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Thin-sliced turnip and salmon with kombu, Hakata-style, conger eel rolled into a cylinder, sea cucumber and cod milt dressed together, plum-blossom-shaped arrowhead tuber, jellied simmered cod roe, and whole dried fish

This is the appetizer course. For the senmai-kabu and salmon kombu Hakata-style, steep young turnip in a kombu-infused salt brine, and slice smoked…

Bulbil rice

This time, we learned about "rice dishes" from Master Instructor Shimizu (Kissho, Kioicho). We feature "mukago rice."

Red rice

This time, we learned about the rice course from Master Instructor Shimizu (Kissho, Kioicho). We feature mukago rice. We feature red rice.

Grilled yam bulbil rice, yukimi-style

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…

Water shield, yōrō-style jelly

This is an appetizer (sakizuke) — junsai in yōrō-style jelly. Since junsai is quite watery, it is best to drain it well before setting it into the…

Eel steamed with lotus root

This is a steamed dish. June is the season when lotus root is at its best, so we steamed it together with eggplant and eel, which pair well with it…

Loquat egg, butterbur and tiny shrimp in soy dressing, pike conger sushi, foie gras in gourd-shaped tofu, small melon, molded, cream cheese cherry, salted sweetfish-innard dressing

For the appetizer's loquat egg, a soft-cooked egg marinated in miso is styled to look like a loquat with sesame seeds and fried burdock. For the…

Clam grilled with fermented rice malt, butterfish grilled in a citrus-soy marinade

This is the grilled course. For the clam koji-yaki, simmer the clams in sake. Press Shinnyoji yuba (fresh yuba enriched with soy milk) through a…

Rapeseed blossom kombu-cured with snow-flower dressing, shijimi clams simmered with soybean, daisen-ni style

This is the appetizer course. For the nanohana kombu-jime with sekka-ae, parboil the nanohana in a lye-water blanch, then rinse in cold water…

Yuzu peel carved into a woven-hat shape and deep-fried in a white batter, angelica-tree shoot, plum-blossom-shaped taro, pond smelt deep-fried in a coarse rice-flour coating

This is the deep-fried course. For the amigasa-style yuzu hakusen-age, grate the peel of the amigasa yuzu and remove the seeds, then blanch it in…

Sweetfish milt in autumn-leaf dressing, persimmon namasu with tofu dressing, and amigasa daikon

For the ayu shirako in autumn-leaf dressing, we desalt the ayu shirako while leaving a little salt in, then steep it in a base of salt-fermented…

Shrimp-shaped taro, bamboo shoot, king crab simmered in a fried egg-yolk batter, butterbur, plum-shaped wheat gluten cake

This is the takiawase course. For the ebi-imo, rehydrate it in rice-rinsing water to remove harshness, then let it absorb a broth of kombu dashi…

Sea urchin plum-blossom fish-paste dumpling

This is the clear-soup course. For the sea urchin plum-blossom shinjo, make the shinjo base from raw fish flesh and wrap it around pre-steamed sea…

Green pea dumpling, splendid alfonsino, baby bamboo shoots

This is a simmered assortment. For the green pea manjū, the peas are made into a paste and combined with mountain yam in a six-to-four ratio to form…

Monkfish liver terrine

We titled this course 'Toshi Hatsuru Tsuki' (the month the year comes to an end) — I understand that 'toshi hatsuru' gradually slurred into the word…

Japanese whiting grilled with water-pepper miso, beltfish grilled with white asparagus

This is the grilled kisu with tade miso. Since tade discolours easily, we mix in komatsuna or spinach as blending greens to help fix the color. For…

Fat greenling, fukurin-style, in soy-milk broth

This is a soup course. Quinoa is currently popular among women and said to be rich in amino acids, so we tried using it here. It is made soy-milk…

Deep-fried red rice, kowameshi-style

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…

Lily Bulb and Ginkgo Nut Salad

Think of the lily bulb and ginkgo nut salad as a variation on zunda-ae (mashed-edamame dressing). We salt-steam the lily bulb, let it absorb a thin…

Quail shinjo

The clear-soup course is quail shinjo. Quail alone has a slight gaminess, so we combine it with ground chicken and add a small amount of sansho…

Butterfish grilled with avocado

Kuwai Shaped as a Pinecone

For the pinecone-shaped arrowhead tuber, we finish it in two colors using matcha, shaping it with the pincers used for soft wagashi dough.

Deep-Fried Shrimp with Yuzu Fragrance and Seasonal Fruit

For the fried course, we turn dried persimmon into a paste, spread it into a sheet, and set kimi-zushi, sushi made with sweet-vinegared cooked egg…

Whale blubber with daikon

For the mochi-kujira — a fatty, gelatinous cut of whale prized for its chewy texture — and daikon, we used minke whale. Because the skin peels away…