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Conger eel wrapped in soy milk skin, cherry-simmered mountain yam, butterbur

Kasugo Sea Bream with Okara, Issun Fava Beans Simmered in Syrup, Maki-Grade Prawn Umani, and More

As for the appetizer, kasugo sea bream with okara: the kasugo is filleted into three pieces, lightly salted, and marinated in a yuan-ji marinade…

Grilled fat greenling milt, Berkshire pork grilled with shio-koji

Ainame, or fat greenling, grilled with shirako: the ainame is filleted into three pieces, the center bone is removed, and decorative scoring cuts are…

Abalone simmered with sansho pepper, angelica shoot deep-fried in a fan-shaped coating

Usui Pea, Cheese, and Tofu Futami

This is a two-layer preparation of Usui pea, cheese, and tofu. The Usui peas — a delicate, sweet pea variety from the Kansai region — are simmered…

Takuan and shibazuke pickles

This is the pickles course. Takuan is used year-round, but it calls for careful attention at this point in the meal. If it's known that a guest has…

Two-miso soup, green pea tofu

This is the soup course. For the fukusa-style miso soup, I dissolve white miso in niban-dashi (second-extraction dashi), then stir in red miso to…

Scallop, udo, and shiitake mushroom; seri with mustard hitashi

This is the additional hearty course. Everything up through the grilled course makes up the one soup and three dishes that form the basic kaiseki…

Fat greenling kuzu-tataki

The nimono-wan — a simmered-soup course — is fat greenling kuzu-tataki, lightly tenderized and dusted with kuzu starch. A nimono-wan is extremely…

Yuzen tofu with ring-shaped wheat gluten, baby octopus, mountain yam simmered to absorb the broth, and snap peas

Wheel-shaped wheat gluten yuzen tofu: first, the wheel-shaped wheat gluten is simmered to bring out good flavor. Then, 50g of surimi is added to one…

Hot water

▽ Pour hot water over a small amount of rice left in the rice bowl beforehand, to make hot-water-soaked rice. For the roasted rice, wash the rice…

Tilefish, sake-grilled

Kombu-cured spring sea bream

Now for the explanation of the meal course. First, the sashimi course. For the adjusted vinegar, I make a two-part vinegar with seven parts rice…

Kujō scallion ohitashi, seared surf clam

What's in the tall vessel is a lightly simmered, marinated dish of Kujō green onion. Seared Ezo surf clam is tossed together with it, and on top is…

Spring Vegetables Clear-Soup Course

This features seasonal bamboo shoot, mountain asparagus, butterbur, and bracken fern shoots, with carrot and sansho leaf added for color. Each…

Spring orchid

Giant gaper clam and ark shell clam

Inside are mirugai, akagai, and urui (a mountain vegetable related to hosta shoots). The mirugai is quickly grilled with sake and salt. The akagai is…