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Deep-sea shrimp and blanched taro shoots, with taro shoots and tofu thickened sauce

For the simmered course, the deep-sea shrimp has a softer texture than Ise lobster and a delicious sweetness, so I've been fond of using it lately. I…

Conger eel snow mountain

For the conger eel snow mountain, daikon radish forms the base, and conger eel together with a meringue "foam snow" create the snow-mountain effect…

Salt-pressed eggplant, Aki-murasaki eggplant, small turnip

At my restaurant, once all the courses have been served, I bring out pickles (kō-no-mono) so guests understand that the meal is coming next. For…

Rock tripe dressed with grated daikon

Tsubo-tsubo, a small lidded vessel, is a piece placed beside the sashimi course in tea gatherings, at occasions such as kuchikiri — the opening of a…

Flounder and Japanese halfbeak

Winter moroko, a small lake fish, lily bulb, and pickled plum paste

Abalone wrapped in thin kelp sheet

Thinly sliced flounder sashimi

Shinagawa turnip (furofuki turnip with clear salted sea bream broth)

It belongs to a northern (Siberian) lineage, is white in color, and has a long root. It sits between a daikon and a turnip — with less moisture than…

Prayer-hands-shaped steamed fish cake

Sawani-Style Clear Soup

The soup is the usual sawani-style broth combined with deep-fried pike conger (hamo). Sawani soup normally uses pork fatback, but this time we used…

Ray and Seven-Color Vegetables Simmered Together

For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…

Konjac in Plum Dressing

Grilled Tilefish with Olive

For the grilled tilefish with olive, a splash of pan glaze made from salted fermented seafood is worked in as a secret touch to add depth of flavor…

Ebi-Imo Taro

For No. 3, the new-style tumble-simmered ebi-imo — after steaming the ebi-imo, I quickly deep-fry just the surface with no coating so it doesn't lose…

Crab chrysanthemum roll

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Yonezawa carp, promoted by Lord Uesugi Yōzan — Fukiyose-style carp, burdock-core deep-fried roll

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Yamagata's four seasons in a bowl — Winter (fermented soybean soup)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Turnip with walnut glaze

This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. For the kurumi-yaki…

Korean-style simmered broadbanded thornyhead

The simmered course is kinki (rockfish) simmered Korean-style. I add Korean chili pepper at the finish, but since it's quite spicy, keeping the…

Mochi-Textured Abalone with Liver Dressing

Mochi-textured abalone with liver dressing: if you deep-fry abalone it shrinks considerably and turns oily, but if you steam it, it returns to its…

Tree-Ring Pork

Tree-ring pork was inspired by Okinawa's pork-and-egg onigiri. That pork-and-egg onigiri is grilled pork luncheon meat, mayonnaise, and rolled omelet…

Woven-lattice deep-fried potato

Shark Fin Tofu

For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…