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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…

Sea bream tofu with a pine-bark skin

This is the soup course. For the sea bream matsukawa-skin tofu, quite a lot of skin is left over from slicing sea bream sashimi, so it is frozen for…

Sunflower Hot Pot, Yanagawa-Style

This is an additional sake-pairing course. The sunflower hot pot, Yanagawa-style, takes inspiration from yanagawa-nabe, a hot pot traditionally made…

Gourd-Shaped Winter Melon, Sake-Simmered Abalone, Duck in Sendai Miso

The chilled simmered dish evokes June via its cuts and colors.

Fresh Pea Purée, Bamboo Shoot Hiryozu

This is the soup course. For the fresh pea purée: when reconstituting the peas or winter melon, boiling them, or bringing out their color, toss them…

Red seabream matsukawa-style shinjo

This is the clear-soup course. For the sea bream matsukawa-style shinjo, we combined both flaked fish meat and ground fish paste to make the shinjo.

Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…

Renkon Anago, Asparagus Potato, Kogomi Stuffed with Uni, Tara-no-me Fan-Style, and Yomogi Fu

For the lotus root and conger eel, the inside is grilled conger eel. Bleached, commercially processed lotus root finishes whiter than raw lotus root…

Simmered Tai Roe, Tsu-no-ji Shrimp, White-Simmered Nagaimo, and Green-Simmered Fuki

Tai roe, mountain yam, butterbur stalk, a flowering-bud vegetable, yellow zucchini, and carrot are each boiled and simmered until seasoned.

Dressed milt

For the milt dish, hosta shoot, the tender inner sheath of a bamboo shoot, and Japanese Japanese parsley are set together using an agar called…

Shellfish assortment

The appetizer is kai-awase. Shellfish such as ark shell, pen shell, cockle, a large clam, and Ezo surf clam are seared and paired with spring…

Ebi-Imo Soup-Simmered, Pacific Saury Matsumae-Ni, Kuruma Prawn Tsuya-Ni, Shiitake Monaka

Ebi-imo (a shrimp-shaped taro) soup-simmered: the ebi-imo is cut with a knife, parboiled in rice-rinsing water, then combined with grilled scallion…

Quick-simmered fat greenling and udo, loach rolled in burdock, dried daikon simmered to absorb the broth, eggplant simmered Koshu-style

This is a simmered assortment. For the ainame (fat greenling) and udo quick-simmer, fillet the ainame into three pieces, lightly salt it, then remove…

Vegetables Pickled with Yuzu Fragrance

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…

Tilefish, lightly salted and dried, Okitsu-style

The grilled course is tilefish Okitsu-boshi. When the skin side is direct-grilled at around 200 degrees C, the scales stand up beautifully, giving it…

Shrimp-and-Corn Fry, Yuba Wrapped and Fried, Ishikawa Taro Rikyu-age

This is the fried course. For the shrimp-and-corn fry, the shrimp is butterflied open along the belly, dusted with flour, and coated with fish surimi…

Deep-Fried Whiting and Asparagus, Abalone Senbei, Runner Beans, Manganji Pepper, Young Corn

The batter for the deep-fried whiting and asparagus is a light egg-white batter, but potato starch alone makes it too hard, so I combined it with…

Spiny lobster simmered in sake, taro simmered in seasoned broth

Conger Eel Shirayaki Lettuce Roll

The palate-cleansing accent for the vinegared dish is plum and dried bonito. Heat 100g plum flesh, 50g soy sauce, 200g mirin, and 250 sugar together…

Famous harihari, a whale and mizuna hot pot

Simmered in sake lees

For the simmered dish, since this is the season when the rice harvest has just finished and sake brewing begins, I made a sake lees simmer. These…

Monkfish liver, gently simmered

The simmered course is monkfish liver, gently simmered. The liver is worked well by hand in water for about an hour to drain the blood. An…

Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine

The deep-fried course's Spanish mackerel crisp uses the tail section of the Spanish mackerel. If you freeze it before slicing, you can cut it thin…