SEARCH

Beltfish and Sweet Potato Oharagi-Age

This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine Wedding Hall). We feature "oharagi-age."

Vinegar-cured sweetfish, hydrangea-style, seared and ice-chilled pike conger in yuzu vinegar, chakin-wrapped, Kamo eggplant mousse, nori-battered fried whiting and baby corn, sea eel simmered with sansho pepper, green pea 'plums'

Starting with the appetizers. For the vinegar-cured ayu, hydrangea-style, I dice dried kiwi, strawberry, and papaya small, soak them in white wine to…

Blanched pike conger and grilled eggplant in amber jelly, kuruma prawn and udo rolled in a parchment-style wrap, aigamo duck wrapped and grilled with matsutake, Pacific saury with motte-giku chrysanthemum in an apple vinegar dressing, small turnip simmered in all-purpose dashi, bonito skin simmered in tamari, whiting grilled jade-green, and pumpkin and cheese moon-viewing dumplings

For the appetizer's pike conger and grilled eggplant set in amber jelly, the pike conger has been quickly blanched, but since it can be eaten as…

Yōrō Tofu

Sunomono, true to its title 'Melody of the Rain' — a bit of fun. The base: yōrō tofu, mountain yam and lily bulb sieved together, seasoned with milk…

Wagyu Fillet Side, Saikyo-Miso Grill

Meat course. Wagyu fillet side saikyo-miso grill: lightly trim the side cut from the wagyu fillet, season with salt and pepper, grill until the core…

Wagyu Beef Thigh Simmered in Black Vinegar

For the wagyu beef thigh simmered in black vinegar, the meat is soaked for three to four hours, taking time to draw out the fat. It is then simmered…

Air-dried barracuda, walnut-style / snow crab and Japanese trefoil in an autumn-brocade dressing / flounder sushi cured Matsumae-style with kelp / smoked giant Pacific octopus / beef tongue simmered in ginger and soy / chrysanthemum-cut turnip / kombu simmered in soy

For the grilled course's snow crab and mitsuba kinshu-ae, the snow crab is given a base seasoning with bonito-flavored vinegar; with any dressed…

Grunt fish, mame-uchi-yaki

This is the yakimono. For the isaki mame-uchi-yaki, I fillet the isaki as usual and salt it. I peel and chop the edamame finely, mix it with a sauce…

Vinegar-cured Pacific saury with fermented bonito innards sauce, leaf-shaped taro, sesame-crusted sea bream grilled on a cedar plank, and more

Next are the celebratory dishes. For the vinegar-cured Pacific saury with shuto sauce, the saury is filleted, salted, rinsed in vinegar, and cut into…

Wind-Dried Beltfish, Dengaku-Grilled Kabocha, Fukusa-yaki Walnut, and Deep-Fried Chestnut with Anchovy Dressing

For the wind-dried beltfish (tachiuo), the flesh from the tail end is sliced thin, salted, braided into three strands, and shaped like a temari ball.

Deep-Fried Tuna Steak

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Autumn mackerel vinegar-cured with vinegar miso, kombu-cured scallop with egg-yolk vinegar sauce, seared cuttlefish with plum-flesh vinegar sauce

In place of sashimi, I made dishes meant to be eaten without soy sauce. For the autumn mackerel su-jime, the mackerel is firmed with a heavy coating…

Persimmon and Kyoho Grape Custard Cream

Autumn salmon with a mushroom-thickened sauce

For the additional course's autumn salmon with mushroom ankake, the shabu-mochi is a bit firm on its own, but it's a quick-melting rice cake that's…

Sweetfish takikomi gohan

This is the rice course. Ayu takikomi gohan is often made with the fish left whole, but the bones make it hard to eat, so this time I fillet the ayu…

Red-and-White Namasu, Yōrō Tofu, Sea Bream Matsumae Roll, Smoked Scallop, and More

The vinegared course consists of red-and-white namasu and Yōrō tofu. For the Yōrō tofu, mountain yam trimmings are pressed through a fine sieve…

New-Season Burdock Surinagashi

This is the soup course. New burdock surinagashi: wash and cut the burdock, then cook it — without removing its natural astringency — in bonito dashi…

Pike conger naruto-age

This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine). This time we feature "naruto-age," prized for its…

Japanese Sea Bass Jinta-Age

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Autumn Mackerel Matsumae-Style

The soup course is autumn mackerel matsumae-style. The mackerel is filleted, checked for bones, and salted. The bones and trimmings are salted and…

Tofu-dressed salad, carrot yamato-yose, and snow crab hosho-maki

First, the opening dish is shira-ae. The persimmon is peeled and cut into thin batons, matched in length and thickness to the stalks of napa cabbage…

Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki

For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…

Tuna, Striped Jack, Sea Bream, Sea Urchin, and Scallop

For the sashimi, I thought that by using a heated branding iron to burn characters like "celebration" or "longevity" into the daikon peel and similar…

Clear-soup style tilefish coated in roasted grain powder

For the soup course's full-moon tofu flecked to resemble bush-clover blossoms, since it's a clear-soup preparation, I've set it soft. The liquid left…