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Oki beef seared and grilled

The additional course, Oki beef seared and grilled, takes this form because the restaurant has a teppan griddle and uses Oki beef as a main item…

Seared octopus soaked in plum vinegar

This is the vinegared dish. Live octopus is rinsed and its legs separated, the skin side is seared, and then the skin is peeled off; it is then…

Octopus arai, coin-shaped octopus

For the vinegared dish, the base stand was made by peeling a watermelon radish. The ball in the coin-shaped octopus is rice cooked with octopus —…

Seared scallop, squid scored in a fawn-spot pattern, vinegar-rinsed horse mackerel

The vinegared dish is carpaccio-style. It's served with olive oil drizzled over it.

Thigh Meat with Pickled Plum Dressing

Thigh Meat with Pickled Plum Dressing — sanbaizu, a three-part sweetened vinegar dressing Vinegar: 200cc Bonito dashi: 100cc Sugar: 50g Higashimaru…

Ark shell wrapped in hosta shoot

For the vinegared course, the ark shell wrapped in urui: boil the urui and dip it into a lightly seasoned agar mixture once it has cooled somewhat…

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…

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…

Hairy Crab with Egg-Yolk Miso

The course served near the meal's end, often vinegared or dressed dishes, is hairy crab with egg-yolk miso. In summer, hairy crab really does win out…

Halfbeak, flower-cut mirugai clam, snow crab — two kinds of meat

Smoked conger eel wrapped in greens

This is the vinegared dish. For the smoked conger eel wrapped in greens: I smoke the conger eel (anago) slowly for about forty minutes, taking the…

Spring-mountain-style scallop, grilled surf clam, and fat greenling with sansho-leaf vinegar

For the scallop haru-yama, the scallop is quickly blanched and marinated in sweet vinegar. Since this is meant to evoke a spring mountain, the light…

Naruto-Style Stone Flounder

For the Naruto-style stone flounder, fillet the stone flounder into five pieces, skin it, and cut it into thin sashimi slices; season with salt and…

Winter daikon marinated Tosa-style with bonito flakes

Whale Skin and Dried Fig, Dressed in Vinegared Miso

The vinegared course is whale skin and dried fig dressed in vinegared miso. Salted whale skin is reconstituted by soaking it overnight in…

Salted whale skin

This is the vinegared dish. The salted whale skin is slowly reconstituted over four to five hours in rice-bran water that is changed three to four…

Salt-pounded spiny lobster

Shrimp and tilefish in orange sauce

For the shiizakana, an additional hearty course, rather than simmering or grilling the tilefish and shrimp, I boiled them, making good use of butter…

Suguki

Tilefish steamed with grated yam, warm shungiku ohitashi, chopped sesame, autumn-shaped wheat gluten

New Baby Taro with Sesame Tofu Sauce

Steamed abalone, kombu-cured whiting, warm-smoked salmon roll, cylindrical crab roll

The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…

Pufferfish-wrapped monkfish liver roll

For the vinegared dish's fugu-wrapped ankimo roll: since the monkfish liver was well marbled with fat, I salt it for about four hours, then boil it…

Loach Kabayaki, Loach Kanroni, and Loach Hakusen-age

This is a tasting comparison of loach preparations. For the loach kabayaki, butterfly the loach open from the belly without removing the backbone…