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Edomae tempura with Japanese whiting, flathead, and conger eel

This time, on 'tempura,' I learned from AAJ technical director Hirano (Tokyo Prince Hotel's 'Tempura Fukusa'). I take up 'Edomae tempura.'

Matsushima Conger Eel Yōrō-Steamed, Zunda Habutae-Style Broth

This is the soup-course alternative from Miyagi's New Year cuisine. Matsushima Conger Eel Yōrō-Steamed with Zunda Habutae-Style Broth uses conger eel…

• Serves 1 · ¥900

• Cook time 1 hr

Zuiki tōji-maki with conger eel in a shinjo coating, lily bulb simmered in happō dashi

This is the simmered course. For the zuiki tōji-maki with conger eel in a shinjo coating, the obvious approach would be to simply add simmered conger…

• Serves 4 · ¥2,200

• Cook time 1 hr

Simmered conger eel — burdock purée, green asparagus

Wanting to bring some Japanese character into the burdock purée, I added not just onion but also long green onion as an ingredient. I add fresh cream…

Grilled Conger Eel with Red Miso, and Shibazuke Butter Sauce

For the grilled conger eel (anago) with red miso, I wanted a sauce that would suit not just meat but fish and vegetables too, which is how I arrived…

• ¥190

• Cook time 35 min

Turban shell with liver dressing, roe-bearing shrimp, spring cabbage Hakata-style, pressed chicken terrine with fava bean aspic, angelica-tree shoot smoked salmon roll, burdock wrapped in conger eel, icefish plum uiro, lotus root stuffed with orange, rapeseed blossom and prosciutto roll

Celebratory dishes. The sazae with liver dressing: the sazae is steamed with sake, then its liver is combined with a tofu-based white dressing to…

• ¥590

• Cook time 2 hr

Black-Roasted Brown Rice Coffee and Tea Snack

Black-roasting is a technique that has existed in Japan since ancient times; I first learned of it while studying macrobiotics. Carbonizing…

• Serves 1 · ¥180

• Cook time 5 min

Whiting tokusa-age — conger eel yawata-age, rich dashi, myoga

This time, I learned about "agemono" from Master Toru Sugai (Tokyo Kaikan Mitsubishi Club). I will be focusing on "Tokusaage."

Conger eel and yuba napa cabbage roll, millet wheat gluten Dutch-style simmered, simmered winter melon, julienned yuzu

Among four dishes I especially want guests to enjoy in the cold season, I've prepared this anago and yuba dish. Not only in this dish but in all of…

• Serves 1 · ¥430

• Cook time 2 hr

Whiting, hakusen-age, conger eel semolina-fry, tomato salt, shiso salt

The shiso salt served alongside is made by drying shiso leaves — which often go to waste — in the oven until the moisture is gone and they turn into…

Bamboo shoot miso-glazed and grilled three ways -- sansho-leaf miso, dengaku miso, and yuzu miso, cornetfish and celtuce stem dressed with fish roe, icefish sushi wrapped in a cherry leaf, baby turban shell coated with sea urchin, foie gras in an amber jelly, salmon rolled in a brocade pattern

The grilled hassun course is bamboo shoot dengaku, three ways. The bamboo shoot is rehydrated with rice bran and dried chili, then peeled, cleaned…

• ¥1,340

• Cook time 40 min

Deep-fried corn fish-paste dumpling, young chicken rolled with Western vegetables, nori-wrapped deep-fried dried baby sardine sheet, domyoji chewy croquette, water shield and conger eel fritter

This is the fried course. For the tatami iwashi isobe-age, make a shrimp fish-paste dumpling from ground shrimp and baby shiba shrimp, and spread it…

Chirashi Sushi

This time it's chirashi sushi, the fundamental rice course. For this sushi rice, I wanted a pronounced vinegar aroma, so I make the sushi vinegar…

• Serves 4 · ¥5,000

• Cook time 1 hr

Sushi, sushi, sushi, sushi — the incoming boat, the outgoing boat

As an innovation for the rice course, I devised this from chirashi-zushi. Between layers of sushi rice, I press in dry-roasted items — dry-scrambled…

• Serves 4 · ¥12,000

• Cook time 1 hr

Dual-purpose ingredient dish: puff-baked flat tofu skin

During the pandemic there was a period when ingredients were hard to come by, so I had to cook with whatever limited ingredients I had on hand. I'd…

• Serves 1 · ¥780

• Cook time 20 min

Conger eel roll with spring greens, urui dusted with kuzu starch, sweet shrimp tossed with shuto, three-color cheese terrine, baby turban shell baked with cream

The conger eel roll with spring greens came from wanting to make the most of lettuce's fresh green color, and is an application of our usual…

Persimmon tofu dressing, bamboo-leaf grilled conger eel, monkfish liver bonito-flavored simmer, bamboo-leaf sushi

This is the hashi-osame, the finishing course before the rice. For the persimmon shira-ae, pour an appropriate amount of salt into thick soymilk and…

• ¥169

• Cook time 30 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

Scattered sushi with flower-cut lily bulb, shrimp, simmered conger eel, snap pea, sansho leaf, kanpyo, simmered dried shiitake, vinegared lotus root, and ikura

You can top chirashi-zushi with anything you like, but for food-safety reasons, it's better to use ingredients that have been cooked. This…

Kabocha Tofu

Herb-and-Breadcrumb Baked Oysters, Conger Eel Yawata-maki, Monkfish Liver in Butter-Soy Sauce

This is an introduction of dishes paired with Japanese white wine. This is a grilled dish. For the herb-and-breadcrumb baked oysters, the oysters are…

• Serves 1 · ¥550

• Cook time 1 hr

Conger Eel Shirayaki, Hakata-Style Pressed

I proposed this as a way of serving seafood, using Kanagawa ingredients while exploring the prefecture's local cuisine. This is a vinegared dish. For…

• Serves 1 · ¥550

• Cook time 40 min

'Seasonal colors on green bamboo': trough shell clam with vinegared myoga and egg-yolk vinegar, young ayu and baby corn wrapped in conger eel and deep-fried fragrant, Yanaka ginger deep-fried in tea leaves, baby octopus simmered in black tea, baby tiger prawn simmered in lemon tea, Japanese whiting grilled with egg yolk, baby turban shell simmered in black tea escargot-style, and two kinds of tea-rice chimaki

This is a piece of Japanese-cuisine development built around imported teas. The teas used are 'honey-fragrance black tea, green tea (Cuiluo), dark…

• Serves 1 · ¥1,338

• Cook time 2 hr

Steamed grated turnip

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…