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Sea squirt with citrus dressing, shrimp with fennel dressing, surf clam hydrangea-style dressing, sansho herring, beef with egg-yolk dressing

This is the sashimi course. In place of the usual sashimi, I made a five-color namasu. It uses seafood, beef, and sanshō herring, a local dish of…

• ¥1,000

• Cook time 1 hr

Savory tomato jelly, whiting glazed in sweet soy and grilled, scallop and garland chrysanthemum greens wrapped in beef, duck wrapped with baby green onion, taro, octopus, and kabocha squash, salt-steamed beef and watercress roll

The presentation was designed to evoke the tenshin (light refreshments) and bento box of a tea gathering. For the simmered and grilled dishes, I…

• ¥1,300

• Cook time 2 hr

Mugwort tofu-dressed sauce, grilled corn and cheese with bottarga, paprika-red deep-fry

A savory course. I divided the vegetables typical of June and July into three colors, split both by hue and by cooking method. The idea for the…

• ¥500

• Cook time 1 hr

Scallop and beef roll tempura egg custard

I use meat even in this stand-in for the soup course. The deputy director of Isshinkai told me that adding tempura to chawanmushi is delicious, so I…

Pork Belly Simmered in Sake Lees

This is the simmered course. For the pork belly simmered in sake lees, I had previously salt-cured the pork belly directly, but a colleague from…

Rapeseed blossom and shiitake with spicy simmered beef, cube-braised beef over black rice with grated yam, prized beef sinew and flower-cut vegetable in a savory aspic

This is the appetizer course. For the nanohana and shiitake dressed with spicy simmered beef, I take only the lean meat still attached to the oxtail…

Tomo-sankaku grilled with cilantro

This is the grilled course. As for the rump cap (ichibo) grilled with cilantro — I present this roast-beef technique every time; it's become quite a…

• ¥800

• Cook time 1 hr

Steamed chicken breast roast with Japanese parsley and Inca no Mezame potato, mustard-dressed; beef rib-eye, kuzu-frosted; beef sirloin, fine julienne

In place of sliced raw fish, I devised three dishes that can be eaten in a raw-like style as a stand-in for sashimi — three facing dishes. For the…

Beef Lean Cut and Vegetables, Low-Temperature Steamed

This is the oiled-course plate. Rather than a convection oven, I make the roast beef by searing it in a frying pan and then cooking it in a 75°C…