SEARCH

Horse meat simmered shigure-style, steamed abalone and soft-set egg steeped in a salted rice-malt marinade, slender daikon pickled with Ise ceremonial salt, salmon marinated in wine, kumquat cream cheese, scarlet runner beans simmered to absorb the broth

What's on the raised serving stand is the steamed abalone and soft-set egg steeped in shio-koji. I remove the abalone from its shell, quickly blanch…

Rolled egg, steamed bamboo shoot, water-dumpling bundle, glazed baby kuruma prawn

The rolled egg can be described as "waste-not work", devised as a way to make use of scraps of fish flesh. The fukuzutsumi in the simmered assortment…

Hitachi Beef, Miso-Pepper Grilled; Eel and Lotus Root, Double Grilled; Rapeseed Blossom in Mustard Pickle

This is the grilled course. For the Hitachi beef, miso-pepper grilled, I used pepper based on the Edo-period custom of eating pepper rice in winter…

River snail in vinegared miso dressing, trout sushi, salted abalone, fine-sliced sea cucumber, sea urchin and fava bean aspic

For the river snail in nuta dressing served as the first hassun course, I paired the nuta dressing with river snail, drawing on the Edo-period custom…

Monkfish hot pot

Simmering the monkfish's bones, head, and trimmings at a rolling boil makes a rich stock, which I then thin out with bonito dashi. Inside are the…

Ukeiri Tofu; Clam

This is the soup course. Ukeiri tofu is an original dish of the Mito domain; the fish used can be anything -- sea bream, flounder, or otherwise. As…

Persimmon cup, reins-pattern vinegared dish, yuzu cup, almond tofu

The namasu served in the persimmon cup is arranged so the daikon and carrot resemble reins (tazuna), hence tazuna namasu. For the persimmon vinegar…

Monkfish in tomo-zu dressing; monkfish, thin-sliced

This is the tomezakana course (a hearty dish that marks the meal's turn toward its close). Records state that monkfish flesh was eaten by tracing the…

Tree-ring bamboo shoot

I show off the bamboo shoot's growth rings, hence 'tree-ring bamboo shoot.' I reconstitute a bamboo shoot that had been preserved in rice bran…

Sea bream kakiae with parched bottarga; karakusa-style ark shell

The sashimi course is tai kakiae with iri-karasumi. Kakiae refers to salted fish that has been de-salted and dressed with vinegar to eat; I finished…

Tilefish grilled with bottarga

I fillet the tilefish into three pieces, salt it, skewer it, and grill it. Near the end, I brush on a mixture of egg yolk thinned with a little salad…

Kuzu-dough wrap, spiny lobster

I rinse the spiny lobster in sake mixed with water, season it lightly with salt, and briefly boil it in kombu-infused hot water. I wrap it in kuzu…

Tōrin-shu