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Crab and Yam Temari Dumpling

This is the soup course. For the crab and yam temari dumpling, I used snow crab. The yam batter inside was made a little fluffier than a soft…

Clear-Broth Style

The soup course is a fried okoze soup. I deep-fry the okoze, pass it through dashi to remove excess oil, quickly let it soak up the seasoning, and…

Three Kinds of Hakata-Style Grilled Eel: Yamabuki-Yaki, Potato Salad Style, and Katsu Sandwich Style

These are three kinds of grilled eel: yamabuki-yaki, potato salad style, and katsu sandwich style. For the eel yamabuki-yaki, a soft, bain-marie-set…

Yuzen tofu with ring-shaped wheat gluten, baby octopus, mountain yam simmered to absorb the broth, and snap peas

Wheel-shaped wheat gluten yuzen tofu: first, the wheel-shaped wheat gluten is simmered to bring out good flavor. Then, 50g of surimi is added to one…

Single-basted soy-glazed eel, quail grilled with egg-yolk glaze, pressed vegetables

This is the grilled course: unagi ippen-jōyu. Plain-grilled eel without sauce gives the impression that the aroma of the sake used comes forward…

Daikon simmered to absorb the broth, grilled bamboo-mat wheat gluten, Napa cabbage roll wrapped in yuba

Grilled millet-gluten cake, lily bulb and freeze-dried konjac, shimeji mushroom and spinach dressed with walnut

Japanese whiting, kombu-cured

Pike conger eel Shinshu-maki in clear soup

Crab Salad Assortment

For the vinegared dish, the ponzu jelly (ponzu, a citrus-soy sauce) is made by combining equal parts ponzu and dashi with powdered gelatin, letting…

Meat-Wrapped Bamboo Shoot, Crab Meat and Sea Urchin Fry

As for the shimeji mushroom among the fried dishes, I take a slightly larger shimeji and shape it into a paired, twin-body form.

Fried red deep-sea sculpin

Shogoin daikon steamed wintry-wind style

As for the owan Shōgoin daikon kogarashi-mushi, if you add a light whipped egg-white foam as a binder, the filling and the turnip stick together…

Taro stem with fermented bonito-viscera sauce

The shuto sauce on the hasu-imo ends up with a thick, clinging texture much like an egg-yolk vinegar sauce. Cooking it in a hot water bath gives more…

Deep-fried pine mushroom with yuzu fragrance

Spring Daikon and Lotus-Root Mochi Simmered with Shirozake

For the simmered course's spring daikon and lotus-root mochi simmered with shirozake: this time I used sake lees to let it soak in the seasoning…

Seared Live-Fish and Vegetable Salad, Truffle Dressing

For the grilled course's seared live-fish and vegetable salad, I added honeycomb tripe (hachinosu); vegetables alone lack punch, so I often use it…

Ayu and Matsutake Parcel-Grilled

This is the grilled course. For the ayu and matsutake parcel-grilled, the ayu is butterflied open along the back and lightly salted; the bones are…

Swimming crab

The swimming crab (gazami), also called watarigani, is washed thoroughly clean, and the shell and apron are salted before steaming. It is then…

Kamo Eggplant Age-Dashi

The chilled simmered assortment is Kamo eggplant age-dashi. Into deep-fried Kamo eggplant are packed saimaki prawns, pumpkin, carrot, shiitake…

Shiitake and abalone grilled with a fluffy egg-white and grated-yam topping, vinegared myoga ginger, abalone liver dressed with sansho pepper

Grilled king crab and grilled vegetables

For the grilled king crab in this grilled course, you can also think of it as a substitute for a vinegared dish. Since the New Year is approaching, I…

Yuzu-Scented Grilled Sea Bream

For the yuzu-scented grilled sea bream, the sea bream is filleted into three pieces as usual, then marinated for about 20 minutes in a marinade made…

Small-pot style, Shōgoin turnip

For the simmered course, I incorporated ingredients with a slightly Chinese-style flavor, presented it small-pot style (konabe-jitate), and added a…