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Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥450

• Cook time 1 hr

Noshi-style pressed abalone and black beans, monkfish liver rolled in a tree-ring pattern, roe-bearing rolled shrimp with caviar, butterbur himuro-style, arrowhead bulb castella, grilled dried squid roe, sweetfish kombu roll

This is the celebratory tray course. For the noshi abalone, abalone that has been steamed until tender is folded and pressed firmly for a while, then…

Yuba-coated salad, jellied monkfish, smoked pufferfish in vinegar pickle, Yamato yam grilled with nori, yuzu mochi, kokera-zushi, namasu, seared julienned dried squid, and arrowhead crackers

The appetizers are plated as separate individual items so each one can also be served on its own. The uni in the yuba-coated salad is fine to use…

Salmon milt in dressing, colorful namasu, kumquat cream, folded egg dish, herring roe on kelp in sake lees marinade, fertility-motif shrimp, snow-ring lotus root, cod roe sushi, monkfish deep-fried in soba-flake coating, foie gras steamed in egg custard

For the salmon milt in dressing, since some guests dislike the fishy smell of milt, I aimed to remove that smell while keeping its creaminess, and to…

Herring roe and mountain yam, black soybeans and lily bulb, candied dried sardines and walnuts

The three-item assortment of celebratory dishes is delicious even prepared in the old-fashioned way, but I added a small twist to each. For the…

Monkfish liver simmered in lemon, spring sea bream roll with vegetable-and-tofu filling, baked sea bream roe, cherry-blossom miso-pickled tofu, octopus head cracker

A seasonal dish. For the monkfish liver simmered in lemon, we add lemon juice and lemon rounds, and simmer the blood-drained, steamed monkfish liver…

Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

This uses scallops in season. I thought about what could be made using shellfish with a June feel. When I think of spring, cherry sea bream and…

• Serves 5 · ¥4,000

• Cook time 30 min

Yuzu-Grilled Sea Bream, 'Tosa Red Beef' Black Bean Sauce

This is the grilled dish from Kochi's New Year cuisine. Here I built the dish around a generous helping of Kochi-grown ingredients: Tosa red beef…

• Serves 1 · ¥820

• Cook time 50 min

Black soybean and soy-milk pudding

This is a dessert made with soy milk, something only a hotel kitchen would offer. For the black soybean and soy-milk pudding, we combine rich…

Whale red meat, grilled with golden egg yolk

This is the grilled course. The marinade for the whale red meat used in the golden-glazed grilling combines dark soy sauce, light soy sauce, mirin…

• ¥2,000

• Cook time 2 hr

Mountain yam and shrimp sandwich with grated daikon, deep-fried; burdock coated in crushed rice cracker, deep-fried; New Zealand spinach in hakusen batter, deep-fried; kofuki-dusted black soybeans, deep-fried; and plum-shaped wheat gluten crisps

Q: Please tell us how to bring out the umami in mountain yam, and how to fry plum-shaped fu crisps so they come out clean. A: Salting mountain yam…

• ¥900

• Cook time 2 hr

Herring roe marinated in miso, flounder rolled in sweet rice paste and kelp, dried sea-cucumber ovary, pinecone-scored small abalone, bottarga and daikon, black soybean on pine-needle skewers, daikon and dried persimmon namasu

For the herring roe miso-marinated, I salt the herring roe, remove the salt, then marinate it for about 2 days in whole-bean miso with mirin and…

• ¥1,850

• Cook time 30 min

Pinecone-cut squid, two-color egg terrine, bamboo-cut celtuce, chilled plum jelly, sunrise bottarga, bell-shaped arrowhead bulb, kumquat cup, twisted sushi roll, black soybeans

This was plated on a hagoita paddle carved from balsa, a soft wood. For the pinecone-cut squid: score the squid in a pinecone pattern, shape it into…

Beef-Wrapped Grilled Bamboo Shoot, Cherry-Blossom-Viewing Skewers, and More

For the appetizer's morel mushroom stuffed with crab: the morel rehydrates quite well just by soaking it in lukewarm water. I think it's best to…

Wagyu Steak ”SUKIYAKI“

This is wagyu steak “SUKIYAKI” with truffle sauce. International guests are very fond of sukiyaki sauce and eel, so I tried combining the…

• Serves 1 · ¥1,860

• Cook time 30 min

Japanese-Style Roll Cake

Finally, I made a Japanese-style roll cake using Yamasa Soy Sauce's dessert base. Combining the dessert base with fresh cream gives it a texture like…

Snow-view okara coating

Since the shrimp is live, it's fine if the inside is left about half-raw. Coat each prepared ingredient with okara (soy pulp) that has been…

White sesame sweet bean jelly

The white sesame yokan, too, has its sweetness held back more than an ordinary yokan, so the flavor of the sesame comes through. Because this sesame…

Snow crab, Kyoto shungiku tossed in sesame, and fermented crucian-carp sushi

As the menu approaches its final stretch, I serve a course designed to encourage more drinking, made with seasonal ingredients, to let guests enjoy a…

• Serves 1 · ¥20,000

• Cook time 2 hr

Grilled sea cucumber dressed with its own innards, red-and-white namasu, layered salmon and lotus root, jewel-shaped egg, wakame with herring roe, rapeseed blossom steeped in mustard, kuruma prawn simmered lightly in soy, black beans on a pine-needle skewer

This is the appetizer course. For the grilled sea cucumber dressed with its own innards, we slit open the sea cucumber's belly, clean it, skewer it…

Shellfish dressed with salted sea cucumber entrails, spring vegetables with tomato gelée, pinecone-cut small abalone, shrimp castella, pressed chicken, matsukaze-style, rein-pattern sushi roll, herring roe, candied dried baby sardines, black soybean jelly terrine, celtuce stem marinated in saikyo miso, and rape blossoms pickled in mustard

For the celebratory dishes, we begin with shellfish dressed with konowata, salted sea cucumber entrails. Since konowata has a strong saltiness, I…

Herring Roe Tinted with Sea Urchin, Black Bean and Lily Bulb in a Twisted-Cloth Purse, Candied Baby Sardines in a Sweet Rice-Coating Wrap, Two-Color Egg in Green Bamboo, Pine-Needle-Scored Abalone Two Ways, Rolled Salmon, Plum-Blossom Carrot in Saikyo Miso, Snow-Ring Lotus Root in Sweet Vinegar Pickle

Toso-zakana (a New Year's spiced-sake accompaniment), part one. Otoso cuisine refers to the three mitsu-zakana, or auspicious dishes: herring roe…

Spiny lobster grilled with salted fish-innard paste, tilefish grilled with sea urchin, Tosa-style herring roe, black soybean and lily-bulb sweetened mash, snow-ring lotus root achara pickle, salmon wrapped in squid

For the grilled Ise lobster with shuto, I use Ise lobster, a New Year's staple, basted and grilled with shuto. For the grilled tilefish with sea…

• ¥1,500

• Cook time 2 hr

Tanba Black Soybeans in Sweet Syrup, Tosa-Style Herring Roe, Lily Bulb Chakin, Korin-Pine Lotus Root Stuffed with Spicy Cod Roe

This is a celebratory New Year tiered box. It was designed to be colorful and to keep well, so that families gathered together could enjoy a relaxed…

• ¥2,800

• Cook time 3 days