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Ise Lobster Simmered in Sake, Scorpionfish Steamed with Sake

Taro stem with fermented bonito-viscera sauce

The shuto sauce on the hasu-imo ends up with a thick, clinging texture much like an egg-yolk vinegar sauce. Cooking it in a hot water bath gives more…

Cauliflower jelly in the moon-in-every-rice-paddy style

Mantis shrimp wrapped in fried tofu pouch, eggplant fried and simmered, apios diced and nori-wrapped, kabocha squash, female flathead simmered in egg yolk

The apios in the simmered course's stone-wall-style, nori-wrapped apios is similar to hodo-imo (a Japanese wild groundnut), and is said to be highly…

Crispy Fried Curled Shrimp

Crispy-fried curled shrimp: drying it before frying crisps it more. Served with light ume salt; for fun we built a raft from sweet potato.

Sakura shrimp deep-fried in fine noodle strands

Crab and Turnip Tree-Ring Roll

This is the celebratory dish. Alongside the Crab and Turnip Tree-Ring Roll is a molded Suizenji nori. The Suizenji nori is shaped like a gourd. For…

Seared and Kombu-Cured Kuruma Prawn

This is the vinegared course. For the seared and kombu-cured kuruma prawn, the heads are removed and the shells peeled, the prawns are seared with a…

Crab apron with young hosta shoots and crab-tomalley sauce

This is a crab-tomalley dish. The 'apron' refers to the loincloth-shaped flap (fundoshi) on the underside of the crab. With a live crab, the meat…

Sea Bream Roe in Spring Coating, Crab Roll in Wakame

This is a simmered dish. For the sea bream roe in spring coating, the roe is lightly combined with grated mountain yam and egg white, then steamed…

Gourd-shaped fried whiting, sandwich-fried abalone

This is the deep-fried course. For the gourd-shaped fried Japanese whiting, a whiting of about 20 cm is cut into roughly eight pieces, opened out…

Ise Lobster Simmered in Saffron, Winter Melon Stuffed with Sea Urchin

This is the simmered course. For the Ise lobster simmered in saffron, using too much saffron throws off the balance with the other dishes, so I keep…

Pineapple Baked with Cream

The supplementary course meant to encourage the sake is pineapple baked with cream. Spiny lobster, abalone, and the like are placed inside the…

Ise Spiny Lobster Gusoku-ni, White Miso Style

Next is the simmered course. The Ise spiny lobster, simmered in the shell, is finished with white miso, and at the end fresh cream is added to round…

Swimming crab

The swimming crab (gazami), also called watarigani, is washed thoroughly clean, and the shell and apron are salted before steaming. It is then…

Tender Ise lobster, Dutch-style fried then simmered with egg yolk, shrimp-shaped taro simmered in white broth, new bamboo shoot simmered Tosa-style, and more

Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…

Sweetfish dengaku deep-fried in a coarse rice-crumb coating, mustard-and-soy marinated deep-fried eel, shrimp crackers, asparagus deep-fried in a rice-cracker coating

For the ayu dengaku fried in a coarse rice-flour coating (shinbiki-ko), remove the scales and gills from the ayu, cut in from the back to remove the…

Steamed Winter Melon

For the steamed winter melon, peel it the way you would turnip for a grated turnip steamed dish, grate it using a hand grater, squeeze it lightly…

Spiny lobster, yuba-wrapped and deep-fried

● Ise lobster tōji-age: peel the shell of the Ise lobster and rinse it in a light sake-and-salt wash. Cut a sheet of flat tofu skin with a knife and…

Ise Lobster Gusoku-ni, Morning-Glory-Cut Winter Melon, Eggplant, Pumpkin, Okra

The simmered dish is the classic Ise lobster in the shell. Split the head lengthwise, simmer it first to draw out a stock, and then add the meat and…

Corn Surinagashi, Paprika Surinagashi, Celery Surinagashi

For the soup course, playing on the 'one-spoon' style of dish that was trendy about one to two years ago, I wanted guests to enjoy three small soup…

Sesame Tofu

The appetizer's sesame tofu is a version with a little miso worked into it. I put miso, sake, and mirin in a pot over heat and work it for about…

Tilefish firewood-bundle roll

The fried course is tilefish (amadai). Ohara-gi maki — thin strands of ingredients tied into a bundle to resemble the firewood bundles once carried…

Flying-fish and kelp dashi broth

I covered it with itawarabi (a flat bracken-starch sheet) to express an indescribable hazy autumn moon. It is blended half and half with ago dashi…