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Crab Crystal-Clear Simmer and More

For the hors d'oeuvre, icefish wrapped with young sprouts: after soaking the icefish in a seawater-strength salt brine, about 3%, arrange them on a…

Nikogori on a Lotus Leaf, Lily Bulb, Steamed Abalone Grilled with Uni, Skewered on Green Bamboo, Turban Shell Liver Somen

Because I worked for a long time at a hotel, I learned how to prepare foie gras directly from the Western-cuisine chefs. Season the foie gras with…

Fat greenling grilled with a golden egg-yolk glaze, and more

For the grilled course, the Cantonese-style grilled beef (gyu Kanton-yaki) is a technique we learned from our hotel's Chinese-cuisine chef; since it…

Ise Lobster Grilled with Tade Vinegar, Kuroge Wagyu Beef Grilled with Sansho Pepper

Chilled Japanese-Style Consommé

The chilled Japanese-style consommé, served in place of the clear-soup course, is made by taking stock from chicken; it should properly be strained…

Diamond-Cut Daikon Stuffed with Summer Grasses and Flowers

For the checkerboard-pattern simmered dish, cut the ingredients that go into the checkerboard pattern into precise cubes of matching length. It's a…

Shark Fin and Swimming Crab Winter Melon Surinagashi

Soak the shark fin in lukewarm water overnight. After that, add Shaoxing wine (laojiu) to water, and put finely minced scallion and finely minced…

Petit Tomatoes with Plum Fragrance

Barracuda grilled with creamy miso glaze

As for the Japanese barracuda torobo-yaki: with white-miso marinated grilling, the flesh tends to tighten up and turn firm no matter what you do. So…

Mustard-dressed dish

As for teppo-ae, I've heard that this name comes from the sharp bite of the mustard used in it, striking like the blast of a teppo (gun).

Deep-fried Chinese-style wild rice stem

The makomo-take (wild rice stem) used in the deep-fried course's Chinese-style makomo-take is imported from a pesticide-free farm in Taiwan.

Sweet Potato, Country-Style Simmer

Rock oyster cheese fondue, rock oyster with dried salmon, rock oyster wrapped in horse meat

Remove the rock oysters from their shells, work them gently with grated daikon, rinse them well in water, and blanch them. Once the initial heat has…

Conger eel, pine-bark-style tofu, and more

For the anago matsukawa tofu, the conger eel is grilled with tare sauce (tare-yaki), trimmed to match the length of the tofu, and quartered…

Clear-Soup Style

For the soup course, mugwort sesame tofu uses mugwort powder. Knead the sesame tofu as usual, add in the rehydrated mugwort powder, and once it's…

Mugwort Terrine

For the appetizer course's mugwort terrine, I use only the leaf portion of the mugwort, boiling it with a little wood-ash lye added. I was taught…

Hydrangea-themed presentation

As for the flathead in the sashimi course, when the fish is live, bones can remain even if you think you've removed them thoroughly, so please take…

Golden-yellow crab

For the crab yamabuki, we use Japanese spider crab that is often landed in Sagami Bay. The tart Okinawan citrus used to keep the loquat from…

Baby Squid in Tomato Stew

For the mugi-ika tomato stew, I sauté minced garlic and onion in olive oil until golden, the same way you would for a spaghetti sauce base. Mugi-ika…

Japanese spikenard rolled in fried tofu skin

This simmered dish, udo shinoda-maki, needs the oil thoroughly drained from the fried tofu skin beforehand — skip that and you will run into trouble.

End-of-Season Twin Fillets

Nodoguro, Hosokawa-yaki

The akamutsu in the grilled course's akamutsu hosokawa-yaki is a fish often caught in Oiso that is known as nodoguro, and it is a truly delicious…

Ink-dyed green beans

Whiting nanban-zuke