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Pufferfish skin chakin bundle filled with milt / black daikon from Keihoku, Kyoto

For the fugu-skin chakin bundle with milt in the soup course, we combine fish paste with an egg base. We mix chopped fugu skin and the fish-paste…

Firefly squid rolled into a cylinder with nori vinegar, young ayu styled as hydrangea, mantis shrimp bundled firewood-style, small turban shell terrine, and halfbeak cut into a water-ring spiral over egg-yolk vinegar

For the firefly squid, I use fresh nori vinegar. This fresh nori is from Lake Hamana. I cut it with a mild mixed vinegar to finish it with a very…

Himi Yellowtail Turnip Roll

As for the mochi-ginkgo in this simmered dish, if you deep-fry it plain, without any coating, oil gets in, so it's better to dust it lightly in a…

Black Sugar Pudding, Mango Pudding, and Strawberry Santa

This is the final dessert course. For female guests especially, this last dish seems to leave a particularly strong impression. Seeing them delighted…

Molded whale terrine with mustard vinegar-miso sauce, savory shrimp sponge cake, conger eel and cucumber roll, two-color rice cracker, abalone and lotus root mannen-ni

First is the assorted small-dishes course. For the molded whale terrine with mustard vinegar-miso sauce, if you set it too firm, the umami is cut in…

Scabbardfish lightly salted and grilled, kuruma prawn grilled with salted fish innards, abalone sandwiched with wasabi miso

The abalone I used for the grilled course — I bought a large quantity of this back when it was cheap and in good supply. After rehydrating it, if you…

Monkfish liver roll in amber glaze, small kuruma prawn with chili miso, checkerboard warm-smoked salmon, Ezo abalone sushi, king crab and tomato, chrysanthemum foie gras, stuffed bamboo fungus mushroom served with caviar

In the tray dish of saimaki shrimp with chili miso, the Chōkō miso from Nagasaki that I use has a spiciness that doesn't linger in the throat, and…

Tai milt, beef tongue and corn fritter, new onions from Awaji Island

For the fried course, tai milt. This too is something I froze in water for storage back when it was plentiful and in good supply. I coat this milt…

Steamed Foie Gras

Pike conger eel gold-wave blended potage, sea urchin tofu

For the soup course, I use hamo. This time I made it as a surinagashi. I wrote 'peel off the skin...' in the recipe, but leaving it on is fine too —…

Lizardfish soft fish cake with soft ginkgo nuts

At times, our restaurant serves food to as many as 500 guests. When that happens, dishes served in individual soup bowls inevitably go cold, so what…

Fugu rice porridge

The meal course is fugu ojiya. It may be a matter of preference, but I feel fugu suits ojiya, a heartier rice porridge, better than it suits zōsui, a…

Ōno Taro Arare-Age with Crab Ankake Sauce

For the taro arare-age in the takidashi preparation, I have tried taro from various growing regions, but this taro is extremely sticky and creamy…

Papaya Bowl Soup, Whole Shark Fin, King Crab, and Turnip

For the substitute bowl course (kawaribachi), the papaya bowl needs alignment marks so the lid closes properly every time. When we serve it, we have…

Kamo eggplant, a Kyoto heirloom, from Keihoku-chō, simmered in oil

Shiratama Miso Ishino Miso…………………2 kg Sake…………………………1.5 shō (approx. 2.7 L) Mirin………………………290 g Sugar………………………375 g Egg Yolks…………………25

Sea-ranched pufferfish sashimi

The 'sea-ranched fugu' used in the sashimi preparation is of high quality, and there is really no inferiority compared to wild-caught fish. However…

Snow crab, blanched white taro shoots, and fine-julienned okra with ginger-scented kuzu-thickened vinegar

For the vinegared dish of snow crab, blanched white taro shoots, and fine-julienned okra, the snow crab is expensive, so we use the packaged…

Spicy Grilled Fugu

The grilled course is cooked over a charcoal brazier. When first draining the blood from the karasumi (bottarga) with a needle, if you're not careful…

Line-caught local tilefish from the Genkai Sea, lightly salted and grilled, with scallion, karasumi, and sudachi, in a 'hidden-flavor' broth bowl

The tilefish from the Genkai Sea used in this grilled dish is, I'd say, about as fine as it gets — thanks to the salinity of the seawater and the…

Fugu Wrapped in Endive

What we lay beneath the fugu wrapped in endive is the heart of a napa cabbage. As the weather turns cold it grows sweeter and takes on a different…