Gelée of vegetable mousse and consommé is a much-requested dish. The ingredients vary with the season—white asparagus in spring, corn in summer, butternut squash in autumn, Jerusalem artichoke in winter—and are prepared with a light touch. Vegetables arrive from the chef’s parents in Ibaraki Prefecture. For the main course, pastry-wrapped pigeon or quail is a longstanding favourite. The number of dishes, arranged in a modern style, and the portions are adjusted to preference.