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Octopus simmered in shio-koji, abalone simmered with rice, Kurosengoku black soybeans and lily bulb chakin, sweet-savory sautéed overwintered burdock

This is an appetizer using Hokkaido's overwintered squash and overwintered burdock. The flavor of the Yukigesho kabocha (a snow-white Hokkaido…

• Serves 1 · ¥450

• Cook time 1 min

Sakura sea bream and rapeseed blossom rolled in thin overlapping apple slices, spiral-rolled young bamboo shoot, sakura lily bulb pressed into a sheet, halfbeak vegetable sushi, bush-warbler-green lotus root, sea snail spring-fragrance fritter, and pistol shrimp glazed simmer

A springtime array of color. For the sakura sea bream and rapeseed blossom apple senmaki roll, the rapeseed blossoms are boiled in mustard water and…

• Serves 30 · ¥960

• Cook time 40 min

Wild scallop, pressed into a ball

This dish came from wondering whether there might be a delicious way to eat scallop that offers something a little different from the standard…

• Serves 1 · ¥1,000

• Cook time 40 min

Hamo Confit

Pike conger, an ingredient in season in summer and indispensable to Japanese cuisine, prompted me to look for a new flavor. Pike conger has many fine…

• Serves 4 · ¥300

• Cook time 30 min

Butterbur-miso salad, sea urchin, bamboo shoot, sprouted scallion, salted cherry blossom, toasted sesame

This time, we learned about the appetizer course from Technical Director Masumoto (Norinchukin Bank, Meguro Annex). We feature fuki miso salad.

Female snow crab dressed with white vinegar, tsurumaki grilled with amazake, a sweet rice drink, conger eel mousse, lotus root sautéed and braised, baby taro topped with salted fish innards, tender-simmered octopus, salt-roasted ginkgo nuts, abalone pickled in sake lees, grilled baby turnip simmered and miso-glazed, and yam bulbils skewered pine-needle style

For the seko-gani dressed with white vinegar, I used seko-gani, which is at its best around December, adding a little vinegar to tofu and dressing it…

• ¥1,500

• Cook time 1 hr

Yōrō-Dōfu

A dish perfectly suited for welcoming guests during the hot season.

Ise spiny lobster grilled with golden egg yolk, seared Sendai beef, bottarga, yuzu-grilled winter yellowtail, kombu-cured herring roe, seven-treasure namasu, lantern-shaped herring, miso-marinated winter cod milt, grilled sea urchin, teriyaki monkfish liver

This is the celebratory platter from Miyagi's New Year cuisine. For 'Golden-Grilled Ise Spiny Lobster,' I paid close attention to the heat so the…

• Serves 1 · ¥1,700

• Cook time 1 hr

Pear and steamed abalone, oil-blanched octopus, Ishikawa taro and kabocha shaped like an areca nut, kombu-cured horse mackerel with ominaeshi flower, beef tongue in aspic, paired kuruma prawns, corn tofu

This is the appetizer course. For pear and steamed abalone, pear is knife-cut and steamed abalone is placed on top of it, with passion-fruit egg-yolk…

• ¥1,920

• Cook time 2 hr

Malabar spinach and chrysanthemum, blanched in dashi (white eggplant, scallop cream sauce, okra blanched in dashi)

Malabar spinach is a summer vegetable that's highly nutritious and has a bit of natural stickiness. As autumn approaches, the stems grow tough, so…

Cream cheese kuzu tofu, Miura-style chilled scrambled egg, summer vegetable namasu pickled in salt-koji and honey

This is a seasonal-vegetable course. Since there is little seafood available to use in summer, I built the menu around vegetables. Cream cheese kuzu…

• ¥120

• Cook time 1 days

Sawara with Shuto Sauce, Monkfish with Its Own Liver, Shellfish Terrine, Seared Autumn Mackerel Sushi, Beef and Asparagus Rolls, Duck Yuba Rolls, Thick Rolled Omelette, Okra Tofu, Matsutake and Chrysanthemum Vinegar Marinade, Persimmon Shira-ae, Purple Sweet Potato Chakin

This is the seasonal course, the sashimi course. For the sawara with shuto (fermented, salted fish innards) sauce, the shuto is simmered down in sake…

Firefly squid simmered in shuto, sea bream milt in savory broth, grilled bamboo shoot, two-tone dyed lotus root, green peas simmered to a jade-green hue

For the firefly squid shuto-simmered, firefly squid spoils quickly and is difficult for the younger kitchen staff to manage, so it is simmered in a…

Monkfish liver simmered in lemon, spring sea bream roll with vegetable-and-tofu filling, baked sea bream roe, cherry-blossom miso-pickled tofu, octopus head cracker

A seasonal dish. For the monkfish liver simmered in lemon, we add lemon juice and lemon rounds, and simmer the blood-drained, steamed monkfish liver…

Walnut tofu, whelk with vinegar-miso, sea cucumber intestines, savory egg parcel, rolled cured salmon, jellied small abalone, bottarga with daikon, aromatic deep-fried tiger prawn

The appetizer course begins with walnut tofu. We roast the walnuts, puree them, thin the paste with kombu dashi, and knead in sake, Yoshino kuzu…

• Serves 100 · ¥920

• Cook time 1 hr

Turban shell with butterbur miso, udo simmered with red plum, chrysanthemum crab roll, Kazusa beef marinated in sweet white miso

Starting with the appetizers. For the sazae with fuki miso, the sazae is prepared, simmered gently for a full day until tender, then topped with fuki…

Dongpo-Style Sesame Tofu

Abalone with liver soy sauce, chamame beans simmered with sansho, bottarga sushi, vinegar-pickled myoga, kuruma prawn tofuyo-style, tonburi, Kaga lotus root with pike conger roe, layered chrysanthemum petals

Tags & categories related to this post : October, elegant, cute, kaiseki cuisine, pre-hassun, appetizer, photogenic, recipes from famous restaurants…

Sweet Shrimp Shiokara, Sweet Shrimp with Fine-Julienned Nagaimo and Root Mitsuba

Salt-fermented sweet shrimp is something people have traditionally made for a long time, I think. For the sweet shrimp with fine-julienned mountain…

• ¥310

• Cook time 3 hr

Tosa-style sea cucumber, pond smelt nanban-zuke, kabocha castella, pine-cone-scored grilled squid, and more

This is the appetizer course. For the Tosa-style sea cucumber, the sea cucumber is opened up, the sinew is removed, it is salted and drained in a…

Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

This uses scallops in season. I thought about what could be made using shellfish with a June feel. When I think of spring, cherry sea bream and…

• Serves 5 · ¥4,000

• Cook time 30 min

Sweetfish simmered in miso and steeped for fragrance, chestnut kabocha mousse, Kamo eggplant mousse, tomato mousse, pike conger with grated plum sauce

For the ayu simmered in miso and steeped for fragrance: remove the ayu's backbone and stuff the cavity with chopped myoga ginger and ginger, then use…

King salmon cold-smoked and vinegar-cured, bottarga cold-smoked and vinegar-cured, small sea bream cured with bamboo grass, butterfish vinegar-cured, barracuda rolled with chrysanthemum, Japanese mountain yam with salmon roe sauce, and vinegar-set yam

Let me start by explaining the vinegared dish course. As for the king salmon ogawa-jime, the king salmon is soaked in a soy sauce saumure…

Cherry sea bream steamed with festive red rice

This warm small bowl course expresses ‘nostalgia.’ In the present day, festive red rice with azuki beans is nothing special — it can be eaten any…

• Serves 1 · ¥315

• Cook time 1 hr