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Five-color namasu

Last is the vinegared course. For the five-color namasu, king crab is at the center, wrapped in Shōgoin daikon on the outside. Kintoki carrot cut…

Kuruma Prawn Checkerboard, Kinko and Scallop Shinjo Wrap, Mountain Yam and Salmon Roe, Sesame Daigo, Warm-Smoked Salmon Kinuta-Maki, Early Bamboo Shoot in Habutae Kinome Coating

These are the appetizers. For the kinko (a traditional dried sea cucumber) and scallop fish-paste dumpling wrap: when I was young I was taught to…

Grilled Matsutake Steeped with Chrysanthemum Petals, Black Olive Coating Salad, Celeriac Mousse, Grilled Chicken White Liver with Toast, Sado Shrimp with Caviar, Wagyu Tongue Simmered Tender, Salmon and Lotus Root Roll with Process Cheese

This is the seasonal-vegetable course. We'll go through it in order. First is the grilled matsutake steeped with chrysanthemum petals. We simply boil…

Blanched and seasoned Japanese mustard spinach

Komatsuna is also called winter greens, and it becomes sweeter and more delicious once the frost has fallen. The komatsuna sold today is a hybrid…

Salmon grilled with a dawn-pink egg-yolk glaze, kumquats simmered in honey, chicken baked into a ground-meat cake, pine-cone-scored ark shell daisen-ni, and more

Kumquats simmered in honey: since kumquats with their leaves attached turn bitter, they are first left overnight, leaves still attached, in a fairly…

Salt-cured pork thin-skin roll, Moriguchi daikon rolled in paper-thin kombu, sea cucumber styled as old wood, blowfish grilled with ichimi chili, crab, jellyfish head, kuzu tofu

This is a six-item small-bowl course. The salt-cured pork thin-skin roll: the method for making the salt-cured pork was based on Okinawa's sūchikā…

Turnip Set in Dew-and-Frost Jelly; Grilled Fig in Prosciutto; Autumn Salmon and Chestnut Kowameshi

These are the three savory drinking snacks. For the turnip set in dew-and-frost jelly, since I named the course 'When the First Frost Falls,' I used…

Tilefish and early matsutake sandwiched and grilled, beltfish tazuna-yaki, shrimp shinjo naruto, and other dishes

The tachiuo tazuna-yaki: weave the tachiuo into a rein shape, sandwich burdock inside, and salt-grill it. The squid kimi-yaki: salt bigfin reef squid…

Noshi-style pressed abalone and black beans, monkfish liver rolled in a tree-ring pattern, roe-bearing rolled shrimp with caviar, butterbur himuro-style, arrowhead bulb castella, grilled dried squid roe, sweetfish kombu roll

This is the celebratory tray course. For the noshi abalone, abalone that has been steamed until tender is folded and pressed firmly for a while, then…

Roasted sweet potato, mountain yam grilled with sea urchin miso, layered grilled snow crab, stone-wall-style grilled shinjo, duck akebono-yaki, dried persimmon ikomi, and ginkgo nuts dressed with roe

As for the stone-wall-style grilled shinjo among the grilled dishes: we peel Ishikawa taro, a satoimo cultivar, coat it in squid ink, and let it rest…

Pen Shell and Kuruma Prawn in Amber Sauce, Kombu-Cured Kisu with Yōrō Yam Sauce, Anago with Crushed Soybean Dressing, Turban Shell and New Potato with Liver Dressing, Steamed Abalone

This is the sakizuke course, an appetizer. The fig is peeled of its thin skin and steamed briefly to soften it. The eggplant is deep-fried in oil…

Horsehair-crab meat, lantern-shaped salmon sushi, eel sandwich, abalone and sudachi-citrus sandwich, tender-simmered octopus, corn-shaped seared sweet potato, dark seaweed with grated daikon and miso, lightly steamed chicken gizzard, herring-roe wakame fritter

For the picked horsehair-crab meat, we boil the crab in roughly 2% salted water for about 20 minutes, turn off the heat, let it stand for ten…

Tomato jelly with water shield, flower-cut cucumber, sea urchin and broccoli egg-yolk set, sweetfish grilled in water-pepper miso, treasure edamame, simmered long-armed shrimp, Shine Muscat in white vinegar dressing, nanban-zuke dragon fruit

This is the appetizers course. For the tomato jelly, we use tomato juice brought in from Iwamizawa, Hokkaido. The ratio is 1g of French gelatin per…

Rein-patterned sushi roll, clams dressed lantern-style, five-color vegetable hina-arare, spring-mountain octopus, bamboo shoot and fat greenling grilled with sansho leaf, ostrich-fern fiddlehead rolled with sesame, and dawn-tinted lily bulb

And thinking of bamboo shoots in the spring hills and fields, we have the bamboo shoot and fat greenling grilled with sansho leaf. Cogomi rikyū-maki…

Salt-grilled sea bass, bamboo-leaf wrapped sushi, eel rolled with burdock root

Pacific saury simmered with shiso, persimmon and cheese mallet-shaped roll, amber chestnut, mallard duck and kabocha in a distant-mountains presentation, chrysanthemum greens dressed with crab innards, shrimp and small sea bream chrysanthemum-style sushi, monkfish liver egg-yolk grilled

For the Pacific saury (sanma) simmered with shiso: first the head, fins, and scales are removed from the saury and it is cut into chunks. It is then…

White Melon in White Vinegar Dressing, Salmon Hakata, Glazed Simmered River Crab, Hamo Sushi, Miso-Pickled Kuruma Prawn, Temari Corn, Ayu Grilled with Tade, Mantis Shrimp Kanpyo Roll, Vinegared Myoga

For the glazed simmered river crab, deep-fry the river crabs plain. Frying them at a slightly lower temperature, around 150°C, is good because it…

Foie gras savory steamed egg custard, frozen konjac layered Hakata-style, monkfish set in jelly, mackerel sushi wrapped kosode-sleeve style, plum-shaped arrowhead tuber, kuruma prawn lightly simmered in dashi Edo-mae style, egg-bearing baby octopus simmered in a savory sauce, lettuce stem, Chinese yam, and crab with plum rice porridge, and rapeseed blossoms with mustard dressing

For the appetizer course's foie gras chawanmushi, the foie gras is broken up into pieces before being used.

Baby kuruma prawn harako-yaki, small abalone and grated yam steamed, fall-run sweetfish uruka tofu, duck baked in the traditional flat style, Daikoku shimeji mushroom nanban-zuke

This is the appetizer course. The "harako" in saimaki prawn harako-yaki refers to roe or ovaries. Since it's the season for salmon roe, whether…

Squid tossed with shuto, flounder aspic, mock foie gras of chicken white liver, aromatic fried shrimp, hydrangea-shaped fried kamaboko, young chicken and asparagus roll, thread-like sea vegetable, Japanese anchovy pressed and pickled with ginger, paper-umbrella-shaped myoga and potato sushi, cucumber cut as a tree frog with moromi miso, raindrop tapioca

The 'Sound of Rain' appetizer platter (Amaoto no Zensai) is an appetizer that expresses the June season through rain, green, polka dots, paper…

Snow crab dressed with grated carrot and daikon, savory egg parcel, smoked salmon and prosciutto turnip rolls, Ishikawa taro coated with gently bain-marie-cooked, sieved sea urchin

Starting with the appetizers. For the snow crab dressed with grated carrot and daikon, the crab is boiled in salted water and removed from the shell;…

Small turban shell with a seafood-and-barley-miso dressing, octopus ogura-style, crab and yellow chive amber jelly, tomato and egg saikyo-miso pickle, pike conger sushi with sansho pepper, Peach Pine and smoked salmon kombu roll, fava bean and tofu-skin cheese dressing

This is the appetizer course, plated on a leopard plant leaf. For the small turban shell dressed with jinda, sweet egg-yolk miso and olive oil are…

Fava bean and shrimp sandwich fry, white melon and smoked salmon Naruto roll with egg-yolk vinegar, tomato terrine with smartweed vinegar, young sweetfish sushi wrapped in bamboo leaf, and angelica tree shoot deep-fried plain with sesame miso

For the fava bean and shrimp sandwich fry, fava beans — an early-summer ingredient — are peeled and split in two, dusted with flour, and sandwiched…

Grilled Eggplant Dressed in Shellfish Bisque

For the grilled eggplant dressed in shellfish bisque, shrimp and crab shells are roasted until fragrant, then brandy is added to carry that aroma…