SEARCH

Lotus root simmered with mustard

Shrimp-shaped taro deep-fried in poppy seeds, and oyster deep-fried in a rice-cracker-crumb coating

For the ebi-imo poppy seed deep-fry, we steam the ebi-imo with its skin still on. Doing so not only improves the aroma, but also lets it be used in…

Burdock, mitsuba, and carrot kakiage, a new twist

For the burdock, mitsuba, and carrot kakiage with a twist, we kept the texture by coarsely mincing small kuruma prawns by hand. Besides deep-fried…

Dried daikon leaf rice

Many varieties have branched off according to their intended use. It is characterized by a thick, long root, and is well suited to simmered dishes…

Kameido daikon hot pot with coarsely grated daikon

This daikon takes its name from having once been a specialty product of Kameido; it is characterized by a small, slender, cone-shaped root and…

Lily bulb and Hakata-style smoked salmon

Beef cap meat and spring daikon roll

For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…

Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms

Herring wrapped in wakame, mugwort wheat gluten wrapped in bamboo shoot inner skin, simmered conger eel in a paper-thin wrap, kuruma prawn minced-prawn cake, tube-cut burdock, plum-shaped carrot, butterbur simmered green

Suppon soup bowl course, scallion stuffed with suppon

For the clear-soup course, simmering vegetables in softshell turtle broth makes them extremely delicious, so this time I simmered grilled daikon in…

Simmered namasu

Ni-namasu is a Kyoto obanzai (everyday home-style) dish, and a New Year's dish. It has a crisp, crunchy texture, and since it's prepared with…

Whiting sandwiched with shrimp shinjo paste, deep-fried

For the fried course's whiting futami-age, rather than filleting the whiting into three pieces, I butterfly it open leaving the tail attached, remove…

Summer vegetables and eel simmered Arima-style with sansho pepper

As for the simmered course's eel Arima-ni, after the eel is grilled, while it's still hot I push the bones up from the bottom toward the top and pull…

Baby taro grilled with sweet soy glaze

For the mitarashi grilled baby taro, Ishikawa taro (a fine-textured satoimo cultivar) is usually salt-steamed, but this time I went further and…

Lotus root puree soup, fried summer vegetables

Fat greenling Yoshino-style, tube-cut burdock

Horse mackerel dressed with okara

Small abalone simmered in miso

Assorted mushrooms simmered country-style

For assorted mushrooms simmered country-style, this time of year, various kinds of mushrooms mixed together appear on the market as assorted…

Dried taro-stem shinoda roll, pearl onion

Fugu Skin with Ponzu Dressing

This time it's a vinegared dish, but at our restaurant we don't force a sunomono course into every menu — we serve it within the sakizuke, the…

Smoked autumn-run bonito

For the smoked modori-gatsuo (fall bonito), the bonito is lightly seared to a tataki state, marinated, and then smoked. If it is cooked through…

Amigasa yuzu

This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. The azuki beans used…

Mackerel dumplings in a clear seafood broth

Since these are soup-bowl courses we normally serve at the restaurant in autumn, I made three: a clear seafood broth; julienned vegetable clear soup;…