SEARCH

Salmon Nanban-zuke with Red Vinegar

Next, the vinegared dish is salmon nanban-zuke with red vinegar. Nanban-zuke is usually made with white fish or blue-backed fish, but using salmon —…

Crab hōsho-maki, sockeye salmon chrysanthemum roll, persimmon and pear ichimatsu

The crab hōsho-maki is made by steaming king crab, removing the meat and picking out the shell fragments, wrapping it in daikon to resemble folded…

Mackerel and Ebi-Imo

This is the last course, the vinegared dish. The mackerel is cured, then kombu-cured to add the aroma of kombu. The kabocha squash is cut into small…

Matsuba crab and thread-spool-cut mountain yam, fruit dressing

The vinegared dish is matsuba crab and mountain yam itomaki. A little lemon juice is added to the vinegar used to rinse the crab. The mountain yam is…

Scallop, Daigo-style cream-set dish

Ise Lobster Grilled with Soy Milk

The shinzakana, a supplementary course, of Ise lobster grilled with soy milk is made by thinning an egg base containing raw fish flesh with a seafood…

Sweet malt-pickled daikon, rolled napa cabbage pickle, nozawana pickle, leaf-cut pickled ginger

Crab Salad Assortment

For the vinegared dish, the ponzu jelly (ponzu, a citrus-soy sauce) is made by combining equal parts ponzu and dashi with powdered gelatin, letting…

Shell-mound-style deep-fried abalone, flame-seared Japanese whiting, grilled summer vegetables

For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…

Ise Lobster Flame-Flashed with Sake and Topped with Toasted Karasumi, Wagyu Loin Wrapped in Sweet Potato and Grilled with Apricot Soy Sauce, Tanba Chestnuts Simmered in Wine with Their Skins, Drizzled with Threaded Yamato Yam

For the Ise lobster, flame-flashed briefly with sake and topped with toasted karasumi, I flash it quickly with sake and top half of the flesh with…

Horse mackerel and lotus root wickerwork roll

For the vinegared course's horse mackerel and lotus root jakago-maki, the horse mackerel is pressed with kombu, worked into something like a minced…

Two-Layer Grilled Quail, Agar-Molded Grape, Fig and Chestnut Daigo-yaki

My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…

• Serves 1 · ¥1,000

• Cook time 30 min

Pickled daikon, small turnip rice-bran pickle

Ezo Abalone Grilled with Crab Roe

This is a supplementary course. For Ezo abalone grilled with crab roe, I steam the Ezo abalone in a convection oven, then quickly sear it in a frying…

• ¥1,350

• Cook time 1 hr

Crab and Turnip Tree-Ring Roll

This is the celebratory dish. Alongside the Crab and Turnip Tree-Ring Roll is a molded Suizenji nori. The Suizenji nori is shaped like a gourd. For…

Seared and Kombu-Cured Kuruma Prawn

This is the vinegared course. For the seared and kombu-cured kuruma prawn, the heads are removed and the shells peeled, the prawns are seared with a…

Mallet-shaped roll

This is the vinegared dish, kinuta-maki. As mentioned earlier with the five-color theme, here it is rolled with seven colors instead.

Spring Greens Gathering

This is an additional hearty course. Titled 'a gathering of seasonal greens,' wild mountain greens are lightly kombu-cured. I have been developing…

Red-and-white vinegared salad

This is a dish served near the meal's close. The Japanese whiting is cured with kelp, the suizenji-nori (a rare freshwater algae) is rehydrated and…

Rolled Prawn in Lemon Jelly, Wakasagi Pickled in Pomegranate Vinegar

This is the vinegared course. For the rolled prawn in lemon jelly, small kuruma prawns are skewered straight with a bamboo pick to keep them from…

Pike conger and shiro-uri kaminari-boshi, mizore-ae dressing

This is the vinegared course. For the hamo (pike conger) and shiro-uri kaminari-boshi with mizore-ae dressing, I rinse the hamo in water, remove the…

Kyoto turnip, yellowtail simmered in Hakkaisan sake lees

Persimmon and Seafood Namasu

This is a vinegared dish. For the persimmon and seafood namasu, the key point is to cut the persimmon that goes into the oven into a dice slightly…

Anglerfish, tomozu sauce

This is the vinegared course: anglerfish with roasted-miso sauce. I learned how to make the roasted miso from my uncle — spread miso over a mortar…