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Assorted platter: nanban-style grilled barracuda, kabosu simmered in light syrup, Uda-kin burdock, tilefish with black rice, avocado baked in its shell, three kinds of rolled deep-fry

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥1,570

• Cook time 50 min

Beltfish and Sweet Potato Oharagi-Age

This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine Wedding Hall). We feature "oharagi-age."

Whole-Grilled Kamo Eggplant

Appealing to the eye: rich billows of steam from charcoal grilling. A whole, large Kamo eggplant (a large, round Kyoto heirloom variety) is…

• Serves 1 · ¥2,300

• Cook time 15 min

Yellowtail simmered to a glossy sheen, yellowtail liver, white-simmered turnip, chrysanthemum-cut lotus root, maple-leaf carrot, roasted chestnut, green chili, julienned ginger, sansho leaf

This time, we learned about side dishes from Master Teruaki Mochizuki (The New Okura). He came up with dishes that look delicious and catch your…

• ¥720

• Cook time 1 hr

Charcoal-Grilled Wagyu with Summer Vegetable Japanese-Style Salsa

This is a dish with a magnificent array of vitamin-bright colors woven together by summer vegetables, piled on top of well-grilled wagyu. You can…

Grilled Pork Fillet with Herbs, and Shibazuke Butter

For grilled pork fillet with herbs, I wanted a dish that, in the heat of summer, lets you feel the refreshing aroma and tartness of shiso, and stays…

• ¥260

• Cook time 1 hr

Isaki Marinated in Ishiru

For isaki (threeline grunt) in ishiru marinade, I take the flesh left over from making tataki, skin still on, and marinate it in ishiru — a…

• ¥399

• Cook time 1 hr

Fugu deep-fried in a Bubu-arare coating

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a Japanese-style version of fried chicken karaage. I thought that many…

• Serves 1 · ¥400

• Cook time 40 min

Charcoal-grilled splendid alfonsino and abalone

For the charcoal-grilled kinmedai and abalone, the smoky aroma of the charcoal grilling layers over the flavor of the miso, bringing out the…

• ¥1,385

• Cook time 1 hr

Oil-cured Pacific saury, duck cutlet sandwich, monkfish liver in a hollowed yuzu shell, and saikyo-miso-cured monkfish

This is the winter course. The Oil-Cured Pacific Saury is made the way oil-sardines are made, but using saury instead of sardine. Soaking it once in…

• Serves 1 · ¥800

• Cook time 1 hr

Grilled Aigamo Duck Loin

For aigamo duck loin with Kamo eggplant and black vinegar, the umami of the aigamo, the tartness of the black vinegar, and the distinctive aroma of…

• ¥495

• Cook time 45 min

Beef Low-Temperature Grilled in Charcoal Oil

I made two charcoal oils: sawdust charcoal oil and binchotan oil. For both, heat the charcoal until red-hot on the stove burner, drop it into…

• Serves 1 · ¥400

• Cook time 15 min

Seared pike conger, hidden-plum style, Kyoto eggplant, cowpea, end-of-season red Manganji pepper, green yuzu

Tags & categories related to this post : June, July, August, September, striking, elegant, light and refreshing, kaiseki cuisine, lingering…

Sake Lees Risotto

This is a sake lees risotto, devised as a dish that is easy to eat even during the season when the summer heat leaves the body fatigued. Here, we…

• Serves 1 · ¥300

• Cook time 50 min

Deep-fried corn fish-paste dumpling, young chicken rolled with Western vegetables, nori-wrapped deep-fried dried baby sardine sheet, domyoji chewy croquette, water shield and conger eel fritter

This is the fried course. For the tatami iwashi isobe-age, make a shrimp fish-paste dumpling from ground shrimp and baby shiba shrimp, and spread it…

Reishi sea snail fried in egg yolk batter, tomato deep-fried in white batter, stuffed hollow burdock

This is a fried course. For the Reishi sea snail fried in egg-yolk batter, I deep-fried the sea snail in a batter of rooibos tea, egg yolk, and…

• Serves 1 · ¥400

• Cook time 40 min

Beef Tongue Steamed with Aromatics

This is the mid-course dish. For the beef tongue steamed with aromatics, since beef tongue has a tough skin attached, I remove it with a knife. It is…

• ¥350

• Cook time 3 hr

Deep-Fried Corn Roll

This is the fried course. For the corn-wrapped roll, isaki (threeline grunt) is wrapped around foie gras — a luxury ingredient prized for its rich…

• ¥720

• Cook time 30 min

Sea bass, oil-seared, Manganji green pepper grilled and dashi-steeped, kofuki-dusted ginger, vinegared myoga bud, tade vinegar

This time, on 'grilled dishes,' I learned from technical director Iwata (Royal Park Hotel). I take up 'abura-yaki.'

New lotus root kinpira, red and green Manganji peppers fried and dashi-steeped, octopus miso-cured and armor-style grilled

• ¥970

• Cook time 1 hr

Hassun, Shojin Tempura, Shojin Sushi

For the yuba dengaku, I placed sakura-miso — sweet miso kneaded with sugar — on top of opened yuba sheets. For the grilled Chinese yam with plum…

Dual-purpose ingredient dish: crispy black-purple rice

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥575

• Cook time 20 min

Mock kabayaki, novelty pumpkin, mock abalone shiitake, shojin egg, mustard lotus root

For the mock kabayaki, I spread tofu paste flat on nori, wrap it in a single turn of yuba, and grill it with a glaze while sprinkling on sansho…

• ¥30

• Cook time 20 min

Niigata Beef Miso-Grilled, Niigata Grilled Eggplant, and Green Chili Peppers Seared in Fat

This is a traditional Niigata seasoning made with local chili peppers as its base, along with kōji (rice malt), yuzu, and salt as the other raw…

• Serves 1 · ¥720

• Cook time 1 hr