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Egg Yolk Salmon Roll

For the mustard vinegar, combine one part sweet mirin vinegar with two parts kombu dashi, add an appropriate amount of Japanese mustard, and finish…

Crab kinuta-maki roll

Molded mushroom preparation

Mushrooms plated in a neat, standard chakin — a twisted-cloth bundle — aren't very interesting, so I deliberately broke up the shape and arranged…

Pacific saury heshiko

Right about this time of year, Pacific saury is at its very best, so I tried making it into a rice-bran fermented pickle. However, saury at this time…

Vinegar-cured mackerel and mustard-greens roll

For the shime-saba takana roll, the takana pickles are used after removing a little of their saltiness. This time I've used shime-saba, but young…

Shiitake and abalone grilled with a fluffy egg-white and grated-yam topping, vinegared myoga ginger, abalone liver dressed with sansho pepper

Flying-fish and kelp dashi broth

I covered it with itawarabi (a flat bracken-starch sheet) to express an indescribable hazy autumn moon. It is blended half and half with ago dashi…

Pufferfish and sweet shrimp roll

Crab and egg spinach roll, small kuruma prawn in a bonito-soy marinade, matsutake mushroom, kombu-cured, fried ginkgo nuts, pine-needle-style fried thin noodles

Pickled plum broth, golden maple-leaf mountain yam

As done here, you can use finely shredded egg crepe with sea urchin mixed in, or a grilled sheet of sea urchin works just as well. For the softshell…

Chicken-stock blend broth

To about 2.7 liters of water — 1 shō 5 gō — add 1 kg of well-cleaned chicken carcasses and about 20 g of kombu, and simmer gently until reduced to…

Crab Miso Broth, Sesame Tofu with Crab

Chicken-stock broth, chrysanthemum-cut turnip stuffed with cheese

This is chrysanthemum-cut turnip stuffed with cheese. Sesame and cheese pair well together, so if you keep that in mind, it becomes easy to apply to…

Mackerel rolled Osaka-style, apple and cabbage wrap

Autumn-run bonito

Starch-thickened broth, salt-steamed quail

Clear broth, burdock shinjo

Kombu dashi broth, egg tofu with salted sea cucumber intestines

For the konowata egg tofu, I use nikiri mirin, mirin with the alcohol boiled off. If alcohol gets into the egg, it loses its sheen. Using mirin that…

White Leek Pickled in Yuzu

The white leek yuzu pickle is made the same way as (1): the leek is salt-boiled until about 70 percent cooked through, then, while still hot, pickled…

Shark fin steamed with grated turnip, an assortment of dried wheat gluten in autumn colors

Maple-Leaf Carrot

First, for item 1 of the sashimi course, the vegetables are salt-boiled until about 80 percent cooked through, then, while still hot, soaked in yuzu…

Clear soup, Japanese-style three-flavor sausage, matsutake mushroom, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, gold and platinum leaf, aromatic garnish: yuzu