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Red taro, country-style simmered

Ise lobster simmered in its shell, tender-simmered shrimp-shaped taro, garland chrysanthemum greens marinated, Kyoto carrot cut into plum blossoms

Quail shinjo

This is the soup course. Inside the shinjo, I mixed finely minced quail bone with mountain yam, an egg-yolk-and-oil emulsion, red miso, soy sauce…

Tomato Clear Broth, Shirred Abalone

This is the soup course, a tomato clear broth. Making a soup course from vegetables usually means a puréed style (surinagashi), but this time I made…

Abalone Duo

This is the soup course. For the abalone duo, the abalone is first removed from its shell, rinsed, and thinly sliced, and a little salt is added…

Sukeko Kombu Roll

I hadn't made sukeko kombu-maki (raw pollock roe wrapped in kelp) in a long while, but I looked back and remembered this was a technique I used to…

Late-season pike conger shinjo

The clear-soup course is late-season pike conger shinjo. Pike conger caught after October grows past 1 kg and becomes larger, taking on more fat…

Clear soup, Japanese-style three-flavor sausage, matsutake mushroom, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, gold and platinum leaf, aromatic garnish: yuzu

Deep-sea smelt, tagoto-style

For deep-sea smelt in tagoto style, we filleted the smelt into three pieces, and today wrapped it around shrimp meat, topped it with yuzu miso, and…

Autumn eggplant and matsutake, clear soup

Autumn eggplant and matsutake sumashi-jitate is something I use every year once autumn comes: I quickly simmer the matsutake and eggplant and serve…

Salmon and Vegetable Individual Hot Pot, Sake-Lees Style

As a substitute for the simmered course, since it's November, I made it into a hot pot: salmon and vegetable individual hot pot, sake-lees style. Raw…

Deep-Fried Shrimp with Yuzu Fragrance and Seasonal Fruit

For the fried course, we turn dried persimmon into a paste, spread it into a sheet, and set kimi-zushi, sushi made with sweet-vinegared cooked egg…

Grilled Turnip Simmered to Absorb the Broth, Season's-End Monkfish Liver

I'd like to introduce work that makes use of the charcoal grill stand. This is a sake-accompaniment dish. For the grilled turnip simmered to absorb…

• Serves 1 · ¥2,000

• Cook time 2 hr