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Usu-Daikon, Mochi-Kabu, Duck Jibu-Ni, Kuruma Prawn

The mortar-cut daikon is made by hollowing out daikon into a round mortar shape. For the duck jibu-ni, we chop the duck and simmer it in a jibu-ni…

Round Eggplant Gratin with Cheese

For the deep-fried course, I've made touches such as adding ground sesame to the béchamel sauce to bring out more flavor.

Shinsei Rakuno cheese hot pot, and more

The dish replacing the simmered course is the Shinsei Rakuno cheese hot pot. Shinsei Rakuno is a cheese that won first place two years running at the…

Pheasant Kotori-yaki, Sautéed Pheasant Coated with Sieved Pheasant Liver

This is the appetizer. For the pheasant kotori-yaki, I source the pheasant from a specialist pheasant producer in Ehime. I finely chop the cartilage…

Green pea dumpling, splendid alfonsino, baby bamboo shoots

This is a simmered assortment. For the green pea manjū, the peas are made into a paste and combined with mountain yam in a six-to-four ratio to form…

Pheasant Marinated in Ginjo Sake Lees with Tomato

For the pheasant marinated in ginjo sake lees with tomato, I combine the ginjo sake lees with nikiri sake (boiled-off sake), nikiri mirin, miso…

Pheasant Breast in Miso-Tomato Marinade with Ginjo Sake Fragrance, Japanese-Style Roast Beef

Gourd-Shaped Winter Melon, Sake-Simmered Abalone, Duck in Sendai Miso

The chilled simmered dish evokes June via its cuts and colors.

Duck grilled in moromi miso marinade

The grilled course is duck moromi-yaki. The duck is marinated overnight in moromi miso, an unrefined miso mash, and grilled whole, as a single piece…

Duck meat, tofu skin layered and grilled, young sansho leaf, and grated daikon

Pheasant Surinagashi

Shamo-Rock chicken sukiyaki

For the additional hearty course, shamo-rock chicken torisuki, we use Otome no Namida (a very sweet cherry tomato variety). It was used with a…

Winter Duck and Paprika Sandwich

For the winter duck and paprika sandwich, the aigamo (mallard-duck cross) is first seared to color, then simmered, and the blood is drawn off. I like…

Napa Cabbage and Bacon Shinoda Roll, Duck Jibu-ni, Konjac Okina-ni, Leaf-Cut Kabocha Squash, Pinecone-Cut Taro

For the simmered course's napa cabbage and bacon shinoda roll, the napa cabbage is parboiled, bacon is rolled inside and tied with string, then it is…

Young sweetfish fried in a white-fan batter, curled into a Naruto swirl; twisted deep-fried sea urchin and lotus root

For the fried course, everything fried this time is done in a light egg-white batter.

Abalone with Its Own Liver, Green Chili Tofu, Duck and Barley Simmer

This is the appetizer course. For the abalone with its own liver: the abalone is first steamed in sake, then the liver is removed and pressed through…

Onjaku, mallard duck loin

I did feel that using onjaku (a course named for the warm stone that gave kaiseki cuisine its name) here might make it a bit heavy, but I went with…

Seiro soba with dipping duck broth, Echizen soba cut Edo-style

The meal course is seiro soba with dipping duck broth (tsuke-kamo seiro). I grill scallion in duck fat to make scallion oil, use it to quickly sear…

Whole buckwheat groats and aigamo duck, karukan-steamed

For the whole buckwheat groats and duck karukan-steamed dish, I soak the buckwheat groats and simmer them until soft in a clear soup base. I combine…

Nanzenji-style steamed tofu

Grilled Abalone Liver, Spiny Lobster, Roast Aigamo Duck

Next, for the grilled course's grilled abalone liver: here, as usual, the abalone is cleaned, steamed with sake, and knife-cut. The liver is pressed…

Stir-Simmered Shinagawa Turnip

Shinagawa turnip is a white, elongated turnip about 15 cm long. Its flavor is unassuming and simple, without a strong character of its own. In the…

First-water New Year style, kagami-mochi-shaped taro

This is the soup course. On New Year's morning, the water drawn fresh from a clear spring to make ozōni, New Year's mochi soup, is called 'young…

The Charm of Nature

From "expressing Fukuoka through cooking," this is a grilled dish. Titled "The Charm of Nature," I fashioned freshly harvested bamboo shoots from a…

• Serves 1 · ¥700

• Cook time 40 min