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Fat greenling and udo roll, deep-fried with sansho leaf; sakura shrimp cracker

For the fat greenling and udo roll with kinome deep-fry, the udo is cut with alternating diagonal cuts, wrapped with fat greenling cut into thin…

Snow-foam fritter

The awase-zakana (accompanying course), awayuki-age, is made by grating turnip, folding in egg white, shaping it around the filling, and dusting it…

Young Ayu Deep-Fried with Tade Miso, Chasen-Nasu Eggplant Stuffed with Shrimp Shinjo, Fushimi Pepper Stuffed and Fried

For the fried course's young ayu deep-fried with water pepper miso: since this is the season for it, the young ayu is butterflied along the back and…

Young ayu wrapped in shredded pastry dough, fava bean deep-fried in a two-tone coating, scallop deep-fried in a crisp rice-cracker coating, corn mixed-vegetable fritter

Cherry-blossom-scented deep-fry

For the fried course's sakura ka-age, I desalt salt-preserved cherry blossoms, dry them once in the microwave, and mix them into a light, white…

Quail Rolled with Leek, Deep-Fried Golden; Conger Eel and Burdock Raft-Style Cracker; Toasted-Herb Salt; Plum-Shaped Wheat Gluten Stuffed with Two Fillings, Deep-Fried

For the fried course, the quail rolled with leek is made by wrapping leek in quail and deep-frying it golden, coated in an egg-yolk batter. The…

Rice-bale-shaped deep-fried shrimp, pressed dried sardine sheet deep-fried with sea urchin

For the deep-fried course's shrimp tawara-age, the outside is kabocha squash cut into batons, and the inside is shinjo. Because kabocha quickly turns…

Round Eggplant Gratin with Cheese

For the deep-fried course, I've made touches such as adding ground sesame to the béchamel sauce to bring out more flavor.

Shrimp tanba-age, conger eel deep-fried in grated yam batter, lotus root cut in a snow-ring shape

The fried course's shrimp Tanba-age is called Tanba-age because it uses chestnuts from Tanba.

Small tilefish marinated and deep-fried in starch

Deep-fried scallop rice, spiral-cut beltfish roll, deep-fried dried whiting, and warm-smoked asparagus roll

For the deep-fried scallop rice among the fried dishes, we cook glutinous rice with 10 percent black rice mixed in, keeping it a little firm, and…

Zucchini Blossoms with Shrimp Shinjo, Deep-Fried Crab and Chrysanthemum Deep-Fry Conger Eel Fritter

For the fried course's crab and chrysanthemum deep-fry, I steam it once before frying. As for the conger eel fritter, since conger eel is slow to…

Deep-Fried Mullet

As a reference dish among the deep-fried preparations, this is Deep-Fried Mullet, served with a shrimp sauce. For the shrimp sauce, sauté shrimp…

Blackthroat seaperch in rice-cracker crumbs

This is a fried course. We cut blackthroat seaperch into bite-sized pieces, season with salt, then coat one half with crushed white rice crackers and…

Kuruma Prawn Wrapped and Deep-Fried, Deep-Fried Conger Eel Yawata-Maki, Matsutake Two-Piece Deep-Fry, Lily Bulb Monaka, Deep-Fried Chestnut in Matcha Batter

This is the deep-fried course. The deep-fried conger eel yawata-maki is rolled in the usual yawata-maki fashion and steamed. Simmering it in sake…

Spring sea bream deep-fried with a roe coating

This is the deep-fried course. For the sakura-dai deep-fried with a roe coating, I butterflied the fish into two thin fillets and sandwiched seasonal…

Deep-Fried Shrimp and Fava Beans in Kataifi

This is a deep-fried course. For the deep-fried shrimp and fava beans in kataifi (shredded pastry), since we get quite a few foreign guests at our…

Baguette with Garlic Shinjo Fritter, Split Dried Daikon Soba Roll

For the baguette with garlic shinjo fritter: at a previous monthly exhibition, using egg tofu soaked into bread within the clear-soup course was well…

Deep-fried stuffed whiting

This is the deep-fried course. For the deep-fried stuffed kisu, I fillet the kisu, stuff it with shrimp fish-paste dumpling filling, shape it, and…

Renkon Anago, Asparagus Potato, Kogomi Stuffed with Uni, Tara-no-me Fan-Style, and Yomogi Fu

For the lotus root and conger eel, the inside is grilled conger eel. Bleached, commercially processed lotus root finishes whiter than raw lotus root…

Deep-fried stingray fin

The fried course is deep-fried stingray fin. I make walnut tofu into a lightly floured, deep-fried preparation served in dashi, and use it as a base…

Dewa-Murayama wrap, snow crab snowflake-fried, red dried persimmon, chrysanthemum leaf

The fried course, Dewa-Murayama wrap, is based on shiso-maki, a local dish of the Murayama region: flour and sugar mixed in equal parts, with about…

Shrimp-and-Corn Fry, Yuba Wrapped and Fried, Ishikawa Taro Rikyu-age

This is the fried course. For the shrimp-and-corn fry, the shrimp is butterflied open along the belly, dusted with flour, and coated with fish surimi…

Deep-Fried Whiting and Asparagus, Abalone Senbei, Runner Beans, Manganji Pepper, Young Corn

The batter for the deep-fried whiting and asparagus is a light egg-white batter, but potato starch alone makes it too hard, so I combined it with…