SEARCH

Swimming Crab, Late-Season Matsutake, Zuiki, Yellow Chrysanthemum

For the vinegared dish, dashi is combined with light soy sauce and vinegar, brought to a single boil, then cooled in ice water, and grated ginger…

Pike conger at season's end

For the simmered soup course, I used pike conger at the close of its season, coated in kuzu starch. Since the soup course is the centerpiece of the…

Grilled Kamasu with Rikyū Tofu

For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…

Crab and lotus root yose

The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…

Chicken tenderloin and maitake mushroom grilled on a magnolia leaf

The grilled course is chicken tenderloin and maitake mushroom hoba-yaki. Hoba-yaki tends to bring to mind long green onion, but onion has sweetness…

Ise Lobster Sautéed in Aromatic Butter

For the Ise lobster sautéed in aromatic butter in this grilled dish, adding the aromatic butter right at the end brings out a great deal of richness…

Seafood grilled on a hot stone

This is a grilled dish. The seafood grilled on a hot stone is one of our specialties, served year-round. For the shuto (salted, fermented bonito…

Ise Lobster Grilled with Spring Sprouts, Shiraga-Style Ise Lobster

The traditional version is Ise lobster grilled with spring sprouts. What's carved into a pine shape is chicken liver, the bamboo is celtuce, and the…

Spinach Matsumae-Oshi Topped with Oharagi-Style Matsutake

For the spinach matsumae-oshi (a kombu-pressed preparation), we first blanch the spinach, soak it in a light seasoned dashi for about twenty minutes…

Quail Soup Bowl

The soup bowl course is the quail soup bowl. Quail meat and mallard duck are shaped into a triangle and usually served simply with millet…

Shark fin steamed with grated turnip, an assortment of dried wheat gluten in autumn colors

Shonai hot pot, simmered whole cod

The simmered course, Shonai nabe cod dongara-ni, is made by cutting the cod into large chunks; the innards are not discarded either — they are…

Quail dumplings with millet gluten

For the quail shiratama (rice-dumpling) wrap in the soup course, I use the thigh meat of the quail.

Maple-Leaf Carrot

First, for item 1 of the sashimi course, the vegetables are salt-boiled until about 80 percent cooked through, then, while still hot, soaked in yuzu…

Season's-farewell winter melon in a thick starch-bound stew, abalone and deep-fried tofu fritter

●Abalone hiryōzu, a deep-fried tofu fritter: a hiryōzu batter is made from tofu, combined with abalone that has been steamed with sake and cut up…

Turnip kettle-simmered dish

For the simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…

Whiting and fava bean, simmered medley

True Shimeji Pickled in Rice Bran

Akaza Ebi

For the vinegared dish, the Japanese lobster is simply salt-grilled as is, and early-season matsutake mushrooms are also soaked in a light salt brine…

Smoked Irako conger eel

This is smoked Irako conger eel. Irako conger eel is a very fatty fish. It is marinated in sake, soy sauce, and red sake, lightly air-dried, then…

Kanamachi turnip

The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…

Pike conger eel and matsutake mushroom, stone-grilled

Tamba-style grilled tilefish

The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…

Butterfish Wrapped in Kuzu Leaf and Grilled

For this grilled dish, I use an old-fashioned hibachi brazier. It is arranged with lava rocks to create a stone-grilling effect, and a mesh net…