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Snow-view okara coating

Since the shrimp is live, it's fine if the inside is left about half-raw. Coat each prepared ingredient with okara (soy pulp) that has been…

Two-Color Dumplings with Sesame

For the two-color dumplings with sesame, the kabocha squash and green peas are each steamed and pressed through a fine sieve; we mix in rice flour —…

Nanban-Grilled Aigamo Duck

For the nanban-grilled duck — a crossbred domestic duck — the boned duck meat is sliced, lightly marinated in a seasoned dashi blend for 5-6 minutes…

Grilled fish milt set in jelly

For the grilled shirako set in jelly, today I finished it with a ponzu-thickened sauce, but the currently trendy ponzu gelée would also work nicely.

Simmered dried cod, shrimp-shaped taro simmered to absorb broth, dried taro-stem tofu-skin roll, freeze-dried tofu mock whale skin

For the simmered dried cod: cod is something you will likely use often in the coming season, but dried cod can be had for about a fifth of the price…

Sea Bream Milt Tofu

This appetizer of sea bream milt tofu addresses the slight fishy edge milt can have: after draining the blood, we soak it in milk for about 2 hours…

Tsugaru-style grilled scallop, pressed kneaded egg with bottarga, ginkgo shaped like a woven straw hat

For the Tsugaru-style grilled scallop, a regular oven works fine, but if you have a convection oven, the heat penetrates fully to the center and…

Whiting deep-fried Daitokuji style, two-way arrowhead-root fish-paste dumpling, freshly ground yam bulbil deep-fry

The kisu Daitokuji-style deep-fry can be eaten just fine on the saltiness that the Daitokuji natto (a salty, fermented soybean condiment) itself…

Spiny lobster wrapped in morel mushroom, deep-fried, two-color deep-fried lily bulb

Today I used an Ise ebi of about 300 g. The tail meat was wrapped in amigasatake and deep-fried, while the head and tail-shell parts were combined…

Shiitake and Salmon Roll

Ridged-Eye Flounder, Vinegar-Simmered

The vinegared dish is ridged-eye flounder vinegar-simmered. It has a somewhat Western feel, but since this is Japanese cuisine we used Japanese…

Grilled sole with liver, sake-salt grilled crab claw, dried sea cucumber and sea urchin molded mash, turnip simmered with miso

The garnish used for the grilled sole liver in the yakimono course is kinko, a dried sea cucumber. These days you can also buy it already rehydrated…

Bamboo Shoot and Yuba Shinjo

The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…

River Trout Kinome-Grilled, Clam Shell-Grilled

For the grilled course's kinome-grilled river trout, seasonal river trout is filleted into three pieces to get a boneless fillet, knife-scored in a…

Flavored Deep-Fried Icefish

For the flavored deep-fried icefish, the icefish is soaked in a sake-and-salt marinade, patted lightly dry, and has its tail and head removed, then…

Quail dumplings with millet gluten

For the quail shiratama (rice-dumpling) wrap in the soup course, I use the thigh meat of the quail.

Mantis Shrimp Wakakusa-Age, Whiting Cherry-Blossom Fry

For the fried course's mantis shrimp spring-green deep-fry, we happened to have live shell-on mantis shrimp on hand, so we boil it, shell it, coat it…

Spring Daikon Soup-Simmered

For the simmered course's spring daikon soup, we went for a slightly Chinese-inspired presentation. Today the daikon is cut into somewhat large…

Clear dashi-vinegar dressing

For the shiitake in the suizu dressing, we score the surface lightly with a knife for ease of serving and eating. The hoshiko (dried sea cucumber…

Three Bivalves Rolled in Wakame

This appetizer of three bivalves rolled in wakame — ark shell, surf clam, and cockle — has each shellfish cleaned and patted dry, then rolled in…

Tuna, Fat Greenling, Pen Shell

For the sashimi, we tried sandwiching fresh sea urchin into the pen shell.