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Ise lobster shinjo

The soup course is Ise ebi shinjo. I wanted to serve it in a slightly larger bowl, and I regret that the color ended up being red on red.

Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

For the first course, a silken steamed custard, sea bream backbones are heavily salted and simmered at a rolling boil for four to five hours to draw…

Air-dried barracuda, walnut-style / snow crab and Japanese trefoil in an autumn-brocade dressing / flounder sushi cured Matsumae-style with kelp / smoked giant Pacific octopus / beef tongue simmered in ginger and soy / chrysanthemum-cut turnip / kombu simmered in soy

For the grilled course's snow crab and mitsuba kinshu-ae, the snow crab is given a base seasoning with bonito-flavored vinegar; with any dressed…

Sea bream haruyama-yaki, Ise lobster oil-grilled, bamboo shoot tosa-yaki, daikon steak

This is the grilled course. Sea bream is especially delicious at this time of year, so for the haruyama-yaki I keep it simple with a plain salt…

Blackthroat seaperch grilled with sweet white miso, oysters grilled with yuzu, kuruma prawn coated in chestnut and deep-fried, beef rolled around burdock root, blanched chrysanthemum served in a hollowed bitter orange

The round vessel holds the grilled hassun course. For the nodoguro Saikyo-yaki, the nodoguro is marinated in miso. For the oysters grilled with yuzu…

Kuruma Shrimp Hōnen-maki

For the middle course, I wrapped it in a net-patterned spring-roll wrapper made with rice flour, and called it a bountiful-harvest roll. It's eaten…

Mantis-shrimp Hakata-style tofu, small eggplant simmered to a glossy indigo finish, crossbred duck salt-roasted loin stuffed with cream cheese, softshell turtle jelly

The simmered dishes come in three parts. For the mantis-shrimp Hakata-style tofu, plenty of egg-yolk-and-oil emulsion is mixed into steamed mantis…

Kamo eggplant, baby taro cut in a stone-wall pattern, Wagyu simmered in sweet soy, maki-grade kuruma prawn simmered with egg yolk

The simmered dish is Kamo eggplant. The Kamo eggplant is jade-green simmered and topped generously with a mustard-flavored thickened sauce. For the…

Kuruma prawn and flounder topped with golden egg-yolk sauce, bluefin tuna, spear squid stuffed with sea urchin and steamed inro-style, castella-style sweet egg, pickled ginger

Grilled Kamo Eggplant, Sesame Tofu, Sea Urchin Surinagashi

Soft-shell crab deep-fried in a roasted-grain-flour batter, plain deep-fried shiba shrimp, sweet potato crisps, jade ginkgo nuts, and green chili pepper stuffed with a poured filling

The soft-shell crab in the fried course is swimming crab that has just molted. A crab caught right after molting isn't something that's traditionally…

Deep-fried swimming crab with a roasted-grain coating, smelt deep-fried in egg-yolk batter

For the swimming crab kōsen-age in the fried course (aburamono), any type of crab will work. I based it on the image of a potato croquette, but in…

Calico-patterned tofu, avocado dumpling, duck and scallion, yuba, snap peas

The simmered course's sarasa-dofu is made by heating tofu that has been simmered to absorb flavor, breaking it apart while mixing in the other…

Miso-pickled tofu dusted with bottarga, pressed crab terrine, asparagus egg roll, quail with Japanese chives, shrimp-shaped taro with foie gras, grilled

The appetizer's quail with Japanese chives is made by butterflying the quail open into one flat piece, spreading ground chicken on the thinner part…

Snow crab and fresh yuba roll

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

New tea steamed rice

This is a steamed dish. May is the season for new tea, the only time you can get fresh, unprocessed tea leaves, so I took the opportunity to use tea…

Diamond-cut turnip stuffed with chicken, ebi-imo and foie gras dumpling, simmered rolled shrimp

This is the simmered course. For the diamond-cut turnip stuffed with chicken, I've used santen turnip this time. For the ebi-imo (a shrimp-shaped…

Winter Solstice Kabocha Manju

This is the steamed course. For the winter solstice kabocha-squash manju, in keeping with the winter solstice custom I fill it with ingredients whose…

Turnip Clear Soup; Scallop and Shrimp Shinjo

The soup course is a turnip-based preparation. For the scallop and shrimp fish-paste dumpling: the scallops are torn apart, given a strong salting…

Echizen Crab and Napa Cabbage

The vinegared dish has a Western feel, you might say: I pickle napa cabbage and celery in a Chinese-style sweet vinegar, then use a ring mold to set…

Spiny lobster, oyster, and sea urchin and milt, grilled

For the additional course — ise-ebi, oyster, uni, and shirako, grilled — I salt the shirako lightly and boil it, bind it just slightly with premium…

Swimming Crab Shinjo

As for the swimming crab shinjo in the simmered-soup bowl course, to keep a handmade feel we mostly use portions scooped by hand at the restaurant…

Rice-paper-wrapped deep-fry

I took the liberty of naming this dish 'hagoromo-age' myself. Rice paper is often cut into round shapes and used as a serving vessel, but I wondered…

Sweet-vinegar-pickled onion, crab wrapped in thin-sliced turnip, mountain asparagus pickled plum-blossom style, snow-flower-cut lotus root, arrowhead bulb sweet-vinegar pickle, grilled octopus

For the vinegared dish this time, I did use shrimp and octopus, but the idea was to see whether it would be interesting to make a vinegared course…