SEARCH

Salmon pressed in layers, beef grilled into a tree-ring roll, chicken stuffed nested-box style, strawberry daigo tofu-dressed salad, sweet potato simmered in lemon, fir-tree lily bulb, and snowflake lotus root

For the salmon hakata-oshi, I used salami and prosciutto to layer the salmon and a slice of white sandwich bread into a hakata-style press. I tied it…

• ¥873

• Cook time 1 hr

Barracuda grilled Matsumae-style, abalone dressed with liver, shrimp in crystal aspic, duck steamed in wine, goldfish-shaped rice-flour dumplings, chilled asparagus garnish, watermelon and small melon

This is the appetizer course for a summer set menu. For the Abalone Liver Ae, after cleaning the abalone, I gently simmer it in the shell. I press…

• Serves 1 · ¥1,050

• Cook time 2 hr

Wagyu grilled with miso

From the summer course menu, this is the wagyu miso hot pot (gyū-nabe). We get many overseas guests at our restaurant, and sukiyaki is often…

• Serves 1 · ¥1,400

• Cook time 2 hr

Eel and cucumber in vinegar

This is a vinegared dish. We always include one eel dish in the summer course. This time we made it as the classic unagi-zaku, shaped into an eel…

• Serves 1 · ¥450

• Cook time 40 min

Tilefish, Beautifully Oil-Grilled

This is the grilled dish: tilefish, beautifully oil-grilled. Our head chef, Komatsuzaki, used to do Western-style work, and I thought of this as one…

• ¥770

• Cook time 30 min

Tomato chakin bundle filled with rich cream, sweet potato morning-glory-shaped dumpling, eel yawata-maki, chilled duck with decorative garnish, physalis egg, seared barracuda sushi, sweetfish grilled with tade

This is the appetizer course. As for the tomato in a rich custard bundle — 'aka-nasu,' literally 'red eggplant,' is the term used here for tomato…

Winter Solstice Bath

This is the additional hearty course. Since it's December, I've titled this "Winter Solstice Bath" and prepared simmered tofu in a bath-shaped…

Tomato and Onion Droplet

I devised this as the zatsuke (the first dish served at the start of a banquet) within a summer set menu. This is a chilled soup course. For the…

• Serves 1 · ¥300

• Cook time 2 hr

Sea Bass Grilled Tropical-Style

This is a grilled dish from a summer set menu. For the Sea Bass Grilled Tropical-Style, I remember this from when I had just joined Tokyo Kaikan, and…

• Serves 1 · ¥600

• Cook time 30 min

Japanese-Style Roll Cake

Finally, I made a Japanese-style roll cake using Yamasa Soy Sauce's dessert base. Combining the dessert base with fresh cream gives it a texture like…

Apple Yogurt Mousse

The apple yogurt mousse is set into a baked apple that's been hollowed out to serve as a shell, and it's served chilled. Baking an apple for a long…

Avocado purée soup

The avocado purée soup (surinagashi) in the clear soup course is popular with women diners. Curiously, when avocado is thinned out with consommé, its…

Herring Simmered Arima-Style with Sansho Pepper

The deep-fried tofu fritter was something our head chef, Komatsuzaki, used to serve as a takeaway gift at the end of the course. I grind sesame in a…

• ¥400

• Cook time 1 hr

Sake Cake

Sake cake began from wanting to make a sweet using Japanese ingredients. I had once eaten a sake cake before and found it very delicious, so I…

Moon-viewing pumpkin pudding

Tsukimi kabocha pudding is a sweet inspired by the perennially popular smooth custard pudding. It expresses moon-viewing to match the season. I…

Lily bulb steamed bun, halfbeak chrysanthemum sushi, chrysanthemum-carved turnip, tubular chrysanthemum cheese, eel baked in pastry

In place of a standard appetizer course, I made everything in a single chrysanthemum theme, with every dish styled to resemble a chrysanthemum. For…

Fruit Pudding

This time, for the April sweets course, I made three dishes built around the theme of hanami. The fruit pudding was inspired by smooth custard…

Cherry Blossom Dōmyōji Yōkan

This time, for April's sweets, we made three desserts themed around cherry-blossom viewing. The Dōmyōji sakura yōkan — a jellied confection made with…

Deep-fried sweetfish with corn

This is a fried dish from the summer course menu. For the deep-fried sweetfish with corn, we butterfly open the sweetfish, dry it lightly, stuff it…

• Serves 1 · ¥330

• Cook time 40 min

Kuruma Shrimp Hōnen-maki

For the middle course, I wrapped it in a net-patterned spring-roll wrapper made with rice flour, and called it a bountiful-harvest roll. It's eaten…

Yuzu Castella Manju

The yuzu castella manju is styled to resemble a yuzu fruit. I filled it with a filling that has margarine mixed in, though I think it would be plenty…

Shrimp Shinjo Wrapped Firewood-Style, Nut-Crusted Deep-Fry

This is the ōharagi shrimp shinjo with nut-crusted deep-fry. Our head chef, Komatsuzaki, introduced this dish in his "work I want to pass on"…

• ¥1,750

• Cook time 40 min

Chilled abalone, kuruma shrimp arai

This is the course of dishes chilled in ice water. They are eaten with a sesame sauce made by thinning a soy-sauce base with sesame, and with…

Five-color dumplings for cherry-blossom viewing

This time, for the April sweets course, I made three dishes built around the theme of hanami (cherry-blossom viewing). First, for the five-color…