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Ise Lobster Sea-Urchin Yaki, Ebi-Imo and Foie Gras Yaki, Tender-Simmered Kurobuta Pork in Potato Sauce, Chrysanthemum-Steeped Dish Served in a Bitter-Orange Shell, Brandy-Steeped Chestnuts with the Inner Skin On

For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

Tilefish Yuan-yaki, Moromi-Marinated Young Chicken

This is the grilled course. For the young chicken moromi-yaki, chicken lightly salted is marinated for about a day in an unrefined miso mash to which…

Yellowtail snow-mountain grilled, pufferfish marinated in shuto and dried overnight, monkfish liver dengaku-grilled

For the grilled course, the yellowtail 'snow mountain' grilled is made by salting the yellowtail, topping it with a mixture of grated daikon and…

Grilled barracuda marinated in sweet white miso, small abalone finished with Arima sansho pepper, king crab miso-grilled, grilled matsutake

As for the grilled dish's tokobushi (small abalone) Arima-yaki: I first clean the tokobushi thoroughly, then score it with a fine cross-hatch knife…

Conger Eel Rolled in Green Chili, Grilled with Kagura Nanban Miso

The kagura nanban used in the grilled dish, conger eel rolled in green chili and grilled with kagura nanban miso, is a thick-fleshed chili pepper…

Sea Bass Wrapped and Grilled with Summer Vegetables

For the grilled course's sea bass wrapped and grilled with summer vegetables, we made what would be called a tomato stew in Western cooking, wrapped…

Butterfish and Lotus Root Grill

This is a grilled dish. For the yūan marinade (soy-mirin-citrus marinade) used in the butterfish and lotus root grill, the ratio of soy sauce changes…

• ¥650

• Cook time 50 min

Herring, harbinger of spring, Kamakura-style grilled

This is a grilled course. For the herring, Kamakura-style grilled: the herring is cooked through in the marinade it was steeped in, seasoned with…

Thornyhead rockfish grilled with a salt crust

This is the grilled course. For the quick, lightly seasoned fuki-no-to simmer, deep-fry the fuki-no-to in oil to remove its bitterness, wring it out…

Beltfish grilled in sweet white miso, Okitsu tilefish grilled after marinating in seasoned dashi

For the grilled course, we wanted to use locally sourced fish, so we use beltfish and Okitsu tilefish. Okitsu tilefish is the tilefish caught off…

Ise spiny lobster grilled with a red roe-and-egg glaze, tilefish grilled with sea urchin

This is a grilled course. For the Ise ebi momiji-yaki, salted ikura is passed through a sieve, mixed with just enough egg yolk to bind it, and…

Tilefish grilled with a chestnut crust, grilled aigamo duck loin, burdock root wrapped in conger eel

For the grilled course, the tilefish Tamba-yaki uses both raw chestnuts that are peeled, sliced and dried, and chestnuts dyed yellow with gardenia…

Tilefish and sea urchin, snow-viewing style; shrimp-shaped taro with foie gras, grilled; beef loin and millet gluten, grilled

This is the grilled course. For the tilefish and sea urchin, snow-viewing style, we marinate the tilefish - sized to match the piece used for this…

Eel grilled as cattail spikes, salt-grilled young ayu, young sea bass oil-passed grill

This is the grilled course. To evoke a June waterside scene, I styled the eel as cattail flower spikes. The cattail spike is also the origin of the…

Beltfish grilled with golden egg yolk, turnip baked with seafood cream, beef loin grilled with basil sauce

For the turnip seafood cream bake, the turnip is hollowed out and simmered in rice-rinsing water until it turns white and soft, then rinsed under…

Blackthroat seaperch grilled Daitokuji style, Spanish mackerel, saikyo-miso-marinated grill, smelt pan-fried in oil

Beltfish Nanban-Yaki, Stone-Wall Terrine, Bayberry in Jakago-Style Net Wrap, Yanaka Ginger

This is the grilled course. For the beltfish nanban-yaki, since it's nanban-yaki, thinly-sliced scallion rounds are mixed into the egg. The soft…

Beef grilled with aromatics

The basket holding the susumezakana's (an extra course meant to encourage sake drinking) deep-fried vegetables in black vinegar marinade is made of…

Two-tone grilled juvenile sea bream, sansho-grilled quail, crab roll shaped like a cylinder

For the grilled course, the cod roe is cooked through. If you just let it soak, it falls apart and spoils within a day or two, but if you cook it…

Fragrant tea-grilled autumn assortment, tilefish rough-wave grilled, abalone butter-grilled, shrimp-shaped taro and quail moon rings, king crab, seared pike conger

The grilled course's fragrant tea-grilling follows the magnolia-leaf grilling method. Because direct heat can sometimes cause the leaf to catch fire…

Salted whole salmon and Danshaku potato, wrapped and baked

The grilled dish aramaki-zake, a salted and dried whole salmon traditionally served at New Year's, and Danshaku-imo wrapped and baked is essentially…

Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso

For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…

Oil-grilled barracuda

For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…

Grilled daikon cup, sea bream kimono-style roll, mustard-grilled beef, tsu-curled shrimp, daruma-shaped burdock, sea urchin-grilled scallop

For the celebratory course's grilled daikon cup: I simmer the daikon, brush it with salad oil or olive oil scented with yuzu, then grill it, fill it…