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Deep-fried stuffed lotus root, deep-fried mountain yam, kombu cracker, and bitter melon hollowed, stuffed, and deep-fried

Lemon Jelly Terrine

The seasonal fruit dessert marks the climax of the wedding banquet, so I plated it with the image of the candle service in mind. I also added a…

Shrimp chrysanthemum shinjo

The clear-soup course is shrimp chrysanthemum shinjo. In the old days the shrimp would have been pounded with the spine of a deba knife, but at our…

Kabocha squash, Kyoto-style sweet-simmered

Turnip Mochi

As for the turnip mochi, this is a dish that can be prepared in large quantities and also makes efficient use of turnip, so it's very economical…

Monkfish and turnip in a kuzu-thickened broth

As for the monkfish, since it is a white fish with a mild, delicate flavor, we added a rich butter an (thickened sauce) to accompany it.

Fugu small-roll salad

As for the fugu small-roll salad: when guests are coming in one after another, one option is to slice the fugu, arrange it on plates, and stack…

Daikon Sorbet

Daikon sorbet takes its cue from turnip sherbet, balancing the flavors so the daikon's aroma and crisp texture remain while adding sweetness. Since…

Young Bamboo Shoot Tofu

For the appetizer (sakizuke): since evening guests are often here for business entertaining, I basically keep it as something that pairs well with…

Abalone steamed with sake

For the abalone steamed with sake, rather than simmering the abalone until soft, I give it just a quick 20 to 30 seconds of steaming with sake…

Sesame tofu wrapped in grilled eggplant, Wakasa-style grilled tilefish

For the clear-soup course's sesame tofu wrapped in grilled eggplant, the sesame tofu is made by combining kombu dashi, sake, and Yoshino kuzu starch…

Snow crab and yuba terrine in a light kuzu-thickened broth

For the soup-bowl course snow crab and yuba terrine, I coarsely mince fresh yuba and combine it with a fish paste as soft as a shrimp-paste dumpling…

Persimmon shira-ae

For the persimmon tofu-dressed salad: simmer all the ingredients to season them through, then dress with the shira-ae dressing. What matters here is…

Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice

For the sesame cream bake in a hollowed yuzu shell, served as a small opening course: the sesame sauce combines 3 parts dashi to 1 part ground…

Purple Sweet Potato Kinton

Since this was for summer, we made dishes that are cold, easy to swallow, and pleasant on the palate. We also aimed for a light sweetness that isn't…

Monkfish liver roll in amber glaze, small kuruma prawn with chili miso, checkerboard warm-smoked salmon, Ezo abalone sushi, king crab and tomato, chrysanthemum foie gras, stuffed bamboo fungus mushroom served with caviar

In the tray dish of saimaki shrimp with chili miso, the Chōkō miso from Nagasaki that I use has a spiciness that doesn't linger in the throat, and…

Vinegared duck

For the vinegared dish's duck namasu, much like the salt-cured pork common in Okinawa, salt is well rubbed into the duck's fat and flesh; five to six…

Jade Eggplant Surinagashi Abalone Liver Shinjo

As for the clear-soup course's abalone liver shinjo — many guests dislike and avoid abalone liver, so I devised this as a way to use the liver in…

Okina Taro with Sweet-Shrimp Shiokara

For the okina yam with sweet-shrimp shiokara: I cut Japanese mountain yam into somen-noodle-thin strands, then toss it with sweet shrimp shiokara…

Crab kinuta-maki roll

Grilled and steeped tilefish

●Amadai Yaki-Hitashi: the tilefish is filleted into three pieces, lightly salted and sliced thin, air-dried briefly to remove a little moisture…

Jade ginkgo nuts, chrysanthemum-cut turnip, kuruma prawn, shimeji mushroom, leaf-cut kabocha squash, maple-leaf-cut carrot, ginkgo-leaf-shaped taro, pinecone-cut arrowhead bulb

Steamed pen shell clam

Box-cut shrimp-shaped taro simmered in savory sauce and deep-fried in a cracked-mochi coating; spiny lobster deep-fried in egg yolk

The masu-cut shrimp-shaped taro simmered in savory sauce and coated in cracked mochi and deep-fried, served in place of a standard fried course, was…