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Conger Eel Steamed in a Net-and-Rope Pattern

This is a hot dish. Since the flavorful stock used to steam-simmer the conger eel net-and-rope steam will be used again later, we strain it and set…

Sea bream, kombu-cured

This is starter five (Suo-Oshima). Suo-Oshima, known as 'the Hawaii of Japan,' enjoys a fine climate, and it is said that virtually any fish can be…

Tilefish, Ohara Bundle Style

This is the soup course. For the tilefish in Ohara bundle style, I fillet the tilefish into three pieces, salt it, cut it as though splitting it…

Grilled monkfish dobu-jiru

Now to the grilled course. Monkfish dobu-jiru yaki (a rustic monkfish stew, here finished on the grill) is a local dish from Ōtsu, Kita-Ibaraki City…

Japanese whiting, sweet shrimp, and mountain yam, kombu-cured

The vinegared dish is kombu-cured Japanese whiting, sweet shrimp, and mountain yam. What differs from ordinary kelp-curing is that we add vinegar to…

Star flounder and flathead

Summer pufferfish, two-layer slicing

This is summer fugu sliced in two layers. We are a fugu specialty restaurant, so we use fugu year-round. Right now happens to be the season we serve…

Grilled fat greenling with sansho leaf, summer vegetable stew

I hollow out a fruit tomato and grill it, and inside I put a summer vegetable stew made from the hollowed-out tomato flesh, seasonal asparagus…

Eel yawata-maki, baby abalone simmered with green peas

The simmered course is eel yawata-maki. Normally an "eel roll" wraps the eel in egg, but this time I wrapped the egg in eel instead. Two skewers are…

Conger Eel and Butterbur Roll Koromo-age, Maki-Grade Prawn Koromo-age

For the conger eel and butterbur roll koromo-age, battered and deep-fried, conger eel is rolled together with butterbur. For the maki-grade prawn…

Butterfish Uni-Grilled

The grilled course is uni-grilled butterfish. The butterfish is steeped in a soy-and-citrus marinade, topped with sea urchin, and grilled. For the…

Okara dressing

First is the appetizer course. For the u-no-hana-ae, the ingredients are kinko (dried sea cucumber), kohada (juvenile gizzard shad, prized for…

Maki-grade kuruma prawn deep-fried with chrysanthemum-petal coating, king crab deep-fried in a straw-cape coating, whiting and shimeji mushroom rolls, and more

Last is the fried course. For the maki-grade kuruma prawn kikka-age: the prawn is flattened out, and fresh chrysanthemum petals that have been picked…

Small Hot-Pot, Softshell-Turtle Style

As a small individual hot-pot dish, the broth is made from softshell turtle. The turtle — called maru in the kitchen — is prepped, and a stock is…

Eel rice, pickles

The meal course is unagi-meshi. It is steamed once in a bamboo steamer, then brushed with a thick soy-based eel glaze before serving. Normally I…

Carp sweet-simmered with grape flavor

Carp sweet-simmered with grape flavor Carp……………………1 whole (about 950g) Sake……………………1 gō (approx. 180ml) Pickled plum……………3 pieces Vinegar…………………30cc…

Pufferfish Rice in Tea Broth

Tilefish grilled with bottarga

I fillet the tilefish into three pieces, salt it, skewer it, and grill it. Near the end, I brush on a mixture of egg yolk thinned with a little salad…

Conger eel grilled with grated yam, Greenland halibut grilled Mikawa-style

Shonai hot pot, simmered whole cod

The simmered course, Shonai nabe cod dongara-ni, is made by cutting the cod into large chunks; the innards are not discarded either — they are…

Tuna, young sea bass

The sashimi course is tuna cut into a block, lightly salted, seared on the skin (yakishimo) in a frying pan, then chilled, cut into bite-sized…

Mock Conger Eel Yanagawa

This is the grilled-fish course. For the mock conger eel Yanagawa, the conger eel is first rinsed and gently simmered until tender. The eggplant is…

Grilled young sea bass with water pepper

Spicy Grilled Fugu

The grilled course is cooked over a charcoal brazier. When first draining the blood from the karasumi (bottarga) with a needle, if you're not careful…