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Corn Milky Way

For the chilled course's corn Milky Way: corn is boiled and blended, then passed through a fine sieve to remove the skins, combined with dashi, and…

Chilled fig and dashi-yam jelly

For the second appetizer, the fig yōrōkan: cut off the top and bottom of the fig, drop it in hot water, peel it, cut it into small dice, and let it…

Beef Loin Saikyo-yaki

This course, meant to encourage drinking, is beef loin grilled after marinating in sweet white miso. We hope you'll enjoy it together with miso —…

Halfbeak ball-shaped sushi, baby octopus simmered cherry-pink, butterbur stuffed with dried sea-cucumber ovary, icefish deep-fried with sea urchin, and angelica-tree shoots and turban shell dressed with sansho leaf

For the halfbeak temari-zushi, the top is finished with crumbled, seasoned egg and salmon roe. The iidako sakura-ni didn't come out with very good…

Grilled Uni with Summer Vegetable Achara Pickle

I named the theme 'Colors of Summer, Cool Moon.' First is appetizer one. For the grilled sea urchin and summer-vegetable achara pickle: for color…

Young Ayu Deep-Fried with Tade Miso, Chasen-Nasu Eggplant Stuffed with Shrimp Shinjo, Fushimi Pepper Stuffed and Fried

For the fried course's young ayu deep-fried with water pepper miso: since this is the season for it, the young ayu is butterflied along the back and…

Pike conger somen

For the hamo somen in the soup course, the hamo is washed, opened, bone-scored, skinned, then run through a food processor into a mince. It is…

Hamo Sushi

The hamo sushi in this mid-meal side-dish course comes in two styles: plain-grilled, seasoned with salt, and basted, glazed-grilled. For the cucumber…

Young sea bass grilled with sansho leaf, eel yawata-maki

This is the grilled course's eel yawata-maki (rolled with burdock). I thought the burdock's texture would be better fine, so I split it thinner…

Hamo roe and blanched taro shoots, steeped

Conger eel hosho-maki, golden-simmered clam

For the conger eel hōsho-maki, since daikon alone would look too plain and white, carrot is also wrapped around the outside for better balance with…

Bamboo-Sheath Grilled Tilefish Wakasa-yaki

The grilled course is presented grilled and served on a bamboo sheath. For the tilefish wakasa-yaki, there is a long-standing rule that it must be…

White miso broth with mochi-kujira whale, mugwort kuzu tofu

This is the soup course (owan), finished in a white miso broth. The mochi-kujira is slowly reconstituted in rice bran for five to six hours, then…

Abalone with Dainagon Azuki Beans

For the simmered-pairing course's abalone with Dainagon azuki beans: first the abalone is boiled in its shell, then cleaned, and simmered separately…