SEARCH

Autumn mackerel cured in apple vinegar, seared-and-blanched tuna, chicken tenderloin cloud-dragon roll

Since this is a study session, I wanted to deliberately propose 'sashimi' of a kind that stands in for raw fish — for the work-efficiency benefit of…

Salted whole salmon and Danshaku potato, wrapped and baked

The grilled dish aramaki-zake, a salted and dried whole salmon traditionally served at New Year's, and Danshaku-imo wrapped and baked is essentially…

Abalone Steamed Matsumae-Style, Flounder and White Gourd Polka-Dot

For the vinegared dish abalone steamed Matsumae-style, the abalone is prepped, topped with a round slice of daikon, sprinkled with sake, wrapped in…

Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso

For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…

Fugu parent-and-child soup, pureed milt soup, and seared kabura-mochi fugu

For the soup course, I made it a suimono (clear soup) built around the image of fugu shirako-zake — sake flavored with pufferfish milt. For the…

Sesame-vinegar dressing, ruby dressing, and okara dressing

The sakizuke, the appetizer course, is three kinds of dressed dishes. Given the character of our restaurant, even in a dish like an assortment of…

Conger eel Hakata-style simmer, tree-ring-cut bamboo shoot, mountain udo white simmer

For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…

Autumn salmon with a mushroom-thickened sauce

For the additional course's autumn salmon with mushroom ankake, the shabu-mochi is a bit firm on its own, but it's a quick-melting rice cake that's…

Duck loin rolled in tofu skin, barracuda sesame-coated dried preparation, pen shell grilled to an autumn maple hue, autumn-themed assortment

Oil-grilled barracuda

For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…

Salmon Ominaeshi

Styled after ominaeshi (patrinia), a July flower.

Small-pot course of greenling and bamboo shoots

This is the soup course. As a substitute for the usual soup, I made it in small-pot style. It would ordinarily be a young bamboo shoot and wakame…

Simmered assortment of pine, bamboo, and plum

This is the simmered assortment. Kyoto taro, unlike ordinary taro, holds its shape without falling apart, so steaming it once allows the flavor to be…

White Miso Sea Bream Wakakusa Mochi

This is the soup course, finished with white miso. For the sea bream wakakusa mochi, I use mugwort powder kneaded together with shiratama rice flour…

Senba-jitate, seared mackerel, chrysanthemum-cut turnip

This is the soup course (owan). The senba-jitate — a broth in the Senba merchant-quarter style of Osaka, made using the whole fish including the…

Tilefish tamba-yaki, quail yawata-maki, scallop fish-paste dumpling wrapped in sea urchin

This is the grilled course. For the tilefish tamba-yaki — grilled and topped with Tamba-style chestnut, named for the chestnut-producing Tamba region…

Anago Shinjo, Thread-Spool Style

The last course is the fried course. For the conger eel shinjo in thread-spool style, the conger eel is opened, its skin removed, lightly tenderized…

Loach and burdock rolls, grape eggplant, summer turnip, Inca no Mezame potato, bracken fern

For the simmered assortment, the loach and burdock rolls: dissolving white miso into the broth makes the loach more tender. For the grape eggplant…

Conger eel wrapped in lotus root, deep-fried

This is a deep-fried dish. Normally the lotus root is peeled into one continuous thin sheet and wrapped firmly around the conger eel, then battered…

Shaded green tea dengaku-style grill

This is a grilled dish. For the gyokuro dengaku, we mixed powdered gyokuro into sweet miso for its aroma. The duck is sliced thin on the bias and…

Young sea bass grilled with toasted bottarga, bamboo-leaf-wrapped dumpling-style sushi

This is the grilled hassun course. For the young sea bass grilled with toasted karasumi, I fillet the young sea bass into three pieces, cut it into…

Red-koji miso and enoki puree soup, finished with the clear top liquor, sake-grilled young red sea bream wrapped in fried tofu skin

As for the beni-koji miso enoki surinagashi finished with the clear top liquor — I arranged a miso soup made with enoki, one of my personal…

Toda-style salt-grilled sea bass, shrimp-paste lotus root, sweet-savory glazed beef tongue, twisted-rein sweet potato, fresh nori bagna cauda

This is the grilled course. The sea bass used for the Toda-style grilled sea bass is on the smaller side, closer to a young sea bass. Salt is made…

Young sea bass rolled in taro stem, king crab nanban-zuke

This is the vinegared dish course. Summer vegetables are used in the king crab nanban-zuke. The nanban vinegar is made from 5.5 gō of dashi, 1 gō of…