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Shirona Greens and Clam Soup, Fugu Skin Two-Layer Aspic

There are two appetizers today. For the shirona greens and clam soup, I use shirona — a mild, characterless leaf vegetable that, back when I worked…

Beef tongue prepared in the style of pike-conger and turnip

This is the clear-soup course. For the hamo-tan kabura, beef tongue is used as the main ingredient. It was created back when I served it at my…

Conger eel roll in thin overlapping slices, spiny lobster with sesame-thickened sauce, new potatoes simmered with bonito flakes

This is a simmered dish. As summer approaches, the conger eel sendan-maki can be enjoyed just as well served cold. The new potatoes simmered…

Blackthroat seaperch grilled with yuzu miso, firm tofu steak

Apple-Bowl Serving, Turnip-Bowl Serving, Purple Potato Shaped as an Akebi Pod in a Hollowed Bowl, Chrysanthemum-Cured Sea Bream, Chrysanthemum-Cut Ark Shell

Smoked Late-Season Kamasu with Grilled Buckwheat Groats; Miso-Grilled Ebi-Imo with Foie Gras; Golden-Grilled Pressed Lily Bulb

This is the grilled course. For the smoked late-season barracuda, I fillet the fish into three pieces, salt it, marinate it in a wakasa-style…

Grilled Tilefish, Kenchin-Style, with Matsutake Chicken Sandwich

For the grilled course I wanted a fukiyose feel — a medley evoking wind-scattered autumn leaves — so I styled the tilefish, coated kenchin-style with…

Bountiful-harvest pike conger, sudare-fu sandwiched with shrimp and simmered, hand-pulled yuba simmered with kuzu, Jōshō taro simmered with bonito flakes

This simmered dish is bountiful harvest pike conger — pairing the last hamo of the season with new-crop rice. The rice is soaked in water, dried, and…

Ceremonial dried abalone, crab Kōrin-plum crackers, plum-branch denbu, kobore-ume dressed in white, sea urchin grilled with sheet sake lees

This is the appetizer course. For the crab Kōrin-plum crackers, I knead in a paste made from the pressed lees of the tiny-shrimp soy sauce mentioned…

Spiny lobster simmered in its shell, icefish and mugwort wheat gluten rolled in yuba, bamboo shoot soaked in dashi, Kyoto butterbur simmered green

This is the simmered dish course. The Ise lobster gusoku-ni is simmered in 200cc dashi, 100cc sake, 100cc mirin, 30cc light soy sauce, and ginger…

Shrimp-shaped taro deep-fried then simmered, new bamboo shoot, splendid alfonsino simmered with ginger

Grilled Ise Lobster with Sea Urchin, Roe-Bearing Sweetfish Yuan-Yaki, Grilled Matsutake Mushroom, Chestnut Chakin Bundle with Ginkgo Nut

Next is the grilled course, plated for three servings. For the grilled Ise lobster with sea urchin, we take a small one, remove it from the shell…

Barracuda and fig with sesame miso

The barracuda-and-fig with sesame miso is made by salting the barracuda once, drying it lightly, and grilling it. As for the sesame miso poured over…

Kichiji rockfish grilled, marinated in a citrus-mirin-soy sauce, tilefish green-vegetable grill, king crab sea urchin grill, Mount Daisen tofu miso-pickled

For the tilefish green-vegetable grill, tilefish is soaked in a sake-and-salt brine, butterflied open kannon-biraki style, and rolled with eringi…

Splendid alfonsino plaster-style simmer; tree-stump-cut daikon simmered with fried tofu; pinecone-cut taro rustic simmer, and more

This is the simmered course. As for kinmedai shikkui-ni: I named it this way because the characters look good together — it has something of the feel…

Pike conger kabocha manju, pike conger winter-melon manju, beltfish makisen roll, deep-fried simmered eggplant, baby bok choy

For the warm dish course, I prepared two versions of hamo manju. The kabocha manju: steam kabocha, press it through a sieve, put it in a pot, and…

Kuzu-dusted fat greenling, jade-green eggplant

For the kuzu-dusted fat greenling, I prepare it as usual, salt it evenly, and dust it with kuzu starch. For the jade-green eggplant, I deep-fry the…

Abalone grilled with nori; pufferfish, wind-dried; kuruma prawn, stuffed; snow crab cut into small-sleeve-shaped sushi; squid grilled with sea urchin; a lavish simmered dish; leaf-shaped vegetables in varied colors

For the abalone isobe-yaki, the abalone is cut somewhat thick, coated with a single brushing of liver soy sauce, and quickly seared over high heat…

Fall salmon grilled in magnolia leaf; salmon, Tsugaru-style grilled; shrimp, koji-grilled; duck, sauce-steamed

The grilled course is hoba-yaki, where you can enjoy the fragrance of magnolia leaves. Once each item is finished cooking, it is wrapped in a…

Omi Turnip, Late-Autumn Simmered Eggplant, Kuruma Prawn, Simmered Conger Eel

For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

Eel rolled in thin white kelp, winter melon simmered in suppon broth

Lily Bulb Set in Soy Milk

As for the lily bulb set in soy milk, I think it's fine to use the trimmed-off ends of lily bulb left over from work like flower-shaped lily-bulb…

Shiitake and Salmon Roll

Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated

The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…