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Samegarei Thin-Sliced Sashimi

This is the sashimi course, and from here on we move into the work I do at my current restaurant. Since the restaurant sits right above the market, I…

Bamboo Shoot Grilled with Kinome; Diamond-Shaped Kamaboko; Clam and Rapeseed-Flower Sushi; Bamboo Shoot Simmered in Shirozake; Icefish, Bonbori-Style Grilled; Lily Bulb and Tachibana Citrus Chakin; Halfbeak, Cherry-Blossom Dried; Three-Colored Dango

Titled "Appetizers, Grilled and Simmered Dishes for Early Spring," this begins with the appetizer course. I prepared a single warm dish, a dish tied…

Winter Solstice Kabocha Manju

This is the steamed course. For the winter solstice kabocha-squash manju, in keeping with the winter solstice custom I fill it with ingredients whose…

Shrimp and zenmai in green-herb dressing; sea bream shiokara with nagaimo somen; squid and raw bottarga dressing; halfbeak; ark shell with Suizenji nori

These are five types of dressed dishes. The shrimp and fern shoot in green-herb dressing is finished in the manner of a tofu-based dressing. For the…

Sweet-Simmered Yatsugashira Taro

This is the simmered course. I wash the yatsugashira (a large branching taro), let it dry overnight, then simmer it. Once it comes to a boil I add…

Pheasant Kotori-yaki, Sautéed Pheasant Coated with Sieved Pheasant Liver

This is the appetizer. For the pheasant kotori-yaki, I source the pheasant from a specialist pheasant producer in Ehime. I finely chop the cartilage…

Pheasant Marinated in Ginjo Sake Lees with Tomato

For the pheasant marinated in ginjo sake lees with tomato, I combine the ginjo sake lees with nikiri sake (boiled-off sake), nikiri mirin, miso…

Deep-Fried Ray Fin, Bamboo Shoot, Stem Lettuce

This is the fried course. For the deep-fried ray fin, I deep-fry it fresh rather than dried, which I think is fairly unusual. Ray fin has a…

Pheasant Surinagashi

Three-flavor grilled dace

Spring sea bream, iriwata-grilled

This is the grilled course. For the spring sea bream grilled with iriwata, I fillet the tai into three pieces, skewer it, and pour over the finished…

Octopus, Dainagon-Style Simmered

For the octopus, dainagon-style simmered, I tenderize it by pounding it with daikon before simmering it soft. The "Asukko" served as ohitashi is a…

Bamboo Shoot and Warabi in Tochu-cha Miso Dressing

For the bamboo shoot and bracken fern in tochu-cha (Eucommia tea) miso dressing, I simmer the bamboo shoot and bracken fern in a light seasoning…

Yatsugashira Taro, Sweetly Simmered

For the yatsugashira taro, sweetly simmered, I use a rich stock made from grilled conger eel bones as the base for it. Every December I hear head…

Stingray Fin, Whole-Simmered with Mountain Vegetables

This is the simmered course. For the stingray fin, whole-simmered with mountain vegetables, I salt-rub the raw stingray fin, rinse it thoroughly…