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Hand-lifted yuba steamed with sea cucumber intestines, grilled eggplant with sesame cream, roe-bearing sweetfish simmered kurama-style, sweet shrimp marinated in Shaoxing wine, thick rolled omelet, sea bream and chrysanthemum sushi, autumn assortment, swimming crab and chrysanthemum salad

Under the theme 'Colors of the Month of Autumn Showers,' we begin with the appetizers. For the grilled eggplant with sesame cream, I make a base from…

Chawanmushi

This time, we learned about "steamed dishes" from Technical Director Hiratsuka (Hattori Nutrition College). We feature "chawanmushi."

Salmon milt in dressing, colorful namasu, kumquat cream, folded egg dish, herring roe on kelp in sake lees marinade, fertility-motif shrimp, snow-ring lotus root, cod roe sushi, monkfish deep-fried in soba-flake coating, foie gras steamed in egg custard

For the salmon milt in dressing, since some guests dislike the fishy smell of milt, I aimed to remove that smell while keeping its creaminess, and to…

Egg tofu with water shield, radish, myoga, trefoil, yuzu, and flavorful dashi

This time, on 'steamed dishes,' I learned from instructor Hiratsuka (Hattori Nutrition College). I take up 'tamago-dōfu.'

Cod milt, steamed tamaji custard

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…

Snow-Viewing Presentation, Tilefish Wrapped in Sea Urchin, Sesame Tofu

For the tilefish wrapped in sea urchin, I normally avoid using bracken-starch mochi at exhibitions, since it hardens and loses its clarity over time…

• ¥5,640

• Cook time 1 hr

Stone-wall tofu

Check whether the taro has been simmered until soft using a bamboo skewer (see photo). When combined with egg tofu, it firms up as it cools, so…

Deep-Fried Oysters, Novelty Style; New Bamboo Shoot Wrapped in Prosciutto

• ¥5,040

• Cook time 1 hr

Freshly scooped yuba, mini tomato cured in saikyo miso, whiting sushi wrapped in bamboo leaf, deep-fried Manganji pepper steeped in dashi, conger eel rolled around burdock

First are the appetizers. The kumiage yuba — tofu skin freshly scooped from the vat — is loosened and served with a light sauce poured over it. On…

Burdock and shrimp shinjo stuffed with shark fin in thickened sauce, fan-cut Miura daikon, pinecone-cut arrowhead bulb, plum-cut carrot, frost-simmered flower-bud greens

This is a simmered assortment. For the burdock and shrimp shinjo stuffed with shark fin in thickened sauce, since I wanted to express a strong plant…

• ¥5,370

• Cook time 1 hr

Redspotted Grouper in Light Kuzu-Thickened Broth

This is redspotted grouper in a light kuzu-thickened broth. In the Kansai region it's called akou, while in Kanto it's called azukibata, but the…

Steamed Abalone with Egg-Yolk Vinegar Sauce

Steamed abalone with egg-yolk vinegar sauce is one of the techniques of the Hattori school. After rubbing the abalone with salt to clean it, pour…

Pike conger, saikyo-miso yuan marinade, cedar-plank grilled

This is a grilled dish. For the pike conger with Saikyo-miso yuan marinade (a soy-mirin-citrus marinade) on cedar plank, I make the marinade base…

Kamo Eggplant Age-Dashi

The chilled simmered assortment is Kamo eggplant age-dashi. Into deep-fried Kamo eggplant are packed saimaki prawns, pumpkin, carrot, shiitake…

Softshell turtle shinjo with a seared finish, matsutake, millet fu

For the soup course, this is softshell turtle shinjo with a seared finish. To prepare the turtle, I quick-blanch it, remove the thin skin, then pass…

Young Ayu, Air-Dried and Grilled

The grilled dish is young sweetfish, air-dried. Butterfly the sweetfish open along the back, and marinate it briefly in a slightly sweet…

Dried matsutake and shrimp shinoda-maki

For the takiawase course, the dried matsutake and shrimp shinoda-maki is made by reconstituting sliced dried matsutake from Yunnan, China, rolling it…

Beef and mushroom sukiyaki-style

This is the shiizakana course: beef and mushroom sukiyaki-style hoba-yaki (grilled on a magnolia leaf). With hoba-yaki, miso is normally used, but…