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Cuttlefish, white fan deep-fry

For the fried course's cuttlefish hakusen-age, finely julienned cuttlefish and shaved new burdock are deep-fried together, though the new burdock is…

Spring Daikon Soup-Simmered

For the simmered course's spring daikon soup, we went for a slightly Chinese-inspired presentation. Today the daikon is cut into somewhat large…

Clear dashi-vinegar dressing

For the shiitake in the suizu dressing, we score the surface lightly with a knife for ease of serving and eating. The hoshiko (dried sea cucumber…

Yam rice porridge

Niigata wagyu beef, wasabi-grilled; willowy flounder, grated-yam-coated grilled style

New Pea Rice Porridge

For the rice course's new pea rice porridge, since rice grains and peas differ in shape, size, and texture, I made this with the idea of simply…

Thin kuzu-thickened broth / thinly sliced bamboo shoot

For guests who are drinking sake, filling up on soup means they can't drink as much, yet they still want some soup somewhere along the way. With that…

King crab fish-paste dumpling

Horikawa Gobo Wrapped in Brown-Rice Mochi, Isobe-yaki

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Simmered Taro Corms with Five Grains

For the appetizer of simmered taro corms with five grains: quickly deep-fry the taro corms in oil, then just pull the skins off by hand and they come…

Salt-Steamed Abalone

For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…

Pike conger Naruto roll

The simmered course's hamo naruto roll is made by filleting the hamo into three pieces, scoring the bones, rolling it with kanpyō (dried gourd…

Softshell turtle and root vegetable agebitashi

This is the simmered course. For the softshell turtle and root vegetable agebitashi — deep-fried and then steeped in seasoned broth — the turtle's…

Abalone with Dainagon Azuki Beans

For the simmered-pairing course's abalone with Dainagon azuki beans: first the abalone is boiled in its shell, then cleaned, and simmered separately…

Shiba Shrimp Mugwort Manju

This is the fried course. For the shiba shrimp mugwort manju: wash the mugwort thoroughly, steam it, and grind it in a mortar; spinach or daikon-leaf…

Celebratory Namasu Roll, Celebratory Namasu

Both the traditional and the modern versions use the same ingredients, but 'Beni no Yume' (literally 'Crimson Dream') is an apple grown in…

Sea squirt dengaku, wax-drip sweet potato

The sea squirt dengaku is made by cutting the sea squirt in half, removing and thoroughly cleaning the innards, giving it a firm, quick blanch…

Pike conger, quick-blanched

For the pike conger yubiki, the pike conger is bone-cut, then cured in kombu for 30-40 minutes so the kombu flavor permeates the flesh, dusted with…

Seared Japanese sea bass, herb-pickled

For the seared Japanese sea bass, herb-pickled, the sea bass is filleted into three pieces and cut into portions, sprinkled with a seasoned herb salt…

Noto blackthroat seaperch grilled with rock salt

For the Noto blackthroat seaperch grilled with rock salt: the blackthroat seaperch is filleted into three pieces, deboned, salted with sake…

Rustic-simmered dried cod

This is the bowl course. For the bōdara inaka-ni: the dried cod is soaked in rice-rinsing water for about two days to rehydrate it, cleaned, wrapped…

Oki Beef Grilled with a Butterbur-Sprout Glaze

Kuzu-dough wrap, spiny lobster

I rinse the spiny lobster in sake mixed with water, season it lightly with salt, and briefly boil it in kombu-infused hot water. I wrap it in kuzu…

Clear soup, Japanese-style three-flavor sausage, matsutake mushroom, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, gold and platinum leaf, aromatic garnish: yuzu