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Kyoho Grape Terrine, Chocolate Gâteau

Yuzu Castella Manju

The yuzu castella manju is styled to resemble a yuzu fruit. I filled it with a filling that has margarine mixed in, though I think it would be plenty…

Anmitsu

For the anmitsu, I make agar jelly by simmering down a type of red seaweed, then plate it with salted beans dusted to a soft floury white, smooth…

• ¥500

• Cook time 2 hr

Soybean Jelly and Setoka Citrus Jelly

Cream Tofu with Fruit

Dragon fruit, lily bulb and fava beans, kuzu noodles, peach simmered in wine, matcha pear

Fragrant Spring Roll, Loquat, Fava Beans, Pickled Plum, and Mango

For the dessert course, I made good use of ingredients left over in the refrigerator. The fragrant spring roll is one result of various trials using…

Golden Sweet Potato, Ogura-Style Sweet Potato

A large delivery of satsuma-imo (sweet potato) meant for the fukiyose arrived, so I quickly put these together on the spot.

Lemon Jelly Terrine

The seasonal fruit dessert marks the climax of the wedding banquet, so I plated it with the image of the candle service in mind. I also added a…

Grilled Fruit

For dessert, the grilled fruit: hollow out an iyokan (a Japanese citrus) to make it into a container.

Purple Sweet Potato Kinton

Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…

Five-color dumplings for cherry-blossom viewing

This time, for the April sweets course, I made three dishes built around the theme of hanami (cherry-blossom viewing). First, for the five-color…

Two-colored sweet potato mochi with glutinous rice-flour dumplings inside

Elegant sweet tofu

Bean-scattering

For Mamemaki (bean-scattering), I used lotus root to bring out a difference in texture and flavor.

Snow-viewing dried persimmon

This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…

Pan-seared kuzu cake with roasted soybean flour

This is the dessert course. For the kuzu-yaki with kinako, 1kg of large-grain azuki beans is boiled and drained three times, then from the fourth…

• ¥93

• Cook time 30 min

Matcha kuzu-starch noodles with black sugar syrup

This is the sweets course. This too is cut into kuzukiri with a knife in front of the guest before serving. Every dish here is themed around being…

Grilled tofu kuzu-starch cake

Persimmon and Kyoho Grape Custard Cream

Carabao mango sorbet, black sesame blancmange

Ripened Persimmon, Fine-Julienned Apple

Three-color kuzu-suisen

Since the three-color kuzu-suisen has anko (sweet red-bean paste) inside, I've kept the sweetness of the surrounding dough more restrained to…

Orange Chrysanthemum Confection

Orange chrysanthemum confection came from wanting to make chrysanthemum, the flower that represents this season, so I tried my hand at a…