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Round kiritanpo, sixteen-grain kiritanpo

For the hot course's sixteen-grain kiritanpo, I used the sixteen-grain rice blend that has recently become popular for its health benefits. It's…

Golden egg-wrapped parcel

The crab meat inside the golden fukusa parcel is rinsed in sweet vinegar; the napa cabbage stem is lightly salted; shredded white leek and kiboshi…

Conger eel snow mountain

For the conger eel snow mountain, daikon radish forms the base, and conger eel together with a meringue "foam snow" create the snow-mountain effect…

Autumn-medley rice, closing soup, and pickles

Salt-pressed eggplant, Aki-murasaki eggplant, small turnip

At my restaurant, once all the courses have been served, I bring out pickles (kō-no-mono) so guests understand that the meal is coming next. For…

Rock tripe dressed with grated daikon

Tsubo-tsubo, a small lidded vessel, is a piece placed beside the sashimi course in tea gatherings, at occasions such as kuchikiri — the opening of a…

Flounder and Japanese halfbeak

Winter moroko, a small lake fish, lily bulb, and pickled plum paste

Abalone wrapped in thin kelp sheet

Thinly sliced flounder sashimi

Shinagawa turnip (furofuki turnip with clear salted sea bream broth)

It belongs to a northern (Siberian) lineage, is white in color, and has a long root. It sits between a daikon and a turnip — with less moisture than…

Prayer-hands-shaped steamed fish cake

King crab nori roll

The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…

Sawani-Style Clear Soup

The soup is the usual sawani-style broth combined with deep-fried pike conger (hamo). Sawani soup normally uses pork fatback, but this time we used…

Ray and Seven-Color Vegetables Simmered Together

For the simmered course's ray and seven-color vegetables simmered together, rather than reconstituting the dried ray at room temperature, I place it…

Konjac in Plum Dressing

Higai Simmered with Shiso

As for the higai simmered with shiso: since a rare catch of higai (a small river fish once favored by the Meiji Emperor) came in, I thought to…

Grilled Tilefish with Olive

For the grilled tilefish with olive, a splash of pan glaze made from salted fermented seafood is worked in as a secret touch to add depth of flavor…

Soybean miso soup

Cold soup

Sea Bream and Turnip

This soup course is sea bream and turnip. The accompanying spinach was not available, so red-stemmed spinach was substituted instead.

Salt Leaf, Shimeji Mushroom, and Pear Dressed with Yuba

For the salt leaf, shimeji mushroom, and pear dressed with yuba: I came across an ingredient called salt leaf, so I decided to bring it into this…

Crab chrysanthemum roll

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Brown rice broth with finely shredded lobster

For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…