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Baby Squid in Tomato Stew

For the mugi-ika tomato stew, I sauté minced garlic and onion in olive oil until golden, the same way you would for a spaghetti sauce base. Mugi-ika…

Nodoguro, Hosokawa-yaki

The akamutsu in the grilled course's akamutsu hosokawa-yaki is a fish often caught in Oiso that is known as nodoguro, and it is a truly delicious…

Suppon Tofu

As soft as Takigawa-dofu (tofu set with agar in waterfall-like strands). More tofu is tastier, but set it firm enough or the turtle meat won't cut…

Water shield in clear spring water

Dusted with Yoshino kuzu starch, layered hakata-style (pressed together) with raw sea urchin, then steamed lightly.

Clear broth, burdock shinjo

Pine Cone-Style Sole

For the pine cone-style sole, the sole (shitabirame) is first pan-seared in butter. Then somewhat thick almond slices are inserted into the flesh one…

Abalone, Grilled Until Meltingly Tender

Kasago, skin seared and then sliced sashimi-style

The sashimi course's kasago, locally called arakabu, was caught in the Ariake Sea. I think it carries good fat and tastes wonderful.

Shrimp-shaped taro simmered to absorb the broth

For the simmered assortment's ebi-imo simmered to absorb the broth, if you don't have rice-rinsing water on hand, parboil it in rice bran instead…

Clam and new bamboo shoot grilled with sansho leaf

For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…

Bamboo shoot rolled in daikon, taro, baby octopus, rapeseed blossoms

The simmered dish is the standard one we usually serve, but rather than a light seasoning, we gave it a firm, well-defined flavor.

Bamboo-leaf-wrapped sushi

Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…

Flounder roll with monkfish liver

Flounder roll with monkfish liver (ankimo)

Spiny lobster simmered in the shell, with garland chrysanthemum greens

Flounder and ark shell clam

Kombu-cured whiting

Clam and udo, dressed with sansho buds

As for the hamaguri and udo kinome-ae, since this is for an exhibition, I've arranged it in kurakake style (draped over, rather than tossed together)…

Rolled shrimp sandwiched with bottarga, abalone fried in a white-fan shape, ginkgo nuts

For the abalone hakusen-age, I rinse the abalone in mura (soy sauce), dust it with potato starch, and finish it as a white-fan fry.

Sea bream deep-fried head with grated daikon topping

For the bowl-plated course's tai kabuto-age with mizore topping, when re-frying the tai, fry it slowly and thoroughly, to the point where guests can…

Uni and kumquat

For the soup-course dish uni and kumquat, since it's New Year's, I added glutinous rice flour to bring out a mochi-like texture. With plum-shaped…

Ayu uruka tofu

The appetizer ayu uruka tofu is served topped with tade-oroshi (grated water pepper) that has been given a sweet-and-sour balance with a little sweet…

Rich, Strongly Seasoned Miso Broth, Simmered Horse Mackerel Curd

For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…

Pike conger eel trimmings dressed with dried sea cucumber ovary

For the appetizer of hamo trimmings dressed with konoko, kombu water seasoned with a little salt and sake is used when quickly blanching the hamo…

Okoze Wrapped in Prosciutto

For the okoze wrapped in prosciutto, the fish is cut into a boneless fillet, lightly seasoned with salt and pepper, wrapped in prosciutto, and…