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Mugwort tofu, small kuruma shrimp

For the clear-soup course, the mugwort tofu: combine 500cc soy milk with 50g kuzu starch and knead together, then just before it fully comes…

Pinecone-cut small abalone / temari tuna with spicy miso / cherry-blossom small sea bream / horsetail shoots tofu-dressed / icefish and uni masago-style / clams and udo dressed with sansho leaf

For the pinecone-cut tokobushi, the tokobushi is simmered until tender, then finished by adding sieved liver at the end. For the temari tuna with…

Spring Daikon Simmered in Soup / Baby Octopus Tōza-ni / Cherry-Blossom Lily Bulb

For the simmered assortment's spring daikon in soup, the daikon is slowly simmered in chicken stock and left to soak up the flavor. For the roe…

Alfonsino grilled with sweet white sake, pen shell grilled with sansho leaf

For the grilled course's pen shell with kinome: remove the pen shell from its shell, marinate it in a blend of soy sauce, mirin, and sake in equal…

Zucchini Blossoms with Shrimp Shinjo, Deep-Fried Crab and Chrysanthemum Deep-Fry Conger Eel Fritter

For the fried course's crab and chrysanthemum deep-fry, I steam it once before frying. As for the conger eel fritter, since conger eel is slow to…

Tilefish, Kenchin-Style Grilled

The grilled course's Shinshu beef and matsutake wraps matsutake mushrooms gathered near Ueda in Shinshu beef, basted and grilled with a single…

Saikyo-style broth with white camellia dumpling

For the white camellia dumpling, I combine shiratamako (glutinous rice flour) with grated Japanese mountain yam in equal parts, then loosen the dough…

Nori clear soup with grated-yam sea urchin tofu

For the yōrō sea urchin tofu in the clear-soup course, we grate mountain yam and pound Chinese yam, bind them with a little raw fish paste, and set…

Grilled sole with liver, sake-salt grilled crab claw, dried sea cucumber and sea urchin molded mash, turnip simmered with miso

The garnish used for the grilled sole liver in the yakimono course is kinko, a dried sea cucumber. These days you can also buy it already rehydrated…

Vinegar-cured mackerel and mustard-greens roll

For the shime-saba takana roll, the takana pickles are used after removing a little of their saltiness. This time I've used shime-saba, but young…

Monkfish liver, gently simmered

The simmered course is monkfish liver, gently simmered. The liver is worked well by hand in water for about an hour to drain the blood. An…

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

Oyster grilled in the style of Hagi ware's mottled glaze

As for the oyster hagi-yaki, oysters vary quite a bit in size from one to another, so to even out the size I wrap them in bacon. The idea is that you…

Yam bulbils deep-fried in sea urchin batter

As for the yam bulbils deep-fried in sea urchin batter, the key point when frying in the sea urchin batter is that if the oil temperature runs too…

Japanese flounder grilled with soba miso

The hirame soba-miso yaki took its inspiration from the soba-miso yaki served at soba noodle shops; we devised a preparation using whole soba…

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…

Translucent baby conger eel

For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…

Served in a yuzu shell, yuzu-grilled Spanish mackerel, sansho-grilled small abalone

Regarding the yuzu miso used in the sawara yuzuka-yaki in the fried course: normally you'd grate yuzu on a grater and sprinkle it into the miso to…

Sesame-vinegar dressed salad

For the sesame-vinegar dressed dish, since fava beans weren't available, I substituted edamame that I pressed through a sieve and shaped to look like…

Pea kan

The pre-course pea kan (a chilled savory pea jelly) is meant to be enjoyed not for its dashi, but for the flavor of the caviar placed on top.

Young sea bass arai, bigfin reef squid ripple-cut, bluefin tuna straight-cut, abalone small cube-cut

I'll skip the explanation for each of the sashimi items, but let me say a word about knife work. The knife can either bring out the best in an…

Softshell Turtle and Sansho Pepper Aspic Molded with Summer Daikon

The chilled dish softshell turtle and sansho pepper aspic molded with summer daikon is made by filleting the turtle in the usual way, quick-blanching…

Flathead in Softshell-Turtle-Style Broth

The softshell-turtle broth style is often confused with the clear salt-based broth style, but it is simmered with roughly equal parts sake and water…

Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried