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Sesame-vinegar dressing, ruby dressing, and okara dressing

The sakizuke, the appetizer course, is three kinds of dressed dishes. Given the character of our restaurant, even in a dish like an assortment of…

Stone-wall yam bulbils

For the simmered course, stone-wall-style mukago: if the egg batter and the mukago aren't the same firmness, they tend to come apart when you slice…

Conger eel Hakata-style simmer, tree-ring-cut bamboo shoot, mountain udo white simmer

For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…

Yam and agar jelly

Duck loin rolled in tofu skin, barracuda sesame-coated dried preparation, pen shell grilled to an autumn maple hue, autumn-themed assortment

Oil-grilled barracuda

For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…

Salmon Carpaccio-Style

Raw salmon reads as 'fishy' to our female guests and isn't well liked, so I use smoked salmon instead. Adding a seared mark gives it a toasted aroma…

Potato and Clam

For the clear-soup course's potato and clam: shaping it like a clam is a bit tricky, but it's easy if you first form it like a rice ball and then…

Valentine's Day

For Valentine's Day, I added purple-black rice to the chocolate mousse to bring in a touch of washoku (Japanese-cuisine) flavor.

Awa Manjū in White Miso Broth

For the soup course's foxtail millet dumpling, if you soak the millet in water overnight, then steam it for four to five hours and knead it, it…

Abalone Hakata-style simmer, kabocha 'moon crown' simmer, tube-cut carrot, salt-steamed shrimp, fava beans

For the simmered course's abalone Hakata-style (a layered preparation named for Hakata in Fukuoka), simmer the abalone gently for about two hours…

Bamboo shoot tofu fritter with wakame-thickened sauce

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

Grilled Eggplant and Duck Loin

Hakata-style herring-roe wakame and Osaka greens

Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated

The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…

Jibu-ni, a Specialty of Kaga

For the warm dish course: simmer the vegetables, fu (wheat gluten), and shrimp in white happō dashi beforehand. Coat the duck meat with potato starch…

Conger Eel Kinuta-Maki

For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…

Soup-bowl course

The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…

Kabocha Squash Sesame Tofu

Alfonsino mochi-wrapped parcel in soy milk broth

As it's the cold season, I wanted this soup course to warm the body from the inside in a healthy way, so I tried making it soy-milk style. I combine…

Hakata-Style Uni-Grilled Shiitake, Roasted Chestnuts, Pine-Needle-Skewered Mochi Ginkgo Nuts, Ochi-Ayu in Sake Lees, and Tiger Prawn with Jūsanri

For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…

Conger eel rolled in yuba; kabocha mochi steamed bun; maple-leaf winter melon

For the tofu base of the simmered conger eel roll wrapped in yuba, I separately add conger eel that has been sake-simmered and pressed through a fine…

Fat greenling, peony-style

The soup-bowl course is fat greenling, peony-style. In keeping with my teacher's lesson that food tastes best when handled simply, without…

A Twist on Clear Seafood Broth: Kochi with Jinda-Mochi

The soup course uses a method a little different from the usual clear seafood broth style — hence 'a twist on clear seafood broth.' This time we use…