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Le Lectier Pear Compote

Strawberry-and-Cheese Ice Cream with Strawberry Compote

For the strawberry-and-cheese ice cream, you simply put the ingredients into a food processor, blend them, and freeze the mixture in the freezer —…

Valentine's Day

For Valentine's Day, I added purple-black rice to the chocolate mousse to bring in a touch of washoku (Japanese-cuisine) flavor.

La France Pear Compote, Grape Jelly

Fruit Pudding

Fruit pudding was created from the idea of a smooth custard pudding. Since plain pudding alone felt like it was missing something, I've soaked a…

Sake-lees chocolate with Mt. Fuji frosted persimmon

Dried persimmon and almond butter, Hakata-style pressed

Two-Color Carrot Jelly

First, the two-color carrot jelly has a texture softer than yokan, the firm sweet bean jelly it's compared to. The color forms two layers, but I…

Chestnut and lily-bulb kinton studded with sweetened beans

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…

Persimmon chakin

Grilled persimmon

The final dessert is grilled persimmon. We cut off the top and bottom of the persimmon, remove the seeds, sprinkle a slightly sweet white wine into…

Poached Western pear in syrup

Winter Melon Two-Color Terrine

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…

Hanami Five-Color Dango

For hanami five-color dango, I made a Japanese confection using vegetables in five colors. I used no food coloring, letting the ingredients' own…

Black Narcissus Lily Bulb

The sweet course's black narcissus lily bulb is also one of our signature dishes. The ratio is one part kuzu starch, six parts water, one part sugar…

Kuzu Noodles

Chestnut and Chocolate Cloth-Wrung Sweet

Baked Purple Sweet Potato and Apple, Hakata-Style

Another dish is the purple sweet potato and apple, Hakata-style (layered so the cut cross-section shows colored stripes). Normally, when we serve…

Cherry blossom jelly with domyoji rice

Domyoji sakura-kan is a cherry-pink domyoji jelly topped with a decoration meant to evoke the scent of cherry blossoms and the image of a cherry…

Pear and Kyoho Grape Honey-Simmered

For the pear and Kyoho grape honey-simmered dish, pear is simmered in a white wine base, and chopped Kyoho grapes and muscat grapes are added and set…

Chestnut sweet rice dumplings

This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn.

Black Soybean and Plum Paste Jelly

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…

Le Lectier pear simmered in sweet syrup