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Beltfish and Sweet Potato Oharagi-Age

This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine Wedding Hall). We feature "oharagi-age."

Miso-grilled beltfish with avocado, fava bean and kuruma prawn sandwiched and deep-fried, and young corn grilled with fermented fish-innards paste

For the miso-grilled beltfish with avocado, beltfish is in season in summer and quite fatty, yet has a fluffy texture and a relatively light flavor…

• ¥500

• Cook time 40 min

Largehead beltfish shin-biki-age, matsutake

This is a deep-fried course in which seasonal ingredients are coated with unconventional coatings such as toasted granulated glutinous-rice coating…

• Serves 1 · ¥495

• Cook time 15 min

Beltfish rolled around burdock, duck loin with mushroom dressing, whiting and bottarga sandwich, deep-fried, kuruma prawn and persimmon in tofu dressing with truffle, tender-simmered octopus, conger eel sushi

This is a seasonal-vegetable course. First, for the beltfish yawata-maki, I wrap beltfish around a core of kinpira-style braised burdock and grill it…

• ¥580

• Cook time 1 hr

Butterfish grilled in a miso-citrus marinade, beltfish grilled with chili and leek, autumn salmon grilled with a vegetable-filled roll, taro grilled with sea urchin

This is the grilled course. The butterfish used in the miso yuan-yaki is a fish in season in summer; as frozen food distribution has improved its…

• ¥835

• Cook time 2 hr

Avocado grilled with miso, Japanese sea bass grilled with sansho blossom

For the avocado grilled with miso, I use tama-miso, egg-yolk miso, which I keep on hand; its richness pairs well with the avocado's own richness, and…

Red squid, beltfish, splendid alfonsino, horse mackerel, chicken grunt

For our sashimi course, we put thought into how the dish is eaten. Rather than having it eaten with just soy sauce and wasabi, we consider the…

Beltfish steamed diamond-scored, conger eel rolled and wrapped in tofu skin, scallop glazed with egg yolk, abalone sake-seared, jade-green winter melon, baby taro simmered pale, and string beans with plum paste

For the scallop egg-yolk glazed, I coat the scallop with egg yolk and drop it into a bonito dashi broth, adding both color and flavor. For the…

• ¥100

• Cook time 1 hr

Beltfish and Snap Peas, Grilled and Steeped in Dashi

By deliberately setting the dashi gelée soft and loose rather than firm, the beltfish (tachiuo) and kuruma prawns take on the seasoning fully while…

• Serves 4 · ¥1,200

• Cook time 20 min

Beltfish Shinjo, Green Shiso Fragrance

Under the theme of "sauces chosen by color," or ways of expressing color, this time I designed a sauce meant to bring out the appeal of the main…

• Serves 1 · ¥550

• Cook time 40 min