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Akudo-Imo Grilled with Miso Sauce, Hokkigai and White Maitake Koshu-Style Grilled, Ankimo Steak, Dried Persimmon Karukan Fritter, Sweet Shrimp Shiokara Topped with Ikura, Fugu Shirako Soup

This is the appetizer course. As for the Akudo-Imo Grilled with Miso Sauce: this taro variety has a rich, mellow flavor whatever you do with it…

• ¥4,000

• Cook time 15 min

Beef, Low-Temperature Prepared

This is the Beef, Low-Temperature Prepared. The beef, from the zabuton cut (a marbled section of the chuck), is cooked at around 63°C for about four…

Dried persimmon with white vinegar dressing

For the appetizer, dried persimmon with white vinegar dressing, dried persimmon is normally preferable since it does not release moisture, but since…

A Twist on Scallion-Tuna Hot Pot

This is the simmered dish course. This is a special twist on scallion-tuna hot pot. Shimonita leek is delicious. For the tuna, I use fatty tuna…

Grilled mullet with okara, grilled mullet with walnut

These are the grilled dishes. I devised them as mullet marinated in shio-koji, and mullet grilled with a walnut miso.

Fugu Shirako Soup

This is the soup course. As for the Fugu Shirako Soup, at this time of year the shirako (milt) is not yet very large. Since the color is a little…

Chestnut pureed soup with crab dumpling

For the crab manju in the chestnut surinagashi soup course, I added chrysanthemum petals on the surface to bring out a sense of the season. A little…

Deep-fried shrimp-stuffed zucchini

After the zucchini is stuffed with a fish-paste dumpling filling, it's first cooked through in a convection oven. If it's cooked too soft, though, it…

Pureed raw asparagus soup

This is a raw asparagus pureed soup. I prepared it as a zatsuki -- the dish served first, as soon as guests are seated -- meant to be enjoyed like a…

Deep-Fried Mullet

As a reference dish among the deep-fried preparations, this is Deep-Fried Mullet, served with a shrimp sauce. For the shrimp sauce, sauté shrimp…

Dawn-style mullet sashimi with its own roe

Next is the sashimi course. I imagine most people don't use mullet very often, but it is a truly interesting fish. It is an auspicious fish that…

Steamed tilefish with new-harvest soba

For the steamed course, I thought of using autumn's new-harvest soba and tilefish. First, for the steamed tilefish with new soba: I rolled the new…

Grilled broadbanded thornyhead, a prized fillet cut, grilled Japanese spiny lobster with egg-yolk fermented fish-innards glaze, Iberico pork

I've been quite taken with the Iberico pork I used for the grilled course lately. How should I put it — it has a certain slippery smoothness going…

Fukiyose-style assortment

Tilefish steamed with whole buckwheat grains

For the tilefish steamed with whole buckwheat grains, I combine steamed new soba with grated sticky mountain yam, season it, wrap it in tilefish, and…

Chrysanthemum-cut potato and turnip stuffed in a nested-case shape, Orido eggplant simmered with sesame

The Orido eggplant used in the simmered dish course is from the Orido district of Shimizu — the eggplant Tokugawa Ieyasu was said to have especially…

Fat greenling dusted with kuzu starch

This is another summer standard: fat greenling dusted with kuzu starch. Fresh water shield is quickly blanched, and it's served together with bamboo…

Abalone simmered until tender, paddy-grown Japanese parsley grilled with pine nuts, assorted spring wild greens, grilled young sweetfish with vinegar dressing, deep-fried and simmered sea bream roe

The first course is abalone simmered until tender. It's a standard dish, but abalone really is the thing for summer. I didn't discard the innards --…

Sea bass rod-cut arai

For the sashimi course, I made a rod-cut arai of sea bass. It's refreshing and light, meant to be enjoyed with a reduced sake-and-plum seasoning and…

Assorted mushrooms simmered country-style

For assorted mushrooms simmered country-style, this time of year, various kinds of mushrooms mixed together appear on the market as assorted…

Sweet shrimp with salt-cured shrimp-head paste dressing

For sweet shrimp with uzui dressing, we use the head paste of maki-ebi shrimp that has been salt-cured and preserved. This keeps well for six months…

Smoked salmon, chrysanthemum-style cure

Tilefish wakasa-yaki

The grilled dish is tilefish, finished with a sake-soy glaze. Udo simmered pale is arranged in Hakata style, plated over a bed of kinome miso. The…

Grilled uni saddle-draped tofu