SEARCH

Celebration: Pine, Bamboo, and Plum

For the steamed sea urchin warm-smoked with pine, I place cherry-wood chips, sugar, and pine needles in a wok, set a wire rack over them, cover with…

Red-and-white herring roe

For the appetizer's red-and-white herring roe: I marinate the herring roe (kazunoko) in two different bases — a Saikyo miso, sake-lees, and…

Water shield in clear spring water

Dusted with Yoshino kuzu starch, layered hakata-style (pressed together) with raw sea urchin, then steamed lightly.

Monkfish and monkfish liver mille-feuille with black vinegar

The deep-sea-water jelly in the appetizer monkfish and monkfish liver mille-feuille with black vinegar contains monkfish roe. To remove any fishy…

Three appetizers: taro, octopus, and pumpkin

These are the three appetizer dishes. Taro, octopus, and pumpkin are standard in summer simmered dishes, but this time I used them for the appetizer…

Red shrimp Shōnai-style pickle

This is the tōshi-zakana course. The irizake, a traditional plum-and-sake seasoning, used for the Shōnai-style pickled red shrimp is made by slowly…

Egg-yolk dressed dish, simmered herring

First is the hashizuke (opening appetizer) course, the egg-yolk dressed dish. At my restaurant, we vacuum-seal abalone and octopus before cooking…

Seared flathead cured with kombu, consomme jelly glaze

For the seared flathead cured with kombu and consomme jelly glaze: I filleted the flathead into three pieces as usual, removed the skin, and cured it…

Three-color chakin-shibori

For the appetizer I made three-color chakin-shibori, cloth-twisted parcels. I dissolve dashi, agar, and gelatin together to give it a savory…

Asparagus two-color terrine

Kuzu Peony, Shiso-Pickled Quail Egg

For the kuzu peony, live small kuruma prawns are shelled, roughly minced, and pan-cooked in sake. Lily bulb is peeled apart petal by petal, steamed…

Shiitake Mushroom and Urui

The appetizer is a lightly marinated dish of shiitake mushroom and urui. The soaking liquid is shio-koji (salt-fermented rice malt) thinned with…

Kombu, Roasted Soybeans, and Pressed Barley, Lightly Simmered

Tenjō Kombu, Simmered Tender

For the tenjō kombu simmered tender, it's fine to use kombu that has already been used for making dashi. After all, it's New Year's, so I worked in…

Monkfish Liver and Daikon Layered Steam

The appetizer course has five dishes; first is the monkfish liver and daikon layered steam. I used salt and pepper to remove the odor from the…

Kombu-cured whiting

Arrowhead bulb and millet-mochi fry

The kuwai and millet-mochi fry, as the pre-course dish, is meant to give guests arriving on a cold day something warm to start with, so I serve it in…

Clam and udo, dressed with sansho buds

As for the hamaguri and udo kinome-ae, since this is for an exhibition, I've arranged it in kurakake style (draped over, rather than tossed together)…

Ayu uruka tofu

The appetizer ayu uruka tofu is served topped with tade-oroshi (grated water pepper) that has been given a sweet-and-sour balance with a little sweet…

Layered Egg

Layered egg is a dish from the old days, from a time when eggs were a precious commodity. Boiled eggs are sliced into rounds and arranged, the gaps…

Pike conger eel trimmings dressed with dried sea cucumber ovary

For the appetizer of hamo trimmings dressed with konoko, kombu water seasoned with a little salt and sake is used when quickly blanching the hamo…

Sesame Tofu

For the sesame tofu, I spare no time or effort kneading it with kuzu starch. When you thoroughly toast the polished sesame seeds to bring out their…

Bite-sized millet okowa

Greeneye, kombu-cured