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Splendid alfonsino grilled with fragrant miso, and more

For the grilled course's halfbeak sanshoku bonbori, a three-colored lantern-shaped fish-floss garnish, the halfbeak is filleted into three pieces…

Baby octopus and raw konnyaku

The raw konnyaku is in a soft state — reduce the lime any further and it won't set.

Salmon, soy milk, and usui beans

For the appetizer, I consciously incorporate seasonal ingredients that evoke that time of year. Atop the three-colored mold of wild mountain…

Shrimp-shaped taro, boat-grilled, and more

Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear

Beltfish and Asparagus Roll, Deep-Fried

For the beltfish and asparagus roll, deep-fried: boil the asparagus and let it soak in kombu dashi. Fillet the beltfish into three pieces, season it…

Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Persimmon Compote and Strawberries

For the fruit course's persimmon compote, Saijo persimmons are sent from my hometown, but since they fully ripen within 3-4 days, I preserve them by…

The Charm of Nature

From "expressing Fukuoka through cooking," this is a grilled dish. Titled "The Charm of Nature," I fashioned freshly harvested bamboo shoots from a…

• Serves 1 · ¥700

• Cook time 40 min

Carp, thick-soup style

A modern take on regional cuisine Original regional dish: koi-koku Wanting to seek out the long-transmitted dishes of Fukushima and Kōriyama and…

• Serves 2 · ¥127

• Cook time 1 hr

Hen-of-the-woods tempura

Ebi-imo is paired with tempura of fragrant wild maitake. I keep the sauce light so it can be enjoyed rather like pasta, with bottarga.

Crab with tortoiseshell glaze

This is autumn. If you take the soft, cottony part of the winter melon that is normally thrown away and turn it into somen (thin wheat noodles)…

Wagyu

Knife-shaved lotus root: peel the lotus root, then shave it with a cheese slicer, and it peels away smoothly in ribbons. What makes this excellent is…

Kanō-gani Dressed in Crab Miso

For this vinegared course, I had really wanted to feature a crab called ōgon-gani (golden crab), but I could not obtain any, so I use Kanō-gani, a…

Tilefish steamed with scattered autumn garnishes

This is tilefish steamed with scattered autumn garnishes. Tilefish is a very expensive fish. I fillet it into three pieces, salt it lightly, soak it…

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…

Mizunasu Mixed Pickle

The pickle course is mizunasu (a mild eggplant variety) mixed pickle. Preparing it in an old-pickle style with myoga, shiso, and new ginger makes it…

Ark shell, cockle, and rapeseed blossom in vinegar-miso dressing

Ark shell, cockle, and rape blossom teppai is a dish dressed in vinegar-miso; it normally uses scallions, but here we used rape blossoms instead.

Spring Festival

For the Spring Festival dish, two kinds of pudding each have green peas and tapioca poured over the top to form two layers; they are shaped into…

Armor-cut octopus steeped in uni

What's laid beneath the yoroi-dako uni-steeped dish is steamed sea urchin (mushi-uni).

Daigo-style preparation, and more

The simmered-soup course is prepared daigo-style. Dashi is taken from cherry salmon bones and trimmings, and rounded out with milk and other dairy…

Sakura bamboo shoot, and more

For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…

Conger eel, pine-bark-style tofu, and more

For the anago matsukawa tofu, the conger eel is grilled with tare sauce (tare-yaki), trimmed to match the length of the tofu, and quartered…

Clear-Soup Style

For the soup course, mugwort sesame tofu uses mugwort powder. Knead the sesame tofu as usual, add in the rehydrated mugwort powder, and once it's…

Cherry Blossom Deep-Fry

For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.