SEARCH

Flounder green-breeze grilled and beef Yoshino-style grilled

For the sauce on the flounder grilled 'green breeze' style, I combine water pepper, sake lees, and white miso; if it doesn't come out quite thick…

Tilefish steamed with whole buckwheat grains

For the tilefish steamed with whole buckwheat grains, I combine steamed new soba with grated sticky mountain yam, season it, wrap it in tilefish, and…

Tilefish, pine-cone-style grilled; plain-grilled clam; surf clam isobe-yaki

For the grilled course, I called it hōraku-yaki. The original hōroku-yaki lays kombu over black gravel in a hōroku (earthenware roasting dish) and…

Flounder and Gion-bo dried persimmon, nori-wrapped and fried

For the fried course's flounder and Gion-bō nori-wrapped deep-fry, the Gion-bō is a dried persimmon with natural sweetness, so it can be enjoyed just…

Senba-Style Soup with Seared Autumn Mackerel and Late-Season Winter Melon Roll

For the soup course's Senba-style, mackerel bones and trimmings are sprinkled with salt and sake and left for about 20 minutes to remove the odor…

Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Barracuda grilled with shuto

For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…

Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki

For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…

Grated, simmered udo, vegetables and conger eel bundled and set in yuba

For the udo oroshi-ni — a grated-vegetable simmer — the udo is lightly parboiled and run through a food processor, then prepped Ise lobster is added…

Red-spotted masu salmon grilled with foie gras miso

As for the grilled dish, satsuki masu grilled with foie gras miso: satsuki masu carries a certain amount of fat, but seasoning it with just a light…

Hamo Jelly Terrine

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Golden salt-grilled conger eel

Our restaurant has its roots as a sukiyaki establishment founded more than fifty years ago, and while it is normally used mainly for entertaining…

Savory teapot-steamed soup

Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter

Light kuzu-thickened broth with tilefish and Tennoji turnip chakin bundle

For the soup course's tilefish and turnip chakin bundle, I wrap tilefish and gold leaf in about six thin turnip slices and steam the parcel. Since…

Edamame and Shiratama Dumplings

The dashi-vinegar broth for the edamame shiratama dumplings is diluted with dashi and seasoned, since it would be a shame to waste the brine from the…

Wind-dried pike conger

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

Wind-Dried Conger Eel

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

Soba groats, fava bean, and kamameshi iwana dashi chazuke

Eel and glutinous rice wrapped in bamboo leaf, juvenile sea bream wrapped in bamboo leaf

Tilefish pressed with chrysanthemum petals

The second appetizer is tilefish pressed with chrysanthemum petals. The tilefish is filleted, skinned, cut in a fine thread-cut sashimi style, and…

Kuzu-dusted hamo, sweet-savory simmered with yuzu kosho; round eggplant and okra

This is a simmered dish, paired with a fruit-forward, full-bodied red wine. Soy-based dishes don't pair easily with wine, but simmering with soy…

Hamo roe and blanched taro shoots, steeped