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Overnight-dried barracuda, black pepper-grilled chicken, grilled simmered conger eel and potato

For the grilled course, the barracuda is topped with julienned vegetables and finished with a dressing. There was a time when one of the younger…

Shrimp simmered shiba-ni style, green bamboo spiral roll, soft folded egg, sake-steamed abalone, lotus root cream terrine

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Sansho-leaf miso topping, fresh tofu skin topped with sea urchin, herring roe marinated in a seasoned bed, eel rolled with burdock, shrimp and fava beans, rapeseed blossoms and grilled egg, egg-filled baby octopus, flounder ball-shaped sushi, steamed lily bulb

Taro simmered in all-purpose seasoned dashi, simmered young bamboo shoot, carrot simmered with plum paste, quail dumplings, snap peas

Small tilefish marinated and deep-fried in starch

Fat greenling teriyaki, bite-sized cubed beef steak

Crossbred duck loin

Crab manju

For the simmered course's crab manju, I use kabocha squash and Japanese mountain yam, but too much kabocha turns it a solid, bright yellow. Kabocha…

Tilefish firewood-bundle roll

The fried course is tilefish (amadai). Ohara-gi maki — thin strands of ingredients tied into a bundle to resemble the firewood bundles once carried…

Sesame tofu

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Kuzu-dusted okoze

For the soup course's green pea shiratama — on a day like today when I can put in the extra effort, I use shiratama, but when things are busy as…

Kombu-cured halfbeak

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Sea bream, tuna, ark shell, cuttlefish

Misty broth with clam dumplings