① For the sea urchin stuffing walnut tofu, knead the walnut tofu with light soy sauce, mirin, and a little sugar until it is smooth. Pour it into the pot to cool, then cast in the sea urchin.

②To boil chestnuts in their skins, peel them carefully without damaging the skin, add baking soda and boil until drained, then rinse in water and remove with a bamboo skewer, being careful not to damage the skin (2-3 times, do not add baking soda this time).
3) Soak it in a little syrup (increase the concentration by dividing it into three batches at about one-third the strength), let it sit overnight, then increase the concentration again and let it sit, repeating the process, and finish by adding a little brandy.

④ For the miso-marinated beef loin, clean the sirloin and lightly season it with salt, soy sauce koji, and shichimi. Mix 5 parts Saikyo miso, 1 part red miso, 1 part koji miso, 20% sake lees, sake, mirin, and sugar, cover the meat with gauze, and marinate, then vacuum pack (to make it marinate faster).
⑤To make the smoked eggs, make cold eggs using quail eggs (at around 65℃ for 10 minutes, then place in cold water), soak just the yolks in soy sauce for 2 hours, and then smoke (cold smoking: 10 to 15 minutes).
⑥To make needle-pierced lion peppers, deep fry the lion peppers, remove the seeds, open them up and then insert needles.
⑦For the foie gras daikon mochi, cut the foie gras into pieces, season with salt and sansho pepper, and vacuum cook (at 48℃, cool at 45℃ core temperature). When ready to use, coat with all-purpose flour and fry quickly on both sides in a frying pan. Drizzle with Koikuchi dark soy sauce on top.
⑧ Peel the daikon radish and grate it. Squeeze it until it is slightly moist, and adjust the firmness with water used to soak the scallops. Combine 100g grated daikon radish, 5g joshinko, 10g mochiko, and a little egg white, add a little salt, 1 teaspoon light soy sauce, 1/2 teaspoon mirin, and soak and loosen the dried scallops in water, mix well with the grated daikon, pour into a draining can, and cook in a steam convection oven at 80℃ on steam mode for 20 to 25 minutes.
9. To make the wine sauce, put red wine in a frying pan and simmer, then add Koikuchi dark soy sauce and mirin to reduce the flavor and make the sauce.
10. To make the yuba dressing, peel the persimmon and cut it into bite-sized pieces.
⑪ Quickly roast the shiitake mushrooms, chop them into pieces, and soak them in the all-purpose dashi stock.
12. Cut out only the stems of the spinach, bring out the color, and soak them in all-purpose stock.
⑬ Mix 100g of raw yuba (drain with paper towels), 20g of mascarpone cheese, 10g of cream cheese, 10g of cottage cheese, a little each of light soy sauce, sugar, salt, and Saikyo miso to form a dough.