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Butterbur-sprout sesame tofu, abalone in thin layered slices

This is the additional course. For the butterbur-sprout sesame tofu, I carefully clean away the black parts of the butterbur sprouts, separate the…

Tilefish grilled with spring fragrance, mist-style, with bamboo shoot

This is the grilled course. For the tilefish grilled with spring fragrance, mist-style, with bamboo shoot, I used fresh spring-roll wrappers. When I…

Amagi-style dressed dish

Clam amber aspic

This is the appetizer course. The key to finishing the clams beautifully in the clam amber aspic is to sink the clams, still in their paired shells…

Crab silk-smooth rice

This is the meal course. This is a dish we currently serve in the restaurant. I make it whenever plain cooked rice is left over at the end of the…

Horse-meat kombu roll, tender-simmered baby octopus, sea urchin and Japanese wild parsley lightly simmered together

This is the simmered course. For the kombu used in the horse-meat kombu roll, I use ma-kombu, the same kombu used for the soup-course dashi. For the…

Sea-bream-roe shinjo tree-ring roll

This is the soup course. For the sea bream in the sea-bream-roe shinjo tree-ring roll, I use the skin and offcuts left over from filleting sashimi…

Halfbeak and rapeseed-blossom mountain-yam roll

The sayori and rapeseed-blossom nagaimo roll is made by putting sayori and rapeseed blossom inside, but in winter it can be interesting to substitute…

Kuruma-prawn-and-asparagus stuffed deep-fry, lotus-root and shrimp-shinjo sandwich deep-fry, bundled icefish in egg-yolk batter, koshiabura in light batter

For the kuruma-prawn-and-asparagus stuffed deep-fry, one of the fried dishes, I remove the shell from the kuruma prawn and make a cut down the…