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Seared-and-chilled chicken tenderloin set with plum paste, white liver pâté with Melba toast, salmon and kombu-cured sushi, konjac simmered Rikyu-style with sesame, paprika and prosciutto-cheese terrine

Fried sweet freeze-dried tofu twists

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Sweetfish mikawa-zuke

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Carabao mango sorbet, black sesame blancmange

Deep-fried shrimp shinjo wrapped in bread, shiitake shinjo wrapped in fine strands, crispy-fried shaved burdock, curry-flavored deep-fried local fish and asparagus

Soup-style, chicken shinjo wrapped in glutinous rice-flour dough

Lotus-Root Mochi Rock Crab

For the lotus-root mochi in this soup course, we deep-fry it in low-temperature oil, and once the surface has set, we take it out and put it in the…

Sea urchin sasamo-zuke

How to Make Uni Sasamo-zuke Uni sasamo-zuke uses inexpensive sea urchin that comes into season around August. It's cured for a long time, but the…

Butterfish grilled with sheet sake lees, king crab grilled with sea urchin, roasted lamb with sansho pepper miso glaze

For the roasted lamb with sansho pepper miso glaze, we quickly sear just the surface of the lamb; for large-batch cooking, we cook it through in a…

Salt-grilled wagyu beef, dried figs simmered in wine

Botan Shrimp

For the botan shrimp's shrimp-miso soy sauce, adding a little raw sea urchin gives it a wonderful character. For color, we added finely grated…

Surf clam grilled with sea urchin sauce, duck wrapped in Shimonita leek, cod wrapped in its own milt and grilled with tomo-dare sauce, shrimp-shaped taro grilled Shigaraki-style

This time I made grilled dishes the centerpiece. For the surf clam grilled with uni sauce, the equal-parts mixture of three seasonings becomes…

Korenai Pork Bone-In Loin, Tsugaru-Style Grill

This is the Korenai pork bone-in loin, Tsugaru-style grill. This time I used loin, but let me explain using pork belly instead: cut the belly into a…

Cod milt and napa cabbage amber terrine, kelp-grilled milt

Normally, we set the napa cabbage in a terrine mold. This time, we made sheets from the napa cabbage stems and wrapped the set filling in them to…

Sweetened fish floss

How to Make Denbu Skillfully using sugar to simmer something down to a light, not-cloying sweetness could be called a hallmark of Kanto-style…

Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter

Amo Oysters

The 'amo' in amo oysters is court jargon meaning 'mochi.' Since this was for New Year's, I thought a mochi dish belonged somewhere on the menu, so I…

Winter daikon marinated Tosa-style with bonito flakes

Glossy Simmered River Shrimp

How to Make Glazed River Shrimp (Kawaebi Tsuyani) Skillfully using sugar to simmer something down to a light, not-cloying sweetness could be called a…

Clam steamed sticky rice with a salted sea-cucumber intestine drizzle

For the appetizer of clam steamed sticky rice with a konowata drizzle, we soak glutinous rice in kombu dashi before steaming it, then, while it's…

Ebi-Imo Dongpo-Style Deep-Fry

The peel temari-fried ball is the highlight this time. There's a lot you can do creatively with peels, and this is one of them. First, we singe off…

Herring and herring roe wrapped in sweet-vinegar kombu

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Tender-simmered yellowtail with a thickened sauce

The larch bolete mushroom in this simmered dish is one that's salt-preserved in places like Shinshu, Nagano; we boil it, rinse it in water, and let…

Sweetfish shiokara

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…