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Deep-fried crab in a shredded rice-paper batter, river shrimp in a coarse-ground coating, served in a potato basket

For the deep-fried course, the crab kasumi-age is fried using rice paper. For the potato basket, the potato is peeled into a continuous ribbon…

Nagaimo Somen-Style Saimaki Shrimp

For the appetizer, nagaimo somen-style, I blanch the nagaimo briefly so its sliminess comes off cleanly. As for the saimaki shrimp, since even the…

Layered filefish and liver

Small Sea Bream and Swimming Crab in Aromatic Marinade

As for the small sea bream and swimming crab in aromatic marinade, I lightly blanch the skin of the sea bream so no rawness lingers in the mouth — a…

Pufferfish-wrapped monkfish liver roll

For the vinegared dish's fugu-wrapped ankimo roll: since the monkfish liver was well marbled with fat, I salt it for about four hours, then boil it…

Okara salad

Hydrangea-themed presentation

As for the flathead in the sashimi course, when the fish is live, bones can remain even if you think you've removed them thoroughly, so please take…

Golden-yellow crab

For the crab yamabuki, we use Japanese spider crab that is often landed in Sagami Bay. The tart Okinawan citrus used to keep the loquat from…

Tea-smoked Japanese sea bass

The grilled course, suzuki tea-smoked, was meant to be something of a showpiece for this exhibition, made with the image of chatsū, a tea-flavored…

Snowflake-grilled dish

Dried sea cucumber ovary, sake-grilled

Sado yellowtail grilled with perilla

Splendid alfonsino, horse mackerel, ark shell clam, giant clam

Tortoiseshell-style simmered softshell turtle

In keeping with the moon-viewing season, this plays on the idiom "the moon and the softshell turtle" (tsuki to suppon — things that resemble each…

Flounder, ark shell clam, and a sea urchin roll with Daigo tofu skin, a specialty of Ibaraki

Lotus root simmered with mustard

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…

Burdock, mitsuba, and carrot kakiage, a new twist

For the burdock, mitsuba, and carrot kakiage with a twist, we kept the texture by coarsely mincing small kuruma prawns by hand. Besides deep-fried…

Salt-grilled fat greenling

The shinzakana course, an extra dish offered partway through the meal, is where we played around a bit — tried a lot of things, took on a bit of a…

Lily bulb and Hakata-style smoked salmon

Beef cap meat and spring daikon roll

For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…

Bamboo Shoot, Wakame, and Other Dishes

For the simmered course, the Ise lobster is done gusoku-ni style, finished with a little sea urchin stirred in at the end.

Freshly ladled tofu skin, nori-wrapped roll, wasabi, seasoned soy dipping sauce

Small Sea Bream Wrapped in Okara and Deep-Fried