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Deep-Fried Course in a Hollowed Yuzu Shell

The fried course is deep-fried items served in a hollowed-out yuzu shell. At our restaurant, when we want grated yuzu, we grate the peel using the…

Clam shinjo, petal-mochi style

The simmered-soup course is clam shinjo 'petal mochi.' They say the Urasenke tea school's New Year confection is petal mochi, and this dish is…

Sanmai salt-seasoned clear soup

Fat greenling Yoshino-style, tube-cut burdock

Amigasa yuzu

This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. The azuki beans used…

Yuzu Cup, Flavor-Grilled Cod

For the grilled course's flavor-grilled cod, cod milt paste is often paired generously with white sauce, but I use only a hint of it, mixing in fresh…

Shogoin Turnip, Mizore-Style

This is the clear-soup course. For the checkerboard-pattern tofu, we don't grate the turnip on a fine grater — this leaves a little bite and keeps it…

Monkfish and monkfish liver mille-feuille with black vinegar

The deep-sea-water jelly in the appetizer monkfish and monkfish liver mille-feuille with black vinegar contains monkfish roe. To remove any fishy…

Dried matsutake and shrimp shinoda-maki

For the takiawase course, the dried matsutake and shrimp shinoda-maki is made by reconstituting sliced dried matsutake from Yunnan, China, rolling it…

Pike conger eel dusted with kuzu starch

This is the simmered-soup course: hamo dusted with kuzu. I coat the pike conger eel thinly with kuzu starch and cook it through in kombu-infused hot…

Clear broth, burdock shinjo

Kombu dashi broth, egg tofu with salted sea cucumber intestines

For the konowata egg tofu, I use nikiri mirin, mirin with the alcohol boiled off. If alcohol gets into the egg, it loses its sheen. Using mirin that…

Shrimp-shaped taro simmered to absorb the broth

For the simmered assortment's ebi-imo simmered to absorb the broth, if you don't have rice-rinsing water on hand, parboil it in rice bran instead…

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…

Flounder roll with monkfish liver

Flounder roll with monkfish liver (ankimo)

Foie gras potage

The shira-ae is thinned slightly with shirozake — a sweet, cloudy, low-alcohol rice drink — in a nod to the Peach Festival, but because the shirozake…

Gold and Silver Tofu

For the gold-and-silver tofu, the white portion is sesame-milk tofu and the yellow is yuzu jelly, both set with the same base. For the setting base…

Variation on Kenchin Soup

The clear-soup course is a variation on kenchin soup. Since we have been getting more foreign guests lately, I use oil-passed tilefish, millet…

• ¥200

• Cook time 20 min

Shrimp-shaped taro simmered to soak up broth, multi-budded taro tumble-simmered in a glaze

This is the simmered course. We finished the ebi-imo and yatsugashira using two different techniques: Kyoto-style fukume, simmering gently so the…

Crab Inrō-style Roll

This is the soup course. Wanting to bring out some kind of pattern for the crab inrō-style roll, I made it into the shape shown in the photo. First…

Shrimp and chrysanthemum shinjo

This is shiba shrimp shinjo with chrysanthemum. Winter melon is peeled into a thin continuous sheet, wrapped around the shinjo, and topped with…

Ayu-Uruka Surinagashi

For the pureed soup of sweetfish and uruka — fermented sweetfish innards — we fillet sweetfish - a nagori, end-of-season ingredient - into three…

Quail Soup Bowl

The soup bowl course is the quail soup bowl. Quail meat and mallard duck are shaped into a triangle and usually served simply with millet…

Season's-farewell winter melon in a thick starch-bound stew, abalone and deep-fried tofu fritter

●Abalone hiryōzu, a deep-fried tofu fritter: a hiryōzu batter is made from tofu, combined with abalone that has been steamed with sake and cut up…