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Hexagon-cut Shogoin daikon, gently simmered, sprout-rolled cod roe and conger eel simmered in egg yolk sauce, shrimp-stuffed tube-cut burdock, simmered, mizuhiki-style butterbur

For the simmered assortment course, the Shogoin daikon fukume-ni was simmered in a stock made from the bones of plain-grilled conger eel, among other…

Yellowtail kaburazushi

Quail Rolled with Leek, Deep-Fried Golden; Conger Eel and Burdock Raft-Style Cracker; Toasted-Herb Salt; Plum-Shaped Wheat Gluten Stuffed with Two Fillings, Deep-Fried

For the fried course, the quail rolled with leek is made by wrapping leek in quail and deep-frying it golden, coated in an egg-yolk batter. The…

Pufferfish, Yoshino-style

Rice-bale-shaped deep-fried shrimp, pressed dried sardine sheet deep-fried with sea urchin

For the deep-fried course's shrimp tawara-age, the outside is kabocha squash cut into batons, and the inside is shinjo. Because kabocha quickly turns…

Asakura-style grilled migratory eel

●The migratory, large-grade eel is butterflied open from the belly, given bone-cuts, skewered, and grilled plain without sauce. It is basted once…

Innovative teapot-steamed soup

The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…

Tsugaru-Style Bake

The Tsugaru-style bake is made by combining ingredients that are all harvested in Aomori, so I think it leaves an impression. Normally it doesn't use…

Salmon Tri-Color Roll

The salmon tri-color roll is defined by the contrast of its colors. Salmon and trout varieties are also vivid to look at. It's good for the sakizuke…

Splendid alfonsino shira-ae

This is kinmedai shira-ae, splendid alfonsino dressed tofu-style. Since it's a dressed dish, the usual approach would be to toss everything together…

Steamed Lotus Root

Aigamo duck grilled in fruit juice

For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…

Clam and Cherry-Blossom Sesame Tofu

For the soup course, clam and cherry-blossom sesame tofu: quickly heat the clams through, cut them with a knife, and wrap them in well-kneaded white…

Sea bass grilled with lily bulb, and steamed abalone with white melon and sansho miso

For the grilled fish course's sea bass grilled with lily bulb, I steep the sea bass in a mild, equal-parts seasoning blend with a little melted…

Fat greenling kuzu-steamed and yuba tofu

For the soup course's fat greenling kuzu-steamed: I fillet the fat greenling into three pieces, remove the bones, slice it thin from the end, salt…

Shrimp two-texture steam, edamame hakusen-age, crab roll, salmon and mountain yam wakame roll, and foie gras egg

For the appetizer's shrimp two-texture steam, the shrimp is salt-boiled and butterflied open. I season fish paste with a light seasoning and mix in…

Kuruma prawn blanched with hot oil, fatty Pacific saury seared, snake mackerel isonoyuki, seared squid, surf clam

As for the sashimi course's garancho isonoyuki, this 'garancho' is Roudi escolar caught in Sagami Bay, and it seems to be called this in the Miura…

Shrimp tanba-age, conger eel deep-fried in grated yam batter, lotus root cut in a snow-ring shape

The fried course's shrimp Tanba-age is called Tanba-age because it uses chestnuts from Tanba.

Tilefish turnip dumpling, oyster and napa cabbage roll, and hollowed-and-stuffed simmered eel

For the oyster and napa cabbage roll from the assortment of separately simmered dishes, I blanch napa cabbage, wrap it around oyster simmered in a…

Aromatic grilled Pacific saury

For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…

Flathead cured with kelp, glazed with an amber sake-based seasoning, young ayu grilled with tomato-miso glaze on a skewer, pike conger rolled around burdock, octopus roe in a golden terrine, Wakasa baby sea bream sansho-leaf sushi

For the appetizer's young ayu tomato-miso dengaku, normally a smartweed miso or the like is used with ayu, but here I tried something a little more…

Ridged-Eye Flounder, Vinegar-Simmered

The vinegared dish is ridged-eye flounder vinegar-simmered. It has a somewhat Western feel, but since this is Japanese cuisine we used Japanese…

Small tilefish marinated and deep-fried in starch

Deep-fried scallop rice, spiral-cut beltfish roll, deep-fried dried whiting, and warm-smoked asparagus roll

For the deep-fried scallop rice among the fried dishes, we cook glutinous rice with 10 percent black rice mixed in, keeping it a little firm, and…