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Karasumi sake-lees pickle, longan-shaped shrimp and cheese, aori squid pine-cone cut, young ayu simmered Arima-style, green plum ayu-shaped confection, slender bamboo shaped as field horsetail, and asparagus wrapped in paper-thin kombu

For the appetizer's karasumi sake-lees pickle, the mullet roe used here is made from broken scraps gently rolled together and kept frozen. For the…

Abalone simmered with soybeans, small clam adductor egg-yolk sushi, kamasu rikyū-yaki, roe-bearing ayu kombu roll, ita-uni momiji, kuwai castella, river shrimp arima-ni, clam hatsushimo-ae, lotus root achara-zuke, ginkgo nut mizore-age

This is the appetizer course. For the tokobushi ōbune-ni, we wash the small abalone and simmer it together with raw soybeans. For the small clam…

Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter

Softly simmered whale skin, crab and eggplant steamed Hakata-style, and new potatoes in sweet soy glaze

For the simmered dish, the softly simmered whale skin: the whale skin is parboiled in rice-bran water, rinsed in cold water, then gently simmered in…

Tilefish grilled with a chestnut crust, grilled aigamo duck loin, burdock root wrapped in conger eel

For the grilled course, the tilefish Tamba-yaki uses both raw chestnuts that are peeled, sliced and dried, and chestnuts dyed yellow with gardenia…

Chicken grunt and bamboo shoot square-cut grilled, clam uni-grilled, and pen shell egg-yolk grilled

For the grilled course's isaki-and-bamboo-shoot sandwiched grilled, I use only the root end of the bamboo shoot, score it with the knife, and steep…

Tender-simmered whale meat

This is the simmered course. The tender-simmered whale meat uses the red meat of the sei whale. Sear it hard in a frying pan until well browned, then…

Small Clam Adductor and Rishiri Kombu Shinjo

For the soup course, I made small clam adductor and Rishiri kombu shinjo, using a store-bought Rishiri kombu powder. I thin this powder out with raw…

Ise Lobster Grilled with Shuto

For the Ise lobster grilled with shuto — fermented bonito innards — I remove the head, split the body lengthwise pear-style without separating it…

Crab claw deep-fried pinecone-style with an almond crust, beltfish rolled and deep-fried in a spiral, tatami-iwashi wrapped in nori and deep-fried

This is the deep-fried course. For the crab claw matsukasa-age, we mix fish paste and shrimp, coat it onto the crab claw, then arrange sliced almonds…

Armored cusk fish-paste dumpling, kurakake-style, and chicken dumpling