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Crab and garland chrysanthemum greens with yuzu soy sauce

This time it's a vinegared dish, but at our restaurant we don't force a vinegared dish into every course — we serve it within the appetizer, or bring…

Wild mountain vegetable hot pot

This time, since it's the simmered course, I used bamboo shoot and sansai, both spring ingredients. At our restaurant we buy many of our ingredients…

Mountain Udo with Sesame Dressing

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Wind-Dried Sardine

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Mountain yam and bigfin reef squid with salted sea cucumber intestines, chrysanthemum-steeped Pacific saury

This is an appetizer (sakizuke) course. For the chrysanthemum-steeped Pacific saury, saury filleted into three pieces is salted and left for an hour…

Hamo Jelly Terrine

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Wind-dried pike conger

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Wind-Dried Conger Eel

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Miso Simmer

Two Kinds of New Potatoes

Shrimp-shaped taro deep-fried in poppy seeds, and oyster deep-fried in a rice-cracker-crumb coating

For the ebi-imo poppy seed deep-fry, we steam the ebi-imo with its skin still on. Doing so not only improves the aroma, but also lets it be used in…

Burdock, mitsuba, and carrot kakiage, a new twist

For the burdock, mitsuba, and carrot kakiage with a twist, we kept the texture by coarsely mincing small kuruma prawns by hand. Besides deep-fried…

Fugu Skin with Ponzu Dressing

This time it's a vinegared dish, but at our restaurant we don't force a sunomono course into every menu — we serve it within the sakizuke, the…

Mackerel dumplings in a clear seafood broth

Since these are soup-bowl courses we normally serve at the restaurant in autumn, I made three: a clear seafood broth; julienned vegetable clear soup;…

Sautéed and simmered

Two Kinds of Bamboo Shoots

Roe-bearing sweetfish kombu roll

This is a simmered course. For the roe-bearing ayu kombu roll, the ayu are grilled plain, then simmered in hojicha tea and sake, finished…

Autumn eggplant and matsutake, clear soup

Autumn eggplant and matsutake sumashi-jitate is something I use every year once autumn comes: I quickly simmer the matsutake and eggplant and serve…

Late-season pike conger, julienned vegetable clear soup

Sawani-jitate is versatile, so I use it throughout the year. Here I used nagori hamo, and I hear that in Ōita they eat hamo year-round; at our…

Plum-Scented Simmered Bamboo Shoot

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…