SEARCH

Pike Conger Dusted with Kuzu Starch

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Kuruma Prawn Checkerboard, Kinko and Scallop Shinjo Wrap, Mountain Yam and Salmon Roe, Sesame Daigo, Warm-Smoked Salmon Kinuta-Maki, Early Bamboo Shoot in Habutae Kinome Coating

These are the appetizers. For the kinko (a traditional dried sea cucumber) and scallop fish-paste dumpling wrap: when I was young I was taught to…

Cherry Salmon with Smoked Egg-Yolk Coating, Conger Eel Tree-Ring Kinome-Yaki, Sweet-Simmered Baby Turban Shell

This is a grilled dish. For the cherry salmon with smoked egg-yolk coating, the salmon is marinated in a three-part equal-ratio marinade, grilled…

Cherry salmon grilled with cherry fragrance, butterbur simmered green, stretched dried salted salmon kidney, lily bulb Oribe-style chakin, fava beans simmered over direct flame

The lantern-shaped garnish sitting on top of the cherry salmon grilled with cherry fragrance is made by first boiling cod trimmings once, then…

Snow Crab Momiji-ae, Herring-Roe Wakame Pickled in Sake Lees, Pressed Mackerel Sushi, Fragrant Fried Matsutake, Salt-Steamed Abalone

First, the appetizer course. For the snow crab momiji-ae, snow crab and vegetables would normally be dressed together in a fragrant…

Shellfish dressed with salted sea cucumber entrails, spring vegetables with tomato gelée, pinecone-cut small abalone, shrimp castella, pressed chicken, matsukaze-style, rein-pattern sushi roll, herring roe, candied dried baby sardines, black soybean jelly terrine, celtuce stem marinated in saikyo miso, and rape blossoms pickled in mustard

For the celebratory dishes, we begin with shellfish dressed with konowata, salted sea cucumber entrails. Since konowata has a strong saltiness, I…

Matsukawa-style longtail red snapper, stone-wall-style yam bulbils, hijiki fish-paste dumpling, rising-sun-style mullet roe, iron-fan-style kuruma prawn, sweet potato simmered with lemon, and petal-shaped New Year mochi

Among the appetizers, the stone-wall-style yam bulbils are styled after the image of 'until moss grows upon it' from the Kimigayo (Japan's national…

Crystal aspic

For the vinegared dish, the crystal aspic sets each ingredient in a very loose jelly made from a light, dashi-based vinegar, and is served just as it…

Suzunari, our famous fresh sea urchin steamed in savory egg custard

This is a steamed dish. At a typical Japanese restaurant this is normally when the clear-soup course would appear, but here we serve this fresh sea…

Grilled Kinmedai Steeped in Dashi

This is a simmered dish. For the grilled splendid alfonsino steeped in dashi, the fish is prepped, grilled until about seventy to eighty percent…

Steamed abalone, jade-glazed grilled, whiting deep-fried with aromatic seasoning, fish bone crisps, millet wheat gluten dressed with mashed edamame, grilled sesame tofu and water shield with tomato gelee, sea urchin in the shell grilled with soy milk

Tilefish, Ōmi konnyaku, and kombu-cured rapeseed blossom

For the guji, Ōmi konnyaku, and rapeseed-blossom kombu-cured dish: normally the skin is removed when kombu-curing tilefish (guji), but since the area…

Matsuwa mackerel and shiitake sandwich-grilled with yuzu miso, kettle-boiled shrimp grilled with sesame salt, chicken tenderloin rolled with burdock, chrysanthemum-cut yam grilled with golden egg yolk, chrysanthemum-leaf-cut yam grilled with uni

For the grilled fish course's Matsuwa mackerel and shiitake sandwich-grilled dish, mackerel landed at Matsuwa fishing port is famous under the…

Eel and millet steamed bun, thornyhead rockfish steamed with sake, sea bream milt set with hidden pickled plum

Since I work at an eel restaurant, I wanted to include one eel dish, so I put eel and millet manju in the appetizer. To that I added bracken as a…

Chilled large clam and mushroom savory egg custard

For the alternative soup course, the chilled large clam and mushroom chawanmushi, we used mushroom potage soup in place of the usual sauce.

Spanish mackerel grilled with a rapeseed-blossom egg topping, sea urchin and tortoiseshell egg grilled in paper

This is the grilled course. For the sawara nataneyaki, the sauce made from shirozake, a sweet white rice liquor, balances its sweetness with the…

Butterfish and Monkfish Liver Baked in a Yuzu Shell, Daikoku Shimeji Mushroom, Wagyu Fillet Japanese-Style Rossini, Ginkgo Moist Rice Cracker

Next is the grilled course. The Wagyu fillet Japanese-style Rossini is served with a soy-sauce base. We set aside a little of the stock made earlier…

Steamed Rice with Simmered Clam, Persimmon Momiji-Age, Duck and Tomato Stew, Pacific Saury Yawata-Maki

For the steamed rice with simmered clam, we quickly simmer clams in a sweet-savory sauce, mix them with steamed glutinous rice and salmon roe, and…

Eel and Vegetables in Vinegar Marinade

The vinegared dish is eel and vegetables in vinegar marinade. I hear eel shops were swamped this past summer, but in washoku, eel's true season is…

Kinki rockfish, celebratory grill; monkfish liver pressed in layers; fugu in savory jelly; king crab, yellow chrysanthemum and komatsuna blanched in dashi; baked yuzu cup; winter moroko, simmered and marinated; azuki bean and lotus root; plum-blossom lily bulb; three-color kinpira; grilled burdock with young sansho leaves; accordion-cut kombu

This is the yaki-hassun — a grilled hassun assortment, written with celebratory kanji. For the Winter Moroko, Simmered and Marinated, I use moroko (a…

Yellowtail Yuan-Yaki

These are the two grilled dishes. Here too I aimed to keep the steps to a minimum and finish everything as quickly as possible. For the yellowtail…

Kuruma prawn hōnen-age, tilefish matsukasa-age, maple-leaf ginkgo

This is the deep-fried course. For the tilefish matsukasa-age — a pine-cone style deep-fry — the tilefish is cut into pieces with the scales left on…

Hamo Coated in Kuzu with Sweet Vinegar Sauce

This is the simmered course. For the hamo coated in kuzu with sweet vinegar sauce, the hamo has its fine bones scored, is dusted with kuzu starch…

Kinmedai Sushi, Eel Hakata-Style, Ise Spiny Lobster with Roe Dressing, Fresh-Green Salad

This is the appetizers course. For the splendid alfonsino sushi, the fish is filleted into three, butterflied open, salted, and cured in vinegar…