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Alfonsino baked with sake lees and cheese

As for the sake lees used in the kinmedai baked with sake lees and cheese: I obtain top-grade sake lees from breweries scattered around Kimitsu and…

Small abalone dressed with its own liver, fragrant grilled eel, miso-marinated tomatoes, Daikoku shimeji mushroom crisps, sugar-glazed apple

This is an appetizer course. For the small abalone dressed with its own liver, the abalone is simmered, its innards pressed through a fine sieve, and…

Sea Bream Seared with Its Own Shuto

This is the sashimi course. For the sea bream seared with its own shuto (salted fermented bonito innards), the sea bream is filleted into three…

Eggplant with a pine-bark finish, quick-blanched octopus, figs

These are the three appetizers. First, for the matsukawa-style eggplant, eggplant wrapped in sea bream skin is steamed over low heat so the skin does…

Halfbeak rolled around burdock and deep-fried, juvenile sweetfish deep-fried with a decorative coating, and angelica-tree shoot deep-fried in egg-yolk batter

This is the deep-fried course. For the tara-no-me kimi-age, we combine tara-no-me with hard-boiled egg yolk and raw egg yolk to make the egg-yolk…

Kuruma prawn and flounder topped with golden egg-yolk sauce, bluefin tuna, spear squid stuffed with sea urchin and steamed inro-style, castella-style sweet egg, pickled ginger

Ginkgo Nut Tofu

Deep-fried swimming crab with a roasted-grain coating, smelt deep-fried in egg-yolk batter

For the swimming crab kōsen-age in the fried course (aburamono), any type of crab will work. I based it on the image of a potato croquette, but in…

Herring and roe pickled together, Naruto-style conger eel nanban-zuke, small sea bream double-fillet grilled, matcha deep-fried lotus root, herb-steamed free-range chicken

The herring oyako-zuke among the appetizers: the herring is first thoroughly bled and rinsed in water to wash off excess fat, then a strong salt cure…

Sea Bream Chrysanthemum-Flower Roll

For the vinegared dish, sea bream chrysanthemum-flower roll (kikka-maki) uses the top fillet of sea bream: pare it into a thin sheet, salt it, then…

Lily Bulb Kan, Steamed Abalone, Petal-Cut Lily Bulb, Hakata-Style Shrimp Shinjo, Foie Gras Set in Red Wine Jelly, Deep-Fried Hoshiko, Deep-Fried Broad Beans, Overnight-Dried Icefish, Whiting Rolled in Shiraita Kombu, and Green Pea Jelly

What is placed inside the lantern-shaped stand for the appetizer is a lily bulb terrine and steamed abalone. The steamed abalone is served topped…

Okitsu-style grilled tilefish, Nanban-style grilled fugu, egg-yolk glaze-grilled squid

For the grilled course's Okitsu-style tilefish, I skewer the scaled fish and grill it from a distance over charcoal, on a genuinely low flame, until…

Pike conger sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

New tea steamed rice

This is a steamed dish. May is the season for new tea, the only time you can get fresh, unprocessed tea leaves, so I took the opportunity to use tea…

Grilled mullet with okara, grilled mullet with walnut

These are the grilled dishes. I devised them as mullet marinated in shio-koji, and mullet grilled with a walnut miso.

Tilefish grilled, wrapped in yuba with kenchin-style vegetables, end-of-season matsutake

This is the grilled course. For the tilefish yuba-kenchin grill, kenchin is normally made with tofu, but here we combine mashed, seasoned yuba with…

Aromatic deep-fried ayu

This is an accompanying course. For the aromatic deep-fried ayu, salt-grilling is good too, but here small ones are cut open in the suzume style (a…

Sake-Lees Soup

Conger Eel Egg-Yolk Glazed, Wagyu Sukiyaki-Style Simmer, Stone-Wall Taro, Sweet Potato Simmered with Lemon, Thin Green Beans

This is the simmered course. For the egg-yolk glazed conger eel, the conger eel is simmered the same way as for sushi, then coated in egg yolk in the…

Eel Collagen Soup, Eel Tofu, Softshell Turtle Egg-Set, Chicken Cartilage Sesame Dumplings

This is the soup course. For the eel collagen soup: when eel is steamed, the steaming liquid that pools beneath the steaming tray turns, after a day…

Oil-seared Spanish mackerel

For the oil-seared Spanish mackerel in the grilled-dish course, the mackerel is filleted into three pieces and cut into portions with a light…

Molded uzaku, eel

Swimming Crab Shinjo

As for the swimming crab shinjo in the simmered-soup bowl course, to keep a handmade feel we mostly use portions scooped by hand at the restaurant…

Rice-paper-wrapped deep-fry

I took the liberty of naming this dish 'hagoromo-age' myself. Rice paper is often cut into round shapes and used as a serving vessel, but I wondered…