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Longtail red snapper rice steamed in a sake flask

For the rice course, I added two slices of pickles per guest. In honzen cuisine (formal banquet-style dining), odd numbers are the formal rule for…

Tilefish Okina-maki

For the fried course, the tilefish okina-maki, we pour hot sesame oil over the scallion just before carrying it out to the guest. The aroma spreads…

Sea Bream

For the sashimi course, November at our restaurant usually means more fugu (pufferfish), but for guests who don't care for fugu we serve sea bream…

Tilefish with turnip

This is the season when turnips (kabura) start to taste their best. When frost falls, root vegetables push moisture out of themselves so they won't…

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.

Wakasa tilefish grilled with shaved kombu

Sea bream and turnip

For tai-kabura, the sea bream head is more delicious when it carries a certain richness of flavor, but that richness would be a bit too heavy for the…

Splendid alfonsino grilled with fragrant miso, and more

For the grilled course's halfbeak sanshoku bonbori, a three-colored lantern-shaped fish-floss garnish, the halfbeak is filleted into three pieces…

Salmon, soy milk, and usui beans

For the appetizer, I consciously incorporate seasonal ingredients that evoke that time of year. Atop the three-colored mold of wild mountain…

Beltfish and Asparagus Roll, Deep-Fried

For the beltfish and asparagus roll, deep-fried: boil the asparagus and let it soak in kombu dashi. Fillet the beltfish into three pieces, season it…

Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Ridged-eye flounder thin slices, rinsed scallion, red grated daikon, and ponzu

Simmered yellowtail and daikon, with fine-cut yuzu peel

Yellowtail grilled kuwayaki-style

Fugu milt pan-fried gyoza

Simmered, Grilled, Fried — Recommendations

Juvenile sea bream sashimi, pine-bark style, kombu-cured live cod, spot prawn

For the live cod kombu-cured sashimi, I salt the cod and, without pressing it too firmly, simply sandwich it lightly between sheets of kombu; since…

Tilefish fried Okitsu-style, shark fin shaped into a white fan

For the fried hakusen shark fin, I reconstitute the shark fin in Shaoxing wine with scallion and ginger, using a little soy sauce as well. What is…

First-water New Year style, kagami-mochi-shaped taro

This is the soup course. On New Year's morning, the water drawn fresh from a clear spring to make ozōni, New Year's mochi soup, is called 'young…

Ise lobster, golden-style; grilled yellowtail and daikon; oyster, snow-flower grilled

As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…

Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki

As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…

Seared scallop, squid scored in a fawn-spot pattern, vinegar-rinsed horse mackerel

The vinegared dish is carpaccio-style. It's served with olive oil drizzled over it.

Eel in checkerboard pattern

For the grilled dish, the eel ichimatsu: burdock and carrot are cut into thick strips and sautéed kinpira-style with a sweet-savory seasoning, then…

Wicker-pattern fried sweetfish and long-armed river shrimp

For the fried course's wicker-pattern fried sweetfish, I first cut potato into a coarse julienne and fry it. I make a light white batter from egg…