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Kuruma Prawn Checkerboard, Kinko and Scallop Shinjo Wrap, Mountain Yam and Salmon Roe, Sesame Daigo, Warm-Smoked Salmon Kinuta-Maki, Early Bamboo Shoot in Habutae Kinome Coating

These are the appetizers. For the kinko (a traditional dried sea cucumber) and scallop fish-paste dumpling wrap: when I was young I was taught to…

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

Blanched pike conger and grilled eggplant in amber jelly, kuruma prawn and udo rolled in a parchment-style wrap, aigamo duck wrapped and grilled with matsutake, Pacific saury with motte-giku chrysanthemum in an apple vinegar dressing, small turnip simmered in all-purpose dashi, bonito skin simmered in tamari, whiting grilled jade-green, and pumpkin and cheese moon-viewing dumplings

For the appetizer's pike conger and grilled eggplant set in amber jelly, the pike conger has been quickly blanched, but since it can be eaten as…

Matsutake, Baby Turnip, Yuzu

For the soup course, our first priority is drawing a delicious dashi. We draw ichiban dashi using Kafuka kombu from Funadomari and katsuobushi from…

Oyster, Snow-Style Grilled, Walnut Tofu, Cod Milt Tama-Aburi, and More

Five sake-accompaniment dishes. We portioned them with about 3 servings in mind. Shell oyster yukinaka-yaki uses small oysters from Akkeshi. Since…

Beef tongue prepared in the style of pike-conger and turnip

This is the clear-soup course. For the hamo-tan kabura, beef tongue is used as the main ingredient. It was created back when I served it at my…

Turnip stuffed with kenchin, lightly simmered kuruma prawns, flower beans simmered to absorb the broth, fragrant-simmered sweet potato

This is the takiawase course, a simmered assortment. For the small turnip stuffed with a tofu-and-vegetable filling: the turnip is hollowed out and…

Aromatic grilled Pacific saury

For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…

Beltfish and tofu, kuruma prawn simmered in sake and salt, chrysanthemum-cut baby turnip, scallop coated in egg yolk

Autumn Mackerel Matsumae-Style

The soup course is autumn mackerel matsumae-style. The mackerel is filleted, checked for bones, and salted. The bones and trimmings are salted and…

Grilled vegetables and grilled shark fin, amber sauce

This is a simmered dish. Wanting to bring out the pure flavor of the turnip and potato, we do not boil and rinse them. Instead we char the surface…

Tilefish stuffed with nuts, garland chrysanthemum greens and rice-flour dumpling mochi

This is the clear-soup course. For the tilefish stuffed with nuts, the tilefish is filleted into three pieces, cut into a block, lightly salted, then…

Baby turnip stuffed inro-style

As for the simmered oyster tofu: fold finely sieved oysters into a tamago-dōfu (savory egg custard) base, steam it, and let it absorb the flavor —…

Purple puffer tataki

This is appetizer one (Nagato). Speaking of Yamaguchi, one thinks of tiger puffer from Shimonoseki, but from the end of January into February, purple…

Sea Bream Steamed with Sake

Softshell turtle and root vegetable agebitashi

This is the simmered course. For the softshell turtle and root vegetable agebitashi — deep-fried and then steeped in seasoned broth — the turtle's…

Soft-shell turtle savory egg custard, preserved vegetable relish

Salt-pressed eggplant, Aki-murasaki eggplant, small turnip

At my restaurant, once all the courses have been served, I bring out pickles (kō-no-mono) so guests understand that the meal is coming next. For…

New-Harvest Soba, Quick-Pickled Baby Turnips, Pickled Wild Grapes, Pickled Chrysanthemum Petals

Based on the menu we normally serve our guests, since it's October we added a playful touch by styling the appetizer course as a whole to evoke the…

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…