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Whelk and potato-noodle steamed dish

The "mosso-gai" in the mosso-gai and potato-noodle steamed dish is a shellfish — a type of whelk — caught from the Sanriku coast up through Hokkaido…

Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso

For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…

Sarasa-Style Deep-Fried Small Ayu, Tōji-Style Deep-Fried Crab Shinjo, Tara-no-me, Kogomi, and Green Asparagus

For the deep-fried dish, calico-patterned small ayu, breadcrumbs finely ground in a mixer are pressed onto the young ayu, which are then quickly…

Conger eel Hakata-style simmer, tree-ring-cut bamboo shoot, mountain udo white simmer

For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…

Yam and agar jelly

Autumn salmon with a mushroom-thickened sauce

For the additional course's autumn salmon with mushroom ankake, the shabu-mochi is a bit firm on its own, but it's a quick-melting rice cake that's…

Duck loin rolled in tofu skin, barracuda sesame-coated dried preparation, pen shell grilled to an autumn maple hue, autumn-themed assortment

Oil-grilled barracuda

For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…

Salmon Carpaccio-Style

Raw salmon reads as 'fishy' to our female guests and isn't well liked, so I use smoked salmon instead. Adding a seared mark gives it a toasted aroma…

Firefly squid with mustard vinegar miso

For the vinegar miso in the firefly squid with karashi-zu-miso, combining white miso with Shinshu miso gives more depth of flavor. This time, instead…

Conger Eel and Shrimp Saikyo-Yaki

For the miso used in the conger eel and shrimp saikyo-yaki, at my restaurant I mix in about half as much inaka miso (country-style miso) with the…

Thin Kuzu-Thickened Broth: Softshell Turtle and Millet Manju

For the soup course, since there was a time when millet and buckwheat were the staple foods in Shinshu, I made a softshell turtle (suppon) and millet…

Deep-fried pufferfish

For the vinegared course's deep-fried fugu, I coat the pufferfish in potato starch and egg yolk and deep-fry it to a golden color, in a style named…

Grilled daikon cup, sea bream kimono-style roll, mustard-grilled beef, tsu-curled shrimp, daruma-shaped burdock, sea urchin-grilled scallop

For the celebratory course's grilled daikon cup: I simmer the daikon, brush it with salad oil or olive oil scented with yuzu, then grill it, fill it…

Salmon Ominaeshi

Styled after ominaeshi (patrinia), a July flower.

Whiting deep-fried Daitokuji style, two-way arrowhead-root fish-paste dumpling, freshly ground yam bulbil deep-fry

The kisu Daitokuji-style deep-fry can be eaten just fine on the saltiness that the Daitokuji natto (a salty, fermented soybean condiment) itself…

Pacific saury heshiko

Right about this time of year, Pacific saury is at its very best, so I tried making it into a rice-bran fermented pickle. However, saury at this time…

Pufferfish milt checkerboard tofu, first-frost style

For the clear-soup course, I finely minced mountain yam and stirred it into a lightly kuzu-thickened soup broth, styling it after the first frost.

Kashima clam fish-paste dumpling

Steamed Ume Rice, Hatchō Miso Soup, and Pickles

Icefish and wasabi flowers with a mild vinegar dressing

Dressed with irizake

The appetizer course should be something we can serve guests right away and that pairs well with sake — and since it's the first thing served, we try…

Mountain yam and Japanese trefoil

Mountain yam and mitsuba

Spiny lobster and sea urchin

For the grilled course, the roast duck (aigamo) chive roll: clean the duck, score the fat, sear it once in a frying pan, sandwich it with vegetable…