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Vegetable tofu, miso-pickled, with deep-fried shrimp fish-paste dumpling, cherry tomato, and dill

We hope you'll enjoy the richness of na-dōfu, a regional specialty ingredient, together with the crisp texture of the deep-fried shrimp shinjo.

Mallard duck hot pot, and duck tsukune

Simmered dried cod, shrimp-shaped taro simmered to absorb broth, dried taro-stem tofu-skin roll, freeze-dried tofu mock whale skin

For the simmered dried cod: cod is something you will likely use often in the coming season, but dried cod can be had for about a fifth of the price…

Elegant sweet tofu

Amagi Wasabi Dressing

Amagi-ae is a wasabi dressing. Wasabi-zuke (pickled wasabi) is combined with tofu that has been put through a food processor to make the dressing.

Hydrangea Garnish

The base of the appetizer's hydrangea garnish is soy milk tofu, set with 900cc of soy milk, two sheets of gelatin, white wine, and a little sugar…

Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens

This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…

Fermented Sesame Tofu, Mock Taro Natto, Grilled Vegetables Dusted with Shrimp Powder

First, three small dishes. For the fermented sesame tofu, we first toast polished sesame seeds and let them soak up water for about a day, then cook…

White vinegar tofu dressing

For the mochi ginkgo nuts, the shells are peeled off, the nuts are deep-fried, and then rehydrated in rice porridge, which makes them swell larger…

Grilled tofu kuzu-starch cake

Kasuga small sea bream, kenchin-style grilled

This is soup course five (Hotoke-zaki). The mugwort tofu beneath the Kasuga small tai was made with soy milk to bring out a color contrast.

Tofu Steamed Egg Custard

Oyster tofu, golden-simmered cod milt, glossy-simmered kuruma prawn, Kyoto taro simmered to absorb the broth, burdock rolled in yuba

The simmered dish is oyster tofu. It contains oysters, carrot, shiitake mushroom, ginkgo nuts, and ground fish paste. The yuba yawata-maki wraps…

Dried Cod, Kuruma Prawn Simmered Shiba-ni Style, Ebi-imo Taro Simmered in Broth, Glazed Kabocha Squash, Kuwai Simmered in Broth, Glazed Carrot, and Turnip Tofu

These days you can get very convenient dried cod. In the past it used to take a great deal of time to rehydrate, but the kind I'm using today can be…

Conger Eel Tōji-Maki, Simmered Duck Loin, Ginger-Simmered Rolled Shrimp

For the simmered course, the conger eel tōji-maki (a yuba-wrapped preparation named for Tōji temple) is wrapped in the green outer leaves of round…

Deep-fried shrimp shinjo wrapped in bread, shiitake shinjo wrapped in fine strands, crispy-fried shaved burdock, curry-flavored deep-fried local fish and asparagus

Soy milk dashi rolled omelet

Next is the grilled course. The dashimaki tamago uses more soy milk than usual. I pick apart the snow crab thoroughly with chopsticks. If you put it…

Pufferfish milt checkerboard tofu, first-frost style

For the clear-soup course, I finely minced mountain yam and stirred it into a lightly kuzu-thickened soup broth, styling it after the first frost.

Shira-ae

For the shira-ae, the tofu is blanched as usual, pressed to remove moisture, and run through the Cuisinart to bring out a smooth, mellow texture…

Simmered softshell turtle, freeze-dried tofu

Simmer the suppon down until the dashi thickens, but you'll need to try it many times to get the timing just right.

Monkfish, Sake-Grilled

This is soup course two (Shimonoseki). Monkfish from Yamaguchi differs from that of Hitachi -- at two to three kilograms it is smaller, but with a…

Sakura Shrimp and Spring Daikon Hakata-ni, Tokobushi-Style Scored Shiitake, Hazakura Kabocha Simmered, and Color-Simmered Fuki

The simmered course has three parts: sakura shrimp and spring daikon hakata-ni, tokobushi-style scored shiitake, and hazakura kabocha simmered…

Kichiji rockfish grilled, marinated in a citrus-mirin-soy sauce, tilefish green-vegetable grill, king crab sea urchin grill, Mount Daisen tofu miso-pickled

For the tilefish green-vegetable grill, tilefish is soaked in a sake-and-salt brine, butterflied open kannon-biraki style, and rolled with eringi…

Freeze-dried tofu, yuzu-wrapped deep-fry, arrowhead bulb nori-wrapped deep-fry, sweet potato thin-batter deep-fry, carrot fragrant deep-fry, ginkgo nuts plain deep-fried