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Spiny lobster okabe-mushi

This is the simmered dish, spiny lobster, tofu-steamed. I press cotton tofu through a sieve, mix in egg white, salt, potato starch, and a little…

Cherry-simmered spring daikon, sea bream roe simmered with egg yolk, bamboo wrapped in wakame

The final dish is the simmered assortment (takiawase). For the spring daikon simmered sakura-style, shrimp shinjo and reconstituted dōmyōji rice are…

Millet manju

This is the warm course, millet manju. Normally it is rehydrated with water until it becomes mochi-like, but this time it is deliberately steamed for…

Koji-simmered pork belly with mustard-koji topping

This is a simmered course. For the koji-simmered pork belly, the pork belly is salted whole in the block, wiped of the moisture that beads on the…

Pumpkin Fondue

This is the simmered course: pumpkin fondue. Since I'm from Miyagi Prefecture, I shaped the pumpkin into the helmet of Date Masamune, the 'One-Eyed…

Spiny lobster, wine-steamed

This is spiny lobster steamed with wine. Red wine and cassis are added to give it the pale pink color fitting for an early-spring dish. The pea sauce…

Tender-simmered whale meat

This is the simmered course. The tender-simmered whale meat uses the red meat of the sei whale. Sear it hard in a frying pan until well browned, then…

Shamo-Rock chicken sukiyaki

For the additional hearty course, shamo-rock chicken torisuki, we use Otome no Namida (a very sweet cherry tomato variety). It was used with a…

Spiny lobster simmered in the shell with sesame miso, diamond cherry-blossom taro

The simmered assortment course is Ise lobster gusoku-ni with sesame miso. I made a base of sesame miso, light-colored soy sauce, and mirin, thinned…

River snail in vinegared miso dressing, trout sushi, salted abalone, fine-sliced sea cucumber, sea urchin and fava bean aspic

For the river snail in nuta dressing served as the first hassun course, I paired the nuta dressing with river snail, drawing on the Edo-period custom…

Clam clear soup with an egg to sip

Sea bream kombu roll, heirloom Kyoto Shōgoin turnip, bell-shaped arrowhead bulb

This is the simmered assortment course. The Shōgoin turnip was simmered until infused with a dashi made by grilling tai bones. This time the turnip…

Herring and eggplant

Rockfish and bamboo shoot deep-fried simmer, sea bream roe simmered to soak, country-style simmered grilled tofu

This is an assorted simmered course. Here I used Japanese rockfish for the deep-fried, simmered bamboo shoot, but golden eye snapper would work just…

Yuba-Wrapped Beef, Mustard Sauce

This is the simmered course. The cut beside the fillet is a rare portion, separated from the fat and sinew by a single membrane, which becomes…

Fugu and sanbōkan-citrus steamed dish

This is the fugu and sanbōkan-citrus mushi from the middle-course plate. Pufferfish is mixed with its milt, then finished by pouring over a savory…

Horse-meat kombu roll, tender-simmered baby octopus, sea urchin and Japanese wild parsley lightly simmered together

This is the simmered course. For the kombu used in the horse-meat kombu roll, I use ma-kombu, the same kombu used for the soup-course dashi. For the…

Deep-Fried New Potatoes with Mustard Sauce

Deep-fried new potatoes with mustard sauce: the new potatoes are peeled and simmered until seasoned through, then deep-fried plain. Young shoots of…

Yuzen tofu with ring-shaped wheat gluten, baby octopus, mountain yam simmered to absorb the broth, and snap peas

Wheel-shaped wheat gluten yuzen tofu: first, the wheel-shaped wheat gluten is simmered to bring out good flavor. Then, 50g of surimi is added to one…

Tiger fugu milt manju

For the tiger fugu milt manju, ginkgo nuts pressed through a fine sieve are combined with fish paste and fresh cream, then used to wrap and roll…

Scallop-and-Shiitake Futami-Age

The additional hearty course is scallop and shiitake, deep-fried together. The menu lists it as su-age, a plain deep-fry, but it's also delicious…

Abalone simmered tender, udo simmered with roasted grain

This is the simmered assortment. For the abalone simmered tender, I prepare the abalone as usual and slowly reconstitute it in sake and water to make…

Daikon simmered to absorb the broth, grilled bamboo-mat wheat gluten, Napa cabbage roll wrapped in yuba

Monkfish hot pot

Simmering the monkfish's bones, head, and trimmings at a rolling boil makes a rich stock, which I then thin out with bonito dashi. Inside are the…