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Beltfish and Sweet Potato Oharagi-Age

This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine Wedding Hall). We feature "oharagi-age."

Wild Boar Hoba-yaki, Grilled on a Magnolia Leaf

For Wild Boar Hoba-yaki, guests taste the classic pale flesh of wild boar loin now that it has developed fat. Delicious wild boar loin is normally…

• Serves 1 · ¥579

• Cook time 40 min

Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Tempura (juvenile sweetfish, Beni Haruka sweet potato (with a butterfly-shaped sweet potato garnish), new ginger deep-fried in tamari)

Coating the juvenile ayu's fins with flour, the way you would apply a decorative pinch of salt, is done to spread the fins out. Dropping the fish…

Grilled Conger Eel with Red Miso, and Shibazuke Butter Sauce

For the grilled conger eel (anago) with red miso, I wanted a sauce that would suit not just meat but fish and vegetables too, which is how I arrived…

• ¥190

• Cook time 35 min

Mochi-textured abalone with persimmon vinegar, Tamba chestnuts simmered in coffee, autumn ayu with water-pepper miso, walnut tofu wrung in cloth, sea urchin jelly with yam bulbils, young kuruma prawns, thin-sliced burdock, jade-green ginkgo nuts, cuttlefish grilled with salted fish innards, moon-viewing lily-bulb dumplings

This is the appetizer course, and I put particular effort into it. For the abalone in the mochi-textured abalone with persimmon vinegar dressing, it…

Seasonal colors (persimmon terrine, potato wrapped in yuba and grilled, stone-wall egg terrine, purple mountain yam nerikiri, roe-bearing ayu simmered and steeped)

This is a seasonal-color course making use of autumn ingredients. For the Persimmon Terrine, I used in-season persimmons to make a persimmon set…

• Serves 1 · ¥400

• Cook time 1 hr

Seko Crab Tempura and Grilled Sweet Potato Tempura

Seko crab, also called kobako crab, is the female of the snow crab, prized for the external egg mass on its belly and the internal roe in its…

Autumn brocade platter: kogarashi-yose, smoked autumn duck, oil-simmered roe-bearing ayu, and pike conger and matsutake ōharagi-age

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a large shared platter that makes people want to take a photo. I designed…

• Serves 1 · ¥180

• Cook time 20 min

Autumn-leaf assortment: oyster and persimmon miso gratin, shrimp and water caltrop grilled with yuzu, scallop autumn-color pickle, small clam adductor in apple vinegar, shuto cheese, persimmon and salmon, rolled dried persimmon, matcha red bean paste with skin-on chestnut

As a reconception of dishes favored in Tokyo and Niigata cuisine, this evokes a late-autumn medley. We designed each dish with an eye to color…

• Serves 1 · ¥2,475

• Cook time 1 hr

Salted sweet potato kan

For the salted sweet potato kan, I slowly steam Beni Haruka sweet potatoes at low temperature, season with salt alone, and combine them with flour…

• ¥59

• Cook time 1 hr

Fermented sea bass, grilled in tade oil — from 'Japanese Cuisine Rakushi' in Yokohama, Kanagawa

Hishio has less salt than soy sauce, and this time I use it to season the dressed vegetables. I also make amazake, a sweet fermented rice drink, two…

• Serves 1 · ¥450

• Cook time 30 min

Seared and Smoked Beef Tataki, Finished with Gyūbishio

Wanting to create an interesting soy sauce, I devised a "beef soy sauce" (gyūbishio) made using beef. Beef is said to be the meat that pairs with red…

• Serves 1 · ¥726

• Cook time 45 min

Snow crab cedar-plank bake, duck roast with black pepper, tilefish ponzu jelly, clam kuzu simmer, sake-simmered saimaki prawn, rolled plum sheet and sake lees, Hakata-style, sweet chestnut mash, apple and dried persimmon in tofu dressing

For the snow crab cedar-plank bake, I use snow crab at its best during the Minor Cold season, in early January, and steam-bake it on a cedar plank to…

• ¥900

• Cook time 30 min

Japanese Chestnut Ice Cream

I make a very fragrant house-made vanilla ice cream using Tasmanian vanilla beans, on the advice of a French chef, and combine it with seasonal…

• Serves 1 · ¥500

• Cook time 30 min

Autumn-leaf assortment: pine-cone-grilled tilefish, chestnut, ginkgo nuts on a pine-needle skewer, eggplant dengaku, baby taro steamed in its skin, Fushimi pepper grilled and dashi-steeped, maple-leaf wheat gluten, sweet potato chips, lotus root chips, sudachi

At our restaurant, Nihombashi Oikawa, we're mindful of theater and presentation in front of the guest, offering a comprehensive dining experience…

• ¥8,000

• Cook time 30 min

Glazed kuruma prawns, cream cheese miso-marinated, new sweet potato simmered Toganoo-style, jakago-style lotus root

For the appetizer course, I avoided any extreme techniques and brought together items whose texture and flavor come through clearly when eaten.

Oyster lightly salted then sun-dried

The deep-fried dish is overnight-dried oyster. We rarely used to use oysters in the past, but advances in fisheries technology have made it possible…

• Serves 1 · ¥800

• Cook time 20 min

Charcoal-grilled juvenile sweetfish

This is a dish that uses quite a number of different oils at the preparation stage. The young sweetfish are rinsed in water, vacuum-packed with olive…

• Serves 1 · ¥385

• Cook time 15 min

Farmed Abalone Simmered in Coffee, Highland Runner Beans Simmered to Absorb Flavor

For the farmed abalone simmered in coffee: Japanese cuisine has long made use of green tea in cooking, but since drinking coffee has become…

• ¥654

• Cook time 4 hr

Tea-fragrant grilled spiny lobster and abalone, miso-glazed baby eggplant

The grilled dish is 'Tea-Fragrant Grilled Spiny Lobster and Abalone.' I used Darjeeling, known for its pale orange color and fruity aroma…

• Serves 1 · ¥1,800

• Cook time 1 hr

Oil-grilled sea bass, butter-soy sea bass

This is a grilled course. Oil-grilled sea bass is a dish suited to older guests. I fillet the sea bass into three pieces, cut it into lengths of…

• ¥350

• Cook time 50 min

Shiba shrimp mino-age (oyster shin-biki-age, fried root vegetable with cheese, ginkgo-leaf-cut sweet potato, dead-branch-cut burdock, rice-ear garnish, sudachi)

This time, we learned about "agemono" from new master Masaya Tsuji (Wanmiya, Shibadaimon). We will focus on "tsukuage".

Shimeji mushroom and kishimen hakusen-age, autumn eggplant egg-yolk deep-fry (salmon and mountain yam, checkered egg-yolk deep-fry, leaf-cut sweet potato, pine-needle-cut tea soba, kinzanji miso, tartar sauce, shuto salt, young rakkyō, soy sauce)

When wrapping salmon and Chinese yam in tatami iwashi, lightly steaming the tatami iwashi softens i…