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Dried daikon simmered country-style, beef and napa cabbage fried-tofu roll

For the dried daikon inaka-ni in the simmered course, simmering ordinary daikon just as it is already makes for a fairly good dish, but drying it for…

Roe-bearing sweetfish, sweet soy-simmered

Soft-shell crab deep-fried in a roasted-grain-flour batter, plain deep-fried shiba shrimp, sweet potato crisps, jade ginkgo nuts, and green chili pepper stuffed with a poured filling

The soft-shell crab in the fried course is swimming crab that has just molted. A crab caught right after molting isn't something that's traditionally…

Deep-fried swimming crab with a roasted-grain coating, smelt deep-fried in egg-yolk batter

For the swimming crab kōsen-age in the fried course (aburamono), any type of crab will work. I based it on the image of a potato croquette, but in…

Herring and roe pickled together, Naruto-style conger eel nanban-zuke, small sea bream double-fillet grilled, matcha deep-fried lotus root, herb-steamed free-range chicken

The herring oyako-zuke among the appetizers: the herring is first thoroughly bled and rinsed in water to wash off excess fat, then a strong salt cure…

Shrimp chrysanthemum shinjo

The clear-soup course is shrimp chrysanthemum shinjo. In the old days the shrimp would have been pounded with the spine of a deba knife, but at our…

Kabocha squash, Kyoto-style sweet-simmered

Grilled barracuda marinated in sweet white miso, small abalone finished with Arima sansho pepper, king crab miso-grilled, grilled matsutake

As for the grilled dish's tokobushi (small abalone) Arima-yaki: I first clean the tokobushi thoroughly, then score it with a fine cross-hatch knife…

Shrimp-shaped taro simmered in all-purpose seasoned dashi, leaf-attached chrysanthemum-cut turnip, glazed simmered autumn eggplant, savory-simmered shiitake, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, and green beans

For the simmered dish, since it's served family-style on a large platter, I arranged it colorfully on a piece of old Kutani ware. The ebi-imo is…

Pacific saury persimmon-leaf sushi

Oyster grilled in the style of Hagi ware's mottled glaze

As for the oyster hagi-yaki, oysters vary quite a bit in size from one to another, so to even out the size I wrap them in bacon. The idea is that you…

Yam bulbils deep-fried in sea urchin batter

As for the yam bulbils deep-fried in sea urchin batter, the key point when frying in the sea urchin batter is that if the oil temperature runs too…

Served in a yuzu shell, yuzu-grilled Spanish mackerel, sansho-grilled small abalone

Regarding the yuzu miso used in the sawara yuzuka-yaki in the fried course: normally you'd grate yuzu on a grater and sprinkle it into the miso to…

Persimmon Compote and Strawberries

For the fruit course's persimmon compote, Saijo persimmons are sent from my hometown, but since they fully ripen within 3-4 days, I preserve them by…

Sake-lees pickles, shiso-pickled eggplant, and simmered lotus root

I think it's best to serve the sunomono course's vinegar-marinated grilled oysters with spring greens while still gently warm. It's enjoyed together…

Shrimp shinjo

The shrimp shinjo meshi-mushi manju in the soup bowl course: using a meat mallet to pound the shrimp saves time and effort. Then grinding that shrimp…

Nara tea rice

The narachameshi in the rice course is, in short, multigrain tea rice. At the Rokugō ferry crossing in Kawasaki, narachameshi, goby dishes, and clam…

Yuba-draped dressed dish

As for the hagoromo-ae in the chopstick-opening course: very delicious sashimi-grade yuba is now commercially available, so I keep the dressing…

Vinegar-Marinated Grilled Oysters with Spring Greens

Tuna, yellowtail, halfbeak

Asari clam soup