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Oysters Steamed in Wine, Grated Daikon with Kabosu, Pear Jelly Terrine

This is a vinegared dish. For the oysters steamed in wine, the oysters are washed well, lightly salted, and steamed with white wine. For the pear…

Baby kuruma prawn harako-yaki, small abalone and grated yam steamed, fall-run sweetfish uruka tofu, duck baked in the traditional flat style, Daikoku shimeji mushroom nanban-zuke

This is the appetizer course. The "harako" in saimaki prawn harako-yaki refers to roe or ovaries. Since it's the season for salmon roe, whether…

Conger eel two-piece roll with burdock, oil-simmered kuruma prawn, tender-simmered octopus, hijiki wrapped in fried tofu skin

This is a simmered dish. The tender-simmered octopus is made using the very first method I was ever taught. For the hijiki shinoda-maki, I used soft…

Young sea bass kombu-cured, beltfish vinegar-cured, pen shell kombu-cured, trough shell clam blanch-cured, bigfin reef squid kombu-cured

This is a vegetable-and-fish plate. It lets you enjoy cured fish together with lightly pickled vegetables enlivened with kombu. If the flavor is too…

Sea Bream Seared with Its Own Shuto

This is the sashimi course. For the sea bream seared with its own shuto (salted fermented bonito innards), the sea bream is filleted into three…

New tea steamed rice

This is a steamed dish. May is the season for new tea, the only time you can get fresh, unprocessed tea leaves, so I took the opportunity to use tea…

Chicken Tenderloin Cured with Kelp Tea, Flame-Seared, Served with Oil Namasu

For the chicken tenderloin cured with kelp tea, flame-seared, served with oil namasu: the light, seared-and-chilled (yakishimo) chicken tenderloin…

Mustard Cream Salad

The mustard cream used in the mustard cream salad has sour cream mixed in, giving it acidity, so it's light and very easy to eat.

Abalone Steamed Matsumae-Style, Flounder and White Gourd Polka-Dot

For the vinegared dish abalone steamed Matsumae-style, the abalone is prepped, topped with a round slice of daikon, sprinkled with sake, wrapped in…

Octopus simmered in fish sauce

Bountiful-harvest pike conger, sudare-fu sandwiched with shrimp and simmered, hand-pulled yuba simmered with kuzu, Jōshō taro simmered with bonito flakes

This simmered dish is bountiful harvest pike conger — pairing the last hamo of the season with new-crop rice. The rice is soaked in water, dried, and…

Mussel in a clear salted broth, set egg custard

This is a vinegared dish. As for the mussel in a clear salted broth, steamed egg custard: 'igai' is the Japanese term for what's commonly known as…

Grilled Beef Tongue with Eggplant Aroma

This is a grilled dish. For the grilled beef tongue with eggplant aroma, freeze-dried eggplant is coarsely grated and combined with panko, along with…

Softshell Turtle and Sansho Pepper Aspic Molded with Summer Daikon

The chilled dish softshell turtle and sansho pepper aspic molded with summer daikon is made by filleting the turtle in the usual way, quick-blanching…

Shark Fin and Lotus Root Cake

The shark fin and lotus root cake soup course is made by treating fresh lotus root to prevent discoloration, grating it on a grater, folding in…

Taro stem somen

For the taro stem somen, we used white zuiki and green zuiki to make an attractively two-colored somen. The white zuiki is boiled in hot water as…

Sakura shrimp deep-fried in fine noodle strands

Tilefish stuffed with nuts, garland chrysanthemum greens and rice-flour dumpling mochi

This is the clear-soup course. For the tilefish stuffed with nuts, the tilefish is filleted into three pieces, cut into a block, lightly salted, then…

Grilled Twin-Layered Pike Conger

The grilled twin-layered pike conger dish comes from an idea I had: when you bone-cut pike conger that has rested two to three days, scrap meat…

Turban shell baked in its shell and served in a clear broth with julienned vegetables, fat greenling grilled on bamboo leaf

This is a grilled dish. As for the turban shell tsuboyaki in sawani-jitate broth, a plain tsuboyaki wouldn't be very interesting, and since it's the…

Ayu uruka tofu

The appetizer ayu uruka tofu is served topped with tade-oroshi (grated water pepper) that has been given a sweet-and-sour balance with a little sweet…