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Young sweetfish fried in a white-fan batter, curled into a Naruto swirl; twisted deep-fried sea urchin and lotus root

For the fried course, everything fried this time is done in a light egg-white batter.

Tube-grilled young sea bass, grilled abalone liver, Japanese whiting grilled with shuto

The grilled dish is tube-grilled young sea bass. Since young sea bass is difficult to eat if left with the bones in when tube-grilled, cut it into…

Sea bream and turnip

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Naruto-Style Stone Flounder

For the Naruto-style stone flounder, fillet the stone flounder into five pieces, skin it, and cut it into thin sashimi slices; season with salt and…

Winter Melon Pureed Soup, Pike Conger Cut into Flower Shapes

This is a soup course. The kamouri pureed soup is made from winter melon. For the scallop stock, put kombu into 1 shō — about 1.8 liters — of sake…

Autumn bonito, deep-fried in rice-cracker crumbs

Eel and Rolled Omelet Sushi

Pacific saury with spicy dressing

Butternut squash and napa cabbage puréed soup

Conger Eel Steamed in a Net-and-Rope Pattern

This is a hot dish. Since the flavorful stock used to steam-simmer the conger eel net-and-rope steam will be used again later, we strain it and set…

Ise Lobster Grilled with Spring Sprouts, Shiraga-Style Ise Lobster

The traditional version is Ise lobster grilled with spring sprouts. What's carved into a pine shape is chicken liver, the bamboo is celtuce, and the…

Celebratory Namasu Roll, Celebratory Namasu

Both the traditional and the modern versions use the same ingredients, but 'Beni no Yume' (literally 'Crimson Dream') is an apple grown in…