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Bamboo shoots with sansho leaves

The kinome miso for the bamboo shoot and kinome salad is usually made with tama-miso, a sweetened miso paste enriched with egg yolk, but white miso…

Edamame and Shiratama Dumplings

The dashi-vinegar broth for the edamame shiratama dumplings is diluted with dashi and seasoned, since it would be a shame to waste the brine from the…

Golden-eye snapper crisp

For the golden-eye snapper crisp, we roll the golden-eye snapper paper-thin, like fine washi paper, and fry it in refined oil at high heat until it…

Wind-dried pike conger

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Wind-Dried Conger Eel

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Tilefish pressed with chrysanthemum petals

The second appetizer is tilefish pressed with chrysanthemum petals. The tilefish is filleted, skinned, cut in a fine thread-cut sashimi style, and…

Baby abalone daisen-ni

This is the appetizer course. For the baby abalone ofuna-ni, the abalone is scrubbed clean, salted, topped with a round slice of daikon, and steamed…

Sardine coated in soybean pulp

Tokishirazu salmon and nose cartilage dressed with chrysanthemum petals

This is the appetizer course, 'Tachibana' (mandarin orange). The tachibana tree, as in the phrase 'the tachibana of the Ukon,' was one of the trees…

Hamo roe and blanched taro shoots, steeped

Conger eel grilled ro-style

This is starter three (Kaminoseki, Shimonoseki). We use conger eel caught near Itsukushima Shrine.

Bigfin reef squid dressed with fermented bonito innards and egg

Amber jelly topping

For the amber-jelly topping, I'd normally pour a flavorful dashi or a tortoiseshell-colored thickened sauce over it, but since it's summer, I set it…

Sea bream grilled and steeped

For the sea bream grilled and marinated in broth, the sea bream is filleted into three pieces, lightly salted, grilled, and steeped in a soup made…

Pufferfish Shuto-Egg Dressing, Grilled Barracuda Steeped in Chrysanthemum Petals

First, two appetizer dishes. For the pufferfish shuto-egg dressing, the pufferfish is filleted into three pieces and, without removing the skin…

Steamed Corn

Steamed corn is made by pressing raw corn through a sieve and combining it with dashi at a ratio of two parts corn to one part dashi, then steaming…

Persimmon cup, reins-pattern vinegared dish, yuzu cup, almond tofu

The namasu served in the persimmon cup is arranged so the daikon and carrot resemble reins (tazuna), hence tazuna namasu. For the persimmon vinegar…

Kuruma prawn and shark fin

Last is the additional course. This one takes its cue from Chinese cooking. I've turned a round eggplant into a bowl. For the shark fin, I finish it…

Fermented sweetfish viscera and kukoa, iwanashi, yomaki, and rock tripe, pear salad

Colorful vinegared tilefish

Crab Salad

This crab salad is the opening course. We boil the crab, pick the meat apart, season it, and gather it into a cylinder, then wrap taro stem around…

Winter mackerel and turnip sushi

Kabura-zushi is definitely a winter food. Winter turnips firm up and become dense in flesh. Summer turnips have a lot of moisture, which suits them…

Armor-cut octopus steeped in uni

What's laid beneath the yoroi-dako uni-steeped dish is steamed sea urchin (mushi-uni).

Molokheiya and Icefish Jelly

The molokheiya and icefish jelly is made by white-simmering the icefish in sake, water, and a touch of alum so it does not fall apart, then setting…