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Tilefish grilled Tanba-style with chestnuts

Walnut and mountain yam

How to Make Walnut-Shaped Nagaimo For walnut-shaped nagaimo, cut the Japanese mountain yam into 3 cm lengths, score the skin side with 4 to 5 knife…

Freeze-dried tofu and fern shoots, simmered in layers

For the simmered koya-dofu and zenmai Hakata-ni: I press tofu firmer than an earlobe, add a little rich soy milk, and mix in just a touch of mirin…

Cod Milt Daifuku Mochi

This is a nimono-wan, a simmered soup bowl. For the shirako daifuku mochi, the shirako is steamed with sake and salt until soft, and glutinous rice…

• Serves 5 · ¥1,000

• Cook time 2 hr

Swimming crab chakin

Chrysanthemum and Yam Kan

For the chrysanthemum and yam kan, I mix grated Yamato yam into dissolved agar and add chrysanthemum petals -- but be careful: once the Yamato yam…

Conger eel and shrimp-shaped taro, deep-fried and simmered

Snow shrimp, rice-bale-shaped deep-fry

Chrysanthemum-cut Juzen eggplant, simmered to absorb flavor

Hot-water course

Yutō is traditionally made with scorched rice, though more restaurants now use roasted rice instead. Tea-ceremony kaiseki is such simple cooking that…

Turnip pickled in rice bran, Kyoto-style shibazuke pickles

Small abalone and shiitake mushroom

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Yam rice porridge

Niigata wagyu beef, wasabi-grilled; willowy flounder, grated-yam-coated grilled style

Simmered Taro Corms with Five Grains

For the appetizer of simmered taro corms with five grains: quickly deep-fry the taro corms in oil, then just pull the skins off by hand and they come…

Pickled daikon

This is the pickled vegetables course. Takuan is sliced about 5 mm thick. Whenever there is a stem vegetable among the pickles, a leaf vegetable is…

Kombu Broth

For the hashi-arai (a small palate-cleansing soup), the salt concentration is set to zero-point-five percent. The lid of the hashi-arai soup bowl…

Small Round Rice

This is the rice course. In tea-ceremony cuisine, rice is the single most important element, so its timing of service must be carefully matched. In…

Fukusa two-miso style