SEARCH

Summer Duck Yawata-Maki, and More

For the appetizer's summer duck Yawata-maki — a burdock roll named for Yawata in Kyoto — to cut the summer duck into string-like strips it works well…

Pike conger in crystal jelly

Pike conger is normally used in soup courses and the like, but this time I set it into a jelly and served it as an appetizer. The firmness is a…

Chestnut rice, sardine dumplings, napa cabbage pickles, chopped pickled daikon, late chrysanthemum pickles

Monkfish liver with boiled whitebait, topped with a grated garnish, grilled dried whitebait and sea urchin

Duck loin rolled in tofu skin, barracuda sesame-coated dried preparation, pen shell grilled to an autumn maple hue, autumn-themed assortment

Conger eel rolled in yuba; kabocha mochi steamed bun; maple-leaf winter melon

For the tofu base of the simmered conger eel roll wrapped in yuba, I separately add conger eel that has been sake-simmered and pressed through a fine…

Fat greenling, peony-style

The soup-bowl course is fat greenling, peony-style. In keeping with my teacher's lesson that food tastes best when handled simply, without…

Taro stem in sweet vinegar, tomato terrine, trough shell clam, cockle

For the vinegared dish, zuiki (taro stem) in sweet vinegar, the zuiki is boiled and then steeped in seasoned vinegar, but skipping the extra step of…

Beltfish and tofu, kuruma prawn simmered in sake and salt, chrysanthemum-cut baby turnip, scallop coated in egg yolk

Sculpted persimmon sweet bean paste

Pear set in Koshu-style jelly, papaya, grapes with yogurt

Tuna, ice-rinsed kuruma shrimp, seared sea bass sashimi, bigfin reef squid

As for the tuna in the sashimi course, we are near the ports of Shimizu and Yaizu where tuna is landed, so we always make a point of including tuna…

Small clam muscle fish-paste dumpling, shimeji mushroom wrapped in chicken tenderloin

Tilefish steamed with grated yam, warm shungiku ohitashi, chopped sesame, autumn-shaped wheat gluten

Largehead beltfish, stuffed and grilled Horikawa-style

The grilled course's largehead beltfish Horikawa-style -- a style named for Kyoto's hollow Horikawa burdock, here applied by wrapping the fish itself…

Bluefin tuna cut into small cubes, Ise lobster rinsed in equal parts sake and water, sea bream rolled with mixed julienned vegetables, cuttlefish

Young gizzard shad pressed with ginger, trough shell clam, cockle

King crab fish-paste dumpling

Double-stuffed red sweet peppers, deep-fried with a mustard coating

For the deep-fried dish, red sweet peppers, karashi-age (mustard worked into the deep-fry coating), double-stuffed, crush scallop and season it…