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Pie-Wrapped Deep-Fry

The pie-wrapped deep-fry has butter worked into it as well; pastry pairs beautifully with oil-based dishes. The crab white sauce is a silver-colored…

Sakura Shrimp

You might not think spring cabbage suits somen (thin wheat noodles), but if you remove the core, slice it to about the thickness of flat wheat…

Glossy simmered kuruma prawn, grilled skewered kuruma prawn, kuruma prawn fried in kataifi

Next is the kuruma prawn course. The glossy simmered kuruma prawn is often used for New Year dishes, and ours keeps for about a month. I clean the…

Vegetable Kakiage, Toji-age, Ginkgo Nut Spring Rolls

Since the serving dish for the fried course is large, we finished it light and fluffy, but the original idea was actually xiaolongbao (soup…

Shogoin turnip pureed soup, tilefish, matsutake mushroom, and lotus-root roll

Manila clams

Potato isn't used all that much in Japanese cuisine, but if you cut it into fine strips and simply bring dashi to a quick boil and drop them in, it…

Ginkgo nut, kuruma shrimp, and walnut in tofu dressing

Eggplant Somen, Kinukawa Eggplant Kan, Chilled Simmered Kinukawa Eggplant Topped with Three-Color Miso

First, about Kinukawa eggplant. This is a traditional vegetable of Ehime Prefecture, and its skin is remarkably tender. For the eggplant somen, I cut…

Hen-of-the-woods tempura

Ebi-imo is paired with tempura of fragrant wild maitake. I keep the sauce light so it can be enjoyed rather like pasta, with bottarga.

Crab with tortoiseshell glaze

This is autumn. If you take the soft, cottony part of the winter melon that is normally thrown away and turn it into somen (thin wheat noodles)…

Wagyu

Knife-shaved lotus root: peel the lotus root, then shave it with a cheese slicer, and it peels away smoothly in ribbons. What makes this excellent is…

Pike Conger Hydrangea

Finally, pike conger. For the pike conger hydrangea, we first trim off the head and tail of live pike conger, drop it into cold water for thirty…

Shrimp-shaped taro filled with aigamo duck

For the ebi-imo taro filled with duck in this simmered dish, duck is set inside, and following the idea that richness calls for richness, we top it…

Steamed with Funa-Konbu

For the winter turnip flat-noodle dish, I wanted to use funa-konbu, a softened, seasoned kombu, so I shaped it to draw out umami together with turnip…

Napa cabbage pureed soup, grilled fugu

This soup course is meant to evoke a pufferfish hot pot. A ponzu jelly ball is floated in the broth, giving the soup a clean, refreshing finish, I…

Smoked pike conger wrapped in yellow chives, deep-fried

This fried course is smoked pike conger. Smoking suits any refined white fish, but it becomes truly delicious once you work a touch of sweetness into…

Ebi-imo Fu Molded with Sea Urchin, Deep-Fried and Simmered, Hakata-Style Spiny Lobster in Egg-Yolk Simmer

Regarding the shrimp-taro gluten cake in the simmered course — molded with sea urchin, deep-fried, and simmered — we used to often make our own raw…

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…

Abalone fried in rice-cracker crumbs

Pureed corn soup, corn wheat-gluten cake, charcoal-grilled young corn topped with bottarga

This is about corn. For the corn surinagashi, I boil the corn together with its cob in a small amount of kombu dashi, then blend 500g of the…

Olive-Grilled Tilefish

For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…