SEARCH

Jinhua ham and pork back fat lightly simmered with mizuna

This is a course served later in the meal. For the Jinhua ham and pork back fat with mizuna, a block of Jinhua ham is shredded finely, and the back…

Baby taro grilled with sweet soy glaze

For the mitarashi grilled baby taro, Ishikawa taro (a fine-textured satoimo cultivar) is usually salt-steamed, but this time I went further and…

Small kuruma prawn, clear sea-salt simmered

For the saimaki prawn ushio-ni, fresh saimaki prawns are simmered with nothing more than sake, salt, and a hidden touch of squeezed ginger juice. To…

Horse mackerel dressed with okara

Persimmon shira-ae

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Halfbeak okara-pressed sushi

For the sayori kirazu sushi, we blanch the okara — also called kirazu — briefly in hot water and squeeze it dry, season it the same way as sushi…

White melon stuffed with bottarga, micro tomatoes

For the white melon stuffed with bottarga, we grate the bottarga and freeze-dried tofu separately, then knead them together before using.

Bamboo Shoot and Warabi in Tochu-cha Miso Dressing

For the bamboo shoot and bracken fern in tochu-cha (Eucommia tea) miso dressing, I simmer the bamboo shoot and bracken fern in a light seasoning…

Spiny lobster colorful deep-fry, turban shell and grated cucumber salad, eel grilled with sansho pepper, and more

For the spiny lobster colorful deep-fry, the spiny lobster is simmered in sake, removed, coated with three colors of bell pepper, deep-fried, and…

Salmon Roe Marinated in Soy Sauce, Simmered Ayu with Roe, Fig-and-Salmon Rolls, and More

Since this is autumn, we plated it in a crescent-moon-shaped vessel, garnished with variegated silver grass and chrysanthemum flowers. For the salmon…

Sprout-rolled abalone

Senmaki-zushi

Senmaki-zushi is made by simmering eel until tender, then rolling it with crushed sansho pepper that was frozen while still green.

Autumn-run bonito

Kombu-cured halfbeak

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Rolled shrimp sandwiched with bottarga, abalone fried in a white-fan shape, ginkgo nuts

For the abalone hakusen-age, I rinse the abalone in mura (soy sauce), dust it with potato starch, and finish it as a white-fan fry.

Flavored Deep-Fried Icefish

For the flavored deep-fried icefish, the icefish is soaked in a sake-and-salt marinade, patted lightly dry, and has its tail and head removed, then…

Carp Carpaccio

We have given carp a Western-style arrangement. Carp is usually prepared chilled and thinly sliced, rinsed in ice water, or as a miso-simmered carp…

Frozen Vinegar Slaw

Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories. We began…

Chrysanthemum Petal Hitashi

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Abalone fried in rice-cracker crumbs

Gold and Silver Tofu

For the gold-and-silver tofu, the white portion is sesame-milk tofu and the yellow is yuzu jelly, both set with the same base. For the setting base…

Sacred sake-dressed dish

For the celebratory course's sacred sake–dressed dish (omiki-ae), I plated it in a vessel shaped like a spinning top. Once the prepped ingredients…

Ise Lobster Grilled with Spring Sprouts, Shiraga-Style Ise Lobster

The traditional version is Ise lobster grilled with spring sprouts. What's carved into a pine shape is chicken liver, the bamboo is celtuce, and the…

Sea bass rolled in yuba

The appetizer's sea bass rolled in yuba is normally served with dashi-diluted soy sauce or an adjusted-proportion soy sauce, but since this is served…