SEARCH

Grilled Jidori chicken tenderloin with shuto, three-color tazuna sushi

Fava Bean Tofu

Tenmame tofu is one of the sakizuke dishes. It's set using fava beans and soy milk. I've poured in a light savory dashi as well, but you can enjoy it…

Chestnut-bur-style fried assortment: Tamba-style deep-fried spiny lobster, bale-shaped yuba fritters, almond chrysanthemum fritters

For the fried course's yuba rice-bale fritters: I mix 20% egg base into the shrimp fish-paste dumpling, then wrap it around salmon roe, capers, and…

Sakamoto Chrysanthemum Jelly

For the appetizer's Sakamoto chrysanthemum jelly, the jelly base combines 16 parts seasoned dashi to 1 part powdered gelatin.

Abalone Hakata-style simmer, kabocha 'moon crown' simmer, tube-cut carrot, salt-steamed shrimp, fava beans

For the simmered course's abalone Hakata-style (a layered preparation named for Hakata in Fukuoka), simmer the abalone gently for about two hours…

Conger eel roll in thin overlapping slices, spiny lobster with sesame-thickened sauce, new potatoes simmered with bonito flakes

This is a simmered dish. As summer approaches, the conger eel sendan-maki can be enjoyed just as well served cold. The new potatoes simmered…

Cherry-Blossom Daikon Plate, Kombu-Cured Rapeseed Blossoms

The sashimi course is horsehair crab garnished with kombu-cured rapeseed blossoms, crisp udo, and the like. If the ice-water rinse is done too long…

Ceremonial dried abalone, crab Kōrin-plum crackers, plum-branch denbu, kobore-ume dressed in white, sea urchin grilled with sheet sake lees

This is the appetizer course. For the crab Kōrin-plum crackers, I knead in a paste made from the pressed lees of the tiny-shrimp soy sauce mentioned…

Spiny lobster simmered in its shell, icefish and mugwort wheat gluten rolled in yuba, bamboo shoot soaked in dashi, Kyoto butterbur simmered green

This is the simmered dish course. The Ise lobster gusoku-ni is simmered in 200cc dashi, 100cc sake, 100cc mirin, 30cc light soy sauce, and ginger…

Grilled Ise Lobster with Sea Urchin, Roe-Bearing Sweetfish Yuan-Yaki, Grilled Matsutake Mushroom, Chestnut Chakin Bundle with Ginkgo Nut

Next is the grilled course, plated for three servings. For the grilled Ise lobster with sea urchin, we take a small one, remove it from the shell…

Deep-fried shrimp-stuffed zucchini

After the zucchini is stuffed with a fish-paste dumpling filling, it's first cooked through in a convection oven. If it's cooked too soft, though, it…

Spring Turnip Cherry Blossom

For the spring turnip cherry blossom, the turnip is peeled round and carved with a cherry-blossom shape inside, then simmered until seasoned. The…

Blanched taro shoot roll wrapped in yuba, crab kombu roll, plum-simmered udo, tender-simmered baby octopus

For the blanched taro leafstalk shoots yuba roll, the shoots are wrapped in yuba. It is then given a seared color and steeped in the braising liquid…

Kichiji rockfish grilled, marinated in a citrus-mirin-soy sauce, tilefish green-vegetable grill, king crab sea urchin grill, Mount Daisen tofu miso-pickled

For the tilefish green-vegetable grill, tilefish is soaked in a sake-and-salt brine, butterflied open kannon-biraki style, and rolled with eringi…

Abalone grilled with nori; pufferfish, wind-dried; kuruma prawn, stuffed; snow crab cut into small-sleeve-shaped sushi; squid grilled with sea urchin; a lavish simmered dish; leaf-shaped vegetables in varied colors

For the abalone isobe-yaki, the abalone is cut somewhat thick, coated with a single brushing of liver soy sauce, and quickly seared over high heat…

Fall salmon grilled in magnolia leaf; salmon, Tsugaru-style grilled; shrimp, koji-grilled; duck, sauce-steamed

The grilled course is hoba-yaki, where you can enjoy the fragrance of magnolia leaves. Once each item is finished cooking, it is wrapped in a…

Omi Turnip, Late-Autumn Simmered Eggplant, Kuruma Prawn, Simmered Conger Eel

For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

Shrimp shinjo in clear soup, gourd-shaped winter melon, white wood ear mushroom, small melon, myoga buds, sansho leaf

Temari potato and Ise lobster deep-fried in rice-cracker granules, shaped to resemble cocoons, coin-shaped lily bulb deep-fried with Uji tea

For the aizakana course's temari potato and spiny lobster deep-fried with tama-arare, I cut only the upper meat of the spiny lobster into small dice…

Spiny lobster wrapped in morel mushroom, deep-fried, two-color deep-fried lily bulb

Today I used an Ise ebi of about 300 g. The tail meat was wrapped in amigasatake and deep-fried, while the head and tail-shell parts were combined…

Turnip pureed-potage style, crab shinjo

The clear-soup course is a pureed turnip potage style. Freshly grated turnip is mixed directly into the raw fish flesh. Normally Japanese mountain…

Roe-style, Ise lobster shinjo

●Ise Lobster Shinjo: the Ise lobster is steamed with sake and the top flesh is separated and reserved. Shiba shrimp is worked into surimi and…

Matsutake and shungiku steeped in yuzu, squid and sea pineapple with konowata, two-color chrysanthemum namasu

Sweet shrimp cured in koji