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Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Sweetfish simmered in miso and steeped for fragrance, chestnut kabocha mousse, Kamo eggplant mousse, tomato mousse, pike conger with grated plum sauce

For the ayu simmered in miso and steeped for fragrance: remove the ayu's backbone and stuff the cavity with chopped myoga ginger and ginger, then use…

Dual-purpose ingredient dish: puff-baked flat tofu skin

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥780

• Cook time 20 min

Avocado grilled with miso, Japanese sea bass grilled with sansho blossom

For the avocado grilled with miso, I use tama-miso, egg-yolk miso, which I keep on hand; its richness pairs well with the avocado's own richness, and…

Dual-purpose ingredient dish: Uda-kin burdock pureed soup

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥445

• Cook time 30 min

Dual-purpose ingredient dish: steamed in a decorative box

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥835

• Cook time 20 min

Berkshire pork steamed with shio-koji

This is a takiawase, an assortment of separately simmered ingredients. For the baby taro simmered in koji and pan-rolled: as the stock in the pot…

Dual-purpose ingredient dish: crispy black-purple rice

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥575

• Cook time 20 min

Tilefish grilled with a sake-lees glaze, small abalone simmered in a sweet-savory sauce, yam bulbils molded in a stone-wall pattern, stuffed baby onion, camellia sushi, kabocha shaped like yuzu, burdock fried karinto-style

For the yaki-hassun (grilled assortment course), the tilefish ginjō-yaki has sake lees mixed in at forty percent of the Saikyo miso. Using a generous…

Crossbred duck with fruit miso

Aigamo duck with fruit miso can be vacuum-sealed for storage, and in a pinch it can be plated with whatever vegetables are on hand to serve as an…

New burdock root pureed soup

For the pike conger with grated plum sauce: this time I used the tail section of the pike conger that isn't used for the quick-blanched preparation…

Sea bream ball, ark shell and young sea bream salad, napa cabbage roll

This is the appetizer course. For the tai temari, the tai shiokara (salted tai innards) is made by salting the sea bream's intestines and packing…

Snow-foam fritter

The awase-zakana (accompanying course), awayuki-age, is made by grating turnip, folding in egg white, shaping it around the filling, and dusting it…

Shrimp-shaped taro simmered until infused, shark fin tofu fritter, soy-glazed simmered shrimp, shiitake wrapped in thin overlapping layers

This takiawase, a mixed simmered platter, is plated for three servings. For the ebi-imo simmered until infused, I cut it into squares, rounded off…

Crab Shell Hot Pot

For this hearty accompanying course, crab shell hot pot, I used the crab shell itself as the pot simply because I found its shape interesting. A…

Quail shinjo

This is the soup course. Inside the shinjo, I mixed finely minced quail bone with mountain yam, an egg-yolk-and-oil emulsion, red miso, soy sauce…