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Nanzenji-style steamed Spanish mackerel with tofu, wood ear mushroom, carrot, lily bulb, ginkgo nut, and wasabi

This time, on 'steamed dishes,' I learned from chef Miyabe (Palace Hotel Tokyo's 'Nihon Ryōri Wadakura'). I take up 'Nanzenji-mushi.'

Simmered-dish alternative: fukiyose-style autumn-leaf assortment

This is a simmered-dish alternative. I place pre-seasoned ingredients into a heat-resistant cooking film. The advantage of this technique is that…

• Serves 1 · ¥805

• Cook time 2 hr

Shinshu-style steamed dish

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Matsuwa Mackerel, Sesame-Miso Cream Bake

‘Sesame-Miso Cream Bake’ is a grilled dish built around regional ingredients, stylishly fusing simmered miso-mackerel with miso-fried eggplant — a…

• Serves 1 · ¥450

• Cook time 1 hr

Yellowtail and turnip simmer with snow crab, shiitake, turnip, millet gluten, ginkgo nut, Kujo scallion, and yuzu

This cooking method makes the most of the seafood's flavor. All of the broth is transferred to the …

Beltfish and Sweet Potato Oharagi-Age

This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine Wedding Hall). We feature "oharagi-age."

Wild Boar Hoba-yaki, Grilled on a Magnolia Leaf

For Wild Boar Hoba-yaki, guests taste the classic pale flesh of wild boar loin now that it has developed fat. Delicious wild boar loin is normally…

• Serves 1 · ¥579

• Cook time 40 min

Yuzu Vessel: Niigata Red Snow Crab, Lily Bulb, and Ginkgo Nut Grilled with Yuzu Miso

I serve Niigata's 'red snow crab' presented in a yuzu vessel (yuzu-gama — a hollowed-out yuzu peel used as a serving bowl), to bring out the…

• Serves 1 · ¥468

• Cook time 40 min

Fish somen made with all-purpose surimi powder

This time, I thought about how Suzuhiro Kamaboko Co., Ltd.'s "All-Purpose Surimi Powder" — I'll call it "surimi powder" from here on — could be put…

• Serves 1 · ¥700

• Cook time 15 min

Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Fugu deep-fried in a Bubu-arare coating

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a Japanese-style version of fried chicken karaage. I thought that many…

• Serves 1 · ¥400

• Cook time 40 min

Smoked Chicken Tenderloin, Soy Milk Béchamel Sauce

By November, the morning and evening chill turns sharp, and it becomes a season when warm dishes are especially welcome. This time, I designed a dish…

• Serves 1 · ¥250

• Cook time 20 min

Chawanmushi

This time, we learned about "steamed dishes" from Technical Director Hiratsuka (Hattori Nutrition College). We feature "chawanmushi."

Pacific Cod and Snow-Covered Daikon Mizore-Mushi

This is a steamed dish, using Hokkaido overwintered snow-covered daikon and scallion. The Pacific cod and grated snow-covered daikon steamed dish is…

• Serves 1 · ¥190

• Cook time 1 hr

Ginkgo tofu, roe-bearing ayu kombu roll, persimmon tofu-dressed salad, Pacific saury sushi in a kimono-sleeve shape, beef rolled and grilled with leek, cream cheese with salted fish-innard sauce, seasonal vegetables with blanched chrysanthemum

This is the appetizer course. For the ginkgo tofu, I was particular about bringing out the green color of the ginkgo nuts well, so I chose ginkgo…

• ¥600

• Cook time 2 hr

Autumn brocade platter: kogarashi-yose, smoked autumn duck, oil-simmered roe-bearing ayu, and pike conger and matsutake ōharagi-age

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a large shared platter that makes people want to take a photo. I designed…

• Serves 1 · ¥180

• Cook time 20 min

Autumn-leaf assortment: oyster and persimmon miso gratin, shrimp and water caltrop grilled with yuzu, scallop autumn-color pickle, small clam adductor in apple vinegar, shuto cheese, persimmon and salmon, rolled dried persimmon, matcha red bean paste with skin-on chestnut

As a reconception of dishes favored in Tokyo and Niigata cuisine, this evokes a late-autumn medley. We designed each dish with an eye to color…

• Serves 1 · ¥2,475

• Cook time 1 hr

Walnut tofu / early-summer salmon, Edo-style soy-cured and grilled / abalone and ginkgo nut takikomi rice

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Largehead beltfish shin-biki-age, matsutake

This is a deep-fried course in which seasonal ingredients are coated with unconventional coatings such as toasted granulated glutinous-rice coating…

• Serves 1 · ¥495

• Cook time 15 min

Round eggplant oil-steamed with burnt sesame-soy sauce

The origin of Japanese cuisine lies in enjoying the aroma and taste of ingredients and the passing of the seasons. However, as diversification of…

• Serves 5 · ¥980

• Cook time 30 min

Blackthroat seaperch salt-and-sake grilled, shrimp-shaped taro dengaku, persimmon and walnut tofu-dressed salad, pine-cone-cut ginkgo nuts, chrysanthemum grated daikon

Among four dishes I'd like guests to enjoy in the cold season, I've prepared this nodoguro dish. Not only in this dish but in all of them, while…

• Serves 1 · ¥890

• Cook time 1 hr

Sake Lees Risotto

This is a sake lees risotto, devised as a dish that is easy to eat even during the season when the summer heat leaves the body fatigued. Here, we…

• Serves 1 · ¥300

• Cook time 50 min

Guji and Matsutake Clear-Soup Course, Sous-Vide

This is a proposal for matsutake cuisine with a new sense of value. I myself have long experience studying Kyoto cuisine, and I like the philosophy…

• Serves 1 · ¥800

• Cook time 10 min

Yakuzen salmon, sake-lees grilled, with moistening shira-ae (Japanese Cuisine and Yakuzen)

Seven or eight years ago, I brought to life a recipe by yakuzen specialist Ms. Taniguchi, and it sold extremely well. Seeing that sparked my interest…

• Serves 1 · ¥330

• Cook time 35 min