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Octopus, Dainagon-Style Simmered

For the octopus, dainagon-style simmered, I tenderize it by pounding it with daikon before simmering it soft. The "Asukko" served as ohitashi is a…

Tilefish Komachi-Roll, Beef Jibu-ni

This is a simmered dish. For the tilefish komachi-roll, tilefish fillets are soaked in salted sake, then wrapped in thickly rotary-peeled ebi-imo…

Ise Lobster Simmered in Saffron, Winter Melon Stuffed with Sea Urchin

This is the simmered course. For the Ise lobster simmered in saffron, using too much saffron throws off the balance with the other dishes, so I keep…

Honmasu Trout Wrapped and Simmered in Spring Cabbage

This is a mixed simmered assortment. For the honmasu trout wrapped and simmered in spring cabbage: gather the trout off-cuts and wrap them in…

Icefish simmered to a crimson-plum hue

This is the accompanying dish. Icefish simmered crimson-plum style is a dish meant to evoke February; we give the icefish a hint of plum aroma and…

Ainan-cho longtooth grouper, kelp-steamed

This is the steamed course. For Ainan Town kue kelp-steamed, we rinse the kue, cut it into pieces of about 40g, lightly salt it, sprinkle it with…

Ise Spiny Lobster Gusoku-ni, White Miso Style

Next is the simmered course. The Ise spiny lobster, simmered in the shell, is finished with white miso, and at the end fresh cream is added to round…

Ainame Teika-ni

Tender Ise lobster, Dutch-style fried then simmered with egg yolk, shrimp-shaped taro simmered in white broth, new bamboo shoot simmered Tosa-style, and more

Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…

Whole buckwheat groats and aigamo duck, karukan-steamed

For the whole buckwheat groats and duck karukan-steamed dish, I soak the buckwheat groats and simmer them until soft in a clear soup base. I combine…

Nanzenji-style steamed tofu

Shiitake and abalone grilled with a fluffy egg-white and grated-yam topping, vinegared myoga ginger, abalone liver dressed with sansho pepper

Softshell Turtle and Turnip, Kabura-mushi-Style Steamed

The warm course, softshell turtle and turnip kabura-mushi, uses only the empera, the gelatinous rim of the turtle's shell. The turnip is grated…

Ise Lobster Gusoku-ni, Morning-Glory-Cut Winter Melon, Eggplant, Pumpkin, Okra

The simmered dish is the classic Ise lobster in the shell. Split the head lengthwise, simmer it first to draw out a stock, and then add the meat and…

Flying-fish and kelp dashi broth

I covered it with itawarabi (a flat bracken-starch sheet) to express an indescribable hazy autumn moon. It is blended half and half with ago dashi…

Small-pot style, Shōgoin turnip

For the simmered course, I incorporated ingredients with a slightly Chinese-style flavor, presented it small-pot style (konabe-jitate), and added a…

Tilefish with turnip

This is the season when turnips (kabura) start to taste their best. When frost falls, root vegetables push moisture out of themselves so they won't…

Bundled matsuba crab

For the bundled matsuba-gani, I've cut it on the diagonal, since cutting it straight would make it look like a plum blossom — though in winter…

Stir-Simmered Shinagawa Turnip

Shinagawa turnip is a white, elongated turnip about 15 cm long. Its flavor is unassuming and simple, without a strong character of its own. In the…

Sea bream and turnip

For tai-kabura, the sea bream head is more delicious when it carries a certain richness of flavor, but that richness would be a bit too heavy for the…

Simmered yellowtail and daikon, with fine-cut yuzu peel

New bamboo shoot simmered in happō dashi, kuruma prawn simmered with its own miso, Kyoto taro simmered to absorb the broth, pinecone-cut arrowhead bulb

For the simmered course, the kuruma prawn simmered with its own miso is often made by combining the prawn's own miso with country-style miso and…

Tilefish steamed with whole buckwheat grains

For the tilefish steamed with whole buckwheat grains, I combine steamed new soba with grated sticky mountain yam, season it, wrap it in tilefish, and…

Chrysanthemum-cut potato and turnip stuffed in a nested-case shape, Orido eggplant simmered with sesame

The Orido eggplant used in the simmered dish course is from the Orido district of Shimizu — the eggplant Tokugawa Ieyasu was said to have especially…