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Salt-Grilled Beef

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.

Wakasa tilefish grilled with shaved kombu

Sea bream and turnip

For tai-kabura, the sea bream head is more delicious when it carries a certain richness of flavor, but that richness would be a bit too heavy for the…

Morning-dug daikon simmered with salted bonito innards

As for the morning-dug daikon simmered with shuto: daikon is truly at its best when freshly dug, which is why I named it 'morning-dug daikon.' When…

New bamboo shoot baked in a salt crust

For the grilled dish, the new bamboo shoot baked in a salt crust can be made with raw bamboo shoot, but we first parboil it in rice bran water before…

Splendid alfonsino grilled with fragrant miso, and more

For the grilled course's halfbeak sanshoku bonbori, a three-colored lantern-shaped fish-floss garnish, the halfbeak is filleted into three pieces…

Salmon, soy milk, and usui beans

For the appetizer, I consciously incorporate seasonal ingredients that evoke that time of year. Atop the three-colored mold of wild mountain…

Beltfish and Asparagus Roll, Deep-Fried

For the beltfish and asparagus roll, deep-fried: boil the asparagus and let it soak in kombu dashi. Fillet the beltfish into three pieces, season it…

Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Ridged-eye flounder thin slices, rinsed scallion, red grated daikon, and ponzu

Simmered yellowtail and daikon, with fine-cut yuzu peel

Yellowtail grilled kuwayaki-style

Persimmon Compote and Strawberries

For the fruit course's persimmon compote, Saijo persimmons are sent from my hometown, but since they fully ripen within 3-4 days, I preserve them by…

New bamboo shoot simmered in happō dashi, kuruma prawn simmered with its own miso, Kyoto taro simmered to absorb the broth, pinecone-cut arrowhead bulb

For the simmered course, the kuruma prawn simmered with its own miso is often made by combining the prawn's own miso with country-style miso and…

Simmered, Grilled, Fried — Recommendations

Tilefish fried Okitsu-style, shark fin shaped into a white fan

For the fried hakusen shark fin, I reconstitute the shark fin in Shaoxing wine with scallion and ginger, using a little soy sauce as well. What is…

Yuzu steamed fish cake

The yuzu used in the yuzu hanpen is cultivated rather than wild, so it has little harsh bitterness; I simply let it sit soaking in water for about a…

First-water New Year style, kagami-mochi-shaped taro

This is the soup course. On New Year's morning, the water drawn fresh from a clear spring to make ozōni, New Year's mochi soup, is called 'young…

Ise lobster, golden-style; grilled yellowtail and daikon; oyster, snow-flower grilled

As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…

Large kuruma prawn dry-braised with shuto, silver-skin young sea bass salt-grilled, crossbred duck two-color teriyaki

As for the bowl-plated hors d'oeuvre's silver-skin young sea bass, salt-grilled — salt-grilling suits young sea bass best. Young sea bass has a bit…

Straw-bundle-shaped grilled roll

Seared scallop, squid scored in a fawn-spot pattern, vinegar-rinsed horse mackerel

The vinegared dish is carpaccio-style. It's served with olive oil drizzled over it.

Shira-ae of spiral-cut and briefly dried white melon