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Year-End Tsugani Soba

This is the noodle course from Kochi's New Year cuisine. Year-End Tsugani Soba is a richly flavorful dish that uses the whole of the tsugani — a…

• Serves 1 · ¥600

• Cook time 30 min

Soft-shell turtle broth

Suppon broth is well received in September, when the summer heat is easing but the lingering warmth still leaves the body tired. We break down the…

• Serves 20 · ¥345

• Cook time 1 hr

Cherry-simmered baby octopus, flowering rapeseed steeped in mustard dressing, amago trout fried and marinated in sweet vinegar, bamboo shoot and squid in sansho-leaf miso, young sea bream sushi wrapped in cherry leaf, abalone simmered until tender, aigamo duck colored golden like kerria blossoms, fava beans simmered jade-green, and eel rolled with burdock root

This is the appetizer course. For the cherry-simmered baby octopus, the octopus is simmered in dashi, lifted out and drained, then steeped in the…

Beef Deep-Fried in Green Tea Crumbs

This is the deep-fried course. For the beef deep-fried in green tea crumbs, the beef is seasoned with salt and pepper, then coated in a fine crumb…

Tai milt, beef tongue and corn fritter, new onions from Awaji Island

For the fried course, tai milt. This too is something I froze in water for storage back when it was plentiful and in good supply. I coat this milt…

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…

Monkfish, Sake-Grilled

This is soup course two (Shimonoseki). Monkfish from Yamaguchi differs from that of Hitachi -- at two to three kilograms it is smaller, but with a…

Sake-steamed scorpionfish

This is the soup course. For the sake-steamed scorpionfish (okoze), finely julienned white leek and ginger are piled on top as a crowning garnish…

Duck meat, tofu skin layered and grilled, young sansho leaf, and grated daikon

Shamo-Rock chicken sukiyaki

For the additional hearty course, shamo-rock chicken torisuki, we use Otome no Namida (a very sweet cherry tomato variety). It was used with a…

Chicken-stock broth, chrysanthemum-cut turnip stuffed with cheese

This is chrysanthemum-cut turnip stuffed with cheese. Sesame and cheese pair well together, so if you keep that in mind, it becomes easy to apply to…

Tortoiseshell-style simmered softshell turtle

In keeping with the moon-viewing season, this plays on the idiom "the moon and the softshell turtle" (tsuki to suppon — things that resemble each…

White Leek Pickled in Yuzu

The white leek yuzu pickle is made the same way as (1): the leek is salt-boiled until about 70 percent cooked through, then, while still hot, pickled…