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Sesame Tofu with Fine-Grained Japanese Sugar

Long hijiki seaweed simmered wrapped in fried tofu skin, baby octopus simmered cherry-pink, shrimp glossy-simmered, shrimp-shaped taro, and small eggplant fried then simmered Dutch-style

This is the simmered dish course. For the long hijiki shinoda-ni, deep-fried tofu pouches are blanched to remove excess oil, opened, and spread with…

Yamagata's four seasons in a bowl — Spring (wild mountain vegetable soup)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Petal-style clear soup / kuzu-dusted fat greenling

For the clear-soup course's kuzu-dusted ainame, the ainame is filleted into two thin pieces and dyed with food coloring in two spots. Crisping cherry…

Monkfish liver wrapped in thin daikon, oysters with grated daikon dressing, persimmon with tofu dressing, herring roe on kelp, egg-yolk sushi in a rope-pattern roll

For the appetizers, each dish was plated in its own small cup (mamechoko). I think there's also something enjoyable about the idea of guests picking…

Pike conger hirosu, cloud-style conger eel

The anago murakumo is conger eel bound together with conger eel itself. About 60 percent of the simmered conger eel is pressed through a fine sieve…

Oyster roasted in a hollowed yuzu shell

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Milt tofu

The shirako tofu for the clear-soup course is made by stretching the shirako with just enough surimi that its aroma is not lost. On top of the…

Clear-Soup Hamo Yoshino-Uchi

Clear soup with pike conger eel dusted in Yoshino kuzu starch. For the obaike (whale tail-fluke skin and blubber) tofu, we use jarred obaike: soak to…

Steamed abalone, white taro stem, and trefoil stem tossed with peanuts

Steamed abalone with white taro stem and stem mitsuba tossed with peanuts is designed to be mixed together by the guest's own hand. The abalone liver…

Sakura okra jelly terrine, checkerboard Agu pork, twisted-rein sushi with ruby snapper and bitter melon, and more

For the sakura okra jelly terrine, gelatin is bloomed for about 15 minutes and seasoned with sake, light soy sauce, and mirin; about 400cc is warmed…

Grilled Kamo Eggplant, Sesame Tofu, Sea Urchin Surinagashi

Deep-fried tofu fritter, knotted dried daikon

Calico-patterned tofu, avocado dumpling, duck and scallion, yuba, snap peas

The simmered course's sarasa-dofu is made by heating tofu that has been simmered to absorb flavor, breaking it apart while mixing in the other…

Miso-pickled tofu dusted with bottarga, pressed crab terrine, asparagus egg roll, quail with Japanese chives, shrimp-shaped taro with foie gras, grilled

The appetizer's quail with Japanese chives is made by butterflying the quail open into one flat piece, spreading ground chicken on the thinner part…

Grilled eggplant pureed soup

This is the clear-soup course. For the grilled eggplant surinagashi, the garnish in the bowl consists of egg tofu cut into small cubes, the mouth and…

Pheasant Gizzard with Mustard-Vinegar Miso and Skin, Pheasant Tenderloin in Lettuce with Wasabi Leaf, Pheasant Egg Yolk in Shuto

Three appetizers. For the pheasant gizzard with mustard-vinegar miso and skin, this time I didn't dress the skin, scallion, and green peas together…

Fan-Shaped Castella, New Sweet-Potato Croquette, Corn-Stuffed Tomato, Two-Colored Takigawa-Dofu

The fan-shaped castella is made by mixing egg yolk, ground fish paste, soft shrimp meat, fresh cream, and cheese, sweetening it with sugar, baking it…

Fragrant Spring Roll, Loquat, Fava Beans, Pickled Plum, and Mango

For the dessert course, I made good use of ingredients left over in the refrigerator. The fragrant spring roll is one result of various trials using…

Sweetfish milt in autumn-leaf dressing, persimmon namasu with tofu dressing, and amigasa daikon

For the ayu shirako in autumn-leaf dressing, we desalt the ayu shirako while leaving a little salt in, then steep it in a base of salt-fermented…

Maple-hued monkfish-liver tofu with a wasabi-thickened sauce, Izu red-spotted masu trout cured in kombu

This is a hashitsuke (a small dish served with the first course). For the momiji-dofu, monkfish-liver tofu is shaped to suit the season. Since many…

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

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…

Wasabi Tofu

For appetizer 1, the wasabi chips are made by slicing wasabi, working it with baking soda, passing it through hot water and rinsing it in cold water…