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Pike conger mixed vegetable salad with plum sauce, grilled sea urchin flower crown, fragrant grilled avocado, fish-bone jelly, seared baby abalone, white asparagus with jade sauce, sansho-leaf miso, mock whale pork, black sesame sauce

For the appetizer's hamo chigusa salad, I mix in mountain yam cut into small dice with ten to fifteen kinds of chopped vegetables such as myoga…

Sea Bass Wrapped and Grilled with Summer Vegetables

For the grilled course's sea bass wrapped and grilled with summer vegetables, we made what would be called a tomato stew in Western cooking, wrapped…

Pike conger golden egg-yolk tempura rice bowl

Char dusted with kuzu starch

This is a clear-soup course. For the char dusted with kuzu starch: the char is cleaned, salted, cut into fillets, and given fine cross-cuts…

Conger Eel 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…

Red-and-white turnip, steamed; salt-cured yellowtail; bottarga

This is the steamed dish. For the Salt-Cured Yellowtail, use fresh yellowtail, rinse the blood off thoroughly, and salt the whole fish evenly with a…

Tilefish and sea urchin, snow-viewing style; shrimp-shaped taro with foie gras, grilled; beef loin and millet gluten, grilled

This is the grilled course. For the tilefish and sea urchin, snow-viewing style, we marinate the tilefish - sized to match the piece used for this…

Winter vegetables with cod milt sauce

This is a warm small bowl. For the winter vegetables with cod milt sauce, we clean the cod's milt in salted water to remove any blood, then poach it…

Eel grilled as cattail spikes, salt-grilled young ayu, young sea bass oil-passed grill

This is the grilled course. To evoke a June waterside scene, I styled the eel as cattail flower spikes. The cattail spike is also the origin of the…

Isoyoi, Kinki Yaki-Hitashi, Hakata-Style Steamed Napa Cabbage

Three appetizers. Isoyoi is a name I coined myself: it combines sea squirt, squid shiokara, and dried yamakaigetsu. Shiokara here is a salted…

Oboro-Style Soup, Ainame Matoi

This is the clear-soup course. For the ainame (fat greenling) matoi: make a core using ingredients such as daikon, then wrap ainame fillets around it…

Whiting Hakata-style, pike conger fritters in a fish-and-egg batter, water shield fritters, purple sweet potato dumplings coated in pine nuts and deep-fried

The kisu Hakata-style is made by sandwiching sieved fresh ginkgo nuts between pieces of whiting and deep-frying them in a light batter. The hamo…

Beltfish grilled with golden egg yolk, turnip baked with seafood cream, beef loin grilled with basil sauce

For the turnip seafood cream bake, the turnip is hollowed out and simmered in rice-rinsing water until it turns white and soft, then rinsed under…

Young sea bass, oil-grilled

The grilled course is oil-grilled young sea bass. Both sweetfish and young sea bass are sometimes eaten with smartweed vinegar, but rather than…

Blackthroat seaperch grilled Daitokuji style, Spanish mackerel, saikyo-miso-marinated grill, smelt pan-fried in oil

Thornyhead rockfish, sesame-coated deep-fry, zucchini and scallop hakata roll, shishito pepper filled with tofu-and-vegetable stuffing

I wrap kinki (thornyhead rockfish) around a core of asparagus, coat it with sesame, and deep-fry it as rikyu-age. Even when rolling it around the…

Monkfish liver wrapped in daikon, crab and taro temari balls, donko shiitake with two fillings, knotted millet wheat-gluten cake, scallion wrapped in tofu skin

The simmered course is monkfish liver kinuta-maki. Since I wanted to keep the monkfish liver's shape intact, I steamed it once, then wrapped it in…

Beltfish Nanban-Yaki, Stone-Wall Terrine, Bayberry in Jakago-Style Net Wrap, Yanaka Ginger

This is the grilled course. For the beltfish nanban-yaki, since it's nanban-yaki, thinly-sliced scallion rounds are mixed into the egg. The soft…

Itoyori Sea Bream Kenchin-Maki, Abalone Mushroom, Hasuimo Stem, New Lotus Root, Yuzu

This is the soup course. Golden threadfin bream is a fish caught in summer with beautiful coloring. This time I made the dish in a way that brings…

Two-tone grilled juvenile sea bream, sansho-grilled quail, crab roll shaped like a cylinder

For the grilled course, the cod roe is cooked through. If you just let it soak, it falls apart and spoils within a day or two, but if you cook it…

Fragrant tea-grilled autumn assortment, tilefish rough-wave grilled, abalone butter-grilled, shrimp-shaped taro and quail moon rings, king crab, seared pike conger

The grilled course's fragrant tea-grilling follows the magnolia-leaf grilling method. Because direct heat can sometimes cause the leaf to catch fire…

Roe-bearing sweetfish kombu roll, spiny lobster simmered in the shell, tofu skin fried and simmered, autumn eggplant simmered in wine

For the simmered course's autumn eggplant simmered in wine, the eggplant is first color-simmered to preserve its hue. The seasoning is kept light…

Pacific saury persimmon-leaf sushi

Sea urchin and lotus root twisted fritters

The sea urchin and lotus root twisted fritters are made in the twisted-fritter style, a dish designed with the visual interest of no two pieces…