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Pumpkin and Seafood Japanese-Style Stew

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Crystal Jelly, Kasumi Balls, Layered Whale Roll, and More

This is the appetizer course. Inside the crystal jelly are salted, fermented sweetfish innards, okra, and round carrot. For the kasumi balls, I use…

Deep-fried stuffed whiting

This is the deep-fried course. For the deep-fried stuffed kisu, I fillet the kisu, stuff it with shrimp fish-paste dumpling filling, shape it, and…

Clear-Broth Style

The soup course is a fried okoze soup. I deep-fry the okoze, pass it through dashi to remove excess oil, quickly let it soak up the seasoning, and…

Blanched pike conger, salt-steamed abalone

This is the final additional course. For the hamo otoshi, I make hone-kiri cuts in the hamo and give it a quick blanch. The abalone is wrapped in…

Color-simmered winter melon, eel turned inside out

The takiawase is mi-gaeshi eel. Starting from the neck, I turn the eel's flesh inside out along the bone. Before that, I make sure to remove the…

Sea bass grilled hosho-style

The grilled course is sea bass hōsho-yaki. Inside, I sandwich new ginger simmered to an amber, tortoiseshell-style finish. I make fine needle cuts in…

Squid with Sea Urchin

This is squid with sea urchin. The rich dashi is aerated into foam using an espuma siphon. I cut the squid into wave-shaped sashimi blocks, give it a…

Star flounder and flathead