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Daichūji taro

Daichūji imo is a taro grown at Daichūji temple in Numazu; it's considerably larger than ebi-imo taro, and it's packed solid all the way through…

Overnight-dried willow flounder

For the grilled course's overnight-dried willow flounder, I salt the flounder, dry it overnight, and finish it by grilling with a splash of a…

Prawn skewered straight, grilled with golden egg yolk

Bluefin tuna, Japanese sea bass, coonstripe shrimp, and squid chrysanthemum-cut sashimi

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Plum-Scented Simmered Bamboo Shoot

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

Deep-Fried Shrimp with Yuzu Fragrance and Seasonal Fruit

For the fried course, we turn dried persimmon into a paste, spread it into a sheet, and set kimi-zushi, sushi made with sweet-vinegared cooked egg…

Sea cucumber, loose-fried

Next is the fried course. For the loose-fried sea cucumber, we cut off the top and bottom of the sea cucumber, then wrap gauze around a pair of…

Crab bountiful-harvest-style deep-fry; autumn assortment

For the fried course, crab hōnen-age: steamed sea urchin is placed inside, wrapped in crab, then wrapped again on the outside in nori, lightly seared…

Crab Salad with Chrysanthemum Petals

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Turnip Stuffed with Swimming Crab

Wild rice stem, Ohara firewood-bundle deep-fry

The makomo-take used in the deep-fried course has no strong flavor of its own — its taste sits somewhere between asparagus and bamboo shoot — so it…