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Salt-Steamed Abalone, Tosa-Marinated Herring-Roe Kelp Wrapped in White-Silk Yam, Kamaboko Molded with Salmon Milt, Black Rice and Squid Rice, Deep-Fried Megisu with Red Yukari, Simply Grilled Amagi Shiitake with Salmon Roe, Mukago and Tonburi Terrine, Spaghetti Squash and Pine Nuts in a Momiji-Style Dressing

For the Tosa-marinated herring-roe kelp wrapped in white-silk yam, I cut the mountain yam with a knife, soak it in a light alum-salt solution for…

Pacific Saury Yoro-Style Tsumire, Steamed with Domyoji Rice

For the Pacific saury yoro-style tsumire, a fish dumpling in the style linked to the Yoro legend and mixed with grated mountain yam, I mince the…

Ise Lobster Flame-Flashed with Sake and Topped with Toasted Karasumi, Wagyu Loin Wrapped in Sweet Potato and Grilled with Apricot Soy Sauce, Tanba Chestnuts Simmered in Wine with Their Skins, Drizzled with Threaded Yamato Yam

For the Ise lobster, flame-flashed briefly with sake and topped with toasted karasumi, I flash it quickly with sake and top half of the flesh with…

Splendid alfonsino chrysanthemum fish-paste dumpling

For the kinmedai chrysanthemum shinjo, I mince the kinmedai and loosen it with kombu dashi, adding a little egg white and milk. I then mix in boiled…

Large Turban Shell Served in a Kettle, Turban Shell Simmered in Sake, Local Octopus, Botan Shrimp

Ajiro-Style Beltfish Parcel-Grilled with King Crab