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Taro simmered in all-purpose seasoned dashi, simmered young bamboo shoot, carrot simmered with plum paste, quail dumplings, snap peas

Wild mountain vegetable hot pot

This time, since it's the simmered course, I used bamboo shoot and sansai, both spring ingredients. At our restaurant we buy many of our ingredients…

Thin Kuzu-Starch Broth Mugwort Tofu Shrimp Dumplings

Bush-warbler-style clear soup, cherry-blossom steamed clam

The soup course is a green-hued preparation named for the bush warbler. For the clam sakura-mushi, domyoji flour is reconstituted in kombu dashi…

Grilled spiny lobster with sea urchin / seared fatty tuna / scallop and Brussels sprouts

For the grilled course's Ise lobster with uni, the idea was inspired by coquilles. Fresh-lifted tofu skin is combined with a little ground white…

Yuba, hosta shoot, ostrich fern fiddlehead and grilled lily bulb dressed with sansho leaf

For the appetizer of yuba, urui, kogomi and grilled lily bulb dressed with kinome: add a little baking soda just before the kogomi finishes boiling…

Beef-wrapped foie gras grilled in saikyo miso

For the beef-wrapped foie gras grilled in saikyo miso: I use store-bought canned foie gras. Canned foie gras has quite a strong flavor, so I simply…

Sakura shinjo

The soup course is sakura shinjo. Raw fish flesh is thinned with kombu dashi, grated yamato-imo (a sticky mountain yam) is added, and desalted cherry…

Lotus root, burdock, carrot, sweet potato, small kuruma prawn, and conger eel

For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…

Aigamo duck grilled in fruit juice

For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…

Shinsei Rakuno cheese hot pot, and more

The dish replacing the simmered course is the Shinsei Rakuno cheese hot pot. Shinsei Rakuno is a cheese that won first place two years running at the…

Clam and Cherry-Blossom Sesame Tofu

For the soup course, clam and cherry-blossom sesame tofu: quickly heat the clams through, cut them with a knife, and wrap them in well-kneaded white…

Budding-themed steamed tilefish

For the steamed dish, the tilefish "budding" steamed dish: we grind up every bone of the tilefish, down to the finest ones, and steam it with sake…

Flathead cured with kelp, glazed with an amber sake-based seasoning, young ayu grilled with tomato-miso glaze on a skewer, pike conger rolled around burdock, octopus roe in a golden terrine, Wakasa baby sea bream sansho-leaf sushi

For the appetizer's young ayu tomato-miso dengaku, normally a smartweed miso or the like is used with ayu, but here I tried something a little more…

Ridged-Eye Flounder, Vinegar-Simmered

The vinegared dish is ridged-eye flounder vinegar-simmered. It has a somewhat Western feel, but since this is Japanese cuisine we used Japanese…

Small tilefish marinated and deep-fried in starch

Fat greenling teriyaki, bite-sized cubed beef steak

Tilefish salted, dried, and grilled Okitsu-style, chakin-shaped new potato with butter

For the grilled course's amadai okitsu-yaki, what matters is the balance of salting, drying, and grilling, and without accumulated experience it's…

Mugwort tofu, small kuruma shrimp

For the clear-soup course, the mugwort tofu: combine 500cc soy milk with 50g kuzu starch and knead together, then just before it fully comes…

Sesame dumpling with mountain vegetables

Set beside the course standing in for the simmered dish is yama-gobo (mountain burdock); I included it, somewhat insistently, simply because I wanted…

Pinecone-cut small abalone / temari tuna with spicy miso / cherry-blossom small sea bream / horsetail shoots tofu-dressed / icefish and uni masago-style / clams and udo dressed with sansho leaf

For the pinecone-cut tokobushi, the tokobushi is simmered until tender, then finished by adding sieved liver at the end. For the temari tuna with…

Spring Daikon Simmered in Soup / Baby Octopus Tōza-ni / Cherry-Blossom Lily Bulb

For the simmered assortment's spring daikon in soup, the daikon is slowly simmered in chicken stock and left to soak up the flavor. For the roe…

Alfonsino grilled with sweet white sake, pen shell grilled with sansho leaf

For the grilled course's pen shell with kinome: remove the pen shell from its shell, marinate it in a blend of soy sauce, mirin, and sake in equal…

Hanami Five-Color Dango

For hanami five-color dango, I made a Japanese confection using vegetables in five colors. I used no food coloring, letting the ingredients' own…