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Cool breeze salad

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Yuba-coated salad, jellied monkfish, smoked pufferfish in vinegar pickle, Yamato yam grilled with nori, yuzu mochi, kokera-zushi, namasu, seared julienned dried squid, and arrowhead crackers

The appetizers are plated as separate individual items so each one can also be served on its own. The uni in the yuba-coated salad is fine to use…

Five-color namasu

This time, we learned about the vinegared course from Master Instructor Okawara (Hotel Suigetsu Ogaiso). We feature sweet vinegar.

Crystal aspic

For the vinegared dish, the crystal aspic sets each ingredient in a very loose jelly made from a light, dashi-based vinegar, and is served just as it…

Fragrant Spring Roll, Loquat, Fava Beans, Pickled Plum, and Mango

For the dessert course, I made good use of ingredients left over in the refrigerator. The fragrant spring roll is one result of various trials using…

Wakame and Cucumber in Vinegar

This time, we learned about the vinegared course from Master Instructor Okawara (Hotel Suigetsu Ogaiso). This time we feature a vinegared dish made…

Arrow-Fletching Whale, Pinwheel Carp, Whiting Wind-Streamers, and Chicken Liver Greens Roll

Our restaurant has many occasions to use whale, so for the arrow-fletching whale appetizer I used whale bacon. The bigfin reef squid layered together…

Halfbeak Wisteria-Style Sashimi, Kuruma Prawn Young-Leaf Sashimi, and Iris-Cured Tairagai

For the sashimi course's kuruma prawn young-leaf style, the kuruma prawns are quickly blanched in hot water and then dropped into ice water. I…

Pufferfish, Yoshino-style

Potato puree soup with plump-simmered abalone

For the soup course's fukura abalone: normally, fukura abalone is slowly reconstituted and simmered until sweet and savory, but since this is a…

Simmered in sake lees

For the simmered dish, since this is the season when the rice harvest has just finished and sake brewing begins, I made a sake lees simmer. These…

Ise lobster shell-simmered, bundled shark fin, and onion simmered in rice porridge

For the simmered course's onion rice-porridge: I parboil new-crop onions in hot water with milk added, then — without cooling them in water — put…

Seashore-aroma terrine

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Grilled king crab and grilled vegetables

For the grilled king crab in this grilled course, you can also think of it as a substitute for a vinegared dish. Since the New Year is approaching, I…

Flounder green-breeze grilled and beef Yoshino-style grilled

For the sauce on the flounder grilled 'green breeze' style, I combine water pepper, sake lees, and white miso; if it doesn't come out quite thick…

Satsuki tofu

For the appetizer I made satsuki tofu — really a shuto tofu, meaning tofu mixed with fermented bonito innards. I named it satsuki, the old name for…

Snowflake-grilled dish

Horse mackerel dressed with okara