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Ishikawa taro simmered with plum, foie gras jelly, hoshiko temari sushi, scallop castella, Hakata-style suizenji nori, okra and egg-yolk sushi, green-simmered fava beans

Next is an assembled platter in a mixed-assortment style. These days you really have to watch food costs, so I've made this from ingredients that are…

White asparagus grilled and steeped in dashi, oil-blanched kuruma prawn, raw sea urchin dusted with kuzu starch, hosta shoot

Blackthroat seaperch wrapped with kenchin filling

The grilled course is blackthroat seaperch. I fillet it into three pieces, combine it with a kenchin-style vegetable filling on the inside, cure it…

Thread-wound tilefish, octopus hidden in seaweed, white taro stem, tube-cut burdock, maple-shaped fu

The simmered course I've named thread-wound tilefish. I wrap the tilefish in winter melon, and over that I wind strands of fish worked into…

Uruka shinjo

Next comes the soup course. The uruka shinjo is made from mako-uruka, raw fish paste, wheat starch, egg white, and yamato-imo, set in a box mold and…

Sesame Tofu

The appetizer's sesame tofu is a version with a little miso worked into it. I put miso, sake, and mirin in a pot over heat and work it for about…