SEARCH

Fig with Yogurt Sauce and Red Bean Rice Dumplings

For the mizugashi (fruit dessert course), the figs are awkward to eat whole, so I think it's best to cut them small. As for the port wine with…

Rice-paper-wrapped deep-fry

I took the liberty of naming this dish 'hagoromo-age' myself. Rice paper is often cut into round shapes and used as a serving vessel, but I wondered…

Blackthroat seaperch grilled with golden egg yolk

As for the nodoguro golden grill: there are various delicious fish that can be miso-marinated and grilled — nodoguro, tilefish, Spanish mackerel…

Fugu small-roll salad

As for the fugu small-roll salad: when guests are coming in one after another, one option is to slice the fugu, arrange it on plates, and stack…

Pike conger mixed vegetable salad with plum sauce, grilled sea urchin flower crown, fragrant grilled avocado, fish-bone jelly, seared baby abalone, white asparagus with jade sauce, sansho-leaf miso, mock whale pork, black sesame sauce

For the appetizer's hamo chigusa salad, I mix in mountain yam cut into small dice with ten to fifteen kinds of chopped vegetables such as myoga…

Duck and Taro

For the taro in this dish, I normally peel it, boil it in rice-rinse water with one whole chili pepper added, wash off the sliminess thoroughly, and…

Hand-Torn Ise Spiny Lobster, Sake-Steamed Abalone, Ayu Simmered with Sansho

For the hearty course, the hand-pulled Ise spiny lobster — the lobster is boiled and its meat cut out; finishing it with an egg-yolk glaze is good…

Matsutake Rice, Red Miso Soup, Mikawa Style

For the rice course, matsutake rice is delicious with a good squeeze of sudachi over it. As for the red miso soup, in summer a sharp, peppery hatcho…

Seared Live-Fish and Vegetable Salad, Truffle Dressing

For the grilled course's seared live-fish and vegetable salad, I added honeycomb tripe (hachinosu); vegetables alone lack punch, so I often use it…

Sea bream and turnip

For tai-kabura, the sea bream head is more delicious when it carries a certain richness of flavor, but that richness would be a bit too heavy for the…

Spiny lobster and live grouper, stone-steamed and grilled

As for the Ise lobster and live hata stone-steamed grill: I thought it would be nice to include a bit of showmanship, so I do a stone-steamed grill…

Morning-dug daikon simmered with salted bonito innards

As for the morning-dug daikon simmered with shuto: daikon is truly at its best when freshly dug, which is why I named it 'morning-dug daikon.' When…

New Baby Taro with Sesame Tofu Sauce

Tomato zoni

For the simmered dish, tomato zoni: plenty of stock comes out of the tomatoes themselves, but this time they were a little firm, so I added a bit of…

Ryōgoku-style fawn-dappled scallop

Beneath the scallop fawn-dappled scoring in this soup course lies simmered millet-gluten cake; chewy steamed glutinous rice or sesame tofu would…

Raw fish: cured assortment

For the raw horse mackerel and Japanese whiting: we lightly salt them, and once the salt has settled in, we press them gently with kombu and set them…