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Autumn Brocade Salad

Herring kombu roll, shrimp-shaped taro, deep-fried tofu fritter

This is the simmered course. For the herring kombu roll, the herring is cleaned and soaked in rice-rinsing water, then reconstituted in hot water…

Tilefish steamed with autumn colors

This is the clear-soup course. For the tilefish steamed with autumn colors, the tilefish is steamed together with colorful vegetables. The tilefish…

Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens

This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…

Grilled bamboo shoot, fat greenling grilled with sansho leaf buds

This is the grilled course. For the grilled bamboo shoot, I clean bamboo shoots that have been reconstituted by boiling in rice bran, cut them, and…

Chakin-style sesame tofu, maple-leaf agar jelly, bonito dressed with shuto, octopus simmered to a crinkled texture

This is the appetizer course. For the chakin-style goma-dofu, I toast sesame in a pan until white, soak it overnight in kombu dashi, break it up in a…

Simmered okara, bamboo shoot simmered with bonito flakes, Manila clam simmered with ginger, tuna in a mustard vinegar-miso dressing

At ryokan (traditional Japanese inns), where word-of-mouth reviews have a major impact on sales, breakfast is also an important aspect, so this time…

Sado Island raw oyster in amber jelly, persimmon shell presentation, kinu-otome taro boiled in its skin, nanban shrimp with fermented salted-roe dressing, smoked salmon

Grilled Clam Variation, Sawara Cherry-Blossom Grill

This is the grilled course. For the grilled clam variation, the clam is first cooked through in sake diluted with water, given a little color under…

Horse mackerel, Kokura-style azuki, and mountain yam

For the horse mackerel with Kokura-style azuki and long mountain yam, the horse mackerel is filleted into three pieces and minced, combined with…

Halfbeak ball-shaped sushi, baby octopus simmered cherry-pink, butterbur stuffed with dried sea-cucumber ovary, icefish deep-fried with sea urchin, and angelica-tree shoots and turban shell dressed with sansho leaf

For the halfbeak temari-zushi, the top is finished with crumbled, seasoned egg and salmon roe. The iidako sakura-ni didn't come out with very good…

Salmon pickled in ginjō sake lees

The grilled course, salmon pickled in ginjō sake lees, is something we make at our restaurant as a takeaway gift item. When it's pickled in ginjō…

Dried chestnut and day lily buds, dressed madder-red; paper-thin dried bottle-gourd shavings and autumn eggplant with walnut sauce; kombu-cured cod with its own reduction sauce; spanner crab and cold-dried daikon; eggplant calyx and dried scallop mustard dressing

Five small appetizer dishes. First, the dried chestnut and day lily bud dressed madder-red: since the hardened dried chestnuts are tough, they are…

Tilefish Yuan-yaki, Moromi-Marinated Young Chicken

This is the grilled course. For the young chicken moromi-yaki, chicken lightly salted is marinated for about a day in an unrefined miso mash to which…

Thread-wound tilefish, octopus hidden in seaweed, white taro stem, tube-cut burdock, maple-shaped fu

The simmered course I've named thread-wound tilefish. I wrap the tilefish in winter melon, and over that I wind strands of fish worked into…

Yellowtail snow-mountain grilled, pufferfish marinated in shuto and dried overnight, monkfish liver dengaku-grilled

For the grilled course, the yellowtail 'snow mountain' grilled is made by salting the yellowtail, topping it with a mixture of grated daikon and…

Grilled barracuda marinated in sweet white miso, small abalone finished with Arima sansho pepper, king crab miso-grilled, grilled matsutake

As for the grilled dish's tokobushi (small abalone) Arima-yaki: I first clean the tokobushi thoroughly, then score it with a fine cross-hatch knife…

Pufferfish aspic, grilled shimeji and salmon roe, five-color crab namasu

For the maezara (appetizer plate), I made three dishes, each using a distinctively flavored vinegar. As for the fugu nikogori, I set fugu skin into a…

Scorpionfish Steamed in a Thin Egg Custard with Its Own Stock

The alternate clear-soup course is okoze steamed in a thin egg custard with its own stock. This one uses the okoze's head and nakaochi, the meat…

Smoked Pacific saury

Broth steamed in a small teapot

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Autumn mackerel vinegar-cured with vinegar miso, kombu-cured scallop with egg-yolk vinegar sauce, seared cuttlefish with plum-flesh vinegar sauce

In place of sashimi, I made dishes meant to be eaten without soy sauce. For the autumn mackerel su-jime, the mackerel is firmed with a heavy coating…

Butterfish Daitokuji-yaki, butterfish spring-green grilled, butterfish new-ginger grilled

For the grilled course's butterfish Daitokuji-yaki, a wheat-gluten bread named for Daitoku-ji temple is reconstituted in a seasoned soaking liquid…

Monkfish liver with boiled whitebait, topped with a grated garnish, grilled dried whitebait and sea urchin