SEARCH

Beltfish wrapped in myoga and grilled

For the beltfish wrapped in myoga and grilled, the beltfish is filleted into three pieces, checked for small bones, and the underside of the flesh is…

Three Kinds of Hakata-Style Grilled Eel: Yamabuki-Yaki, Potato Salad Style, and Katsu Sandwich Style

These are three kinds of grilled eel: yamabuki-yaki, potato salad style, and katsu sandwich style. For the eel yamabuki-yaki, a soft, bain-marie-set…

Agedashi sesame tofu, salmon shark heart rolled with scallion

For the age-dashi sesame tofu: extra sesame tofu that was made is frozen and stored at -60°C, then thawed and prepared age-dashi style — lightly…

Seared Largehead Beltfish

For the seared tachiuo, I used Ajinomoto's "Koku no Chikara: Sakana no Koku" (a fish-umami seasoning) to make an umami-dashi gelée, which is poured…

Single-basted soy-glazed eel, quail grilled with egg-yolk glaze, pressed vegetables

This is the grilled course: unagi ippen-jōyu. Plain-grilled eel without sauce gives the impression that the aroma of the sake used comes forward…

Tea-infused clear soup, red sea bream wrapped in paper-thin daikon

For the soup course, since it was New Year's, I used sea bream. I salt the red sea bream (madai), wrap it in a paper-thin sheet of daikon cut by the…

Monkfish hot pot

Simmering the monkfish's bones, head, and trimmings at a rolling boil makes a rich stock, which I then thin out with bonito dashi. Inside are the…

Kabocha pureed soup, gurnard dusted with kuzu starch

The clear-soup course is kabocha surinagashi, based on a flavorful kusa-dashi, a stock made from fish bones and trimmings. A torch is used to sear…

Tilefish Shiba-mushi

The soup course is tilefish shiba-mushi. With the image of a pile of gathered dry branches and twigs, five to six servings' worth of tilefish are…

Kuruma prawn, pen shell, Japanese sea bass

Fugu rice porridge

The meal course is fugu ojiya. It may be a matter of preference, but I feel fugu suits ojiya, a heartier rice porridge, better than it suits zōsui, a…

Overnight-dried blackthroat seaperch, butterfish pickled in sake lees

The grilled dish is blackthroat seaperch, overnight-dried. Blackthroat seaperch is a fish with tender flesh, so drying it once to draw out some of…

Turnip-style clear soup, sea bream and yuba shinjo

●Tai and Yuba Shinjo: the sea bream is filleted into top fillets, the skin pulled off in a thick layer, and the flesh worked into ground fish paste…

Amber aspic

For the amber aspic: first prepare a double chicken consommé to use as the base soup. To make the double chicken consommé, clean chicken bones, put…

Japanese whiting, kombu-cured

Pike conger eel Shinshu-maki in clear soup

Icefish grilled with golden egg yolk

Flounder and angelica-tree-shoot roll, and more

Nanaka, in the appetizer course, is a bell pepper (paprika) from the Anisu Farm brand, grown in Kimitsu.

Butterfish grilled yūan-style

Pinecone-cut small abalone, smelt kombu roll, stem lettuce in a tofu-dressed salad, saikyo-miso-cured Kyoto carrot, Daikichi bottarga

Pufferfish milt long-kept pickle, set milt custard

As for the appetizer course yose-jirako, whenever I make a set, custard-style dish, adding a little fresh cream gives a very good texture, so I…

Shell-mound-style deep-fried abalone, flame-seared Japanese whiting, grilled summer vegetables

For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…

Blackthroat seaperch in fresh-greenery dressing

For the nodoguro in fresh-greenery dressing, the nodoguro is wind-dried, steeped in a seawater-strength brine for about an hour, and then seared. I…

Sea bass baked in pastry

For the grilled dish, the sea bass baked in pastry: the sea bass is quickly seasoned with salt and pepper and seared to color. Spinach ohitashi is…