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Butterfish grilled with sheet sake lees, king crab grilled with sea urchin, roasted lamb with sansho pepper miso glaze

For the roasted lamb with sansho pepper miso glaze, we quickly sear just the surface of the lamb; for large-batch cooking, we cook it through in a…

Glossy simmered kuruma prawn, grilled skewered kuruma prawn, kuruma prawn fried in kataifi

Next is the kuruma prawn course. The glossy simmered kuruma prawn is often used for New Year dishes, and ours keeps for about a month. I clean the…

Deep-fried stuffed whiting

This is the deep-fried course. For the deep-fried stuffed kisu, I fillet the kisu, stuff it with shrimp fish-paste dumpling filling, shape it, and…

Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…

Simmered Tai Roe, Tsu-no-ji Shrimp, White-Simmered Nagaimo, and Green-Simmered Fuki

Tai roe, mountain yam, butterbur stalk, a flowering-bud vegetable, yellow zucchini, and carrot are each boiled and simmered until seasoned.

Crimson sea bream battera-style kelp roll, pen shell clam shredded-egg roll

Hibiscus flowers turn a vivid red when added to vinegar, so we steep hibiscus flowers in apple vinegar with sugar and salt to make a red vinegar…

Ebi-Imo Soup-Simmered, Pacific Saury Matsumae-Ni, Kuruma Prawn Tsuya-Ni, Shiitake Monaka

Ebi-imo (a shrimp-shaped taro) soup-simmered: the ebi-imo is cut with a knife, parboiled in rice-rinsing water, then combined with grilled scallion…

Inaniwa Somen

For the in-between drinking course, I boil Inaniwa somen noodles slightly firm, mix in horsehair crab body meat and leg-tip meat, and set it in a…

Sea bream in autumn colors, prepared pine-bark style, maki-grade prawn, oil-blanched

Spiny lobster simmered in the shell; downstream-migrating sweetfish kombu roll; tofu skin fried and simmered Dutch-style

The Ise lobster gusoku-ni is finished with a miso base. At the end, beaten egg is added and left half-set, so that the egg absorbs the umami of the…

Shrimp-and-Corn Fry, Yuba Wrapped and Fried, Ishikawa Taro Rikyu-age

This is the fried course. For the shrimp-and-corn fry, the shrimp is butterflied open along the belly, dusted with flour, and coated with fish surimi…

Spiny lobster simmered in sake, taro simmered in seasoned broth

Blended miso style, diced fried tofu

For the soup course, Tokyo guests tend not to favor the mellow, heavy flavor of white miso, so I made a blended-miso style by combining white miso…

Sesame-vinegar dressed salad

For the sesame-vinegar dressed dish, since fava beans weren't available, I substituted edamame that I pressed through a sieve and shaped to look like…

Pea kan

The pre-course pea kan (a chilled savory pea jelly) is meant to be enjoyed not for its dashi, but for the flavor of the caviar placed on top.

Young sea bass arai, bigfin reef squid ripple-cut, bluefin tuna straight-cut, abalone small cube-cut

I'll skip the explanation for each of the sashimi items, but let me say a word about knife work. The knife can either bring out the best in an…

Softshell Turtle and Sansho Pepper Aspic Molded with Summer Daikon

The chilled dish softshell turtle and sansho pepper aspic molded with summer daikon is made by filleting the turtle in the usual way, quick-blanching…

Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried

Fukiyose Salad-Style Assortment, Kombu-Cured Sea Bream, Seared Scallop, Chrysanthemum-Cured Sweet Shrimp

This variation on the sashimi course is prepared salad-style and served with a Japanese-style dressing. The sweet shrimp is tossed with land caviar…

Beltfish and tofu, kuruma prawn simmered in sake and salt, chrysanthemum-cut baby turnip, scallop coated in egg yolk

Crab steamed in yuba

Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…

King crab, pinecone-cut and peanut-crusted; spiny lobster in egg-yolk batter; pike conger, rice-bale-shaped deep-fry

For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…

Light kuzu-thickened clear soup, fugu milt tofu, and kinko ikomi

For the kinko ikomi in the clear soup, we soak the kinko (a prized species of sea cucumber) in water mixed with straw ash and leave it for about…

Botan Shrimp

For the botan shrimp's shrimp-miso soy sauce, adding a little raw sea urchin gives it a wonderful character. For color, we added finely grated…