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Softshell turtle simmered shigure-style

I was taught a preparation method for softshell turtle that removes any unwanted odor, and at customers' request I also serve it in place of the soup…

Grilled bamboo shoot, incoming-ship style

As for the grilled course's bamboo shoot irifune — an 'incoming ship' plating style — I was often told that wherever there's an incoming ship, there…

Koban-Shaped Karami and More

The celebratory New Year dish is arranged to suit New Year decorations, so we've also included ceremonial paper strips and pine-bamboo-plum motifs…

Prawn skewered straight, grilled with golden egg yolk

Olive-Grilled Tilefish

For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…

Simmered Sea Bream and Turnip

What I'd really recommend from the takiawase is the mibuna, chrysanthemum petal, and salted whale skin in a light, broth-based simmered dish. It's…

Okitsu tilefish wrapped in daikon, hosho-style

The matsutake in the clear-soup course is chopped fine. This is something we've done since the previous master's (oyaji-san's) time — chopped this…

Shimonita Negi Surinagashi

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Plum-Scented Simmered Bamboo Shoot

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

Assorted simmered dishes: dried cod and daikon

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…

Deep-Fried Shrimp with Yuzu Fragrance and Seasonal Fruit

For the fried course, we turn dried persimmon into a paste, spread it into a sheet, and set kimi-zushi, sushi made with sweet-vinegared cooked egg…

Whale blubber with daikon

For the mochi-kujira — a fatty, gelatinous cut of whale prized for its chewy texture — and daikon, we used minke whale. Because the skin peels away…

Fugu Wrapped in Endive

What we lay beneath the fugu wrapped in endive is the heart of a napa cabbage. As the weather turns cold it grows sweeter and takes on a different…

Clam and Japanese spikenard dressed with nori

For the clam and udo dressed with nori, the clam's gut is removed and the clam is cooked briefly in sake and salt. For the dressing, the firm part of…

Nagaimo with Funazushi

For the sake-pairing dish nagaimo with funazushi, I finely shred trimmings of the funazushi's crucian carp, season it with light soy sauce and sake…

Softshell Turtle Wrapped in Millet Fu

For the simmered-dish course's softshell turtle wrapped in millet fu, I boil the millet fu, cut it small, press it through a sieve, and combine it…

Ajiro-Style Beltfish Parcel-Grilled with King Crab

Shiitake Nabe

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Soft Millet Fu

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Chōshi blackthroat seaperch with local vegetables, served on a magnolia leaf

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Chōshi flounder, sprout-scallion roll, full complement of garnish

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Turnip Stuffed with Swimming Crab