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Sakura lily bulb dumpling

For the fried course, the lily bulb manju: steam the lily bulb with sake, press it through a sieve, mix in glutinous rice flour at a ratio of 30-40%…

Deep-fried crab in a shredded rice-paper batter, river shrimp in a coarse-ground coating, served in a potato basket

For the deep-fried course, the crab kasumi-age is fried using rice paper. For the potato basket, the potato is peeled into a continuous ribbon…

Sakura shrimp deep-fried in a straw-bundle wrap

A deep-fried dish. For the sakura shrimp tsuto-wrapped deep-fry, raw white fish paste is ground, then seasoned with softly set scrambled egg used as…

Abalone Enoshima-fry

This is a deep-fried dish. For the abalone Enoshima-fry, I slice the abalone lengthwise into long pieces so that when cooked, it curls around to…

Autumn bonito, deep-fried in rice-cracker crumbs

Five-color deep-fried skewers

For the five-color kushiage, we finished it with an emphasis on color. Foreign guests tend to prefer bold, distinct flavors, so — although we haven't…

Ebi-Imo Dongpo-Style Deep-Fry

The peel temari-fried ball is the highlight this time. There's a lot you can do creatively with peels, and this is one of them. First, we singe off…

Sayamaki-grade shrimp and ginkgo fritter, wood ear mushroom in batter, deep-fried rock tripe, lotus root crisps

For the sayamaki-grade shrimp and ginkgo fritter, the ginkgo nuts are boiled, mashed, and mixed with the shrimp along with just a small amount of…

Honeycomb-style deep-fried tongue sole

For this dish, I fillet the tongue sole into three pieces, take the thin part of the burdock root and turn it into tube-cut burdock, wrap it in the…

Halfbeak rolled with amanaga pepper and deep-fried, pen shell novelty deep-fry, snow crab deep-fried in a fine noodle coating

For the pen shell novelty deep-fry, pen shell is layered together with shrimp meat in Hakata style — two ingredients sandwiched together and cut to…

Crab Shinshū-style deep-fried, clam and lily bulb deep-fry, nori-wrapped fried shrimp-shaped taro

For the crab shinshū-age: soba noodles are half-boiled, coated with fish paste, wrapped in crab, and deep-fried in tempura batter. For the clam and…

Deep-Fried Course in a Hollowed Yuzu Shell

The fried course is deep-fried items served in a hollowed-out yuzu shell. At our restaurant, when we want grated yuzu, we grate the peel using the…

Tree-ring fried conger eel, ancient rice and nut fry

These are the fried courses. For the tree-ring fried conger eel, by the time December comes around, the area where I live loses its color and takes…

Seasonal assortment arrangement, seaweed-flavored fish-paste dumpling, rice-bale-shaped deep-fry, new-crop rice crisp puffed-rice cracker, jade ginkgo nuts, miso-natto egg-yolk deep-fry

Once each ingredient here is cooked, it is arranged like a seasonal fukiyose, as though gathered from wind-blown autumn leaves. The tawara-age has…

Shrimp-shaped taro deep-fried in poppy seeds, and oyster deep-fried in a rice-cracker-crumb coating

For the ebi-imo poppy seed deep-fry, we steam the ebi-imo with its skin still on. Doing so not only improves the aroma, but also lets it be used in…

Burdock, mitsuba, and carrot kakiage, a new twist

For the burdock, mitsuba, and carrot kakiage with a twist, we kept the texture by coarsely mincing small kuruma prawns by hand. Besides deep-fried…

Crab deep-fried in silk batter

Whiting sandwiched with shrimp shinjo paste, deep-fried

For the fried course's whiting futami-age, rather than filleting the whiting into three pieces, I butterfly it open leaving the tail attached, remove…

Shrimp and angelica herb rolls, 'fresh greenery' deep-fry; Ishikawa taro, sesame-coated and deep-fried

For the deep-fried dish, shrimp-and-ashitaba (a Japanese angelica herb) rolls, 'fresh greenery' style: rather than boiling the ashitaba, I saute it…

Smoked pike conger wrapped in yellow chives, deep-fried

This fried course is smoked pike conger. Smoking suits any refined white fish, but it becomes truly delicious once you work a touch of sweetness into…

Plump deep-fried shiitake

The deep-fried course, daifuku shiitake and simmered abalone, is made by cutting shiitake mushrooms, skewering them on bamboo skewers, and…

Shrimp fried in a novel style, shrimp shinjo fried in a straw coating

New sprout, sandwiched and deep-fried

For the new-sprout hasami-age, I use okimebaru. This fish is often landed in the Tohoku region, and its standard Japanese name is usumebaru (goldeye…

Deep-fried shark fin wrapped in yuba, miso-stuffed dried sea cucumber in a coarsely milled crumb coating, deep-fried

This is the fried course. Here we meet Chinese ingredients. The shark fin is rehydrated, and its flavor evened out with dashi, asatsuyu (a light…