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Lily Bulb Set in Soy Milk

As for the lily bulb set in soy milk, I think it's fine to use the trimmed-off ends of lily bulb left over from work like flower-shaped lily-bulb…

Shiitake mushroom in tofu dressing

Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…

Miso-marinated tilefish

For the grilled course's miso-marinated tilefish kenchin-maki, three kinds of tofu-and-vegetable filling were each wrapped in tilefish. The first:…

Chrysanthemum salt-cured salmon sushi, Hakata-pressed, clear soup, rokujo tofu

Chrysanthemum turnip simmered to absorb the broth, deep-fried and simmered tilefish

This is the simmered course. The chrysanthemum turnip fukume-ni was made in the same manner as sea bream and turnip. Since red sea bream and turnip…

Clam shinjo with silky turnip puree

This is the soup-bowl course. For clam shinjo with silky turnip puree, we cut the clams to the desired size, quickly pan-cook them in sake, drain and…

Simmered course: roe-bearing ayu wrapped jakago-style, mountain yam wrapped in kombu, shrimp and komatsuna shinoda roll, chrysanthemum manju, layered shiitake

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…

White sesame-tofu vinegar dressed salad

For the shiro-zu-ae: I dry the white melon by scoring and drying it to add texture, but wind-drying or a dehydrating sheet works just as well…

Salmon Tri-Color Roll

The salmon tri-color roll is defined by the contrast of its colors. Salmon and trout varieties are also vivid to look at. It's good for the sakizuke…

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…

Inari sushi, steamed lily-bulb rice

Budding-themed steamed tilefish

For the steamed dish, the tilefish "budding" steamed dish: we grind up every bone of the tilefish, down to the finest ones, and steam it with sake…

Fat greenling kuzu-steamed and yuba tofu

For the soup course's fat greenling kuzu-steamed: I fillet the fat greenling into three pieces, remove the bones, slice it thin from the end, salt…

Sweet shrimp with Daigo-style dressing, bush-clover-style tofu, autumn salmon and turnip sushi

Tortoiseshell tofu

The simmered dish is tortoiseshell tofu (bekko tofu). It is called that because the char marks on the grilled tofu resemble tortoiseshell. The tofu…

Moss-in-Clear-Water Soup, Sea Urchin Tofu

For the soup course, the moss-in-clear-water soup styles okra as moss. Since June brings both hot days and cool ones, depending on the day we serve…

Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…

Deep-fried stingray fin

The fried course is deep-fried stingray fin. I make walnut tofu into a lightly floured, deep-fried preparation served in dashi, and use it as a base…

Pike conger eel gold-wave blended potage, sea urchin tofu

For the soup course, I use hamo. This time I made it as a surinagashi. I wrote 'peel off the skin...' in the recipe, but leaving it on is fine too —…

Green beans bed-pickled, tatami-cut white melon, miso-glazed grilled silken tofu, polka-dot eggplant, spinach chrysanthemum roll

Blended miso style, diced fried tofu

For the soup course, Tokyo guests tend not to favor the mellow, heavy flavor of white miso, so I made a blended-miso style by combining white miso…

Spanish mackerel, Hakata-style deep-fry

For the Spanish mackerel hakata-age: layer Spanish mackerel and pressed tofu alternately in a pressing mold and press them together. Wrap a band of…

Duck meat, tofu skin layered and grilled, young sansho leaf, and grated daikon