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Fat greenling grilled with a golden egg-yolk glaze, and more

For the grilled course, the Cantonese-style grilled beef (gyu Kanton-yaki) is a technique we learned from our hotel's Chinese-cuisine chef; since it…

Koji-Grilled Trout

For the koji-grilled trout: rinse the cherry salmon, fillet it into three pieces, season it lightly with salt, marinate it in a three-way equal…

Cod steamed with grated turnip, grilled cod milt

Sansho-leaf miso topping, fresh tofu skin topped with sea urchin, herring roe marinated in a seasoned bed, eel rolled with burdock, shrimp and fava beans, rapeseed blossoms and grilled egg, egg-filled baby octopus, flounder ball-shaped sushi, steamed lily bulb

Fugu Shirako Soup

This is the soup course. As for the Fugu Shirako Soup, at this time of year the shirako (milt) is not yet very large. Since the color is a little…

Golden zenmai shinoda roll, two-layer ema-shaped koya-dofu, early bamboo shoot, herring teriyaki, Ise lobster simmered in egg yolk

This is the simmered assortment. Golden Zenmai Shinoda Roll: dried zenmai is rehydrated and simmered to absorb the broth, then coated in egg yolk and…

Turnip stuffed with suppon, shark fin simmered whole, splendid alfonsino in a kuzu-thickened simmer, white taro stem simmered in soy milk, shrimp-shaped taro simmered to absorb the broth, bok choy

This is the takiawase course. For the turnip stuffed with suppon, Shōgoin turnip is at its best in a later season, so since it is still early, we use…

Ridged-eye flounder grilled with shuto, cylinder-grilled young sea bass, mashed-edamame-dressed Mount Gassan bamboo shoots, cherry-shaped Yamato yam sushi

For the grilled hassun course, the cylinder-grilled young sea bass is given a quick steam-simmer first, so the center bones come out cleanly and the…

Tilefish grilled with spring fragrance, mist-style, with bamboo shoot

This is the grilled course. For the tilefish grilled with spring fragrance, mist-style, with bamboo shoot, I used fresh spring-roll wrappers. When I…

Shrimp-shaped taro deep-fried with cherry blossom and filled with butterbur miso, icefish deep-fried in golden batter, angelica-tree shoot deep-fried in a hail-like crumb coating

This is the deep-fried course. For the ebi-imo deep-fried with cherry blossom and filled with butterbur miso, we take butterbur miso — which pairs…

Akebi platter; cod milt topped with grated turnip; flavor-grilled pen shell, and more

For the cod milt topped with grated turnip: raw cod milt is salted and left briefly, then rinsed in water to remove the sliminess. It's treated with…

Shrimp Tawara-age, Yuba Chakin, Fall Salmon Persimmon-Shaped Fry, Sweet Potato Kara-age

This is the agemono (fried course). For the shrimp tawara-age, sandwich bread is placed in the freezer until slightly firm, then thinly sliced; it is…

Eel Grilled Yuan-Style with Miso, Vegetables in Black Vinegar

Blackthroat seaperch wrapped with kenchin filling

The grilled course is blackthroat seaperch. I fillet it into three pieces, combine it with a kenchin-style vegetable filling on the inside, cure it…

Miso-marinated monkfish liver

The miso-marinated monkfish liver is prepared by first cleaning and steaming the monkfish liver once, then making a bed of Shinshu miso and Saikyo…

Shrimp chrysanthemum shinjo

The clear-soup course is shrimp chrysanthemum shinjo. In the old days the shrimp would have been pounded with the spine of a deba knife, but at our…

Monkfish and turnip in a kuzu-thickened broth

As for the monkfish, since it is a white fish with a mild, delicate flavor, we added a rich butter an (thickened sauce) to accompany it.

Blackthroat seaperch grilled with golden egg yolk

As for the nodoguro golden grill: there are various delicious fish that can be miso-marinated and grilled — nodoguro, tilefish, Spanish mackerel…

Fugu small-roll salad

As for the fugu small-roll salad: when guests are coming in one after another, one option is to slice the fugu, arrange it on plates, and stack…

Young Bamboo Shoot Tofu

For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…

Sesame tofu wrapped in grilled eggplant, Wakasa-style grilled tilefish

For the clear-soup course's sesame tofu wrapped in grilled eggplant, the sesame tofu is made by combining kombu dashi, sake, and Yoshino kuzu starch…

Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice

For the sesame cream bake in a hollowed yuzu shell, served as a small opening course: the sesame sauce combines 3 parts dashi to 1 part ground…

Monkfish liver roll in amber glaze, small kuruma prawn with chili miso, checkerboard warm-smoked salmon, Ezo abalone sushi, king crab and tomato, chrysanthemum foie gras, stuffed bamboo fungus mushroom served with caviar

In the tray dish of saimaki shrimp with chili miso, the Chōkō miso from Nagasaki that I use has a spiciness that doesn't linger in the throat, and…

Grilled Sardine Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…