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Spring sea bream cured with cherry-leaf aroma

For the spring-season sea bream cured with cherry-leaf aroma, salt-pickled cherry leaves are lightly rinsed in water to draw out some of the salt…

Agedashi sesame tofu, salmon shark heart rolled with scallion

For the age-dashi sesame tofu: extra sesame tofu that was made is frozen and stored at -60°C, then thawed and prepared age-dashi style — lightly…

Seared Largehead Beltfish

For the seared tachiuo, I used Ajinomoto's "Koku no Chikara: Sakana no Koku" (a fish-umami seasoning) to make an umami-dashi gelée, which is poured…

Grilled millet-gluten cake, lily bulb and freeze-dried konjac, shimeji mushroom and spinach dressed with walnut

Pinecone-scored abalone, savory simmered

The pinecone-scored abalone umani evokes the image of pine, bamboo, and plum. The stem lettuce is marinated in saikyo miso and shaped to represent…

Amber aspic

For the amber aspic: first prepare a double chicken consommé to use as the base soup. To make the double chicken consommé, clean chicken bones, put…

Truffle and ginkgo nuts, Abekawa-style sweetened toasted soybean flour

Chestnuts simmered in the skin, topped with ricotta cheese

Icefish grilled with golden egg yolk

Pureed sesame tofu soup

The appetizer course's goma-dofu surinagashi isn't so much something made specially as it is leftover sesame tofu melted into a rich freshwater clam…

Asparagus, yuba

The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…

Pufferfish milt long-kept pickle, set milt custard

As for the appetizer course yose-jirako, whenever I make a set, custard-style dish, adding a little fresh cream gives a very good texture, so I…

Taro stem somen

For the taro stem somen, we used white zuiki and green zuiki to make an attractively two-colored somen. The white zuiki is boiled in hot water as…

Blackthroat seaperch in fresh-greenery dressing

For the nodoguro in fresh-greenery dressing, the nodoguro is wind-dried, steeped in a seawater-strength brine for about an hour, and then seared. I…

Fukiyose-style assortment

Fried red deep-sea sculpin

Taro stem with fermented bonito-viscera sauce

The shuto sauce on the hasu-imo ends up with a thick, clinging texture much like an egg-yolk vinegar sauce. Cooking it in a hot water bath gives more…

Cauliflower jelly in the moon-in-every-rice-paddy style

Deep-fried pine mushroom with yuzu fragrance

Western Salmon Mousse

The salmon sheet wrapping the appetizer's Western-salmon mousse is a store-bought product; since it's made from raw salmon and has little flavor on…

Chrysanthemum Salad

The Shinshu salmon used in the chrysanthemum salad is a hybrid with no distinct male or female, crossed between kokanee (beni-masu) and brown trout…

Flounder with Okara Dressing

For the seared karasumi (bottarga) served as the crowning garnish on the flounder with okara dressing, my usual preference is to marinate the…

Hoshiko Tofu

Appetizer. Hoshiko tofu (dried sea-cucumber ovary): grill the hoshiko, soak in equal parts sake and water, then blend with egg yolk and potato…

Baby octopus quick-simmered, mountain asparagus

This is the season when peach gives way to cherry blossoms, and one senses the fresh start of new life reflected in new graduates and school entrance…