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Salt-grilled wagyu beef, dried figs simmered in wine

Sea bream in autumn colors, prepared pine-bark style, maki-grade prawn, oil-blanched

Dewa-Murayama wrap, snow crab snowflake-fried, red dried persimmon, chrysanthemum leaf

The fried course, Dewa-Murayama wrap, is based on shiso-maki, a local dish of the Murayama region: flour and sugar mixed in equal parts, with about…

Deep-snow cod milt shinjo, thin-ice kuzu

For the soup course, I made a deep-snow shinjo, a fish-paste dumpling, turning cod milt into shinjo. The thin-ice kuzu is kuzu starch mixed with…

Tilefish grilled with sea urchin, wild duck simmered in wine, shrimp-shaped taro soba noodles

For the grilled course, the tilefish grilled with sea urchin is made by filleting it into three pieces, cutting it further, steeping it for 20…

Duck grilled in moromi miso marinade

The grilled course is duck moromi-yaki. The duck is marinated overnight in moromi miso, an unrefined miso mash, and grilled whole, as a single piece…

Spiny lobster simmered in the shell; downstream-migrating sweetfish kombu roll; tofu skin fried and simmered Dutch-style

The Ise lobster gusoku-ni is finished with a miso base. At the end, beaten egg is added and left half-set, so that the egg absorbs the umami of the…

Tilefish, lightly salted and dried, Okitsu-style

The grilled course is tilefish Okitsu-boshi. When the skin side is direct-grilled at around 200 degrees C, the scales stand up beautifully, giving it…

Shrimp-and-Corn Fry, Yuba Wrapped and Fried, Ishikawa Taro Rikyu-age

This is the fried course. For the shrimp-and-corn fry, the shrimp is butterflied open along the belly, dusted with flour, and coated with fish surimi…

Sake-Steamed Abalone

Deep-Fried Whiting and Asparagus, Abalone Senbei, Runner Beans, Manganji Pepper, Young Corn

The batter for the deep-fried whiting and asparagus is a light egg-white batter, but potato starch alone makes it too hard, so I combined it with…

Spiny lobster simmered in sake, taro simmered in seasoned broth

Conger Eel Shirayaki Lettuce Roll

The palate-cleansing accent for the vinegared dish is plum and dried bonito. Heat 100g plum flesh, 50g soy sauce, 200g mirin, and 250 sugar together…

Pike conger eel gold-wave blended potage, sea urchin tofu

For the soup course, I use hamo. This time I made it as a surinagashi. I wrote 'peel off the skin...' in the recipe, but leaving it on is fine too —…

Original nori chazuke

Famous harihari, a whale and mizuna hot pot

Red-simmered roe-bearing ayu, and ayu roe uruka

Baked Purple Sweet Potato and Apple, Hakata-Style

Another dish is the purple sweet potato and apple, Hakata-style (layered so the cut cross-section shows colored stripes). Normally, when we serve…

Lizardfish soft fish cake with soft ginkgo nuts

At times, our restaurant serves food to as many as 500 guests. When that happens, dishes served in individual soup bowls inevitably go cold, so what…

Spiny lobster grilled with fermented fish innards and cheese

Grilled sole with liver, sake-salt grilled crab claw, dried sea cucumber and sea urchin molded mash, turnip simmered with miso

The garnish used for the grilled sole liver in the yakimono course is kinko, a dried sea cucumber. These days you can also buy it already rehydrated…

Vinegar-cured mackerel and mustard-greens roll

For the shime-saba takana roll, the takana pickles are used after removing a little of their saltiness. This time I've used shime-saba, but young…

Simmered in sake lees

For the simmered dish, since this is the season when the rice harvest has just finished and sake brewing begins, I made a sake lees simmer. These…

Monkfish liver, gently simmered

The simmered course is monkfish liver, gently simmered. The liver is worked well by hand in water for about an hour to drain the blood. An…