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Chrysanthemum rice porridge in broth

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…

Steamed Napa Cabbage and Black Rice

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Soba groats, fava bean, and kamameshi iwana dashi chazuke

Cod and kelp clear-soup bowl

For the soup course, we use a delicately flavored hige-dara — an armored cusk-eel, Hoplobrotula armata, not a true cod despite the dish name. Wanting…

Sea bream simmered to a plump, glossy finish

The clear-soup course is sea bream simmered to a plump, glossy finish, with red-and-white mochi. I suppose you could call this a fairly standard…

Three-color mountain yam roll with sweet white sake sauce

With the three-color nagaimo roll in shirozake sauce, the difficulty lies in the thickness: keeping enough of the nagaimo's crisp, crunchy texture…

Turban Shell Rice

For the meal course, the turban shell rice wouldn't be very interesting cooked in an ordinary rice pot, so we cooked it in a large turban shell…

Japanese iris sushi

This is small dish (3). Boil the kuruma prawn, cure it in kombu from the day before, and brush sushi vinegar over the top. I learned this method some…

Tree-ring fried conger eel, ancient rice and nut fry

These are the fried courses. For the tree-ring fried conger eel, by the time December comes around, the area where I live loses its color and takes…

Seasonal assortment arrangement, seaweed-flavored fish-paste dumpling, rice-bale-shaped deep-fry, new-crop rice crisp puffed-rice cracker, jade ginkgo nuts, miso-natto egg-yolk deep-fry

Once each ingredient here is cooked, it is arranged like a seasonal fukiyose, as though gathered from wind-blown autumn leaves. The tawara-age has…

Shrimp-shaped taro deep-fried in poppy seeds, and oyster deep-fried in a rice-cracker-crumb coating

For the ebi-imo poppy seed deep-fry, we steam the ebi-imo with its skin still on. Doing so not only improves the aroma, but also lets it be used in…

Thin kuzu-starch broth style

Nara tea rice

The narachameshi in the rice course is, in short, multigrain tea rice. At the Rokugō ferry crossing in Kawasaki, narachameshi, goby dishes, and clam…

Abalone Steamed with Ancient Rice

This abalone steamed with ancient rice is a small dish of rice served partway through the meal to take the edge off hunger. Using ancient rice gives…

Uchimame Multigrain Rice

Dried ingredients inevitably take extra effort, but I wanted to deliberately think about a time-saving dish. Normally, cooking rice takes time…

• Serves 6 · ¥920

• Cook time 15 min

Young sweetfish three-color sushi, sweetfish pressed in layers, tade-dried sweetfish (tale of the aromatic fish)

This is the Tale of the Aromatic Fish course. These days, it seems pure wild ayu can no longer be obtained. For young ayu three-color sushi, small…

• ¥1,850

• Cook time 1 days

Ayu Yonago-zuke, Red-Plum Risotto, and Scallop & Squid Gohai-zuke

For the rice-gruel-pickled grilled ayu, the ayu's scales are scraped off, the head and tail removed, and it is salted and left until the salt takes…

Turnip Rice Porridge

Larch-pattern tofu

Kisarazu: Japanese Noodles of the Banzu Tidal Flats

The hotel where I work, located in Kisarazu City, Chiba Prefecture, has many guests from outside the prefecture, so I wanted to make use of Chiba's…

• Serves 1 · ¥730

• Cook time 50 min

Hot-water course

Yutō is traditionally made with scorched rice, though more restaurants now use roasted rice instead. Tea-ceremony kaiseki is such simple cooking that…

Eel rice, pickles

The meal course is unagi-meshi. It is steamed once in a bamboo steamer, then brushed with a thick soy-based eel glaze before serving. Normally I…

Napa Cabbage Sushi, Red Turnip Pickled Tsugaru-Style