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Stuffed Kabocha Squash

Anglerfish, deep-fried and simmered

For the simmered course's deep-fried and simmered anglerfish, if I'm not serving it right away, simmering it ahead of time causes the potato-starch…

Tilefish steamed with sake

Yamagata beef loin and chocolate vine fruit, deep-fried in broth

Ebi-imo Fu Molded with Sea Urchin, Deep-Fried and Simmered, Hakata-Style Spiny Lobster in Egg-Yolk Simmer

Regarding the shrimp-taro gluten cake in the simmered course — molded with sea urchin, deep-fried, and simmered — we used to often make our own raw…

Kishū-style steamed dish

For the steamed dish, I used Nanko ume, the famous plum of Kishū (Wakayama), and so named it Kishū-mushi. Since the egg custard itself carries almost…

Chrysanthemum-cut Juzen eggplant, simmered to absorb flavor

Yanagawa nabe

Crane's-egg taro, bamboo shoot shaped as a longevity turtle, zodiac-themed kombu roll

The conger eel head in the sweet-simmered dish carries the idea that 'this sweet-simmered stock is based on bonito dashi, but I also use dashi drawn…

Catfish Hot Pot

This is a catfish hot pot. Scrub the catfish's skin with salt, fillet it into three pieces, and sear the skin side. Cut it on the bias into pieces…

Wagyu Beef Simmered Pot-au-Feu Style

This is the simmered course. For the wagyu beef simmered pot-au-feu style, the idea is modeled on pot-au-feu. This time it was made with a beef…

Shrimp-shaped taro simmered to soak up broth, multi-budded taro tumble-simmered in a glaze

This is the simmered course. We finished the ebi-imo and yatsugashira using two different techniques: Kyoto-style fukume, simmering gently so the…

Roe-bearing sweetfish kombu roll

This is a simmered course. For the roe-bearing ayu kombu roll, the ayu are grilled plain, then simmered in hojicha tea and sake, finished…

Eel wrapped in daikon and simmered, buckwheat dumpling with five-color rice puffs

This is a simmered course. For the unagi hōsho-ni, the eel is prepared grilled and basted, then wrapped in tenderized daikon and steamed until both…

Tilefish spring wild-vegetable roll

For the simmered course's tilefish spring wild-vegetable roll, the tilefish is butterflied as thin as possible; where the flesh is thick, it is…

Conger Eel Steamed in a Net-and-Rope Pattern

This is a hot dish. Since the flavorful stock used to steam-simmer the conger eel net-and-rope steam will be used again later, we strain it and set…

Kabocha Squash Stuffed and Armor-Draped, Braised Pork Belly

This is the simmered course. For the white sesame tofu: soak 500g of hulled sesame seeds overnight from the day before, blend it to a paste in a food…

Roe-bearing sweetfish shirataki roll, shrimp-shaped taro kintsuba, golden-simmered oysters

Next is the simmered course. For the roe-bearing sweetfish shirataki roll, we use somewhat smaller ayu. If you use larger ones, they end up too big…

Oyster Soufflé

This is an alternate hot course. For the oyster soufflé, since this was for an exhibition, I topped it with a choux pastry shell instead of an actual…

Salt-finished Iberico pork

In place of a simmered dish, this course uses Iberian pork -- I wanted something to build stamina for the coming summer. Rather than cooking it…

Eel yawata-maki, baby abalone simmered with green peas

The simmered course is eel yawata-maki. Normally an "eel roll" wraps the eel in egg, but this time I wrapped the egg in eel instead. Two skewers are…

Ōura burdock stuffed and simmered

For the Ōura burdock stuffed and simmered dish, the Ōura burdock — a thick-necked, hollow-cored cultivar — is cut into pieces about 3 cm long and…

Yuba Hiryōzu

The simmered dish, a tofu fritter made with yuba, is deep-fried in lukewarm oil and then has its excess surface oil removed with hot water. It is…

Abalone Steamed with Glutinous Rice, Bountiful-Harvest Style

The steamed dish is abalone hōnen-mushi. If reconstituted glutinous rice is simply placed on top as is and steamed, it falls apart, so mixing in…