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Squid tossed with shuto, flounder aspic, mock foie gras of chicken white liver, aromatic fried shrimp, hydrangea-shaped fried kamaboko, young chicken and asparagus roll, thread-like sea vegetable, Japanese anchovy pressed and pickled with ginger, paper-umbrella-shaped myoga and potato sushi, cucumber cut as a tree frog with moromi miso, raindrop tapioca

The 'Sound of Rain' appetizer platter (Amaoto no Zensai) is an appetizer that expresses the June season through rain, green, polka dots, paper…

Clear-stream cold wheat noodles

The hasami (literally 'in-between') is a word I coined myself; it carries a meaning similar to a palate-cleansing bite or a between-course rest for…

Blackthroat seaperch, leaf-shaped teriyaki

When you fillet nodoguro, you're left with the head, the meat along the backbone (nakaochi), the tail, and the belly flesh. We lightly salt and steam…

Blackthroat seaperch, grilled in two autumn styles

Blackthroat seaperch grilled in two autumn styles: two kinds of dried fish. The Tosa-style dry cure is soy-based — we steep the fish for 35 to 40…

Scorpionfish Steamed in a Thin Egg Custard with Its Own Stock

The alternate clear-soup course is okoze steamed in a thin egg custard with its own stock. This one uses the okoze's head and nakaochi, the meat…

Ise lobster peony-style simmered, peony-leaf-cut winter melon green-simmered, shino-cut mountain asparagus white-simmered, water-ripple-cut eggplant color-simmered, sweet whole carrot gently simmered

Tilefish and chrysanthemum tofu

As a companion dish, I lightly salt the tilefish head and backbone trimmings, simmer them in a clear salt broth, then flake the meat and keep it…

Chilled autumn somen

Young sea bass arai, bigfin reef squid ripple-cut, bluefin tuna straight-cut, abalone small cube-cut

I'll skip the explanation for each of the sashimi items, but let me say a word about knife work. The knife can either bring out the best in an…

Grilled fugu roll, grilled beef roll

These are two rolls made with large matsutake mushrooms. It's a signature flavor of autumn. For the grilled fugu roll, I wrap large matsutake in firm…

Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki

As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…

Tilefish steamed with scattered autumn garnishes

This is tilefish steamed with scattered autumn garnishes. Tilefish is a very expensive fish. I fillet it into three pieces, salt it lightly, soak it…

Raw Abalone and Autumn Daikon Steak

First is the raw abalone and autumn daikon steak. The daikon is simmered through in happō dashi, and the abalone is raw, sliced to a good thickness…

Scorpionfish Wrapped in White Kuzu with Its Own Liver

The soup-course dish is scorpionfish (okoze) wrapped in white kuzu with its own liver. Scorpionfish just before its summer spawning is spoken of in…

Ise Lobster and Winter Melon Rock-Style Egg Tofu

The second simmered dish, Ise lobster and winter melon rock-style egg tofu, uses the Ise lobster head set aside from the first simmered dish, along…