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Fragrant Dace Simmered with Plum

For the fragrant dace simmered with plum: the faint bitterness of dace evokes the scent of early spring, so I have it shipped in from Kumamoto every…

Deep-Fried Hamo, Fugu-Skin Senkawa-Dofu

This is the appetizer. Deep-fried pike conger is a dish I learned 32 years ago from my late master, who taught me that its appeal lies in the crisp…

Warm rice purée topped with bottarga

This is the course that opens the meal. Since New Year is a season for a good deal of drinking, we wanted to offer a starter that is gently warm and…

Pike conger dressed with its own roe

This is the small side-dish course. For the hamo dressed with its own roe, once hamo starts coming in from June, the roe is saved up little by…

Celebratory Namasu Roll, Celebratory Namasu

Both the traditional and the modern versions use the same ingredients, but 'Beni no Yume' (literally 'Crimson Dream') is an apple grown in…

Seared Japanese sea bass, herb-pickled

For the seared Japanese sea bass, herb-pickled, the sea bass is filleted into three pieces and cut into portions, sprinkled with a seasoned herb salt…

Steamed milt balls

Konjac in Plum Dressing

Higai Simmered with Shiso

As for the higai simmered with shiso: since a rare catch of higai (a small river fish once favored by the Meiji Emperor) came in, I thought to…

Deep-sea smelt, tagoto-style

For deep-sea smelt in tagoto style, we filleted the smelt into three pieces, and today wrapped it around shrimp meat, topped it with yuzu miso, and…

Cold soup

Salt Leaf, Shimeji Mushroom, and Pear Dressed with Yuba

For the salt leaf, shimeji mushroom, and pear dressed with yuba: I came across an ingredient called salt leaf, so I decided to bring it into this…

Crab chrysanthemum roll

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…

Autumn mackerel coated with okara

Mushroom Medley

For the mushroom medley, we use large hon-shimeji mushrooms cultivated by Yamasa Shoyu (a corporate sponsor of this association).

Mung bean shira-ae

Wind-dried barracuda

Dried Fruit, Soft-Smoked Salmon, and Prosciutto in a Sake-Lees Cheese Dressing

The coating for the dried fruit, soft-smoked salmon, and prosciutto in sasamo-cheese dressing combines 30 g of fromage blanc, 30 g of cream cheese…

Conger Eel with Ginger Foam Jelly

For the conger eel with ginger foam jelly, the conger eel is cooked the same way as nitsuanago, the soy-simmered conger eel used for sushi. Take…

Tōrin-shu

Sweetfish sliced crosswise with the bone in

Shredded tilefish

The tilefish is filleted into a boneless block, salted, marinated in a blended miso for about four hours, and grilled while basting with a…

Pike conger eel roe marinated in salted sea cucumber intestines

Served in a physalis husk is the hamo roe marinated in konowata. When marinating the hamo's roe sac, be sure to stir it with chopsticks 2-3 times a…

Clam and Japanese spikenard dressed with nori

For the clam and udo dressed with nori, the clam's gut is removed and the clam is cooked briefly in sake and salt. For the dressing, the firm part of…