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Hand-picked crab; squid sōmen topped with hand-picked crab

These are two sakizuke courses. Both crab dishes are grilled over charcoal in front of the guest and picked apart by hand; the hand-picked crab is…

Mountain yam and bigfin reef squid with salted sea cucumber intestines, chrysanthemum-steeped Pacific saury

This is an appetizer (sakizuke) course. For the chrysanthemum-steeped Pacific saury, saury filleted into three pieces is salted and left for an hour…

Crab apron with young hosta shoots and crab-tomalley sauce

This is a crab-tomalley dish. The 'apron' refers to the loincloth-shaped flap (fundoshi) on the underside of the crab. With a live crab, the meat…

Abalone with Its Own Liver, Green Chili Tofu, Duck and Barley Simmer

This is the appetizer course. For the abalone with its own liver: the abalone is first steamed in sake, then the liver is removed and pressed through…

Cod milt and napa cabbage amber terrine, kelp-grilled milt

Normally, we set the napa cabbage in a terrine mold. This time, we made sheets from the napa cabbage stems and wrapped the set filling in them to…

Swimming crab

The swimming crab (gazami), also called watarigani, is washed thoroughly clean, and the shell and apron are salted before steaming. It is then…

Walnut Dressing

The appetizer is the walnut dressing. We use blanched taro shoots, shrimp, and walnut, adding cream cheese to make it moist and creamy.

Green vinegar-miso salad

For the aonuta, wakame, Japanese chives, and ark shell are dressed in a mustard vinegar-miso.

Steamed Winter Melon

For the steamed winter melon, peel it the way you would turnip for a grated turnip steamed dish, grate it using a hand grater, squeeze it lightly…

Cod milt and komatsuna with salted cod roe ankake sauce

Sesame Tofu

The appetizer's sesame tofu is a version with a little miso worked into it. I put miso, sake, and mirin in a pot over heat and work it for about…

Kombu-cured flounder and herring roe, layered Hakata-style, dawn-colored smoked salmon

For the dawn-colored smoked salmon on top of the kombu-cured flounder and herring roe hakata-roll, I used house-made cold-smoked salmon. With…

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.

Baby octopus and raw konnyaku

The raw konnyaku is in a soft state — reduce the lime any further and it won't set.

Salmon, soy milk, and usui beans

For the appetizer, I consciously incorporate seasonal ingredients that evoke that time of year. Atop the three-colored mold of wild mountain…

Shira-ae of spiral-cut and briefly dried white melon

Satsuki tofu

For the appetizer I made satsuki tofu — really a shuto tofu, meaning tofu mixed with fermented bonito innards. I named it satsuki, the old name for…

Beef and Greens Roll

For the beef and greens roll, beef cheek is simmered in water and sake with aromatic vegetables (green onion, onion, and carrot trimmings) to…

Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Hamo Jelly Terrine

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

First-frost mountain yam terrine

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Simmered soy pulp

It has been about twenty years since I opened the restaurant, and simmered okara has been a signature single dish on the menu the whole time. It…

Hosta shoots set with soymilk

The urui set with soymilk is made by setting the in-season urui with soymilk, though I think it would also have a nice texture set with fresh yuba…

Baby octopus and Japanese parsley with sea urchin miso

For the baby octopus and Japanese parsley with uni miso, since this was for display, this time the uni miso was ladled over the top rather than…