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Sakura bamboo shoot, and more

For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…

Okra karakusa-dofu

For the okra karakusa-dofu, simmer iwatake (rock tripe lichen) until soft and absorbent, then wring it out firmly — the tip will curl up into a…

Simmered Tuna Throat Meat

The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…

Barracuda and matsutake mushroom roll

This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…

Autumn-Brocade Salad

As for autumn-brocade salad (nishiki-aki-ae), whale bacon has become expensive lately too, so if you slice it thin before adding it, you can keep the…

Small clam muscle fish-paste dumpling, shimeji mushroom wrapped in chicken tenderloin

Shimeji mushroom and grated daikon dressing

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Kombu-cured spring sea bream

Now for the explanation of the meal course. First, the sashimi course. For the adjusted vinegar, I make a two-part vinegar with seven parts rice…

Grilled Shiitake Mushroom

Shrimp-shaped taro simmered in happō dashi

Now for the simmered course. For the shrimp-shaped taro simmered in an all-purpose seasoned dashi, the taro has been carved into a chrysanthemum…

Autumn medley plate

This is a grilled dish. For the salt-grilled wagyu, keep a little extra sukiyaki- or shabu-shabu-grade wagyu in stock; using it for the grilled…

Sea bass grilled with water pepper miso, spring-harvested shiitake fried with poppy seeds

This is the grilled course. The tade used in the sea bass grilled with tade miso is ayu-tade, that is, yanagi-tade, a mild variety of water pepper…

Five-color deep-fried skewers

For the five-color kushiage, we finished it with an emphasis on color. Foreign guests tend to prefer bold, distinct flavors, so — although we haven't…

Quail Hot Pot

The hot pot is our specialty quail hot pot. We butterfly-open the quail and sear only the skin side directly over the flame, then mince the bones…

Snow-ring lily bulb

For the snow-ring lily bulb, we clean the lily bulbs, steam them, and pass them through a fine sieve; to 100g of this puree we mix in about ten…

Beef and Lotus Root, Butter-Ponzu Grill

Next is the meat course. For the beef and lotus root butter-ponzu grill, the butter ponzu is made by reducing ponzu, adding butter and sugar, and…

Sayamaki-grade shrimp and ginkgo fritter, wood ear mushroom in batter, deep-fried rock tripe, lotus root crisps

For the sayamaki-grade shrimp and ginkgo fritter, the ginkgo nuts are boiled, mashed, and mixed with the shrimp along with just a small amount of…

Tilefish burdock roll, Chinese yam sliced into snow rings

This is the simmered soup bowl course. For the tilefish burdock roll: the burdock is hollowed into a tube shape and simmered in a clear-soup stock…

Shrimp-shaped taro simmered to absorb the broth, kuruma prawn in a lightly glazed simmer, kabocha simmered to absorb the broth, carrot simmered to absorb the broth

This simmered course is one I make often in this season; everything is simmered in a light happō dashi (all-purpose seasoned dashi).

Spiny lobster grilled with egg yolk, wind-dried blackthroat seaperch

For the grilled course, I created an assembled presentation with a celebratory theme in mind. The part I put the most of my own effort into was the…

Winter Melon Steamed in Its Own Shell

Kuzu-dusted okoze

For the soup course's green pea shiratama — on a day like today when I can put in the extra effort, I use shiratama, but when things are busy as…

Sanmai salt-seasoned clear soup

Dried sea cucumber ovary, sake-grilled