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Innovative teapot-steamed soup

The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…

Tsugaru-Style Bake

The Tsugaru-style bake is made by combining ingredients that are all harvested in Aomori, so I think it leaves an impression. Normally it doesn't use…

Steamed Lotus Root

Aigamo duck grilled in fruit juice

For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…

Crab-style shrimp-roe grilled, whelk grilled with sansho leaf, deep-fried three-colored lattice-weave noodles

The crab and shrimp-roe grilled dish is made by rinsing the roe of sweet shrimp in water, draining it, salting it somewhat heavily, and keeping it in…

Aromatic grilled Pacific saury

For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…

Softshell turtle baked in a pie crust

This takes the place of the soup course; I thought I would try using a pie crust for the soup course instead. For 1kg of softshell turtle, we…

Sea Bass Shinrin-yaki, Stuffed Turnip Inrō

For this small side dish served with sake, I gave it a slightly Western touch. Whole dried sardines are grilled well, the bones removed, the flesh…

Shrimp-shaped taro simmered directly, spiny lobster burdock roll, scallop with a mixed egg-yolk garnish

This is the simmered course. As for the ebi-imo simmered directly (jikadaki) — ebi-imo does end up discoloring, but I still think simmering it…

Steamed egg custard, last-of-season pike conger, quick-blanched, rolled shrimp, matsutake

Grilled Beef Tongue with Eggplant Aroma

This is a grilled dish. For the grilled beef tongue with eggplant aroma, freeze-dried eggplant is coarsely grated and combined with panko, along with…

Crab shell baked with egg-yolk emulsion

This is the grilled course: crab shell baked with an egg-yolk-and-oil emulsion. For female snow crab, we take out only the internal roe while the…

Olive white-soy sushi rolled in oboro-kombu

As for the olive white-soy sushi rolled in oboro-kombu, or shaved kombu sheets: this white soy sauce, blended with olive, is spicy, and it is…

Matsutake Mushroom Fukiyose Rice

New Year's mochi soup style, clam-and-fish-paste dumpling

Food coloring is used to make the top pink and the bottom white. The clams are cut small, about 15g each, and mixed roughly half-and-half with fish…

Blackthroat seaperch rolled with sea urchin, beef tenderloin grilled with aromatics

Slice the blackthroat seaperch into thin fillets, salt them, wrap steamed sea urchin inside, and roll it in a frying pan to give it a seared color…

Okoze steamed Yōrō Falls-style

The clear-soup course is okoze, steamed in the style of the Yōrō Falls legend. Since okoze pairs well with oil, I salt it and then deep-fry it…

Autumn mackerel, cedar-plank grilled, shiitake mushroom

Vegetable Kakiage, Toji-age, Ginkgo Nut Spring Rolls

Since the serving dish for the fried course is large, we finished it light and fluffy, but the original idea was actually xiaolongbao (soup…

Cold-smoked autumn-colored sea bream, Sado young yellowtail cured with yuzu

Matsutake Rice, Red Miso Soup, Mikawa Style

For the rice course, matsutake rice is delicious with a good squeeze of sudachi over it. As for the red miso soup, in summer a sharp, peppery hatcho…

Light kuzu-thickened clear soup, fugu milt tofu, and kinko ikomi

For the kinko ikomi in the clear soup, we soak the kinko (a prized species of sea cucumber) in water mixed with straw ash and leave it for about…

Clear Soup: Steamed Sea Bream and Turnip

I made it as a clear soup relying on the ingredients' own flavor rather than dashi, but since I thought it might taste a bit fishy together with the…

Clear soup with petal-shaped mochi

For the clear-soup course's hanabira mochi, I knead rice flour with a little potato starch in lukewarm water, cut it into ovals with a mold, and tuck…