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Savory teapot-steamed soup

Layered serving paper and folded paper

Shiwasu, the old name for December, is said to come from a time of year so busy that even priests, or shi, are said to run about, or hashiru — though…

Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter

Tofu prepared with nori seaweed

For isobe tofu, I crumble tofu and combine it with raw fish and wakame (seaweed), then run it through a food processor for a light, fluffy texture…

Basil Sauce Grilled Scallop

The appetizer course's basil sauce grilled scallop brings in an Italian influence. For the sauce, I finely mince fresh basil and combine it with…

Cherry salmon in sweet-and-sour pickle

This season's trout is rich and delicious, so for the cherry salmon achara-zuke I sandwiched it with achara-style pickled vegetables. The saimaki…

Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone

For the fried course, the kakiage of spring mountain vegetables and sakura shrimp: since large quantities of mountain vegetables are sent to me from…

Simmered soy pulp

It has been about twenty years since I opened the restaurant, and simmered okara has been a signature single dish on the menu the whole time. It…

Hosta shoots set with soymilk

The urui set with soymilk is made by setting the in-season urui with soymilk, though I think it would also have a nice texture set with fresh yuba…

Baby octopus and Japanese parsley with sea urchin miso

For the baby octopus and Japanese parsley with uni miso, since this was for display, this time the uni miso was ladled over the top rather than…

Fat greenling grilled with smartweed miso, basted-grilled surf clam

Clear seafood soup with kaidori clam fish-paste dumpling

For the soup course, I made a clear seafood broth. The turnip has been carved into a cherry blossom shape.

Abalone and shark fin steamed yuba custard

For the clear-soup course's abalone and shark fin tōji-style mold, I've finished it on the firmer side this time for ease of handling, but I think…

Splendid alfonsino chrysanthemum fish-paste dumpling

For the kinmedai chrysanthemum shinjo, I mince the kinmedai and loosen it with kombu dashi, adding a little egg white and milk. I then mix in boiled…

Light kuzu-thickened broth with tilefish and Tennoji turnip chakin bundle

For the soup course's tilefish and turnip chakin bundle, I wrap tilefish and gold leaf in about six thin turnip slices and steam the parcel. Since…

Golden-Simmered Ise Lobster; Gensuke Daikon and Dried Scallop Soup

For the takiawase course's (an assortment of separately simmered ingredients) golden-simmered Ise lobster, I simmer the lobster in a sake-based happō…

Pufferfish, tsurunoko taro, and grilled milt

The herring roe hakata roll (a layered roll) in the grilled course is made by soaking herring roe in rice-rinsing water to remove the salt, then…

Edamame and Shiratama Dumplings

The dashi-vinegar broth for the edamame shiratama dumplings is diluted with dashi and seasoned, since it would be a shame to waste the brine from the…

Scallop

The core of napa cabbage is sliced thin and used to wrap the scallop adductor muscle, deliberately pairing "white" with "white." It is finished with…

Fermented sweetfish viscera and kukoa, iwanashi, yomaki, and rock tripe, pear salad

Colorful vinegared tilefish

Eel Simmered with Sansho Pepper

For eel simmered with sansho pepper: cut the eel into rounds and grill it plain, without sauce, then remove the center bone. Line a pot with kelp…

Skate saikyo-yaki

The grilled course here is skate Saikyo-yaki. The guest we served this to was from the Tohoku region, where skate is called kasube — written there…

Sea bream sashimi shaped like a crane, tuna, striped shrimp, squid cut into a flower pattern