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Abalone tororo, miso-pickled swordtip squid, cheese egg, white melon pressed into a cylinder, and more

The abalone tororo is made by rubbing blue-tinged abalone with salt until the flesh is very firm, then grating it on the fine side of the grater and…

Sea urchin terrine; herring roe on kelp stuffed into udo; mantis shrimp with young greens; octopus in jellied simmer; young ayu simmered Koshu-style; halfbeak cured shobu-style; duck 'rock' terrine

For the appetizer's young ayu simmered Koshu-style, since it is young ayu the bones are not much of a hindrance, but I still simmer it until tender…

Sea Cucumber Tomo-Ae with Red Turnip

For the sea cucumber tossed with its own salted innards, paired with red turnip, I remove the sea cucumber's innards through the vent, julienne it…

• ¥320

• Cook time 1 hr

Firefly squid rolled into a cylinder with nori vinegar, young ayu styled as hydrangea, mantis shrimp bundled firewood-style, small turban shell terrine, and halfbeak cut into a water-ring spiral over egg-yolk vinegar

For the firefly squid, I use fresh nori vinegar. This fresh nori is from Lake Hamana. I cut it with a mild mixed vinegar to finish it with a very…

Dual-purpose ingredient dish: crispy black-purple rice

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥575

• Cook time 20 min

Soba and Konjac in Vinegared Miso Dressing

Soba and Konjac in Vinegared Miso Dressing uses raw konjac tuber. If you blend it into a paste with the skin left on, you get black konjac; if you…

Wild mountain vegetables steeped in wasabi, sea bream roe set, wagyu simmered in miso, baby octopus simmered tender, smoked salmon Hakata-style, fava beans glazed simmer, icefish cherry-blossom sushi

This is the appetizer course. For the icefish in the cherry-blossom sushi, rinse the icefish in lightly salted water and lay them one by one on a…

Pinecone-cut squid, two-color egg terrine, bamboo-cut celtuce, chilled plum jelly, sunrise bottarga, bell-shaped arrowhead bulb, kumquat cup, twisted sushi roll, black soybeans

This was plated on a hagoita paddle carved from balsa, a soft wood. For the pinecone-cut squid: score the squid in a pinecone pattern, shape it into…

Swimming crab amber aspic, Chinese razor clam wine-steamed with nori sauce, mantis shrimp aromatic grill, Ariake eel-goby confit, ganba pufferfish overnight-dried with seasoning sauce, Ariake Sea red jellyfish in Western-style sake-fragrant dressing, seasonal garnish

First, the appetizer course. As dishes to accompany sake from the Ariake area, several pieces carry fairly strong flavors and aromas, making this a…

• Serves 1 · ¥1,500

• Cook time 3 hr

Chrysanthemum-Style Deep-Fried Rolled Pacific Saury, Taro with Seaweed Sauce, Moist Salad

This is a small dish. For the chrysanthemum-style deep-fried rolled Pacific saury, since the fish has many small bones, I fillet it into three…

• ¥180

• Cook time 30 min

Spot Prawn and Oyster Saikyo-Zuke, Shell-and-Leg Confit Shinshu-Age, Shrimp Pâté

These are the appetizers. For the spot prawn and oyster marinated in white miso: I wanted to use a large shrimp, so I used spot prawn, and added an…

Lily bulb steamed dumpling

This is the simmered course. For the lily bulb manju, coat the outside with crushed kori-mochi (freeze-dried rice-cake flakes), and just before…

Spanish mackerel grilled with a vegetable stuffing and sweet potato, aigamo duck "spring mountain", peeled tomato in a yuzu-citrus vinegar, pufferfish milt in a cloth-wrung purse, sweet shrimp with egg yolk and salted fish innards, roe-bearing ayu simmered with sansho pepper, thin daikon tied into firewood bundles

First, the appetizer is a seven-item assortment. For the Spanish mackerel kenchin-yaki with sweet potato, the Spanish mackerel is prepared…

Wakame and halfbeak, amber-jellied prawn with egg-yolk sushi, tokishirazu salmon wrapped in lotus root, pike conger roe in savory aspic, mountain stream crab simmered to a glossy sheen, vine vegetable in hydrangea style, bamboo shoot and taro mochi, asparagus

For the young-shoot-style halfbeak, fillet the halfbeak into three pieces, season lightly with salt, rinse it in a seasoned liquid, mix new-tea…

Habutae Tofu, Oyster, Persimmon, and Greens Dressed with White Wood-Ear Mushroom and Walnuts, Potato Somen, Pumpkin-and-Cheese Two-Tone Terrine with Crab Kinuta-Maki, Stone Flounder, Maitake, and Jikuna Greens Dressed with Chrysanthemum, Salmon-and-Turnip Sushi with Lily-Bulb Monaka, Pacific Saury Kombu Roll with Ginkgo-Leaf Sweet Potato and Shibukawa-Age Chestnut

This is a dish to accompany sake. For the habutae tofu, ground pike conger surimi is combined with scallop, and grated yamato-imo and whipped egg…

Physalis with warm-smoked salmon potato sushi, grilled matsutake mushroom soaked in ponzu, miso-marinated foie gras, squid cracker, and eel roll grilled kenchin-style

The physalis with warm-smoked salmon potato sushi contains potato sushi made with smoked salmon inside a physalis husk, along with edible physalis…

Karasumi sake-lees pickle, longan-shaped shrimp and cheese, aori squid pine-cone cut, young ayu simmered Arima-style, green plum ayu-shaped confection, slender bamboo shaped as field horsetail, and asparagus wrapped in paper-thin kombu

For the appetizer's karasumi sake-lees pickle, the mullet roe used here is made from broken scraps gently rolled together and kept frozen. For the…

Beef-Wrapped Grilled Bamboo Shoot, Cherry-Blossom-Viewing Skewers, and More

For the appetizer's morel mushroom stuffed with crab: the morel rehydrates quite well just by soaking it in lukewarm water. I think it's best to…

Japanese mountain yam somen

Mackerel sushi, smoked salmon rolled into a cylinder, arabesque-pattern cheese, Izu wild boar rolled around burdock, twist-wrapped sweet potato, butterfish grilled with pine nuts

This is an appetizer course. For the mackerel sushi, the mackerel is filleted into three pieces, salted heavily for two hours, then cured in vinegar…

Chrysanthemum-dressed blend, jellied fugu, monkfish liver in amber jelly, turnip and salmon layered roll, yuba white blend

This is the starter course, made up of five dishes, though normally each is served individually. The first is the chrysanthemum-dressed blend…

Salmon and kiwi layered roll, eel mallet-shaped roll, kabocha variation, tomato and scallop stuffed and cream-baked, abalone and broad bean lime jelly

This is a seasonal-vegetable course. The wasabi-yogurt vinegar used in the salmon-and-kiwi Hakata is a sauce made by blending plain yogurt and…

Ginkgo Tofu; Oyster and Fig Dengaku; Pacific Saury Simmered Arima-Style; Grilled Duck with Western Vegetables; Crab and Chrysanthemum Greens with Tonburi

This is the seasonal-vegetable course. I plate the ginkgo tofu and top it with a round-cut piece of tofu-dressed salad made from persimmon that has…

Five-color grilled squid, shrimp / herring roe on kelp / okra set in jelly, loach-stuffed burdock Owari-style simmered, carrot mousse, summer duck and zucchini sesame-grilled, mini kabocha squash, pike conger cut into icicle strips

For the appetizer's five-color grilled squid, this time I air-dried the thick part of the red squid's flesh a little, cut it into strips, and colored…