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Five-color namasu

Last is the vinegared course. For the five-color namasu, king crab is at the center, wrapped in Shōgoin daikon on the outside. Kintoki carrot cut…

Turban shell with butterbur miso, udo simmered with red plum, chrysanthemum crab roll, Kazusa beef marinated in sweet white miso

Starting with the appetizers. For the sazae with fuki miso, the sazae is prepared, simmered gently for a full day until tender, then topped with fuki…

King crab and lotus root manju, chrysanthemum-cut daikon in sake-lees pickle, millet wheat gluten Dutch-style simmered, bamboo-leaf-cut kabocha

This time, on 'simmered dishes,' I learned from technical director Saito (Nihon Ryōri Kinari). This time I take up 'renkon manju.'

Butterfish, saikyo-miso grilled; king crab, grilled with a fermented fish-innards glaze

This is the grilled course. The classics: butterfish Saikyo-yaki and king crab shuto-yaki. When thinning the white miso with sake and mirin, be…

Autumn salmon wrapped in potato and grilled, king crab and potato with an egg-yolk glaze, chicken tenderloin pie with an egg-yolk glaze, rice paper flavor-coated deep-fry, grilled matsutake mushroom, chestnut mash with the skin left on, seared squid chrysanthemum roll, leaf-shaped grilled Chinese yam with sea urchin, and perilla-vinegar pickle styled to look like a grilled plum

This is the grilled hassun course. For the rice paper flavor-coated deep-fry, after rehydrating the rice paper, we coat it with dried sakura shrimp…

King crab and sea urchin soy-glazed grill, butterfish saikyo-yaki

The grilled course pairs king crab with a sea-urchin soy glaze and butterfish saikyo-yaki. Combining sea urchin with king crab brings out a rounder…

• Serves 4 · ¥2,500

• Cook time 9 hr

Shrimp-shaped taro, bamboo shoot, king crab simmered in a fried egg-yolk batter, butterbur, plum-shaped wheat gluten cake

This is the takiawase course. For the ebi-imo, rehydrate it in rice-rinsing water to remove harshness, then let it absorb a broth of kombu dashi…

Chrysanthemum-Cut Turnip, Tender-Simmered Abalone

This is a simmered dish. For the chrysanthemum-cut turnip, the turnip is boiled in rice-rinsing water, then simmered while keeping the temperature as…

• ¥1,000

• Cook time 1 hr

Butterfish Saikyo-Yaki, Wagyu Noda-Yaki, Mackerel-and-Turnip Sushi, and More

This is the seasonal assortment course of grilled dishes. The wagyu Noda-yaki is prepared grilled on a magnolia leaf. Pine needles are laid…

Blanched taro shoot roll wrapped in yuba, crab kombu roll, plum-simmered udo, tender-simmered baby octopus

For the blanched taro leafstalk shoots yuba roll, the shoots are wrapped in yuba. It is then given a seared color and steeped in the braising liquid…

Butterfish grilled with sheet sake lees, king crab grilled with sea urchin, roasted lamb with sansho pepper miso glaze

For the roasted lamb with sansho pepper miso glaze, we quickly sear just the surface of the lamb; for large-batch cooking, we cook it through in a…

King crab, pinecone-cut and peanut-crusted; spiny lobster in egg-yolk batter; pike conger, rice-bale-shaped deep-fry

For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…

Grilled king crab and grilled vegetables

For the grilled king crab in this grilled course, you can also think of it as a substitute for a vinegared dish. Since the New Year is approaching, I…

Shrimp-shaped taro dumpling with foie gras cast inside, king crab layered roll

This is the simmered course. For the ebi-imo dumpling with foie gras cast inside, the foie gras cast into the center is also cured in miso, then…

Maki-grade kuruma prawn deep-fried with chrysanthemum-petal coating, king crab deep-fried in a straw-cape coating, whiting and shimeji mushroom rolls, and more

Last is the fried course. For the maki-grade kuruma prawn kikka-age: the prawn is flattened out, and fresh chrysanthemum petals that have been picked…

King crab with external crab-roe rice

King crab nori roll

The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…