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Double-lined fusilier egg tofu

The gurukun egg tofu with asa is made by filleting gurukun, a fish from Okinawa, into three pieces, slicing it thin, salting it, and letting it rest…

Clear seafood broth with alfonsino fish-paste dumpling

The soup bowl course is kinmedai (splendid alfonsino) shinjo. The kinmedai is prepped, with just the skin removed and set aside. The flesh is…

Tilefish burdock roll, Chinese yam sliced into snow rings

This is the simmered soup bowl course. For the tilefish burdock roll: the burdock is hollowed into a tube shape and simmered in a clear-soup stock…

Mackerel and Daikon Soup, Osaka Semba-Style

Next, the soup course is Semba-jitate. It's said to be a dish born in the Semba district of Osaka, its origins going back to ordinary townspeople…

Ball-shaped pike conger shinjo

The temari-shaped hamo (pike conger) shinjo is made by scoring the hamo to cut its fine bones, then finely mincing it, adding Yamato yam to make a…

Chilled Ground Soybean Soup

Chilled goju uses edamame: I dissolve white miso to season the base, mix in edamame puréed through a sieve, lightly thicken it with kuzu, and chill…

Matsuba Crab Kuzu-Tataki

Simple clear soup, softshell turtle shinjo

The soup course is marusui. When filleting softshell turtle, trimmings are left over, so I make use of them in dishes like the clear-soup course. In…

Swimming crab chakin

Soy Milk Broth, Ise Lobster in White Snow

The three-flavor chakin tofu is made by kneading kabocha squash, purple sweet potato, and sesame together in equal proportion with the sesame — the…

Kuzu-dusted okoze

For the soup course's green pea shiratama — on a day like today when I can put in the extra effort, I use shiratama, but when things are busy as…

Pine-needle shinjo

This is a soup-bowl course, and it too is fittingly New Year's in spirit. It is a technique passed down from long ago: pine-needle shinjo. I combine…

White-Plum Abalone

The clear-soup course features white-plum abalone. The abalone is thinly sliced on the bias, dusted with kuzu starch, and quickly blanched. Since…

Sanmai salt-seasoned clear soup

Bamboo shoots, spikenard, and horsetail shoots dressed with sansho leaf, and more

As the spring vegetable course, the bamboo shoots, udo, and horsetail shoots dressed with kinome: remove the bitterness from the bamboo shoots and…

Clam shinjo

The soup course is clam fish-paste dumpling. It has a feel similar to an ordinary clam clear soup, but it has been thinned a little with dashi.

Kelp steamed fish cake

For the clear-soup course, I made three kinds in the Kanto style using hanpen (steamed fish cake). The difference between hanpen and shinjo, as I was…

Suppon soup bowl course, scallion stuffed with suppon

For the clear-soup course, simmering vegetables in softshell turtle broth makes them extremely delicious, so this time I simmered grilled daikon in…

Scorpionfish Wrapped in White Kuzu with Its Own Liver

The soup-course dish is scorpionfish (okoze) wrapped in white kuzu with its own liver. Scorpionfish just before its summer spawning is spoken of in…

Lotus root puree soup, fried summer vegetables

Clear-broth style, snake's-eye shinjo

For the soup course, since it's the rainy season in June, I shaped it like ripples on water and named it "snake's-eye (janome) shinjo." Shrimp that…

Napa cabbage pureed soup, grilled fugu

This soup course is meant to evoke a pufferfish hot pot. A ponzu jelly ball is floated in the broth, giving the soup a clean, refreshing finish, I…

Mackerel dumplings in a clear seafood broth

Since these are soup-bowl courses we normally serve at the restaurant in autumn, I made three: a clear seafood broth; julienned vegetable clear soup;…

Sesame Tofu in Clear Clam Broth

The soup course is sesame tofu. Bracken fern and petal-cut carrot and udo are used as garnish, with Shimonita leek, a thick, sweet regional variety…