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Conger eel tōji-age

This is a deep-fried course. The conger eel tōji-age is rolled yawata-maki style, wrapped in two or three layers of flat yuba, and deep-fried. The…

Fireworks-colored Somen

This is a deep-fried course. The fireworks-colored somen was made with fireworks in mind, since it is August. Bundling and tying together somen…

Taro, water bamboo, bigfin reef squid deep-fried in toasted grain flour, maitake mushroom, small shrimp

Deep-fried shrimp shinjo, rice-bale style

This is the fried course. For the shrimp fish-paste dumpling tawara-age, we lay plastic wrap over a bamboo rolling mat, arrange boiled green-tea soba…

Conger eel and summer vegetables with black vinegar glaze

This is the deep-fried course. For the anago and summer vegetables with black vinegar glaze, pouring the black vinegar glaze over them makes for a…

Kuruma-prawn-and-asparagus stuffed deep-fry, lotus-root and shrimp-shinjo sandwich deep-fry, bundled icefish in egg-yolk batter, koshiabura in light batter

For the kuruma-prawn-and-asparagus stuffed deep-fry, one of the fried dishes, I remove the shell from the kuruma prawn and make a cut down the…

Winter melon, fried tofu, young kuruma prawn

The azukebachi — a shared simmered course — is an assortment of ingredients, each simmered separately and served together. In June and July I often…

Sea bream deep-fried head with grated daikon topping

For the bowl-plated course's tai kabuto-age with mizore topping, when re-frying the tai, fry it slowly and thoroughly, to the point where guests can…

Deep-fried Japanese flying squid with dried shiso powder

Snow shrimp, rice-bale-shaped deep-fry

Beef Lean Cut and Vegetables, Low-Temperature Steamed

This is the oiled-course plate. Rather than a convection oven, I make the roast beef by searing it in a frying pan and then cooking it in a 75°C…

Japanese lobster rice cracker

This is the fried course, "Edo Sato-kagura." Edo Sato-kagura is a Shinto dance performance featuring the lion dance, Hyottoko, and Okame masked…

Deep-Fried Ise-ebi Lobster, Chestnut-Bur Style

This is the fried course. For the chestnut-bur fried Ise-ebi lobster, I pounded and stretched the lobster meat, wrapped it, and coated it with…

Deep-Fried Pheasant Shinjo

This is the deep-fried course. For the pheasant shinjo, the already-cooked meat still clinging to the triangular bone left over from making stock is…

Conger Eel and Butterbur Roll Koromo-age, Maki-Grade Prawn Koromo-age

For the conger eel and butterbur roll koromo-age, battered and deep-fried, conger eel is rolled together with butterbur. For the maki-grade prawn…

Ise Lobster, Fragrant Crisp-Coated Deep-Fry

Lastly, the fried course. For the Ise lobster kōsen-age: the Ise lobster is taken as a fillet, shaped into a round form, coated with finely crushed…

Maki-grade kuruma prawn deep-fried with chrysanthemum-petal coating, king crab deep-fried in a straw-cape coating, whiting and shimeji mushroom rolls, and more

Last is the fried course. For the maki-grade kuruma prawn kikka-age: the prawn is flattened out, and fresh chrysanthemum petals that have been picked…

Eggplant Stuffed Two Ways, Deep-Fried

For the deep-fried course's eggplant stuffed two ways, one version has a whole eggplant hollowed out through the center with a tube cutter and filled…

Cuttlefish, white fan deep-fry

For the fried course's cuttlefish hakusen-age, finely julienned cuttlefish and shaved new burdock are deep-fried together, though the new burdock is…

Mantis Shrimp Wakakusa-Age, Whiting Cherry-Blossom Fry

For the fried course's mantis shrimp spring-green deep-fry, we happened to have live shell-on mantis shrimp on hand, so we boil it, shell it, coat it…

Deep-fried turban shell with sansho bud

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Shiba Shrimp Mugwort Manju

This is the fried course. For the shiba shrimp mugwort manju: wash the mugwort thoroughly, steam it, and grind it in a mortar; spinach or daikon-leaf…

Winter crucian carp, kenchin-style deep-fry

The fried course is winter crucian carp kenchin-age and loach. I soak the winter crucian carp in bancha tea and then simmer it thoroughly. After…

Tilefish and Seasonal Vegetables, Plain Deep-Fried

The fried course is tilefish and seasonal vegetables, plain deep-fried. This time it is plated on a baguette, but normally the baguette is sliced…