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Miso-marinated tilefish

For the grilled course's miso-marinated tilefish kenchin-maki, three kinds of tofu-and-vegetable filling were each wrapped in tilefish. The first:…

Lotus root, burdock, carrot, sweet potato, small kuruma prawn, and conger eel

For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…

Aigamo duck grilled in fruit juice

For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…

Free-range chicken in jellied aspic

For the jidori nikogori, jidori chicken broth is set into an aspic, poured into quail eggshells, and set together with shark fin, steamed sea urchin…

Leaf-cherry-style taro, carved into a pot shape and gently simmered, and more

For the fragrant cherry-blossom miso in the simmered assortment, cherry-blossom-infused hot water is worked into a kneaded miso, but when the…

Icefish grilled with golden egg yolk

Pureed sesame tofu soup

The appetizer course's goma-dofu surinagashi isn't so much something made specially as it is leftover sesame tofu melted into a rich freshwater clam…

Armor-cut octopus steeped in uni

What's laid beneath the yoroi-dako uni-steeped dish is steamed sea urchin (mushi-uni).

Daigo-style preparation, and more

The simmered-soup course is prepared daigo-style. Dashi is taken from cherry salmon bones and trimmings, and rounded out with milk and other dairy…

Lily bulb and Hakata-style smoked salmon