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Kuruma Prawn Checkerboard, Kinko and Scallop Shinjo Wrap, Mountain Yam and Salmon Roe, Sesame Daigo, Warm-Smoked Salmon Kinuta-Maki, Early Bamboo Shoot in Habutae Kinome Coating

These are the appetizers. For the kinko (a traditional dried sea cucumber) and scallop fish-paste dumpling wrap: when I was young I was taught to…

Grilled new-season Pacific saury wrapped around grilled eggplant, with liver sauce

This is a grilled dish. September is the season for Pacific saury, so every year we serve this new-season Pacific saury rolled with grilled eggplant…

Kazunoko-Konbu Wrapped in Squid, Green Asparagus Yawata-Maki

This is the appetizer course. For the herring roe on kelp wrapped in squid: desalt it as usual. Removing all the salt would leave it flavorless, so…

Wakasa-style grilled tilefish

For the yakimono tilefish wakasa-yaki, the tilefish is wind-dried, brushed lightly with light soy sauce, and grilled over a distant flame so the skin…

Butterfish grilled on a cedar plank, autumn salmon and roe grilled together, pine-cone-scored squid teriyaki, pressed dried sardine grilled autumn-leaf style

Salmon grilled with a dawn-pink egg-yolk glaze, kumquats simmered in honey, chicken baked into a ground-meat cake, pine-cone-scored ark shell daisen-ni, and more

Kumquats simmered in honey: since kumquats with their leaves attached turn bitter, they are first left overnight, leaves still attached, in a fairly…

Salt-cured pork thin-skin roll, Moriguchi daikon rolled in paper-thin kombu, sea cucumber styled as old wood, blowfish grilled with ichimi chili, crab, jellyfish head, kuzu tofu

This is a six-item small-bowl course. The salt-cured pork thin-skin roll: the method for making the salt-cured pork was based on Okinawa's sūchikā…

Kombu-Cured Grilled Cod, Egg-Yolk Soy-Grilled Clams

This is the yakimono — the grilled course, written in the menu with celebratory kanji. Kombu-Cured Grilled Cod: the cod is cured with kombu, then…

Parcel-grilled beltfish, Spanish mackerel rolled with shredded vegetable filling and grilled, eel-fin rolls

For the grilled course's eel-fin rolls: there is a variety of sweet pepper that's thick, long, and not very spicy, which I cut into thin strips…

Turnip Set in Dew-and-Frost Jelly; Grilled Fig in Prosciutto; Autumn Salmon and Chestnut Kowameshi

These are the three savory drinking snacks. For the turnip set in dew-and-frost jelly, since I named the course 'When the First Frost Falls,' I used…

Buckwheat-dumpling-style Tanba steamed dish, saury simmered in vinegar, oyster grilled with sansho pepper, crystal ginkgo, butterfish salt-grilled, sweet potato simmered in bitter orange, mushroom marinade, persimmon and muscat grape cream-cheese shira-ae, fig dengaku

This is a nine-item appetizer assortment. For the soba-gaki-style tamba-mushi, the sweetness of the chestnuts varies considerably by season, so the…

Tilefish and early matsutake sandwiched and grilled, beltfish tazuna-yaki, shrimp shinjo naruto, and other dishes

The tachiuo tazuna-yaki: weave the tachiuo into a rein shape, sandwich burdock inside, and salt-grill it. The squid kimi-yaki: salt bigfin reef squid…

Noshi-style pressed abalone and black beans, monkfish liver rolled in a tree-ring pattern, roe-bearing rolled shrimp with caviar, butterbur himuro-style, arrowhead bulb castella, grilled dried squid roe, sweetfish kombu roll

This is the celebratory tray course. For the noshi abalone, abalone that has been steamed until tender is folded and pressed firmly for a while, then…

Autumn cream-cheese terrine with chestnut, chrysanthemum, and walnut, Pacific saury rolled into a thin crescent moon, ginkgo cracker, barracuda pressed with chrysanthemum, duck steamed nanban-style

Nanatsuboshi sardine dressed with okara, fava bean and cherry-blossom fragrance jelly, udo deep-fried Tosa-style

Three spring-color dishes. First, nanatsuboshi ("seven stars") dressed with okara: nanatsuboshi is another name for sardine, so called for the spots…

Herring roe and mountain yam, black soybeans and lily bulb, candied dried sardines and walnuts

The three-item assortment of celebratory dishes is delicious even prepared in the old-fashioned way, but I added a small twist to each. For the…

Pen Shell and Kuruma Prawn in Amber Sauce, Kombu-Cured Kisu with Yōrō Yam Sauce, Anago with Crushed Soybean Dressing, Turban Shell and New Potato with Liver Dressing, Steamed Abalone

This is the sakizuke course, an appetizer. The fig is peeled of its thin skin and steamed briefly to soften it. The eggplant is deep-fried in oil…

Horsehair-crab meat, lantern-shaped salmon sushi, eel sandwich, abalone and sudachi-citrus sandwich, tender-simmered octopus, corn-shaped seared sweet potato, dark seaweed with grated daikon and miso, lightly steamed chicken gizzard, herring-roe wakame fritter

For the picked horsehair-crab meat, we boil the crab in roughly 2% salted water for about 20 minutes, turn off the heat, let it stand for ten…

Pen shell, cockle, and Welsh onion with vinegar-miso, Japanese halfbeak and squid ball-shaped sushi, baby turban shell baked with cream, young ayu deep-fried in a roasted-grain coating, beef loin rolled with butterbur, and cheese and salmon terrine

Steaming the beef loin and fuki roll once beforehand makes it easier to hold together, allowing the work to go smoothly. When preparing a large…

Tomato jelly with water shield, flower-cut cucumber, sea urchin and broccoli egg-yolk set, sweetfish grilled in water-pepper miso, treasure edamame, simmered long-armed shrimp, Shine Muscat in white vinegar dressing, nanban-zuke dragon fruit

This is the appetizers course. For the tomato jelly, we use tomato juice brought in from Iwamizawa, Hokkaido. The ratio is 1g of French gelatin per…

Samegarei Thin-Sliced Sashimi

This is the sashimi course, and from here on we move into the work I do at my current restaurant. Since the restaurant sits right above the market, I…

Chrysanthemum-style barracuda, sweetfish simmered Arima-style with sansho pepper, lotus root crisp, chestnut and chicken liver, akebia with lily bulb, century egg and cheese with yuzu miso, pike conger fried in kuzu batter, knotted ginkgo, persimmon and egg

This is an assembled sake-accompaniment course. For the chrysanthemum-style barracuda, the barracuda is filleted into three pieces, salted, and…

Tilefish grilled with three flavors, hairy crab, late-season matsutake wrapped in Joshu pork, Joshu pork spare ribs, Joshu pork heart and liver

For the grilled course, I tried smoke-grilling using an Iga-nabe (Iga pot). This Iga-nabe has a distinctive shape and a very strong far-infrared…

Pufferfish skin chakin bundle filled with milt / black daikon from Keihoku, Kyoto

For the fugu-skin chakin bundle with milt in the soup course, we combine fish paste with an egg base. We mix chopped fugu skin and the fish-paste…