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Molded ark shell, baby turban shell grilled with wakame, whiting sushi wrapped chimaki-style, Hakata-style duck white loin, pale-poached, dried shrimp and tomato, lightly marinated, sea bream roe jelly

This is the appetizers course. For the baby turban shell grilled with wakame, I bring out the color of the wakame and blend it in a mixer, then blend…

Fat greenling kenchin-style roll, drum-cut bamboo shoot, broad beans

The simmered dish is a fat greenling kenchin-style roll. I fillet the fat greenling into three pieces, remove the larger bones, and make fine scoring…

Abalone Grilled with Sake and Salt, Butter-Flavored

This is the grilled course. For the abalone grilled with sake and salt, I give the abalone a butter flavor. I scrub live abalone thoroughly and clean…

White miso broth, spiny lobster in the shell, mugwort tofu

This is a clear-soup course. It is prepared as a white miso broth. I combine one kilogram of strained white miso, one go (a traditional Japanese…

Sweet potato simmered with sugar, Kyoto-style, duck pickled in kyo-koji, hairy crab hermit-crab-style with gelatin vinegar, and more

For the duck kyo-koji pickle, the fatty side of the duck is first seared to render off some fat, then steeped overnight in kyo-koji. The duck is then…

Shrimp deep-fried in kuzu crumbs

This is the fried dish course. For the shrimp seta-age, I finely crush Yoshino kuzu starch and coat kuruma shrimp with it along with potato starch…

Okoze Maru-Jitate

For the okoze maru-jitate, the okoze is filleted into three pieces and lightly salted; rice-flour dumplings mixed with sieved green peas are wrapped…

Ainame Teika-ni

Ayu Yonago-zuke, Red-Plum Risotto, and Scallop & Squid Gohai-zuke

For the rice-gruel-pickled grilled ayu, the ayu's scales are scraped off, the head and tail removed, and it is salted and left until the salt takes…

Thin-sliced abalone

For the thin-sliced abalone, a live 200g abalone is rinsed, sliced thin, and quickly blanched. A ready-made sansho miso is thinned with boiled-off…