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Zuiki tōji-maki with conger eel in a shinjo coating, lily bulb simmered in happō dashi

This is the simmered course. For the zuiki tōji-maki with conger eel in a shinjo coating, the obvious approach would be to simply add simmered conger…

• Serves 4 · ¥2,200

• Cook time 1 hr

Shiba Shrimp Kakiage

This time, on 'tempura,' I learned from technical director Tanaka (Hotel New Otani's 'Tempura Horikawa'). This time I take up 'the temperature of…

Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Corn Fermented Butter, Japanese-Style Soy Milk Panna Cotta, with Shoyu-Kōji Caramel

When I did research for this dish, I found a source stating that "the word koku (body and richness) arose from the aging of grains." So, thinking…

• Serves 14 · ¥320

• Cook time 50 min

Kamo eggplant pureed soup

This dish uses no seasonings whatsoever. I thought that if a cook can draw out an ingredient's own character — its five tastes and aroma — to the…

• Serves 1 · ¥482

• Cook time 40 min

Deep-fried corn fish-paste dumpling, young chicken rolled with Western vegetables, nori-wrapped deep-fried dried baby sardine sheet, domyoji chewy croquette, water shield and conger eel fritter

This is the fried course. For the tatami iwashi isobe-age, make a shrimp fish-paste dumpling from ground shrimp and baby shiba shrimp, and spread it…

Shiba shrimp mino-age (oyster shin-biki-age, fried root vegetable with cheese, ginkgo-leaf-cut sweet potato, dead-branch-cut burdock, rice-ear garnish, sudachi)

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya, Shibadaimon). We will focus on "tsukuage".

Lotus Root Shinjo

This is the simmered-dish course. As for the lotus root shinjo, in-season lotus root, when left to rest until late autumn, has its starch convert…

• Serves 1 · ¥300

• Cook time 1 hr

Kabocha Squash and Shrimp Shinjo Dumpling

The steamed dish is kabocha squash and shrimp shinjo dumpling. The kabocha is sliced and lightly simmered in happō dashi. The simmered kabocha is…

• ¥850

• Cook time 30 min

Duck Simmered with Okara; Pumpkin Manju with Sesame Eggplant

Roasting the loin whole makes it tough, so we sear only the duck's skin to draw out blood, then sandwich it in okara (soybean pulp) seasoned with…

Steamed beef neck, hand-pinched lotus root dumpling

Since the dish makes the most of the meat's umami and finishes light, I think it pairs well with a lightly alcohol-added sake or barley shochu. Neck…

Uchimame Multigrain Rice

Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

• Serves 6 · ¥920

• Cook time 15 min