pheasant Liver

This is the appetizer. For the pheasant kotori-yaki, I source the pheasant from a specialist pheasant producer in Ehime. I finely chop the cartilage…

Yellowtail Sesame Hot Pot

This is a small hot pot. Since the yellowtail sesame hot pot tends to taste rather thin on its own, I add ground sesame along with sesame oil…

Japanese Parsley and Yellowtail Toji-Maki

This is the fried course. For the Japanese parsley and yellowtail rolls wrapped in yuba — named for Toji temple's famous tofu — I simmer the…