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Matsushima Conger Eel Yōrō-Steamed, Zunda Habutae-Style Broth

This is the soup-course alternative from Miyagi's New Year cuisine. Matsushima Conger Eel Yōrō-Steamed with Zunda Habutae-Style Broth uses conger eel…

• Serves 1 · ¥900

• Cook time 1 hr

Fruit Tomatoes in Hakui Sauce

Fruit tomatoes in white sauce is a dish where you can simply enjoy the flavor of fruit tomatoes while also tasting a sauce with a little something…

• ¥165

• Cook time 15 min

Corn Mineoka Tofu with Charcoal-Scented Sauce

Wrap the corn in plastic wrap while still in the husk, steam it for about 20 minutes, and once it's cooled enough to handle, clean it and separate…

• Serves 1 · ¥150

• Cook time 40 min

Suzuki Sea Bass Oil-Marinated, Abalone Slow-Cooked in Oil

Wanting to make a cool, summer-appropriate dish, and since sweetfish is the famous summer fish known for its pairing with smartweed, I decided to…

• Serves 2 · ¥1,400

• Cook time 3 hr

Corn Minegaoka tofu with charcoal-scented thick sauce

I wrap the corn, still in its husk, in plastic wrap and steam it for about 20 minutes in a steamer; once the residual heat has released, I clean it…

• Serves 1 · ¥150

• Cook time 40 min

Soba Canapé Style

As for Soba Canapé Style, since a lot of meat scraped from the bones after filleting and similar scraps come out of preparing fish, I steam it, flake…

• Serves 1 · ¥172

• Cook time 30 min

Edamame Tofu, Corn Surinagashi, Abalone Steamed with Sake, Kuruma Prawn

Wanting guests to enjoy the aroma of July's seasonal ingredients through a variety of soup courses, I made this dish using summer vegetables just…

• Serves 1 · ¥520

• Cook time 2 hr

Chilled savory black tea water-bead jelly

A tea's flavor matters, but I think its aroma is one of the great pleasures too, and with the idea that a variety of aromas can be enjoyed through…

• Serves 1 · ¥300

• Cook time 1 hr

Edamame Surinagashi

This chilled pureed soup uses summer edamame, its dashi base rounded out with consommé, milk, and fresh cream. The threeline grunt is salted, dusted…

• ¥420

• Cook time 30 min

Sea Bass Oil-Cured, Abalone Slow-Simmered in Oil

Wanting a cool, summer-appropriate dish, and knowing that ayu is the famous summer fish known for pairing with tade, I replaced the ayu with sea bass…

• Serves 2 · ¥1,400

• Cook time 3 hr

Abalone with liver soy sauce, chamame beans simmered with sansho, bottarga sushi, vinegar-pickled myoga, kuruma prawn tofuyo-style, tonburi, Kaga lotus root with pike conger roe, layered chrysanthemum petals

Tags & categories related to this post : October, elegant, cute, kaiseki cuisine, pre-hassun, appetizer, photogenic, recipes from famous restaurants…

Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

This uses scallops in season. I thought about what could be made using shellfish with a June feel. When I think of spring, cherry sea bream and…

• Serves 5 · ¥4,000

• Cook time 30 min

Kamo eggplant, mansion-style platter: miso-glazed grilled Kamo eggplant, salt-steamed aigamo duck, aze-mame edamame, shrimp simmered in sake, thread-cut flower garnish, and pickled ginger shoot

This time, we learned about pottery from Technical Director Yoshiteru Iwata (Royal Park Hotel). We will focus on Shigi-yaki.

Tomato Purée

This is a chilled dish. For the tomato purée, I blanch tomatoes and press them through a sieve. Since there is a lot of liquid, I knead half of it…

• ¥150

• Cook time 20 min

Wasabi and Cheese Dressing, Odawara Cassata

Two small-bowl dishes built around regional ingredients. For ‘Odawara Cassata,’ I took cassata, the traditional Sicilian sweet, and made it in the…

• Serves 1 · ¥360

• Cook time 2 days

Kabocha Tofu

Three-aroma grilled horse mackerel

This is a grilled dish I devised around the theme of new ways of serving seafood. For the Horse Mackerel Sanka-yaki, 'sanga-yaki' — written with the…

• Serves 1 · ¥700

• Cook time 40 min

Pike conger hakusen-age, hydrangea-style, edamame, micro tomato, corn, ume-kombu salt

This time, we will introduce Shirosenage, a fluffy fried food made with a batter made from water-di…

Venison Corned Beef

Crop damage from deer and wild boar is a problem nationwide. I devised a summery dish that lets people enjoy venison, sourcing it this time from…

Jūhaku-Style Rolled Omelet, Chamame Akatsuchi-age, Maki-Grade Prawn Mino-age, Tilefish Sake-Salt-Grilled, Abalone Hakata-age, Ginkgo-Nut Yose-age, Roasted Chestnut, Chirimen-Jako Rice, Aka-Dashi, Shijimi Clams

This dish brings together a colorful array of small individual preparations. For the maki-grade prawn mino-age, we wrap julienned burdock around the…

Wild boar tongue and grilled eggplant, topped with sesame vinegar (edamame, shiso flower spike)

We serve wild boar tongue — an ingredient not often used in Japanese cuisine — dressed with a refreshingly tart sesame vinegar for a light, clean…

Beltfish steamed diamond-scored, conger eel rolled and wrapped in tofu skin, scallop glazed with egg yolk, abalone sake-seared, jade-green winter melon, baby taro simmered pale, and string beans with plum paste

For the scallop egg-yolk glazed, I coat the scallop with egg yolk and drop it into a bonito dashi broth, adding both color and flavor. For the…

• ¥100

• Cook time 1 hr

Matsutake and pike conger grilled with fragrant onion soy

This is the grilled course. For the matsutake and hamo grilled with fragrant onion soy, we first make an onion soy sauce and baste the fish with it…

• Serves 1 · ¥1,900

• Cook time 1 hr

(Opening hassun) Gion Festival

I was born and raised in Tokyo. After graduating high school I spent five years at a sushi restaurant in Shinbashi, and I joined a mikoshi…

• Serves 1 · ¥650

• Cook time 1 hr