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Yolk-glazed pike conger, glazed saimaki prawns

For the chilled simmered dish's yolk-glazed hamo: adding grated cheese and potato starch to the egg yolk helps it adhere well. The bamboo-charcoal…

Oyster with wasabi miso sauce, seaside assortment, grilled duck loin, chestnut in tofu-sesame dressing, pinecone-cut arrowhead bulb, conger eel kosode sushi

This is the appetizer course. For the grilled cucumber, we line up two bamboo skewers and roll the knife over the cucumber to create joint-like…

Pufferfish sushi, fermented crucian-carp sushi, Shirakawa sea bream grilled with bottarga, beef loin marinated in miso, king crab grilled with aromatics, assorted crackers with dried sea-cucumber ovary, bur-shaped deep-fried chestnut with its inner skin, small sea bream in a chrysanthemum-style sweet-vinegar marinade

For the hors d'oeuvre tray course, I had in mind an outing box lunch for this season — a 'slightly luxurious bento,' say, for maple-leaf viewing —…

Corn Tofu

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…

Icefish and crab salad with spring greens

This is the appetizer. For the icefish and crab salad with spring greens, I prepare the bracken, hosta shoot, and rapeseed blossom, then steep them…

Cauliflower mousse, grilled eggplant in dashi aspic, simmered abalone, live tiger prawn color-blanched, crushed okra

This is an appetizer. For the cauliflower mousse, the cauliflower is boiled in a 2% salt-water brine — slightly weaker than seawater — until soft…

Scallop and paprika agar-set preparation, deep-fried wood ear mushroom dumpling, sweetfish simmered and steeped in dashi, Manganji pepper stuffed with sea urchin, taro stem and abalone with egg-yolk vinegar sauce

Since this is for August, I've built the whole presentation around a green motif to convey a sense of coolness. Let's start with the appetizer. For…

Rice-flour-fried sweetfish, Japanese halfbeak paprika roll, eel sushi, Chinese bayberry, water shield and mountain yam, ground tofu skin and salmon roe

And the Japanese halfbeak (sayori) paprika roll is meant to add a touch of yellow color. The paprika is grilled whole, then peeled of its thin skin…

Seared scallop, jellyfish, grilled spring shiitake, sesame cream dressing, sanbōkan citrus foam, and fish aspic

Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

For the first course, a silken steamed custard, sea bream backbones are heavily salted and simmered at a rolling boil for four to five hours to draw…

Scallop Olive Grill

For the scallop olive grill, at the restaurant we brush scallops with soy sauce, basting them as they grill, wrap them in nori, and serve them that…

Savory steamed egg custard with tofu

This is an appetizer. For the Kuya-mushi, we make the savory egg custard base from egg yolk and oyster dashi, then separately work kombu dashi, soy…

Rapeseed blossoms and raw sea urchin in sesame tofu dressing, bamboo shoot and sansho-leaf sushi, udo and angelica shoot kinpira

This is course two. The rapeseed blossoms and raw sea urchin with sesame-miso dressing: the sesame tofu is kneaded to a loose consistency, the…

Kanpyo and summer vegetables in tofu dressing

This is the appetizer course. For the dried gourd strips and summer vegetable shira-ae, a shira-ae dressing normally uses tofu, but this time we used…

Eggplant with a pine-bark finish, quick-blanched octopus, figs

These are the three appetizers. First, for the matsukawa-style eggplant, eggplant wrapped in sea bream skin is steamed over low heat so the skin does…

Smoked cherry-simmered baby octopus, clams and wild mountain vegetables with egg-yolk vinegar sauce, three-color mousse

First, this is a set of three appetizers. For the smoked iidako sakura-ni, we clean the iidako, quick-blanch it, then season it with a ratio of five…

Chilled Roast Beef

Oyster, Snow-Style Grilled, Walnut Tofu, Cod Milt Tama-Aburi, and More

Five sake-accompaniment dishes. We portioned them with about 3 servings in mind. Shell oyster yukinaka-yaki uses small oysters from Akkeshi. Since…

Grilled Kamo Eggplant, Sesame Tofu, Sea Urchin Surinagashi

Edamame puree soup

The appetizer's edamame surinagashi might stray a little from traditional Japanese cuisine, but this is the form I serve it in. Today I made it a bit…

Miso-pickled tofu dusted with bottarga, pressed crab terrine, asparagus egg roll, quail with Japanese chives, shrimp-shaped taro with foie gras, grilled

The appetizer's quail with Japanese chives is made by butterflying the quail open into one flat piece, spreading ground chicken on the thinner part…

Sea Bream Roe and Milt with Grated Daikon in Shuto Sauce

For the sea bream roe and milt with grated daikon in shuto sauce: heat freshly grated raw daikon, combine it with shuto (salted bonito innards)…

Saimaki prawn and spring-grade shiitake wrap, new burdock and cauliflower mushroom stuffed, clover-cut kabocha squash

The sakizuke is the very first dish served to the guest, and since I wanted to make an impactful dish, I devised a savory dashi and shincha…

Dawn-pink chakin-wrapped tofu, cherry-simmered baby octopus, wagyu and mountain vegetable roll

These are the three appetizer dishes. For the cherry-simmered baby octopus, the octopus is prepped, its ink rinsed away, and rinsed in water. It is…