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Baby sweetfish deep-fried live, two-color croquettes

This is the fried dish course. For the two-color croquettes, I make the croquettes with foie gras and anchovy, seasoned so they can be eaten with…

• ¥200

• Cook time 1 hr

Scallop bountiful-harvest fritter, amanaga pepper with shinjo cast inside, white shrimp cheese cracker

This is the fried course. For the scallop hōnen-age, the scallops are washed with salt and processed in a food processor. Since the kadaif used here…

Autumn Salmon, Autumn-Brocade Rice Cream Croquette

This is a fried dish. The autumn salmon and autumn-brocade rice cream croquette uses salmon, soy milk skin, and white sauce. Since we run an inn, we…

• Serves 30 · ¥3,500

• Cook time 1 hr

Beltfish meunière, onion stuffed and grilled with crab cream

This is the fried course. When preparing a white-fleshed fish meunière-style, as with the beltfish meunière, the fish is filleted, seasoned with salt…

Hatoshi with Baby Tiger Prawn

This is the fried course. As for the hatoshi with baby tiger prawn, I'm originally from Nagasaki, and hatoshi is a dish that came from China — it's…

Tilefish fried pinecone-style with the scales fanned open, raw sea urchin fried with a shaved-kombu coating, jade-green lily bulb fried fan-shaped

This is the fried course. Tempura is rarely served within a kaiseki course, but I wanted to include it as one of the distinctive touches, so I added…

• ¥600

• Cook time 30 min

Stuffed shiitake fry, matcha-grilled sea bream, shiratama-style grill

The story of tea. In the old days, tea carried from Uji was stored partway along the route in tea-jar cellars in Yamanashi to see it through the…

Deep-fried in an arare-cracker coating

Ashigara beef nanban-style rolled and fried, tuna roe light egg-white batter fry, Shonan whitebait dumplings, deep-fried river shrimp

This is a fried course. I used a branded beef called Ashigara beef. Also, the tuna roe is something distinctive to Miura; it is three to four times…

• ¥280

• Cook time 1 hr

Young sweetfish deep-fried wrapped in shredded potato, river crab in egg-yolk batter

The fried course is young sweetfish (ayu) deep-fried in a potato sudare wrap. Pairing young ayu with potato may seem unusual, but the contrast…

• ¥320

• Cook time 40 min

Oil-seared Japanese Black Wagyu beef

The varied side-dish course is oil-seared wagyu beef. I learned this method, called oil-searing, from my father. Line a clay pot with scrap…

Beltfish nanban roll, deep-fried; quail dumpling and potato, deep-fried; yam bulbil, nori-wrapped and fried

The fried course's basket somen is made by gathering somen noodles into a basket shape and deep-frying them plain (su-age).

Egg-yolk deep-fried mountain yam molded into maple leaves, kuruma prawn body-wrap, wrapped and deep-fried pond smelt, deep-fried fig in white-fan batter

For the deep-fried course's kuruma prawn body-wrap, a soft, bain-marie-set scrambled egg is tinted grass-green with a green coloring extract made…

Fried Course

For the fried course, the crisp-fried dish uses spiny lobster since this is for an exhibition, but what I'd really recommend is firefly squid…

Deep-Fried Oysters, Novelty Style; New Bamboo Shoot Wrapped in Prosciutto

• ¥5,040

• Cook time 1 hr

Yuzu peel carved into a woven-hat shape and deep-fried in a white batter, angelica-tree shoot, plum-blossom-shaped taro, pond smelt deep-fried in a coarse rice-flour coating

This is the deep-fried course. For the amigasa-style yuzu hakusen-age, grate the peel of the amigasa yuzu and remove the seeds, then blanch it in…

Kuruma Shrimp Hōnen-maki

For the middle course, I wrapped it in a net-patterned spring-roll wrapper made with rice flour, and called it a bountiful-harvest roll. It's eaten…

Halfbeak rolled around burdock and deep-fried, juvenile sweetfish deep-fried with a decorative coating, and angelica-tree shoot deep-fried in egg-yolk batter

This is the deep-fried course. For the tara-no-me kimi-age, we combine tara-no-me with hard-boiled egg yolk and raw egg yolk to make the egg-yolk…

Soft-shell crab deep-fried in a roasted-grain-flour batter, plain deep-fried shiba shrimp, sweet potato crisps, jade ginkgo nuts, and green chili pepper stuffed with a poured filling

The soft-shell crab in the fried course is swimming crab that has just molted. A crab caught right after molting isn't something that's traditionally…

Ball-shaped fritters with carrot, Japanese trefoil, and sakura shrimp, vinegar-cured barracuda deep-fried in a lattice of dried noodle strands, colorful fritter of long hijiki seaweed

This is the fried course. Frying the temari-age so it puffs up light and airy with air trapped inside takes skill, but if you fixate on getting a…

Rice-paper-wrapped deep-fry

I took the liberty of naming this dish 'hagoromo-age' myself. Rice paper is often cut into round shapes and used as a serving vessel, but I wondered…

Shrimp Tawara-age, Yuba Chakin, Fall Salmon Persimmon-Shaped Fry, Sweet Potato Kara-age

This is the agemono (fried course). For the shrimp tawara-age, sandwich bread is placed in the freezer until slightly firm, then thinly sliced; it is…

Turnip Mochi

As for the turnip mochi, this is a dish that can be prepared in large quantities and also makes efficient use of turnip, so it's very economical…

Eggplant chakin-wrap, shrimp nest

This is a mid-course dish. For the eggplant chakin-wrap, the eggplant is deep-fried and then soaked in ice water to bring out its color; when it is…