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Shrimp and baby bamboo shoots grilled in hōjicha, pen shell with young greens, stream trout, young sweetfish simmered matsumae-style, beef in cherry-leaf wrap, matcha tofu

This is an appetizer course. For the halfbeak in white-vinegar dressing, the tofu is scalded in kōfuki-cha and drained. Kōfuki-cha is a fermented tea…

Mountain yam cut into fine noodle strands

For the nagaimo somen, the mountain yam is peeled in a continuous ribbon (katsura-muki) and then cut into fine somen-like strands. It's a slippery…

Barracuda grilled with rapeseed blossom, avocado baked in the shell

For the grilled course's avocado kama-yaki, béchamel and avocado are placed into the avocado's own shell (used as the kama, or pot) and baked. This…

Pen shell sprout-wrapped roll, fig wine jelly

For the vinegared dish's fig wine jelly, I used canned figs this time. Water, sugar, and wine are combined and reduced by about a tenth, then the…

Conger eel Hakata-style simmer, tree-ring-cut bamboo shoot, mountain udo white simmer

For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…

Conger eel wrapped in lotus root, deep-fried

This is a deep-fried dish. Normally the lotus root is peeled into one continuous thin sheet and wrapped firmly around the conger eel, then battered…

Shaded green tea dengaku-style grill

This is a grilled dish. For the gyokuro dengaku, we mixed powdered gyokuro into sweet miso for its aroma. The duck is sliced thin on the bias and…

Pounded scallop dumpling in clear soup

The soup is clear-soup style. For the scallop shinjo, the scallop adductor muscle is pounded into a paste; yomogi (mugwort) is blanched, finely…

Young sea bass wrapped in soba

As for the fukko wrapped in soba, my shop started making hand-cut soba about three years ago, and it inevitably produces scraps and off-cuts…

Baby taro in a stone-wall pattern, fern shoots wrapped in tofu skin, eggplant simmered with bonito flakes

This is a simmered dish. The stone-wall-style baby taro is steamed in an egg batter — with no dashi in the batter itself — before being simmered in…

Fresh-green style fat greenling

For the soup course, I made a fresh-green style dish using molokheiya. The molokheiya is boiled and then run through a blender ahead of time. A…

Mung bean shira-ae