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Persimmon and Salmon

For this appetizer (sakizuke) of persimmon and salmon, I use Fuyu persimmons. I grate the stem end, add a little persimmon vinegar, adjust the…

Pufferfish set in its own jelly

Fugu skin alone has no flavor, so for the fugu nikogori I make a stock from vegetable scraps and fish bones. I add the chopped skin and simmer it…

Shinshu salmon kombu-cured, green shiso and soft-set tofu, shira-ae style

Vinegar-cured spring sardine

This is the vinegared dish. The mountain yam, shaved into thin sheets, is dropped into a seawater-strength brine until it softens, then taken out; a…

Dawn-style mullet sashimi with its own roe

Next is the sashimi course. I imagine most people don't use mullet very often, but it is a truly interesting fish. It is an auspicious fish that…

Butterfish baked with nuts, shrimp-shaped taro and beef-tendon dengaku

This is the grilled course. For the butterfish baked with nuts, the butterfish is filleted, cut into portions, lightly salted, wiped dry, and then…

Thin-sliced layered turnip, carrot

This is the simmered course. For the roe-bearing ayu arima-ni — simmered with whole sanshō peppercorns in the style associated with Arima — the…

Blackthroat seaperch in rice-cracker crumbs

This is a fried course. We cut blackthroat seaperch into bite-sized pieces, season with salt, then coat one half with crushed white rice crackers and…

Eel Steamed in Soy Milk and Amazake

This is the steamed course. We made it eel steamed in soy milk and amazake, a sweet fermented rice drink. Eel is in season in winter, but in recent…

Sardine with Fragrant Plum, Grilled and Marinated

The grilled course is sardine with fragrant plum, grilled and marinated. The sardines are rinsed, the heads and tails removed, and the skin side…

Small sea bream pot-cooked rice

This is the meal course. For the small tai kamameshi, the tai is filleted into three pieces, lightly salted, and the head and bones are grilled. We…

Sea Bass Shinrin-yaki, Stuffed Turnip Inrō

For this small side dish served with sake, I gave it a slightly Western touch. Whole dried sardines are grilled well, the bones removed, the flesh…

Green pea dumpling, splendid alfonsino, baby bamboo shoots

This is a simmered assortment. For the green pea manjū, the peas are made into a paste and combined with mountain yam in a six-to-four ratio to form…

Young sea bass, oil-seared

Soup two is a clear broth. For the oil-seared fukko, the skin has a somewhat strong character, so we poured oil at about 180°C over the skin side to…

Spring sea bream deep-fried with a roe coating

This is the deep-fried course. For the sakura-dai deep-fried with a roe coating, I butterflied the fish into two thin fillets and sandwiched seasonal…

Deep-Fried Shrimp and Fava Beans in Kataifi

This is a deep-fried course. For the deep-fried shrimp and fava beans in kataifi (shredded pastry), since we get quite a few foreign guests at our…

Rolled sea bream

This is the soup course. For the tai mimaki, I wrapped tai around a fish-paste dumpling filling and steamed it. The bush-warbler-shaped mochi…

Horse mackerel, Hakata-style layered pressed preparation

This is appetizer four (Hagi). For the horse mackerel Hakata-oshi, we use watermelon radish. Using Kyoto carrot brings out a beautiful red, but…

Tilefish stuffed with sea urchin

This is the simmered soup course. Normally tofu or the like is added, but since it's New Year's we decided to go for something more luxurious, so we…

Sea bream tofu with a pine-bark skin

This is the soup course. For the sea bream matsukawa-skin tofu, quite a lot of skin is left over from slicing sea bream sashimi, so it is frozen for…

Butterfish grilled with yuzu fragrance, Ise spiny lobster with shredded white scallion, eternally simmered tenjō kombu

This is the grilled course. The seared yuzu accompanying the butterfish grilled with yuzu fragrance was seared because grilling intensifies yuzu's…

Steamed egg custard, last-of-season pike conger, quick-blanched, rolled shrimp, matsutake

Steamed Yuba and Soy Milk with Mozuku Sauce

This is the appetizer course. For the steamed yuba and soy milk with a fine, thread-like seaweed sauce, yuba is combined with thick soy milk and…

Red seabream matsukawa-style shinjo

This is the clear-soup course. For the sea bream matsukawa-style shinjo, we combined both flaked fish meat and ground fish paste to make the shinjo.