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Steamed egg custard, last-of-season pike conger, quick-blanched, rolled shrimp, matsutake

Cauliflower pureed soup, Ise lobster in kuzu-thickened broth

This is the soup course. As for the cauliflower puree soup - hanayasai means cauliflower. We blend the cauliflower with clear-soup base in a mixer…

Oysters Steamed in Wine, Grated Daikon with Kabosu, Pear Jelly Terrine

This is a vinegared dish. For the oysters steamed in wine, the oysters are washed well, lightly salted, and steamed with white wine. For the pear…

Grilled Beef Tongue with Eggplant Aroma

This is a grilled dish. For the grilled beef tongue with eggplant aroma, freeze-dried eggplant is coarsely grated and combined with panko, along with…

Sunflower Hot Pot, Yanagawa-Style

This is an additional sake-pairing course. The sunflower hot pot, Yanagawa-style, takes inspiration from yanagawa-nabe, a hot pot traditionally made…

Julienned Ise Spiny Lobster, Kamo Eggplant

This is the chilled course. For the julienned Ise spiny lobster and Kamo eggplant, a round Kyoto variety, the eggplant is simmered whole so its color…

Steamed Yuba and Soy Milk with Mozuku Sauce

This is the appetizer course. For the steamed yuba and soy milk with a fine, thread-like seaweed sauce, yuba is combined with thick soy milk and…

Gourd-Shaped Winter Melon, Sake-Simmered Abalone, Duck in Sendai Miso

The chilled simmered dish evokes June via its cuts and colors.

Pike conger naruto-age

This time, we learned about "fried dishes" from Master Instructor Maeda (Okunitama Shrine). This time we feature "naruto-age," prized for its…

Fresh Pea Purée, Bamboo Shoot Hiryozu

This is the soup course. For the fresh pea purée: when reconstituting the peas or winter melon, boiling them, or bringing out their color, toss them…

Red seabream matsukawa-style shinjo

This is the clear-soup course. For the sea bream matsukawa-style shinjo, we combined both flaked fish meat and ground fish paste to make the shinjo.

Salt-dried preserved octopus roe shaved thin, maki-grade prawns in Amagi-style dressing, Japanese whiting dried with fermented bonito innards, black konjac pickled in koji soy sauce, and more

This is the sake-accompaniment course. The plum in the crispy soy-sauce plum, pine-needle-skewered dish will upset your stomach if eaten raw as-is…

Crab shell baked with egg-yolk emulsion

This is the grilled course: crab shell baked with an egg-yolk-and-oil emulsion. For female snow crab, we take out only the internal roe while the…

Salt-Grilled Winter Yellowtail, Winter Yellowtail Grilled with Monkfish Liver

For the grilled course, we prepare winter yellowtail salt-grilled in the traditional version and grilled with monkfish liver in the modern version…

Butterfish grilled with sheet sake lees, king crab grilled with sea urchin, roasted lamb with sansho pepper miso glaze

For the roasted lamb with sansho pepper miso glaze, we quickly sear just the surface of the lamb; for large-batch cooking, we cook it through in a…

Grilled Tilefish with Liver Oil

Finally, the fish course. For the grilled tilefish with liver oil, the liver oil is made by prepping the liver and simmering it in oil until it melts…

Alfonsino Hakata-style simmered, ginger-simmered ark shell, chrysanthemum-cut kabocha, and more

Let's move on to the simmered dishes. This is alfonsino hakata-ni. The alfonsino is salted, its moisture drawn out with a dehydrating sheet, then…

Baguette with Garlic Shinjo Fritter, Split Dried Daikon Soba Roll

For the baguette with garlic shinjo fritter: at a previous monthly exhibition, using egg tofu soaked into bread within the clear-soup course was well…

Glossy simmered kuruma prawn, grilled skewered kuruma prawn, kuruma prawn fried in kataifi

Next is the kuruma prawn course. The glossy simmered kuruma prawn is often used for New Year dishes, and ours keeps for about a month. I clean the…

Deep-fried stuffed whiting

This is the deep-fried course. For the deep-fried stuffed kisu, I fillet the kisu, stuff it with shrimp fish-paste dumpling filling, shape it, and…

Olive white-soy sushi rolled in oboro-kombu

As for the olive white-soy sushi rolled in oboro-kombu, or shaved kombu sheets: this white soy sauce, blended with olive, is spicy, and it is…

Hairy crab picked from the shell

For the picked hairy crab: salt is worked into the crab's abdominal flap of the hairy crab, and it's steamed. Only the crab miso found inside the…

Japanese Sea Bass Jinta-Age

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…

Mashed edamame stone-wall-style taro, eel wrapped in taro stem, burdock stuffed with kenchin-style filling, and more

For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…