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Small Sea Bream, Nankan-Style

The Nankan somen used in the simmered-bowl course is a specialty of this region — hand-stretched in the traditional way, it has a firm bite. It's a…

Tilefish with turnip

This is the season when turnips (kabura) start to taste their best. When frost falls, root vegetables push moisture out of themselves so they won't…

Bundled matsuba crab

For the bundled matsuba-gani, I've cut it on the diagonal, since cutting it straight would make it look like a plum blossom — though in winter…

Stir-Simmered Shinagawa Turnip

Shinagawa turnip is a white, elongated turnip about 15 cm long. Its flavor is unassuming and simple, without a strong character of its own. In the…

Salt-Grilled Beef

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.

Morning-dug daikon simmered with salted bonito innards

As for the morning-dug daikon simmered with shuto: daikon is truly at its best when freshly dug, which is why I named it 'morning-dug daikon.' When…

New bamboo shoot baked in a salt crust

For the grilled dish, the new bamboo shoot baked in a salt crust can be made with raw bamboo shoot, but we first parboil it in rice bran water before…

Splendid alfonsino grilled with fragrant miso, and more

For the grilled course's halfbeak sanshoku bonbori, a three-colored lantern-shaped fish-floss garnish, the halfbeak is filleted into three pieces…

Salmon, soy milk, and usui beans

For the appetizer, I consciously incorporate seasonal ingredients that evoke that time of year. Atop the three-colored mold of wild mountain…

Shrimp-shaped taro, boat-grilled, and more

Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear

Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Simmered yellowtail and daikon, with fine-cut yuzu peel

Yellowtail grilled kuwayaki-style

Simmered, Grilled, Fried — Recommendations

Yuzu steamed fish cake

The yuzu used in the yuzu hanpen is cultivated rather than wild, so it has little harsh bitterness; I simply let it sit soaking in water for about a…

First-water New Year style, kagami-mochi-shaped taro

This is the soup course. On New Year's morning, the water drawn fresh from a clear spring to make ozōni, New Year's mochi soup, is called 'young…

Ise lobster, golden-style; grilled yellowtail and daikon; oyster, snow-flower grilled

As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…

Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki

As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…

Straw-bundle-shaped grilled roll

Eel in checkerboard pattern

For the grilled dish, the eel ichimatsu: burdock and carrot are cut into thick strips and sautéed kinpira-style with a sweet-savory seasoning, then…

Ise Lobster Grilled with Shuto

For the Ise lobster grilled with shuto — fermented bonito innards — I remove the head, split the body lengthwise pear-style without separating it…

Wicker-pattern fried sweetfish and long-armed river shrimp

For the fried course's wicker-pattern fried sweetfish, I first cut potato into a coarse julienne and fry it. I make a light white batter from egg…

Chrysanthemum-cut potato and turnip stuffed in a nested-case shape, Orido eggplant simmered with sesame

The Orido eggplant used in the simmered dish course is from the Orido district of Shimizu — the eggplant Tokugawa Ieyasu was said to have especially…