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Ise Lobster Sautéed in Aromatic Butter

For the Ise lobster sautéed in aromatic butter in this grilled dish, adding the aromatic butter right at the end brings out a great deal of richness…

Abalone fried in rice-cracker crumbs

Three-Color Kikka-Jime Assortment

Small kuruma prawn, fan-shaped deep-fry

Saimaki prawn hakusen-age is meant to evoke a spring haze. I think saimaki prawns are best without much knife work, deep-fried quickly in high-heat…

Surume-Ika with Seared Liver Dressing

The Japanese common squid with seared liver dressing is essentially a shiokara. I came up with it after a guest with weak teeth told me they couldn't…

Crane's-egg taro, bamboo shoot shaped as a longevity turtle, zodiac-themed kombu roll

The conger eel head in the sweet-simmered dish carries the idea that 'this sweet-simmered stock is based on bonito dashi, but I also use dashi drawn…

Sacred sake-dressed dish

For the celebratory course's sacred sake–dressed dish (omiki-ae), I plated it in a vessel shaped like a spinning top. Once the prepped ingredients…

Ryōgoku-style fawn-dappled scallop

Beneath the scallop fawn-dappled scoring in this soup course lies simmered millet-gluten cake; chewy steamed glutinous rice or sesame tofu would…

Hamo, Seared and Blanched

The ume paste: mash umeboshi with wasabi and bonito flakes, sieve it, add a little soy sauce for a mellow, easy flavor.

Sand lance fish sauce

Carrot in Kuzu Glaze, Sashimi Konnyaku, Kneaded Sesame Tofu

Turnip kettle-simmered dish

For the simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…

Ayu Ochazuke

For the rice course's ayu ochazuke, the roe-bearing ayu preserved in sake lees (komochi-ayu no kasu-zuke) is actually more delicious once it's been…

Charcoal-grilled pond smelt

Wakasagi are being caught in smaller quantities these days, so we serve them charcoal-grilled only when we can get them, but here at Kagetsurō it has…

Whiting and fava bean, simmered medley

Clam Rice

For the rice course, clam rice: extract the clam's dashi, remove the meat from the shells, score it finely, and cut it into bite-sized pieces…

Light Kuzu-Thickened Broth, and More

For the soup course, the fat greenling kuzu-tataki: fillet the fat greenling into three pieces, remove the small bones, salt it lightly, score the…

Deep-sea rockfish, hosho-style simmered

Kinki, hosho-style simmered

Ise lobster simmered in its shell, tender-simmered shrimp-shaped taro, garland chrysanthemum greens marinated, Kyoto carrot cut into plum blossoms

Clear-soup style, knotted whiting coated in kuzu starch

Vinegar-Marinated Grilled Oysters with Spring Greens

Tuna, yellowtail, halfbeak

Teriyaki-grilled butterfish

For the grilled course, we don't fuss over it too much — we often serve fish that we fillet ourselves from local catch and turn into dried fish. It…

Furofuki daikon