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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…
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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…
Kumquats simmered in honey: since kumquats with their leaves attached turn bitter, they are first left overnight, leaves still attached, in a fairly…
Toray Industries, Inc. Karuizawayama House
For the house-made grilled bottarga: it is steeped for four hours in a mixture of one shō (about 1.8 liters) of shochu with one gō (about 180 ml) of…
First, to convey a sense of the season, this is the course that evokes seasonal elegance. For the herring roe 'Ogawa,' the herring roe is desalted…
For the turnip seafood cream bake, the turnip is hollowed out and simmered in rice-rinsing water until it turns white and soft, then rinsed under…
Toray Industries, Inc. Karuizawayama House
Hibiscus flowers turn a vivid red when added to vinegar, so we steep hibiscus flowers in apple vinegar with sugar and salt to make a red vinegar…
Toray Industries, Inc. Karuizawayama House
For the tiger fugu milt manju, ginkgo nuts pressed through a fine sieve are combined with fish paste and fresh cream, then used to wrap and roll…
Toray Industries, Inc. Karuizawayama House
For the age-dashi sesame tofu: extra sesame tofu that was made is frozen and stored at -60°C, then thawed and prepared age-dashi style — lightly…
Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…
Toray Industries, Inc. Karuizawayama House
For the Shimane hiōgi scallop novelty deep-fry: hiōgi scallops from Oki, Shimane, prized for their beautifully colored shells, are wrapped in kadaif…
The soup bowl course is kinmedai (splendid alfonsino) shinjo. The kinmedai is prepped, with just the skin removed and set aside. The flesh is…
For the Ōura burdock stuffed and simmered dish, the Ōura burdock — a thick-necked, hollow-cored cultivar — is cut into pieces about 3 cm long and…
Next is the grilled course. For the smoked-grilled abalone and sea urchin, aluminum foil is laid down and topped with cherry-wood smoking chips, with…
This is the New Year's mochi soup bowl. For the icicle-style Ise lobster, fresh raw Ise lobster is shelled and cut into a boneless fillet, sliced…
Toray Industries, Inc. Karuizawayama House
For the Noto blackthroat seaperch grilled with rock salt: the blackthroat seaperch is filleted into three pieces, deboned, salted with sake…
The tilefish is filleted into a boneless block, salted, marinated in a blended miso for about four hours, and grilled while basting with a…