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Squid grilled with sea urchin, rock tripe dressed with sea urchin, kuruma prawns with sea urchin (the way of sea urchin)

This is the Way of Uni course. For squid grilled with sea urchin, a slice of squid is scored with a knife, seared with a torch, and rolled up. Sea…

• ¥3,050

• Cook time 50 min

Stuffed shiitake fry, matcha-grilled sea bream, shiratama-style grill

The story of tea. In the old days, tea carried from Uji was stored partway along the route in tea-jar cellars in Yamanashi to see it through the…

Other Dried Fish Shavings: How to Take Dashi

Tags & categories related to this post : Dashi Basics

Seaweed fish cake, Murakami beef Echigo-style grilled, pressed-sugar confection, miso-glazed sponge gourd, Sado-style steamed jidori chicken

Deep-fried tofu fritter, knotted dried daikon

Dragon fruit, lily bulb and fava beans, kuzu noodles, peach simmered in wine, matcha pear

Dried sardines

There are many kinds of niboshi (dried sardine stock), but most are made from sardines. They are sun-dried to preserve the large hauls of sardines…

Dried bonito flakes

Katsuobushi (dried bonito flakes) is divided into arabushi, which has no mold culturing, and hongarebushi, which does. Bonito has a high blood…

Deep-fried stuffed lotus root, deep-fried mountain yam, kombu cracker, and bitter melon hollowed, stuffed, and deep-fried

Other Dried Fish Shavings

When taking dashi from bonito flakes without mold culturing, the method is mostly to add them directly into something already seasoned, such as soba…

Stone-wall yam bulbils

For the simmered course, stone-wall-style mukago: if the egg batter and the mukago aren't the same firmness, they tend to come apart when you slice…

Dried Shiitake

Both donko (thick, winter-grown dried shiitake) and koshin (thinner dried shiitake) are the same mushroom — shiitake — the only difference being that…

Kombu-rolled Spanish mackerel, herring with mountain asparagus and bamboo shoot simmered Matsumae-style, kombu-basket wild vegetable simmer

The story of kombu. What matters with kombu is how many years it can be kept stored in the warehouse. Once bought, it is left in storage for a…

Chikuwa-style konjac, spring mountain wheel-shaped wheat gluten, grilled burdock tsukune

The story of soy sauce. Soy sauce, said to have originated in Yuasa, Wakayama, passed through Hekinan in Aichi before reaching Choshi in Chiba. Soy…

Shiitake mushroom in tofu dressing

Lapis-blue eggplant, eggplant with pounded-soybean dressing, vine-ripened pickled eggplant (the eggplant myth)

This is the Eggplant Myth course. Lapis-blue eggplant is simmered together with pickled plum to drive off its moisture, becoming a color-set simmered…

• ¥760

• Cook time 25 min

Isobe-style abalone, crinkled abalone, shaved dried abalone (the eggplant myth)

This is the opening dish of the abalone course. For isobe-style abalone, the adductor muscle of the abalone is grated to make a ground abalone paste…

• ¥2,540

• Cook time 1 hr

Green beans bed-pickled, tatami-cut white melon, miso-glazed grilled silken tofu, polka-dot eggplant, spinach chrysanthemum roll

Leaf-Cut Yuzu

How to Make Leaf-Shaped Yuzu Peel (Konoha Yuzu) ● Leaf-Shaped Yuzu Peel For konoha yuzu, first peel the yuzu skin thinly. The surface of a yuzu is…

Carrot in Kuzu Sauce

How to Make Kuzu Ninjin (Kuzu-Set Carrot) For kuzu ninjin, peel the carrot, cut it into thin rounds, boil until soft, press it through a fine sieve…

Red Eggplant with Wasabi Dressing

Hand-torn buckwheat dumplings in a thick, starch-thickened broth

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…

Burdock root with perilla seed dressing