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Alfonsino Hakata-style simmered, ginger-simmered ark shell, chrysanthemum-cut kabocha, and more

Let's move on to the simmered dishes. This is alfonsino hakata-ni. The alfonsino is salted, its moisture drawn out with a dehydrating sheet, then…

Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…

Simmered Tai Roe, Tsu-no-ji Shrimp, White-Simmered Nagaimo, and Green-Simmered Fuki

Tai roe, mountain yam, butterbur stalk, a flowering-bud vegetable, yellow zucchini, and carrot are each boiled and simmered until seasoned.

Ebi-Imo Soup-Simmered, Pacific Saury Matsumae-Ni, Kuruma Prawn Tsuya-Ni, Shiitake Monaka

Ebi-imo (a shrimp-shaped taro) soup-simmered: the ebi-imo is cut with a knife, parboiled in rice-rinsing water, then combined with grilled scallion…

Quick-simmered fat greenling and udo, loach rolled in burdock, dried daikon simmered to absorb the broth, eggplant simmered Koshu-style

This is a simmered assortment. For the ainame (fat greenling) and udo quick-simmer, fillet the ainame into three pieces, lightly salt it, then remove…

Spiny lobster simmered in the shell; downstream-migrating sweetfish kombu roll; tofu skin fried and simmered Dutch-style

The Ise lobster gusoku-ni is finished with a miso base. At the end, beaten egg is added and left half-set, so that the egg absorbs the umami of the…

Spiny lobster simmered in sake, taro simmered in seasoned broth

Simmered in sake lees

For the simmered dish, since this is the season when the rice harvest has just finished and sake brewing begins, I made a sake lees simmer. These…

Monkfish liver, gently simmered

The simmered course is monkfish liver, gently simmered. The liver is worked well by hand in water for about an hour to drain the blood. An…

Sakura-Fu and Seri Tōji-Maki

For the simmered dish, sakura-fu and Japanese parsley yuba-wrapped roll: normally "sakura-fu" brings to mind wheat gluten shaped like cherry…

Simmered Course

For the simmered course, shishi daikon is normally made as a sweet-and-savory simmered dish of wild boar and daikon, but in the Chichibu region it…

Softshell Turtle and Sansho Pepper Aspic Molded with Summer Daikon

The chilled dish softshell turtle and sansho pepper aspic molded with summer daikon is made by filleting the turtle in the usual way, quick-blanching…

New-harvest soba flour, steamed tamaji custard

Beltfish and tofu, kuruma prawn simmered in sake and salt, chrysanthemum-cut baby turnip, scallop coated in egg yolk

Crab steamed in yuba

Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…

Fried rolled yuba, freeze-dried tofu wrapped in yuba, stuffed shiitake mushroom, leaf-cut kabocha, green beans

Herring simmered in sweet soy, checkerboard conger eel roll with dried gourd strips, oil-fried Dutch-style set egg

For the simmered course's herring kanroni, soft-dried herring is easier to work with, but hard-dried is tastier. I'm particular about the…

Conger eel deep-fried tofu fritter with vegetables, simmered in a spring daikon soup

This is a takiawase, a simmered assortment, and guests staying at the inn tend to have strong likes and dislikes. So I've kept it a simple simmered…

Vegetable-tofu filling wrapped in tofu skin, egg-laden baby octopus simmered until tender and rosy red

For the simmered course, the kenchin tofu wrapped in yuba is something like a cross between fried fish cake and tofu. Fiddlehead fern prepared…

Whirlpool-cut wild rice stem, cherry-simmered baby octopus

For the simmered course's baby octopus simmered sakura-style: I don't simmer the baby octopus until firm — instead I quickly blanch it and let it…

Winter Melon Steamed in Soup

Color mattered for the soup-bowl version, not here. A slice of ginger and scallion in light suppon (softshell turtle) broth, steamed about an hour…

Unagi Inro-ni

Stuffed, simmered eel: grill until fragrant, then steam. Piercing the bone from both sides with a skewer loosens it for removal. Insert udo and…

Chirimen Octopus, Sole Stuffed with Shrimp Shinjo

This is the 39th micro-season. For the chirimen octopus: I scrub the live octopus thoroughly while it's still alive, wrap it tightly in cling film to…

• ¥1,600

• Cook time 1 hr

Carp simmered richly with plum

This is the assorted simmered course. For the carp simmered richly with plum, the carp is cut into rounds and simmered in a base of dashi, sugar…