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Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine

The deep-fried course's Spanish mackerel crisp uses the tail section of the Spanish mackerel. If you freeze it before slicing, you can cut it thin…

Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried

Vegetable Kakiage, Toji-age, Ginkgo Nut Spring Rolls

Since the serving dish for the fried course is large, we finished it light and fluffy, but the original idea was actually xiaolongbao (soup…

King crab, pinecone-cut and peanut-crusted; spiny lobster in egg-yolk batter; pike conger, rice-bale-shaped deep-fry

For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…

Clam Deep-Fried in the Shell

As for the clam deep-fried in the shell, when it comes to February, it's clams, isn't it. If you simply plate them in the shell as they are, they…

Fuku deep-fried in egg-yolk batter, clam deep-fried in a freshly milled rice-flour coating, black soybean deep-fried in a fawn-spotted coating

This is the deep-fried course. For the fuku deep-fried in egg-yolk batter, since it's the New Year I call the fugu "fuku" — a play on the word for…

• ¥560

• Cook time 20 min

Deep-Fried Ray Fin, Bamboo Shoot, Stem Lettuce

This is the fried course. For the deep-fried ray fin, I deep-fry it fresh rather than dried, which I think is fairly unusual. Ray fin has a…

Japanese Parsley and Yellowtail Toji-Maki

This is the fried course. For the Japanese parsley and yellowtail rolls wrapped in yuba — named for Toji temple's famous tofu — I simmer the…

Sakura sea bream, deep-fried vegetable-and-tofu roll

This is the deep-fried course. For the maki-ebi (small juvenile kuruma prawn) senbei, the prawn's belly is opened, dusted with potato starch while…

Turban Shell Fried with New Tea, End-of-Season Wild Vegetables Hakusen-Age

This is the fried course. For the turban shell fried with new tea: powdered shincha and strained hard-boiled egg yolk are thinned using only raw egg…

Served in a Deep-Fried Soba Basket: Burdock Tree-Ring Deep-Fry, Stuffed Lotus Root, and More

Finally, the fried course. Since today is an exhibition, we wove the basket from soba dough and deep-fried it. For the burdock tree-ring deep-fry…

Shrimp-shaped taro stuffed and deep-fried

Deep-fried Chinese-style wild rice stem

The makomo-take (wild rice stem) used in the deep-fried course's Chinese-style makomo-take is imported from a pesticide-free farm in Taiwan.

Meat-Wrapped Bamboo Shoot, Crab Meat and Sea Urchin Fry

As for the shimeji mushroom among the fried dishes, I take a slightly larger shimeji and shape it into a paired, twin-body form.

Abalone shiso deep-fry

Tofu-skin-wrapped tricolor fry, smelt in five-color rice-cracker-crumb coating

In the fried course's tofu-skin-wrapped tricolor fry, the red one containing oyster shinjo, a fish-paste dumpling, is made by rinsing the oysters in…

Crispy Fried Curled Shrimp

Crispy-fried curled shrimp: drying it before frying crisps it more. Served with light ume salt; for fun we built a raft from sweet potato.

King Crab and Asparagus, Reins-Style Deep-Fry

For the king crab and asparagus reins-style deep-fry: in the photo it is wrapped using udon, but using kishimen noodles (flat wheat noodles) lets you…

Sakura shrimp deep-fried in fine noodle strands

Breaded Conger Eel

Shrimp fish-paste dumpling deep-fried in a rice-cracker coating, conger eel with a steamed mountain-yam cake, icefish deep-fried sakura-style with a fragrant crust

This is the deep-fried course. Since it's spring, I use shiba shrimp for the shrimp shinjo arare-age. For the coating, rice is combined with sakura…

Young sweetfish fried in a white-fan batter, curled into a Naruto swirl; twisted deep-fried sea urchin and lotus root

For the fried course, everything fried this time is done in a light egg-white batter.

Gourd-shaped fried whiting, sandwich-fried abalone

This is the deep-fried course. For the gourd-shaped fried Japanese whiting, a whiting of about 20 cm is cut into roughly eight pieces, opened out…

Shimane noble scallop, creative deep-fry

For the Shimane hiōgi scallop novelty deep-fry: hiōgi scallops from Oki, Shimane, prized for their beautifully colored shells, are wrapped in kadaif…