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Young sea bass grilled with toasted bottarga, bamboo-leaf-wrapped dumpling-style sushi

This is the grilled hassun course. For the young sea bass grilled with toasted karasumi, I fillet the young sea bass into three pieces, cut it into…

Red-koji miso and enoki puree soup, finished with the clear top liquor, sake-grilled young red sea bream wrapped in fried tofu skin

As for the beni-koji miso enoki surinagashi finished with the clear top liquor — I arranged a miso soup made with enoki, one of my personal…

Crab-Shell Grill with Matsutake and Beef Fillet

This is the accompanying course. This time, the base for the crab-shell grill is made from ebi-imo taro. We add white sauce and ground sesame to…

Ebi-Imo Taro, Kombu-Rolled Roe-Bearing Ayu, Hiryōzu

This is the simmered course. For the kombu-rolled roe-bearing sweetfish, I soften the roe-bearing sweetfish in a kombu dashi with a touch of vinegar…

Toda-style salt-grilled sea bass, shrimp-paste lotus root, sweet-savory glazed beef tongue, twisted-rein sweet potato, fresh nori bagna cauda

This is the grilled course. The sea bass used for the Toda-style grilled sea bass is on the smaller side, closer to a young sea bass. Salt is made…

Young sea bass rolled in taro stem, king crab nanban-zuke

This is the vinegared dish course. Summer vegetables are used in the king crab nanban-zuke. The nanban vinegar is made from 5.5 gō of dashi, 1 gō of…

Hime-Sazae Tataki with Warabi Dressing, Scallop Iso-Yose Kimi-Yaki, Hotaru-Ika Wrapped with Bamboo Shoot, Butterbur Raft, New Burdock Stuffed with Uni-Kinton

This is the appetizer course. For the small turban shell tataki with bracken fern dressing: simmer the turban shell in dark-soy happō dashi…

Green Pea Surinagashi

This is the soup course. Since I cook alone at my restaurant, the dishes tend to run simple, but my motto is to bring out the best combinations of…

Pureed potato soup

This is the clear-soup course. For the potato surinagashi, pressing it through a sieve leaves a coarse texture and poor mouthfeel, so we process it…

Colorful diced pumpkin, matsutake mock tofu, lily bulb chrysanthemum, autumn greens tōji-maki, shrimp in a turnip cup

For the colorful diced pumpkin, the pumpkin is peeled, steamed, pressed through a fine sieve, and combined with egg yolk to adjust the flavor…

Sweet shrimp roll wrapped in Chinese yam, flounder layered with kombu, salmon Tsugaru-maki, vinegar-cured mackerel

For the sweet shrimp yōrō-maki, the shrimp is peeled and rolled in wakame, then wrapped in mountain yam that has been peeled katsura-style into a…

Clam and egg-yolk shinjo, spring daikon and crab set with kuzu, oil-steamed rockfish

This is a takiawase, a simmered assortment. For the clam and egg-yolk shinjo, shinjo dishes tend to taste similar no matter what, so this time I…

Horikawa burdock grilled in white miso, Chinese yam grilled with a roasted buckwheat-tea coating

Steamed grated yam

Wagyu loin, flavor-grilled

Next, the grilled dish is flavor-grilled wagyu loin. At our restaurant, this is a New Year's standard. However, while it is fine to grill it over a…

Whiting deep-fried Daitokuji style, two-way arrowhead-root fish-paste dumpling, freshly ground yam bulbil deep-fry

The kisu Daitokuji-style deep-fry can be eaten just fine on the saltiness that the Daitokuji natto (a salty, fermented soybean condiment) itself…

Pacific saury heshiko

Right about this time of year, Pacific saury is at its very best, so I tried making it into a rice-bran fermented pickle. However, saury at this time…

Pufferfish milt checkerboard tofu, first-frost style

For the clear-soup course, I finely minced mountain yam and stirred it into a lightly kuzu-thickened soup broth, styling it after the first frost.

Kashima clam fish-paste dumpling

Steamed Ume Rice, Hatchō Miso Soup, and Pickles

Dressed with irizake

The appetizer course should be something we can serve guests right away and that pairs well with sake — and since it's the first thing served, we try…

Mountain yam and Japanese trefoil

Mountain yam and mitsuba

Spiny lobster and sea urchin

For the grilled course, the roast duck (aigamo) chive roll: clean the duck, score the fat, sear it once in a frying pan, sandwich it with vegetable…

Yuzu shell, glass ayu and taro sushi, miso-marinated wild boar, simmered juvenile sea bream, deep-fried butterbur sprout, usui pea terrine, sea bream roe