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Grilled Cherry Salmon with Sansho Miso

This is a grilled dish. For the grilled cherry salmon with sansho miso, brushing miso on top doesn't look very appealing when served, so I hide the…

Late-season autumn-run salmon, spiral deep-fry, shrimp-shaped taro, roasted-grain-flour deep-fry

There are two deep-fried dishes, and both have already been seasoned to bring out their own true flavor, so they're delicious to enjoy just as they…

Pufferfish sushi, fermented crucian-carp sushi, Shirakawa sea bream grilled with bottarga, beef loin marinated in miso, king crab grilled with aromatics, assorted crackers with dried sea-cucumber ovary, bur-shaped deep-fried chestnut with its inner skin, small sea bream in a chrysanthemum-style sweet-vinegar marinade

For the hors d'oeuvre tray course, I had in mind an outing box lunch for this season — a 'slightly luxurious bento,' say, for maple-leaf viewing —…

Kurosatsuma chicken, Kaga-style simmered dish

Pen shell clam deep-fried in rice cracker crumbs with three-color sauce

Live kuruma prawn kimiage, young rakkyō, Manganji pepper, matcha salt

This time, on 'fried dishes,' I learned from chef Namai (Aoyama's 'Hana Michō'). This time I take up 'kimiage.'

Autumn-grass tofu, coarse-rice-cake kerria-flower manju, soy pulp seasonal-medley sushi, and more

First is the first tier. The autumn-grass tofu is made by squeezing firm tofu quite firm and pressing it through a sieve. It is seasoned by working…

Two-colored sweet potato mochi with glutinous rice-flour dumplings inside

Tai milt, beef tongue and corn fritter, new onions from Awaji Island

For the fried course, tai milt. This too is something I froze in water for storage back when it was plentiful and in good supply. I coat this milt…

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…

Sakura shrimp fritter with tea leaves mixed in

For the fried dish, I used green tea. As for the sakura shrimp kakiage, I've never seen a kakiage with tea mixed in, so I think guests will find it…

Pike conger roe pickled in fermented mash, akebia fruit and grilled sea cucumber, lily bulb and mashed edamame two-color kintsuba, blackened burdock, chrysanthemum-cut small turnip koji pickle

I heavily salt the pike conger roe and keep it frozen. I then remove the salt, soak it in shōchū for about 30 minutes, drain off the moisture, wrap…

Splendid alfonsino shira-ae

This is kinmedai shira-ae, splendid alfonsino dressed tofu-style. Since it's a dressed dish, the usual approach would be to toss everything together…

Round Eggplant Gratin with Cheese

For the deep-fried course, I've made touches such as adding ground sesame to the béchamel sauce to bring out more flavor.

Dewa-Murayama wrap, snow crab snowflake-fried, red dried persimmon, chrysanthemum leaf

The fried course, Dewa-Murayama wrap, is based on shiso-maki, a local dish of the Murayama region: flour and sugar mixed in equal parts, with about…

Sea bass baked in pastry

For the grilled dish, the sea bass baked in pastry: the sea bass is quickly seasoned with salt and pepper and seared to color. Spinach ohitashi is…

Winter Melon White Miso Style

The clear-soup course is winter melon in a white miso style. In place of the usual aromatic garnish, I've added fragrance with a few drops of brandy…

Ise lobster, golden-style; grilled yellowtail and daikon; oyster, snow-flower grilled

As for the grilled-plate course dish Ise lobster ōgon, when using frozen lobster there is a bit of an off-smell, so I worked a small amount of…

Turnip in Lingering Snow

This is the simmered course. For the turnip in lingering snow, we freeze and reuse the hollowed-out turnip trimmings left over from making the…

Crab and Turnip Mochi, Eggplant Somen

The crab and turnip mochi is made by grating Tennoji turnip and squeezing out the liquid, then adding plenty of crab. This is combined with glutinous…

Deep-Fried Course in a Hollowed Yuzu Shell

The fried course is deep-fried items served in a hollowed-out yuzu shell. At our restaurant, when we want grated yuzu, we grate the peel using the…

Kabocha squash and shiratama rice-dumpling two-tone kinton

Shrimp-shaped taro simmered to absorb the broth

For the simmered assortment's ebi-imo simmered to absorb the broth, if you don't have rice-rinsing water on hand, parboil it in rice bran instead…

Roe-bearing sweetfish shirataki roll, shrimp-shaped taro kintsuba, golden-simmered oysters

Next is the simmered course. For the roe-bearing sweetfish shirataki roll, we use somewhat smaller ayu. If you use larger ones, they end up too big…