SEARCH

Sea urchin terrine; herring roe on kelp stuffed into udo; mantis shrimp with young greens; octopus in jellied simmer; young ayu simmered Koshu-style; halfbeak cured shobu-style; duck 'rock' terrine

For the appetizer's young ayu simmered Koshu-style, since it is young ayu the bones are not much of a hindrance, but I still simmer it until tender…

Fat greenling, kuzu-dusted

The soup-bowl course, fat greenling kuzu-dusted, which I have annotated as 'Spring Waves,' involves finely cross-cutting the fat greenling to sever…

Butterfish Daitokuji-yaki, butterfish spring-green grilled, butterfish new-ginger grilled

For the grilled course's butterfish Daitokuji-yaki, a wheat-gluten bread named for Daitoku-ji temple is reconstituted in a seasoned soaking liquid…

Abalone shiso deep-fry

Winter melon, scored and rolled into a spiral

For the winter melon naruto-maki, the winter melon is scored in a bamboo-blind style and rolled into a naruto spiral with wakame and a shinjo…

Grated, simmered udo, vegetables and conger eel bundled and set in yuba

For the udo oroshi-ni — a grated-vegetable simmer — the udo is lightly parboiled and run through a food processor, then prepped Ise lobster is added…

Soft roe chakin bundle

For the shirako chakin, sea bream milt is pressed through a fine sieve, shaped into a chakin purse, steamed, and then opened up again. Kuzu starch…

Cuttlefish, white fan deep-fry

For the fried course's cuttlefish hakusen-age, finely julienned cuttlefish and shaved new burdock are deep-fried together, though the new burdock is…