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Wind-Dried Sardine

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Carp simmered richly with plum

This is the assorted simmered course. For the carp simmered richly with plum, the carp is cut into rounds and simmered in a base of dashi, sugar…

Buckwheat-flour cloudy broth

This is the clear-soup course. For the buckwheat-flour cloudy broth, buckwheat flour is added to bonito dashi and reduced by about a tenth. Because…

Kombu-Pressed Fugu

This would normally be a straightforward sashimi course, but this time I used fugu (pufferfish). For the kombu-pressed fugu, I sandwich the fugu…

Deep-Fried Ray Fin, Bamboo Shoot, Stem Lettuce

This is the fried course. For the deep-fried ray fin, I deep-fry it fresh rather than dried, which I think is fairly unusual. Ray fin has a…

Japanese Parsley and Yellowtail Toji-Maki

This is the fried course. For the Japanese parsley and yellowtail rolls wrapped in yuba — named for Toji temple's famous tofu — I simmer the…

Blanched hamo with its own gelled broth

This is a sashimi-course dish. For the blanched hamo, we take stock from the bones and head and cut it with bonito dashi to make the base. We then…

Pike conger somen

For the hamo somen in the soup course, the hamo is washed, opened, bone-scored, skinned, then run through a food processor into a mince. It is…

Pufferfish milt pureed soup

This is the soup course. Once fugu season arrives, fugu skin inevitably ends up left over. Wondering if there was some way to use it, I tried…

Three-flavor grilled dace

Spring sea bream, iriwata-grilled

This is the grilled course. For the spring sea bream grilled with iriwata, I fillet the tai into three pieces, skewer it, and pour over the finished…

Sea bream kombu roll, heirloom Kyoto Shōgoin turnip, bell-shaped arrowhead bulb

This is the simmered assortment course. The Shōgoin turnip was simmered until infused with a dashi made by grilling tai bones. This time the turnip…

Herring and eggplant

Pike conger wrapped in Kamo eggplant

For the clear-soup course, I used hamo, a summer standard. The skin of hamo is tough, so the key is to first soften the skin with a torch or direct…

Flathead, hot-oil sear

This is the soup course. For the oil-seared preparation, I used flathead. Its skin has a somewhat pronounced character, so I poured hot oil over it…

Three-Tier Eel Box

For the rice course, I made a luxurious dish using three toppings: eel, sea urchin, and salmon roe.

Rockfish and bamboo shoot deep-fried simmer, sea bream roe simmered to soak, country-style simmered grilled tofu

This is an assorted simmered course. Here I used Japanese rockfish for the deep-fried, simmered bamboo shoot, but golden eye snapper would work just…

Fugu and sanbōkan-citrus steamed dish

This is the fugu and sanbōkan-citrus mushi from the middle-course plate. Pufferfish is mixed with its milt, then finished by pouring over a savory…

Sea-bream-roe shinjo tree-ring roll

This is the soup course. For the sea bream in the sea-bream-roe shinjo tree-ring roll, I use the skin and offcuts left over from filleting sashimi…

Winter Yellowtail Bundled-Log Grill, Winter Yellowtail Saikyo-Yaki, Softshell Turtle Oyako-Yaki, Winter Vegetables with Hail-Grated Daikon

For the winter yellowtail bundled-log grill, we wrap sweet-savory sautéed burdock in winter yellowtail and finish it with a basting sauce made with…

Mackerel and Ebi-Imo

This is the last course, the vinegared dish. The mackerel is cured, then kombu-cured to add the aroma of kombu. The kabocha squash is cut into small…

Clear-Broth Style

The soup course is a fried okoze soup. I deep-fry the okoze, pass it through dashi to remove excess oil, quickly let it soak up the seasoning, and…

Sea bass daigo-yaki with tomato

As for the sea bass daigo-yaki with tomato: the sea bass is basted and grilled with something like a sake-and-salt basting liquid with pepper added…

Spring sea bream cured with cherry-leaf aroma

For the spring-season sea bream cured with cherry-leaf aroma, salt-pickled cherry leaves are lightly rinsed in water to draw out some of the salt…