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Barracuda grilled with shuto

For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…

Okara and Konjac Nishiki Kinpira

(A drink shared over delicacies for the twelve zodiac animals, looking back on the year — all of it gentle on the body and low in calories.) We have…

New Year's mochi soup

This is the clear-soup course. With whale, the difficulty lies in how to rehydrate it and how to remove its odor. I take a block of whale hongawa…

• ¥700

• Cook time 3 hr

Quail paste dumpling in a silken kuzu glaze

The clear-soup course is quail shinjo in habutae style, with iwatake (rock tripe, a rare mountain lichen) added, finished in a white miso base. We…

Char Kenchin Roll with Okara, Gunma Rainbow Trout, Lotus Root and Yam Sushi

The appetizer course uses three kinds of river fish from Gunma. For the char kenchin-style roll with soy pulp, the fish's center bone is removed and…

Whole buckwheat groat steamed dumpling

This is a clear-soup course. For the whole buckwheat groat manju, crab shinjo is used as the binder, then the manju is steamed and steeped in a…

Rolled conger eel, vegetarian mock abalone

This is a simmered assortment. For the conger eel azuma-maki, we wrap dried gourd strips around the conger eel about twice, tuck the ends in with…

Halfbeak, flower-cut mirugai clam, snow crab — two kinds of meat

Conger eel hosho-maki, golden-simmered clam

For the conger eel hōsho-maki, since daikon alone would look too plain and white, carrot is also wrapped around the outside for better balance with…

Winter daikon marinated Tosa-style with bonito flakes

Sakura bamboo shoot, and more

For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…

Furofuki daikon

With furofuki daikon, you eat the daikon together with quail miso, but I finish the daikon itself lightly while grinding the quail miso firmly so its…

Treasure-ship daikon, gently simmered

The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…

Abalone Jinda-Mushi with Kumquat

For the steamed course's abalone jinda-mushi with kumquat, I think the bitterness of the abalone and the kumquat go well together. However, this time…

Tilefish wrapped in daikon, hosho-style, in a fresh yuba pureed soup

Okoze in a softshell-turtle-style stew

Shimeji mushroom and grated daikon dressing

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Scallop Simmered Yoshino-Style, Kuzu-Thickened

• ¥480

• Cook time 1 hr

Armored cusk fish-paste dumpling, kurakake-style, and chicken dumpling

Lotus root shinjo

This is soup course three (Iwakuni, Hagi). It is a shinjo made by combining Iwakuni lotus root with ground lizardfish paste, then steamed.

Double-lined fusilier egg tofu

The gurukun egg tofu with asa is made by filleting gurukun, a fish from Okinawa, into three pieces, slicing it thin, salting it, and letting it rest…

Beef cap meat and spring daikon roll

For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…

Suppon soup bowl course, scallion stuffed with suppon

For the clear-soup course, simmering vegetables in softshell turtle broth makes them extremely delicious, so this time I simmered grilled daikon in…

Dried taro-stem shinoda roll, pearl onion