SEARCH

Tilefish grilled with three flavors, hairy crab, late-season matsutake wrapped in Joshu pork, Joshu pork spare ribs, Joshu pork heart and liver

For the grilled course, I tried smoke-grilling using an Iga-nabe (Iga pot). This Iga-nabe has a distinctive shape and a very strong far-infrared…

Persimmon and turnip in a binro-style dressing, kabosu-shell cup with seared kombu-cured pufferfish, chestnut-burr mound of white-puffed deep-fried sweet chestnut paste, crab cake baked with a poppy-seed-studded cracked top, roe-bearing ayu kelp roll, stone-wall-arranged yam bulbils, skewered

For the appetizer's seared kombu-cured fugu, I take fugu that has been kombu-cured in the usual way, sear the surface, and serve it together with a…

Late-season autumn-run salmon, spiral deep-fry, shrimp-shaped taro, roasted-grain-flour deep-fry

There are two deep-fried dishes, and both have already been seasoned to bring out their own true flavor, so they're delicious to enjoy just as they…

Jade ginkgo nuts, chrysanthemum-cut turnip, kuruma prawn, shimeji mushroom, leaf-cut kabocha squash, maple-leaf-cut carrot, ginkgo-leaf-shaped taro, pinecone-cut arrowhead bulb

Pufferfish milt checkerboard tofu, first-frost style

For the clear-soup course, I finely minced mountain yam and stirred it into a lightly kuzu-thickened soup broth, styling it after the first frost.