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Hairy Crab with Egg-Yolk Miso

The course served near the meal's end, often vinegared or dressed dishes, is hairy crab with egg-yolk miso. In summer, hairy crab really does win out…

Halfbeak, flower-cut mirugai clam, snow crab — two kinds of meat

Turnip Pureed Soup

Since it's this time of year, it's turnip surinagashi. A three-layer crab shinjo, a fish-paste dumpling, is made: the top and bottom layers are…

Spiny lobster grilled with sweet white miso

This is Ise ebi saikyo-yaki, but this time I completely hid the spiny lobster's original form. The Ise ebi is curled once, the miso from the head is…

Crab and egg spinach roll, small kuruma prawn in a bonito-soy marinade, matsutake mushroom, kombu-cured, fried ginkgo nuts, pine-needle-style fried thin noodles

Salted whale skin

This is the vinegared dish. The salted whale skin is slowly reconstituted over four to five hours in rice-bran water that is changed three to four…

Ise Lobster Shinjo

The warm-dish course, Ise lobster shinjo, is made by flaking Ise lobster that has been boiled once and folding it into a mixture shaped like hanpen…

Kuruma prawn and shark fin

Last is the additional course. This one takes its cue from Chinese cooking. I've turned a round eggplant into a bowl. For the shark fin, I finish it…

Papaya Bowl Soup, Whole Shark Fin, King Crab, and Turnip

For the substitute bowl course (kawaribachi), the papaya bowl needs alignment marks so the lid closes properly every time. When we serve it, we have…

Salt-pounded spiny lobster

Sea bream sashimi shaped like a crane, tuna, striped shrimp, squid cut into a flower pattern

Crab Salad

This crab salad is the opening course. We boil the crab, pick the meat apart, season it, and gather it into a cylinder, then wrap taro stem around…

Oyster and Napa Cabbage Roll

The oyster and napa cabbage roll is another dish well suited to large-quantity cooking. Kinu-kōya is made by blending koya-dofu (freeze-dried tofu)…

Shrimp and tilefish in orange sauce

For the shiizakana, an additional hearty course, rather than simmering or grilling the tilefish and shrimp, I boiled them, making good use of butter…

Cherry Blossom Deep-Fry

For the deep-fried course, choose large icefish (shirauo), stretch the raw flesh thin, coat it with cherry blossoms, and deep-fry.

Fat greenling grilled with burdock

For the fat greenling yawata-yaki, rinse the fat greenling, score the bones with fine honekiri cuts, marinate it in a san-do-wari - an equal-parts…

Shrimp shinjo

The shrimp shinjo meshi-mushi manju in the soup bowl course: using a meat mallet to pound the shrimp saves time and effort. Then grinding that shrimp…

Treasure-ship daikon, gently simmered

The assorted simmered dish is a menu conceived around the image of the Seven Lucky Gods. Since it's New Year's, I added a playful touch by decorating…

Fresh Jellyfish Set in Jelly

Fresh Jellyfish Set in Jelly Gelatin powder: 8g Powdered agar: 3g Fresh jellyfish: 50g Bonito dashi, using chicken stock: 300cc Vinegar: 60cc Mirin:…

Soft roe chakin bundle

For the shirako chakin, sea bream milt is pressed through a fine sieve, shaped into a chakin purse, steamed, and then opened up again. Kuzu starch…

Tuna, ice-rinsed kuruma shrimp, seared sea bass sashimi, bigfin reef squid

As for the tuna in the sashimi course, we are near the ports of Shimizu and Yaizu where tuna is landed, so we always make a point of including tuna…

Steamed abalone, kombu-cured whiting, warm-smoked salmon roll, cylindrical crab roll

The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…

Golden-yellow crab

For the crab yamabuki, we use Japanese spider crab that is often landed in Sagami Bay. The tart Okinawan citrus used to keep the loquat from…

Japanese iris sushi

This is small dish (3). Boil the kuruma prawn, cure it in kombu from the day before, and brush sushi vinegar over the top. I learned this method some…