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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…

Kobako crab in a grated-yam fritter, baby sardine cracker with Parmigiano Reggiano, Shogoin daikon simmered and topped with miso, fresh wood-ear mushroom and paprika sautéed sweet-savory, smoked pond smelt tempura, dried persimmon butter, winter greens blanched and dressed, baked sweet potato and ginkgo, and yam bulbils and sea urchin, baked

We prepare nine dishes to accompany drinks, but serve three to five depending on the guest. We always have several kinds ready in advance. Since our…

• Serves 1 · ¥1,000

• Cook time 1 min

Nanohana Espuma Sauce, Herring Umani, Bamboo Shoot Tosa-ni, Pine-Cone-Cut Kuwai, Shogoin Daikon,

This is a dish paired with white wine produced in Yamanashi Prefecture. For the simmered Shogoin daikon, it is cut, peeled, boiled in rice-rinsing…

• Serves 1 · ¥420

• Cook time 2 hr

Salt-simmered yellowtail

From our use of the winter ingredient yellowtail, this is a simmered dish. I think it's common to enjoy yellowtail for the umami of its fat, but the…

• Serves 1 · ¥1,200

• Cook time 1 hr

Autumn-grass tofu, coarse-rice-cake kerria-flower manju, soy pulp seasonal-medley sushi, and more

First is the first tier. The autumn-grass tofu is made by squeezing firm tofu quite firm and pressing it through a sieve. It is seasoned by working…

Crumbled tofu in a snow-flurry presentation, oil-simmered lotus-root mochi, and cod milt simmered in sake

Simmered round Kyoto radish, herring richly simmered with kombu, deep-fried tofu fritter

Monkfish liver and Shogoin daikon simmered assortment

This is the monkfish liver and Shogoin daikon takiawase. We simmer the monkfish liver fairly firmly, and finish the daikon with a light flavor…

Seared cornetfish

This is the owan, the clear-soup course. For the seared yagara, October is when yagara is at its best, so this time I salted it and seared it quickly.

• ¥420

• Cook time 30 min

Shogoin Daikon, Soup-Simmered; Beef Tongue, Yamato-ni Style

This is the simmered course. For the beef tongue Yamato-ni, the tongue is thoroughly cleaned. Chopped mushroom, celery, onion, and carrot are sautéed…

Shogoin daikon steamed wintry-wind style

As for the owan Shōgoin daikon kogarashi-mushi, if you add a light whipped egg-white foam as a binder, the filling and the turnip stick together…

Kagami Daikon Simmered to Absorb Flavor, Herring and Kelp Simmered in a Rich Sauce

For kagami daikon simmered to absorb flavor, we combine Shogoin daikon (a round Kyoto heirloom daikon variety) with chicken stock and dashi, and…

Ise Lobster Sautéed in Aromatic Butter

For the Ise lobster sautéed in aromatic butter in this grilled dish, adding the aromatic butter right at the end brings out a great deal of richness…

Assorted simmered dishes: dried cod and daikon

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…