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Deep-fried Japanese flying squid with dried shiso powder

Anglerfish, deep-fried and simmered

For the simmered course's deep-fried and simmered anglerfish, if I'm not serving it right away, simmering it ahead of time causes the potato-starch…

Abalone with grated mountain yam

Grilled Kamasu with Rikyū Tofu

For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…

Crab and lotus root yose

The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…

River Trout Kinome-Grilled, Clam Shell-Grilled

For the grilled course's kinome-grilled river trout, seasonal river trout is filleted into three pieces to get a boneless fillet, knife-scored in a…

Snow shrimp, rice-bale-shaped deep-fry

Chrysanthemum-cut Juzen eggplant, simmered to absorb flavor

Salt-grilled live moroko / basted-grilled bamboo shoot

For the grilled course's salt-grilled live moroko, we used moroko farmed in Chiba Prefecture. They're arranged in a small charcoal hand-brazier to…

Yanagawa nabe

Snow crab, blanched white taro shoots, and fine-julienned okra with ginger-scented kuzu-thickened vinegar

For the vinegared dish of snow crab, blanched white taro shoots, and fine-julienned okra, the snow crab is expensive, so we use the packaged…

Ise Lobster Sautéed in Aromatic Butter

For the Ise lobster sautéed in aromatic butter in this grilled dish, adding the aromatic butter right at the end brings out a great deal of richness…

Handmade konjac jelly sashimi

For handmade konnyaku sashimi, wash the konnyaku potato well and peel it cleanly. Bring 1 liter of the 2 liters of water to a boil and dissolve…

Grouper yuan-yaki, orange-flavored

This is a grilled course, paired with a light, fruity red wine. For the hata yuan-yaki, orange-flavored, we fillet the hata into three pieces, cut it…

Conger Eel Steamed in a Net-and-Rope Pattern

This is a hot dish. Since the flavorful stock used to steam-simmer the conger eel net-and-rope steam will be used again later, we strain it and set…

Ise Lobster Grilled with Spring Sprouts, Shiraga-Style Ise Lobster

The traditional version is Ise lobster grilled with spring sprouts. What's carved into a pine shape is chicken liver, the bamboo is celtuce, and the…

Grilled fat greenling with sansho leaf, summer vegetable stew

I hollow out a fruit tomato and grill it, and inside I put a summer vegetable stew made from the hollowed-out tomato flesh, seasonal asparagus…

Salt-finished Iberico pork

In place of a simmered dish, this course uses Iberian pork -- I wanted something to build stamina for the coming summer. Rather than cooking it…

Conger Eel and Butterbur Roll Koromo-age, Maki-Grade Prawn Koromo-age

For the conger eel and butterbur roll koromo-age, battered and deep-fried, conger eel is rolled together with butterbur. For the maki-grade prawn…

Ōura burdock stuffed and simmered

For the Ōura burdock stuffed and simmered dish, the Ōura burdock — a thick-necked, hollow-cored cultivar — is cut into pieces about 3 cm long and…

Butterfish Uni-Grilled

The grilled course is uni-grilled butterfish. The butterfish is steeped in a soy-and-citrus marinade, topped with sea urchin, and grilled. For the…

Maki-grade kuruma prawn deep-fried with chrysanthemum-petal coating, king crab deep-fried in a straw-cape coating, whiting and shimeji mushroom rolls, and more

Last is the fried course. For the maki-grade kuruma prawn kikka-age: the prawn is flattened out, and fresh chrysanthemum petals that have been picked…

Shark fin lotus root cake

The fukahire (shark fin) renkon-mochi is made by simmering fukahire until soft with plenty of sake added, grating lotus root and kneading it while…

Five-Kind Pickle Assortment