SEARCH

Aigamo duck grilled in fruit juice

For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…

Shinsei Rakuno cheese hot pot, and more

The dish replacing the simmered course is the Shinsei Rakuno cheese hot pot. Shinsei Rakuno is a cheese that won first place two years running at the…

Clam and Cherry-Blossom Sesame Tofu

For the soup course, clam and cherry-blossom sesame tofu: quickly heat the clams through, cut them with a knife, and wrap them in well-kneaded white…

Cauliflower Tofu

The appetizer cauliflower tofu is combined with broccoli purée. The color is quite strong, so even with soy milk mixed in, it comes out a vivid…

Abalone pureed soup, tender abalone meat

For the soup course, the firm outer part of the abalone is scrubbed well with a brush to tighten it up, then grated to make the surinagashi. The soft…

Sea bass grilled with lily bulb, and steamed abalone with white melon and sansho miso

For the grilled fish course's sea bass grilled with lily bulb, I steep the sea bass in a mild, equal-parts seasoning blend with a little melted…

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…

Shrimp two-texture steam, edamame hakusen-age, crab roll, salmon and mountain yam wakame roll, and foie gras egg

For the appetizer's shrimp two-texture steam, the shrimp is salt-boiled and butterflied open. I season fish paste with a light seasoning and mix in…

Potato puree soup with plump-simmered abalone

For the soup course's fukura abalone: normally, fukura abalone is slowly reconstituted and simmered until sweet and savory, but since this is a…

Kuruma prawn blanched with hot oil, fatty Pacific saury seared, snake mackerel isonoyuki, seared squid, surf clam

As for the sashimi course's garancho isonoyuki, this 'garancho' is Roudi escolar caught in Sagami Bay, and it seems to be called this in the Miura…

Crab-style shrimp-roe grilled, whelk grilled with sansho leaf, deep-fried three-colored lattice-weave noodles

The crab and shrimp-roe grilled dish is made by rinsing the roe of sweet shrimp in water, draining it, salting it somewhat heavily, and keeping it in…

Shrimp tanba-age, conger eel deep-fried in grated yam batter, lotus root cut in a snow-ring shape

The fried course's shrimp Tanba-age is called Tanba-age because it uses chestnuts from Tanba.

Tilefish turnip dumpling, oyster and napa cabbage roll, and hollowed-and-stuffed simmered eel

For the oyster and napa cabbage roll from the assortment of separately simmered dishes, I blanch napa cabbage, wrap it around oyster simmered in a…

Aromatic grilled Pacific saury

For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…

Flathead cured with kelp, glazed with an amber sake-based seasoning, young ayu grilled with tomato-miso glaze on a skewer, pike conger rolled around burdock, octopus roe in a golden terrine, Wakasa baby sea bream sansho-leaf sushi

For the appetizer's young ayu tomato-miso dengaku, normally a smartweed miso or the like is used with ayu, but here I tried something a little more…

Taro stem in sweet vinegar, tomato terrine, trough shell clam, cockle

For the vinegared dish, zuiki (taro stem) in sweet vinegar, the zuiki is boiled and then steeped in seasoned vinegar, but skipping the extra step of…

Ridged-Eye Flounder, Vinegar-Simmered

The vinegared dish is ridged-eye flounder vinegar-simmered. It has a somewhat Western feel, but since this is Japanese cuisine we used Japanese…

Small tilefish marinated and deep-fried in starch

Deep-fried scallop rice, spiral-cut beltfish roll, deep-fried dried whiting, and warm-smoked asparagus roll

For the deep-fried scallop rice among the fried dishes, we cook glutinous rice with 10 percent black rice mixed in, keeping it a little firm, and…

Amber-glazed beef tendon, and layered conger eel, lily bulb, and taro

The bekko-ni beef tendon in the simmered course took its inspiration from Korean cooking. Rice bran works too, but we reconstitute the beef Achilles…

Persimmon and Salmon

For this appetizer (sakizuke) of persimmon and salmon, I use Fuyu persimmons. I grate the stem end, add a little persimmon vinegar, adjust the…

Chestnut Cream Style, 'Bountiful-Harvest' Crab Shinjo

The soup course's 'bountiful-harvest' crab shinjo is made by reconstituting store-bought sixteen-grain rice, combining it with raw fish flesh into a…

Pufferfish set in its own jelly

Fugu skin alone has no flavor, so for the fugu nikogori I make a stock from vegetable scraps and fish bones. I add the chopped skin and simmer it…

Tilefish salted, dried, and grilled Okitsu-style, chakin-shaped new potato with butter

For the grilled course's amadai okitsu-yaki, what matters is the balance of salting, drying, and grilling, and without accumulated experience it's…