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Okitsu tilefish wrapped in daikon, hosho-style

The matsutake in the clear-soup course is chopped fine. This is something we've done since the previous master's (oyaji-san's) time — chopped this…

Plum-Scented Simmered Bamboo Shoot

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

Assorted simmered dishes: dried cod and daikon

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…

Deep-Fried Shrimp with Yuzu Fragrance and Seasonal Fruit

For the fried course, we turn dried persimmon into a paste, spread it into a sheet, and set kimi-zushi, sushi made with sweet-vinegared cooked egg…

Whale blubber with daikon

For the mochi-kujira — a fatty, gelatinous cut of whale prized for its chewy texture — and daikon, we used minke whale. Because the skin peels away…

Fugu Wrapped in Endive

What we lay beneath the fugu wrapped in endive is the heart of a napa cabbage. As the weather turns cold it grows sweeter and takes on a different…

Clam and Japanese spikenard dressed with nori

For the clam and udo dressed with nori, the clam's gut is removed and the clam is cooked briefly in sake and salt. For the dressing, the firm part of…

Autumn-Colored Namasu

The autumn-colored namasu is essentially a scaled-down vinegared dish. Normally I toss everything together, but this time I separated the components…

Nagaimo with Funazushi

For the sake-pairing dish nagaimo with funazushi, I finely shred trimmings of the funazushi's crucian carp, season it with light soy sauce and sake…

Softshell Turtle Wrapped in Millet Fu

For the simmered-dish course's softshell turtle wrapped in millet fu, I boil the millet fu, cut it small, press it through a sieve, and combine it…

Ajiro-Style Beltfish Parcel-Grilled with King Crab

Hagoita-shaped mochi with shrimp fish-paste dumpling

The broth for the New Year's mochi soup is made by simmering pheasant carcass and vegetables into a stock, reducing it thoroughly until clear, then…

Carp simmered in a sweet glaze

Chōshi blackthroat seaperch with local vegetables, served on a magnolia leaf

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Chōshi flounder, sprout-scallion roll, full complement of garnish

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Turnip Stuffed with Swimming Crab

Seared Kuruma Prawn

For the seared kuruma prawn, I simply sear the prawn briefly, leaving it almost raw. I pour a mild, drinkably light shuto broth (a salty preserve of…

Sea urchin steamed fish-paste cake

Uni hanpen was styled to resemble the moon. Since it's hanpen, I mix a little grated mountain yam (yamato-imo) into the raw fish flesh, and in my…