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An Assortment of Sake Accompaniments

Among the assortment of sake accompaniments, the burdock shaved to resemble soba noodles has such a good texture that guests often ask for a second…

Fried Course

For the fried course, the crisp-fried dish uses spiny lobster since this is for an exhibition, but what I'd really recommend is firefly squid…

Soup-bowl course

The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…

White sesame-tofu vinegar dressed salad

For the shiro-zu-ae: I dry the white melon by scoring and drying it to add texture, but wind-drying or a dehydrating sheet works just as well…

Simmered Course

For the simmered course, shishi daikon is normally made as a sweet-and-savory simmered dish of wild boar and daikon, but in the Chichibu region it…

Wind-dried sweetfish

This is wind-dried ayu grilled with tade (water pepper) sandwiched inside, but although ayu is said to taste best simply salt-grilled, by the time…

Winter melon, fried tofu, young kuruma prawn

The azukebachi — a shared simmered course — is an assortment of ingredients, each simmered separately and served together. In June and July I often…

Steamed Shellfish, Its Own Liver, Okra and Wild Yam Terrine

The tray course is steamed shellfish. "Steamed shellfish" here usually means abalone, and since abalone liver is delicious too, I press the liver…

Pike conger eel dusted with kuzu starch

This is the simmered-soup course: hamo dusted with kuzu. I coat the pike conger eel thinly with kuzu starch and cook it through in kombu-infused hot…

Grilled Course

For the grilled course, the fond de veau is made by searing veal bones and trim scraps, then simmering them from cold water for about 10 hours to…

Decorative carving