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Simmered namasu

Ni-namasu is a Kyoto obanzai (everyday home-style) dish, and a New Year's dish. It has a crisp, crunchy texture, and since it's prepared with…

Whiting sandwiched with shrimp shinjo paste, deep-fried

For the fried course's whiting futami-age, rather than filleting the whiting into three pieces, I butterfly it open leaving the tail attached, remove…

Summer vegetables and eel simmered Arima-style with sansho pepper

As for the simmered course's eel Arima-ni, after the eel is grilled, while it's still hot I push the bones up from the bottom toward the top and pull…

Pike conger tube-shaped fish cake grilled with fish-innard preserve

For the grilled course's pike conger chikuwa shuto-yaki, the scraped pike conger flesh is seasoned at its base with egg, but since it's then coated…

Baby taro grilled with sweet soy glaze

For the mitarashi grilled baby taro, Ishikawa taro (a fine-textured satoimo cultivar) is usually salt-steamed, but this time I went further and…

Sea Bass Smoke-Grilled with Uji Tea Fragrance

The grilled course's sea bass smoke-grilled with Uji tea fragrance is actually wrapped in Mino paper and baked, designed so that when the guest…

Lotus root puree soup, fried summer vegetables

Doyo-season shijimi clams grilled Mikawa-style, ginkgo-filled pancake confection

For the shijimi clams of the doyo season grilled Mikawa-style, pond snails, which are in season around this time, would work just as well. Ground…

Fat greenling Yoshino-style, tube-cut burdock

Steam-Simmered Beef Tail

For the simmered dish, the steam-simmered beef tail is cooked in a broth a little thinner than the broth for kakuni, soy-braised pork belly, with the…

Clear-broth style, snake's-eye shinjo

For the soup course, since it's the rainy season in June, I shaped it like ripples on water and named it "snake's-eye (janome) shinjo." Shrimp that…

Horse mackerel dressed with okara

Abalone Steamed with Ancient Rice

This abalone steamed with ancient rice is a small dish of rice served partway through the meal to take the edge off hunger. Using ancient rice gives…

Layered conger eel

Small abalone simmered in miso

Assorted mushrooms simmered country-style

For assorted mushrooms simmered country-style, this time of year, various kinds of mushrooms mixed together appear on the market as assorted…

Fugu Skin with Ponzu Dressing

This time it's a vinegared dish, but at our restaurant we don't force a sunomono course into every menu — we serve it within the sakizuke, the…

Snow Crab and Vegetables in Citrus Dressing

The course marking the end of the sake dishes, snow crab and vegetables in citrus dressing, is, in essence, vegetable ohitashi mixed with snow crab…

Smoked autumn-run bonito

For the smoked modori-gatsuo (fall bonito), the bonito is lightly seared to a tataki state, marinated, and then smoked. If it is cooked through…

Napa cabbage pureed soup, grilled fugu

This soup course is meant to evoke a pufferfish hot pot. A ponzu jelly ball is floated in the broth, giving the soup a clean, refreshing finish, I…

Sesame Tofu in Clear Clam Broth

The soup course is sesame tofu. Bracken fern and petal-cut carrot and udo are used as garnish, with Shimonita leek, a thick, sweet regional variety…

Clear-soup style tilefish coated in roasted grain powder

For the soup course's full-moon tofu flecked to resemble bush-clover blossoms, since it's a clear-soup preparation, I've set it soft. The liquid left…

Shrimp and angelica herb rolls, 'fresh greenery' deep-fry; Ishikawa taro, sesame-coated and deep-fried

For the deep-fried dish, shrimp-and-ashitaba (a Japanese angelica herb) rolls, 'fresh greenery' style: rather than boiling the ashitaba, I saute it…

Largehead beltfish, stuffed and grilled Horikawa-style

The grilled course's largehead beltfish Horikawa-style -- a style named for Kyoto's hollow Horikawa burdock, here applied by wrapping the fish itself…