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Clear soup with petal-shaped mochi

For the clear-soup course's hanabira mochi, I knead rice flour with a little potato starch in lukewarm water, cut it into ovals with a mold, and tuck…

King Crab Salad

The tuna collagen used in the king crab salad is odorless and flavorless, and is sold commercially in sheet or bead form. Dropping a couple of…

Barracuda grilled with creamy miso glaze

As for the Japanese barracuda torobo-yaki: with white-miso marinated grilling, the flesh tends to tighten up and turn firm no matter what you do. So…

Mustard-dressed dish

As for teppo-ae, I've heard that this name comes from the sharp bite of the mustard used in it, striking like the blast of a teppo (gun).

Winter Melon Steamed in Soup

Color mattered for the soup-bowl version, not here. A slice of ginger and scallion in light suppon (softshell turtle) broth, steamed about an hour…

Unagi Inro-ni

Stuffed, simmered eel: grill until fragrant, then steam. Piercing the bone from both sides with a skewer loosens it for removal. Insert udo and…

Overnight-dried blackthroat seaperch, butterfish pickled in sake lees

The grilled dish is blackthroat seaperch, overnight-dried. Blackthroat seaperch is a fish with tender flesh, so drying it once to draw out some of…

Turnip-style clear soup, sea bream and yuba shinjo

●Tai and Yuba Shinjo: the sea bream is filleted into top fillets, the skin pulled off in a thick layer, and the flesh worked into ground fish paste…

Amber aspic

For the amber aspic: first prepare a double chicken consommé to use as the base soup. To make the double chicken consommé, clean chicken bones, put…

Japanese whiting, kombu-cured

Niigata sweet shrimp

Pike conger eel Shinshu-maki in clear soup

Crab Salad Assortment

For the vinegared dish, the ponzu jelly (ponzu, a citrus-soy sauce) is made by combining equal parts ponzu and dashi with powdered gelatin, letting…

Leaf-cherry-style taro, carved into a pot shape and gently simmered, and more

For the fragrant cherry-blossom miso in the simmered assortment, cherry-blossom-infused hot water is worked into a kneaded miso, but when the…

Icefish grilled with golden egg yolk

Japanese spiny lobster, sakura ogawa-jime, and more

The vinegared course's Ise lobster sakura ogawa-jime is meant to be enjoyed with a refreshing dressing made by thinning pickled plum flesh with…

Deep-fried Chinese-style wild rice stem

The makomo-take (wild rice stem) used in the deep-fried course's Chinese-style makomo-take is imported from a pesticide-free farm in Taiwan.

Jellyfish and Kamo Eggplant Jellied Simmer

Jellyfish cut into fine strips and marinated in sweet vinegar is sandwiched between pieces of Kamo eggplant (a round Kyoto heirloom eggplant) and set…

Octopus, cherry-simmered, and more

For the cherry-pink simmered octopus: after boiling the octopus in bancha tea, simmer it in sake at roughly a 6:1 ratio. Boil the sea bream roe, then…

Asparagus, yuba

The asparagus, yuba, and avocado tossed dish is a dish that came about by happy accident. Vegetables only need a day or two in a sweet white miso…

Butterfish grilled yūan-style

Pinecone-cut small abalone, smelt kombu roll, stem lettuce in a tofu-dressed salad, saikyo-miso-cured Kyoto carrot, Daikichi bottarga

Pufferfish milt long-kept pickle, set milt custard

As for the appetizer course yose-jirako, whenever I make a set, custard-style dish, adding a little fresh cream gives a very good texture, so I…

Meat-Wrapped Bamboo Shoot, Crab Meat and Sea Urchin Fry

As for the shimeji mushroom among the fried dishes, I take a slightly larger shimeji and shape it into a paired, twin-body form.