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Hatoshi with Baby Tiger Prawn

This is the fried course. As for the hatoshi with baby tiger prawn, I'm originally from Nagasaki, and hatoshi is a dish that came from China — it's…

Lily bulb steamed bun, halfbeak chrysanthemum sushi, chrysanthemum-carved turnip, tubular chrysanthemum cheese, eel baked in pastry

In place of a standard appetizer course, I made everything in a single chrysanthemum theme, with every dish styled to resemble a chrysanthemum. For…

Sweet potato simmered with sugar, Kyoto-style, duck pickled in kyo-koji, hairy crab hermit-crab-style with gelatin vinegar, and more

For the duck kyo-koji pickle, the fatty side of the duck is first seared to render off some fat, then steeped overnight in kyo-koji. The duck is then…

Beef fillet seared in oil, smoke-flavored, with mustard sauce, beltfish grilled with kenchin vegetable filling, sakura shrimp and cheese cracker

Oyster and Persimmon Miso Gratin

Nikogori on a Lotus Leaf, Lily Bulb, Steamed Abalone Grilled with Uni, Skewered on Green Bamboo, Turban Shell Liver Somen

Because I worked for a long time at a hotel, I learned how to prepare foie gras directly from the Western-cuisine chefs. Season the foie gras with…

Japanese flounder rolled with rapeseed blossoms, pond smelt grilled with sansho leaf, shrimp plum-blossom sushi, bracken fern shoots and lotus root, and lotus root three-flavor deep-fry

Green pea terrine, deep-fried golden threadfin bream and tiger prawn

This is an appetizer. For the green pea terrine, we boil green peas in salted water, peel off the thin skins, and purée them. This is combined with…

Pike conger hirosu, cloud-style conger eel

The anago murakumo is conger eel bound together with conger eel itself. About 60 percent of the simmered conger eel is pressed through a fine sieve…

Pufferfish sushi, fermented crucian-carp sushi, Shirakawa sea bream grilled with bottarga, beef loin marinated in miso, king crab grilled with aromatics, assorted crackers with dried sea-cucumber ovary, bur-shaped deep-fried chestnut with its inner skin, small sea bream in a chrysanthemum-style sweet-vinegar marinade

For the hors d'oeuvre tray course, I had in mind an outing box lunch for this season — a 'slightly luxurious bento,' say, for maple-leaf viewing —…

Milt tofu

The shirako tofu for the clear-soup course is made by stretching the shirako with just enough surimi that its aroma is not lost. On top of the…

Seaweed fish cake, Murakami beef Echigo-style grilled, pressed-sugar confection, miso-glazed sponge gourd, Sado-style steamed jidori chicken

Barracuda grilled with rapeseed blossom, avocado baked in the shell

For the grilled course's avocado kama-yaki, béchamel and avocado are placed into the avocado's own shell (used as the kama, or pot) and baked. This…

Fat greenling, kuzu-dusted

The soup-bowl course, fat greenling kuzu-dusted, which I have annotated as 'Spring Waves,' involves finely cross-cutting the fat greenling to sever…

Corn Tofu

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Spiny lobster with karasumi, Spanish mackerel grilled with a white-miso and sake-lees coating

This is a hearty course. For the spiny lobster with karasumi (bottarga), spiny lobster is boiled for about 12 minutes, the meat removed, seared in…

Nishiki-wan, chrysanthemum style

This is the clear-soup course. Presented as a nishiki-wan — a colorful clear soup named for resembling brocade — in chrysanthemum style, it is…

Karasumi Mochi, Stuffed Lotus Root, Conger Eel Yawata-Age, Young Ayu Deep-Fried with Kinome, Tara-no-Me Wrapped and Deep-Fried

This is the second of the seasonal vegetable courses. For the karasumi mochi, house-made karasumi is sandwiched between mochi, coated in batter, and…

Scallop and paprika agar-set preparation, deep-fried wood ear mushroom dumpling, sweetfish simmered and steeped in dashi, Manganji pepper stuffed with sea urchin, taro stem and abalone with egg-yolk vinegar sauce

Since this is for August, I've built the whole presentation around a green motif to convey a sense of coolness. Let's start with the appetizer. For…

Scabbardfish lightly salted and grilled, kuruma prawn grilled with salted fish innards, abalone sandwiched with wasabi miso

The abalone I used for the grilled course — I bought a large quantity of this back when it was cheap and in good supply. After rehydrating it, if you…

Thread-wrapped lily bulb manju, conger eel many-layered roll, bud-shaped shrimp dumpling, egg-yolk-simmered scallop

Last is the simmered dish course. The thread-wrapped lily bulb manju is also a standard item here, filled inside with seasoned ground chicken and…

Egg-yolk deep-fried mountain yam molded into maple leaves, kuruma prawn body-wrap, wrapped and deep-fried pond smelt, deep-fried fig in white-fan batter

For the deep-fried course's kuruma prawn body-wrap, a soft, bain-marie-set scrambled egg is tinted grass-green with a green coloring extract made…

Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms

Fried Course

For the fried course, the crisp-fried dish uses spiny lobster since this is for an exhibition, but what I'd really recommend is firefly squid…