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Tosa Akaushi tataki

This is the palate-cleanser course from Kochi's New Year cuisine. Tosa Akaushi Tataki pairs Tosa's own breed of Japanese red beef, buntan citrus, and…

• Serves 1 · ¥700

• Cook time 30 min

Tea-fragrant grilled spiny lobster and abalone, miso-glazed baby eggplant

The grilled dish is 'Tea-Fragrant Grilled Spiny Lobster and Abalone.' I used Darjeeling, known for its pale orange color and fruity aroma…

• Serves 1 · ¥1,800

• Cook time 1 hr

Dried scallop and shredded shark fin, steamed yuba-wrapped and topped with grated yam, prawn simmered in sake and pickled in shuto rice porridge, small eggplant deep-fried and simmered, soy-simmered butterbur tied into bundles with crisped leaf, sweet potato simmered in lemon

This is the chilled simmered course. For the prawn simmered in sake and steeped in shuto (salted fermented fish innards) rice porridge: sake-simmer…

• ¥880

• Cook time 45 min

Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth

This is a simmered dish. The crab hiryōzu is made from a base of pressed tofu, fish paste (surimi), and grated mountain yam mixed together, into…

Winter melon manju, leaf-cut kabocha squash, taro simmered to absorb seasoning, and more

The chilled bowl is winter melon manju. I think the appeal of winter melon is its green skin, so I scrape the skin thin rather than peel it away…

Mantis-shrimp Hakata-style tofu, small eggplant simmered to a glossy indigo finish, crossbred duck salt-roasted loin stuffed with cream cheese, softshell turtle jelly

The simmered dishes come in three parts. For the mantis-shrimp Hakata-style tofu, plenty of egg-yolk-and-oil emulsion is mixed into steamed mantis…

Loach and burdock rolls, grape eggplant, summer turnip, Inca no Mezame potato, bracken fern

For the simmered assortment, the loach and burdock rolls: dissolving white miso into the broth makes the loach more tender. For the grape eggplant…

Quick-simmered fat greenling and udo, loach rolled in burdock, dried daikon simmered to absorb the broth, eggplant simmered Koshu-style

This is a simmered assortment. For the ainame (fat greenling) and udo quick-simmer, fillet the ainame into three pieces, lightly salt it, then remove…

Bundled matsuba crab

For the bundled matsuba-gani, I've cut it on the diagonal, since cutting it straight would make it look like a plum blossom — though in winter…

Sea bream and turnip, premium kombu, small eggplant deep-fried then simmered, plum-cut carrot twin-body, bracken fiddlehead

The simmered sea bream and turnip is a fairly common preparation, but this time I combined sea bream and turnip together. I wrap sea bream around a…

Baby taro in a stone-wall pattern, fern shoots wrapped in tofu skin, eggplant simmered with bonito flakes

This is a simmered dish. The stone-wall-style baby taro is steamed in an egg batter — with no dashi in the batter itself — before being simmered in…

Double-stuffed red sweet peppers, deep-fried with a mustard coating

For the deep-fried dish, red sweet peppers, karashi-age (mustard worked into the deep-fry coating), double-stuffed, crush scallop and season it…

Deep-fried shrimp rice-bale rolls

For the deep-fried shrimp rice-bale rolls, we cut the crusts off bread sliced eight to a loaf, steam it lightly, and then use the edge of the cutting…