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New Baby Taro with Sesame Tofu Sauce

Mugwort Terrine

For the appetizer course's mugwort terrine, I use only the leaf portion of the mugwort, boiling it with a little wood-ash lye added. I was taught…

Hydrangea-themed presentation

As for the flathead in the sashimi course, when the fish is live, bones can remain even if you think you've removed them thoroughly, so please take…

Golden-yellow crab

For the crab yamabuki, we use Japanese spider crab that is often landed in Sagami Bay. The tart Okinawan citrus used to keep the loquat from…

Sea Bass, Cut into Rounds

Tea-smoked Japanese sea bass

The grilled course, suzuki tea-smoked, was meant to be something of a showpiece for this exhibition, made with the image of chatsū, a tea-flavored…

Largehead beltfish, stuffed and grilled Horikawa-style

The grilled course's largehead beltfish Horikawa-style -- a style named for Kyoto's hollow Horikawa burdock, here applied by wrapping the fish itself…

Tomato zoni

For the simmered dish, tomato zoni: plenty of stock comes out of the tomatoes themselves, but this time they were a little firm, so I added a bit of…

Baby Squid in Tomato Stew

For the mugi-ika tomato stew, I sauté minced garlic and onion in olive oil until golden, the same way you would for a spaghetti sauce base. Mugi-ika…

Japanese spikenard rolled in fried tofu skin

This simmered dish, udo shinoda-maki, needs the oil thoroughly drained from the fried tofu skin beforehand — skip that and you will run into trouble.

End-of-Season Twin Fillets

Nodoguro, Hosokawa-yaki

The akamutsu in the grilled course's akamutsu hosokawa-yaki is a fish often caught in Oiso that is known as nodoguro, and it is a truly delicious…

Ink-dyed green beans

Suppon Tofu

As soft as Takigawa-dofu (tofu set with agar in waterfall-like strands). More tofu is tastier, but set it firm enough or the turtle meat won't cut…

Water shield in clear spring water

Dusted with Yoshino kuzu starch, layered hakata-style (pressed together) with raw sea urchin, then steamed lightly.

White melon stuffed with bottarga, micro tomatoes

For the white melon stuffed with bottarga, we grate the bottarga and freeze-dried tofu separately, then knead them together before using.

Ryōgoku-style fawn-dappled scallop

Beneath the scallop fawn-dappled scoring in this soup course lies simmered millet-gluten cake; chewy steamed glutinous rice or sesame tofu would…

Hamo, Seared and Blanched

The ume paste: mash umeboshi with wasabi and bonito flakes, sieve it, add a little soy sauce for a mellow, easy flavor.

Whiting nanban-zuke

Hina-ebi, Green Breeze

Kuchitori, or more precisely what used to be called "kuchitori-gawari," is a course that brings together small portions of items from the sea, the…

Double-stuffed red sweet peppers, deep-fried with a mustard coating

For the deep-fried dish, red sweet peppers, karashi-age (mustard worked into the deep-fry coating), double-stuffed, crush scallop and season it…

Raw fish: cured assortment

For the raw horse mackerel and Japanese whiting: we lightly salt them, and once the salt has settled in, we press them gently with kombu and set them…

Conger Eel with Ginger Foam Jelly

For the conger eel with ginger foam jelly, the conger eel is cooked the same way as nitsuanago, the soy-simmered conger eel used for sushi. Take…

Eel and Lotus Root Mochi Kabayaki

This is the grilled dish for new-style eel cuisine. For "Eel and Lotus Root Mochi Kabayaki," I grated lotus root that's tender and delicious this…

• Serves 1 · ¥980

• Cook time 40 min