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Winter melon steamed parcel, summer bracken rolled in fried tofu skin, tender-simmered beef tongue, lotus root dumpling, summer vegetable deep-fried tofu fritter

This is the lidded-dish course. For the summer warabi shinoda-maki, the warabi is first treated as usual to remove its bitterness and simmered to…

Deep-sea snapper kenchin-style grilled, sweetfish grilled with water pepper leaf, pike conger grilled with plum-scented meringue, scallop and sea urchin grilled, king oyster mushroom wrapped in pork

This is the grilled course. For the onagadai kenchin-style grilled, rinse the onagadai, butterfly it open, salt it, and marinate it in light soy…

Deep-fried corn fish-paste dumpling, young chicken rolled with Western vegetables, nori-wrapped deep-fried dried baby sardine sheet, domyoji chewy croquette, water shield and conger eel fritter

This is the fried course. For the tatami iwashi isobe-age, make a shrimp fish-paste dumpling from ground shrimp and baby shiba shrimp, and spread it…

Abalone Grilled with Saikyo Miso, Eel Kosode Roll, Beef Yawata Roll, Squeezed Lily Bulb

This is a dish meant to accompany sake. For the fruit cheese, candied beni-amanatsu peel is mixed with finely diced cream cheese and shaped into a…

Sea bass rinsed in ice water, threeline grunt blanched with hot oil, tuna seared on the skin, live kuruma prawn

This is the sashimi course. Both the octopus arai and the sea bass arai taste refreshing served with wasabi and a plum-flesh vinegar-miso. For the…

Ginkgo Tofu; Oyster and Fig Dengaku; Pacific Saury Simmered Arima-Style; Grilled Duck with Western Vegetables; Crab and Chrysanthemum Greens with Tonburi

This is the seasonal-vegetable course. I plate the ginkgo tofu and top it with a round-cut piece of tofu-dressed salad made from persimmon that has…

Mineoka-style chestnut purée, pear poached in wine

This is the sweets course, Mineoka-style chestnut puree. We strain and use any candied chestnuts or chestnuts simmered in their skins that broke…

Strawberry and walnut deep-fried in a light frost-like coating

Two-colored sweet potato mochi with glutinous rice-flour dumplings inside

Dried persimmon and almond butter, Hakata-style pressed

Rolled conger eel, vegetarian mock abalone

This is a simmered assortment. For the conger eel azuma-maki, we wrap dried gourd strips around the conger eel about twice, tuck the ends in with…

Seared-skin fugu sashimi

The sashimi course is seared-skin pufferfish, yakishimo-zukuri style. Thick-cut pufferfish has a good bite and fine flavor, so we slice it…

Apricot rolled in a Tartary buckwheat crepe

Red miso soup

Deep-fried shrimp shinjo, rice-bale style

This is the fried course. For the shrimp fish-paste dumpling tawara-age, we lay plastic wrap over a bamboo rolling mat, arrange boiled green-tea soba…

Seared Sea Bream Sushi with Mandarin Orange

The rice course is seared sea bream sushi with mandarin orange. You can enjoy it with soy sauce, or try dipping it in a mix of squeezed mandarin…

Fragrant Grilled Autumn Salmon

This is fragrant grilled autumn salmon, meant to be enjoyed with plenty of matsutake aroma. Since it is served on a white Western-style plate, we…

Soba-Gaki Broth

This is the bowl course. Since it isn't served in a wooden soup bowl, I've written 'bowl' with the stone radical rather than the wood radical this…