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Steamed tilefish with new-harvest soba

For the steamed course, I thought of using autumn's new-harvest soba and tilefish. First, for the steamed tilefish with new soba: I rolled the new…

Fukiyose-style assortment

Fried red deep-sea sculpin

Ise Lobster Simmered in Sake, Scorpionfish Steamed with Sake

Yonezawa carp, promoted by Lord Uesugi Yōzan — carp in clear seafood broth, carp fish-paste dumpling

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Winter melon, scored and rolled into a spiral

For the winter melon naruto-maki, the winter melon is scored in a bamboo-blind style and rolled into a naruto spiral with wakame and a shinjo…

Bamboo Shoot and Yuba Shinjo

The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…

Seared mackerel with soybean pulp

Our Shinagawa Club is used mainly as a venue for entertaining company executives; we offer both à la carte and set courses at lunch, and only set…

Oboro-Style Broth, Winter Cod Hōsho Roll

For the oboro-style broth, I dry shaved kombu in a low oven or microwave without scorching it, then grind it into a powder. For the clear-soup…

Seared Live-Fish and Vegetable Salad, Truffle Dressing

For the grilled course's seared live-fish and vegetable salad, I added honeycomb tripe (hachinosu); vegetables alone lack punch, so I often use it…

Horse mackerel and lotus root wickerwork roll

For the vinegared course's horse mackerel and lotus root jakago-maki, the horse mackerel is pressed with kombu, worked into something like a minced…

Sakura shrimp deep-fried in fine noodle strands

Beef tendon cut in sake-lees broth

This is the simmered course. The beef sen-bon-suji in sake-lees broth is a simmered dish made with sake lees, using the sen-bon-suji cut of beef. It…

Ayu and Matsutake Parcel-Grilled

This is the grilled course. For the ayu and matsutake parcel-grilled, the ayu is butterflied open along the back and lightly salted; the bones are…

Hamo Sushi

The hamo sushi in this mid-meal side-dish course comes in two styles: plain-grilled, seasoned with salt, and basted, glazed-grilled. For the cucumber…

Young sea bass grilled with sansho leaf, eel yawata-maki

This is the grilled course's eel yawata-maki (rolled with burdock). I thought the burdock's texture would be better fine, so I split it thinner…

Young sweetfish fried in a white-fan batter, curled into a Naruto swirl; twisted deep-fried sea urchin and lotus root

For the fried course, everything fried this time is done in a light egg-white batter.

Japanese whiting grilled with water-pepper miso, beltfish grilled with white asparagus

This is the grilled kisu with tade miso. Since tade discolours easily, we mix in komatsuna or spinach as blending greens to help fix the color. For…

Fat greenling, fukurin-style, in soy-milk broth

This is a soup course. Quinoa is currently popular among women and said to be rich in amino acids, so we tried using it here. It is made soy-milk…

Kyoto turnip, yellowtail simmered in Hakkaisan sake lees

Gourd-shaped fried whiting, sandwich-fried abalone

This is the deep-fried course. For the gourd-shaped fried Japanese whiting, a whiting of about 20 cm is cut into roughly eight pieces, opened out…

Conger eel wrapped hōsho-style, glossy simmered herring, crane's-beak-cut taro

This is the takiawase course, a simmered assortment written here with celebratory characters for good fortune. Because the dish is served in a vessel…

Tilefish Komachi-Roll, Beef Jibu-ni

This is a simmered dish. For the tilefish komachi-roll, tilefish fillets are soaked in salted sake, then wrapped in thickly rotary-peeled ebi-imo…

Natsu Mikan Sashimi Presentation

For the sashimi course, I used a hollowed Japanese summer citrus as the serving vessel. Rather than laying the sashimi straight onto the citrus, I…