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Conger eel deep-fried tofu fritter with vegetables, simmered in a spring daikon soup

This is a takiawase, a simmered assortment, and guests staying at the inn tend to have strong likes and dislikes. So I've kept it a simple simmered…

Vegetable-tofu filling wrapped in tofu skin, egg-laden baby octopus simmered until tender and rosy red

For the simmered course, the kenchin tofu wrapped in yuba is something like a cross between fried fish cake and tofu. Fiddlehead fern prepared…

Whirlpool-cut wild rice stem, cherry-simmered baby octopus

For the simmered course's baby octopus simmered sakura-style: I don't simmer the baby octopus until firm — instead I quickly blanch it and let it…

Turnip Kinuta-Maki

The turnip kinuta-maki uses both the turnip's flesh and its stems. The surrounding trimmings can also be used for things like pickles. For the turban…

Clear Soup: Steamed Sea Bream and Turnip

I made it as a clear soup relying on the ingredients' own flavor rather than dashi, but since I thought it might taste a bit fishy together with the…

Sea Cucumber and Spinach

For the sea cucumber and spinach, I think the sea cucumber is more delicious with a nice crunch if you cut it a bit on the thick side.

Cherry blossom jelly with domyoji rice

Domyoji sakura-kan is a cherry-pink domyoji jelly topped with a decoration meant to evoke the scent of cherry blossoms and the image of a cherry…

Clear soup with petal-shaped mochi

For the clear-soup course's hanabira mochi, I knead rice flour with a little potato starch in lukewarm water, cut it into ovals with a mold, and tuck…

King Crab Salad

The tuna collagen used in the king crab salad is odorless and flavorless, and is sold commercially in sheet or bead form. Dropping a couple of…

Mustard-dressed dish

As for teppo-ae, I've heard that this name comes from the sharp bite of the mustard used in it, striking like the blast of a teppo (gun).

Winter Melon Steamed in Soup

Color mattered for the soup-bowl version, not here. A slice of ginger and scallion in light suppon (softshell turtle) broth, steamed about an hour…

Unagi Inro-ni

Stuffed, simmered eel: grill until fragrant, then steam. Piercing the bone from both sides with a skewer loosens it for removal. Insert udo and…

Winter Duck and Paprika Sandwich

For the winter duck and paprika sandwich, the aigamo (mallard-duck cross) is first seared to color, then simmered, and the blood is drawn off. I like…

Overnight-dried blackthroat seaperch, butterfish pickled in sake lees

The grilled dish is blackthroat seaperch, overnight-dried. Blackthroat seaperch is a fish with tender flesh, so drying it once to draw out some of…

Turnip-style clear soup, sea bream and yuba shinjo

●Tai and Yuba Shinjo: the sea bream is filleted into top fillets, the skin pulled off in a thick layer, and the flesh worked into ground fish paste…

Turnip Soup, Oboro Tofu

As this is an autumn menu, I made the soup course turnip-style. Kyoto turnip is finely grated and, with a touch of kuzu starch added, combined into…

Amber aspic

For the amber aspic: first prepare a double chicken consommé to use as the base soup. To make the double chicken consommé, clean chicken bones, put…

Myoga and Ibérico Pork Sawani

For myoga ginger and Ibérico pork — a light, julienne-vegetable simmered dish — cut myoga ginger and burdock into fine julienne strips and rinse them…

Chestnuts simmered in the skin, topped with ricotta cheese

Japanese whiting, kombu-cured

Niigata sweet shrimp

Ginkgo Nut Rice-Flour Dumplings

Made with recommended Niigata rice flour.

Pike conger eel Shinshu-maki in clear soup

Sweet malt-pickled daikon, rolled napa cabbage pickle, nozawana pickle, leaf-cut pickled ginger