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Shrimp-shaped taro simmered to absorb the broth, kuruma prawn in a lightly glazed simmer, kabocha simmered to absorb the broth, carrot simmered to absorb the broth

This simmered course is one I make often in this season; everything is simmered in a light happō dashi (all-purpose seasoned dashi).

Soy Milk Broth, Ise Lobster in White Snow

The three-flavor chakin tofu is made by kneading kabocha squash, purple sweet potato, and sesame together in equal proportion with the sesame — the…

Winter Melon Steamed in Its Own Shell

Hamo Yakishimo-Zukuri, Ise Lobster Arai

Steam-grilled pike conger

This is steam-grilled pike conger. I spread on a thin coat of the currently popular salted, fermented rice-malt seasoning, then bone-score the pike…

Three-color milt, Ogawa-style roll

For the last course, the vinegared dish is a three-color milt roll — I used milt as the core and wrapped it in tai surimi in three colors: white…

Shinoda-style steamed sushi

Crab Miso Broth, Sesame Tofu with Crab

Snowflake-grilled dish

Dried sea cucumber ovary, sake-grilled

Rainbow trout and sea urchin, grilled on a cedar plank

Lotus root simmered with mustard

Burdock, mitsuba, and carrot kakiage, a new twist

For the burdock, mitsuba, and carrot kakiage with a twist, we kept the texture by coarsely mincing small kuruma prawns by hand. Besides deep-fried…

Sea bream, Japanese halfbeak, squid, and spiny lobster

For the sashimi, we staged a theme around Kyokusui no En — the 'winding water banquet,' a Heian-era poetry party where wine cups floated down a…

Bamboo Shoot, Wakame, and Other Dishes

For the simmered course, the Ise lobster is done gusoku-ni style, finished with a little sea urchin stirred in at the end.

Snow crab meat

Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms

Crab deep-fried in silk batter

Duck manju

Herring wrapped in wakame, mugwort wheat gluten wrapped in bamboo shoot inner skin, simmered conger eel in a paper-thin wrap, kuruma prawn minced-prawn cake, tube-cut burdock, plum-shaped carrot, butterbur simmered green

Kelp steamed fish cake

For the clear-soup course, I made three kinds in the Kanto style using hanpen (steamed fish cake). The difference between hanpen and shinjo, as I was…

Whiting sandwiched with shrimp shinjo paste, deep-fried

For the fried course's whiting futami-age, rather than filleting the whiting into three pieces, I butterfly it open leaving the tail attached, remove…

Small kuruma prawn, clear sea-salt simmered

For the saimaki prawn ushio-ni, fresh saimaki prawns are simmered with nothing more than sake, salt, and a hidden touch of squeezed ginger juice. To…

Clear-broth style, snake's-eye shinjo

For the soup course, since it's the rainy season in June, I shaped it like ripples on water and named it "snake's-eye (janome) shinjo." Shrimp that…