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Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine

The deep-fried course's Spanish mackerel crisp uses the tail section of the Spanish mackerel. If you freeze it before slicing, you can cut it thin…

Gratin

Green beans bed-pickled, tatami-cut white melon, miso-glazed grilled silken tofu, polka-dot eggplant, spinach chrysanthemum roll

Chestnut Rice

Horse Meat Tossed with Tonburi

Since we're in Kumamoto, many guests do ask for horse meat. This time, for the appetizer, I tossed horse meat with broom cypress seeds, sometimes…

Oyster grilled in the style of Hagi ware's mottled glaze

As for the oyster hagi-yaki, oysters vary quite a bit in size from one to another, so to even out the size I wrap them in bacon. The idea is that you…

Yam bulbils deep-fried in sea urchin batter

As for the yam bulbils deep-fried in sea urchin batter, the key point when frying in the sea urchin batter is that if the oil temperature runs too…

Japanese flounder grilled with soba miso

The hirame soba-miso yaki took its inspiration from the soba-miso yaki served at soba noodle shops; we devised a preparation using whole soba…

Blended miso style, diced fried tofu

For the soup course, Tokyo guests tend not to favor the mellow, heavy flavor of white miso, so I made a blended-miso style by combining white miso…

Mountain yam grilled with golden egg yolk

How to Make Kōbi-yaki Mountain Yam For kōbi-yaki mountain yam, peel the mountain yam thickly and cut it into pieces of a suitable size. Put the…

White fan-shaped vinegared dish

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Tender-simmered beef cheek

For the simmered course's tender-simmered beef cheek, the beef cheek is softened and rehydrated using a pressure cooker. The seasoning base is…

Phyllo-wrapped bake

For the grilled course's phyllo-wrapped bake, pate filo is something like the wrapper used for Middle Eastern spring rolls. It comes in thin sheets…

Free-range chicken in jellied aspic

For the jidori nikogori, jidori chicken broth is set into an aspic, poured into quail eggshells, and set together with shark fin, steamed sea urchin…

Sakura-Fu and Seri Tōji-Maki

For the simmered dish, sakura-fu and Japanese parsley yuba-wrapped roll: normally "sakura-fu" brings to mind wheat gluten shaped like cherry…

Spanish mackerel, Hakata-style deep-fry

For the Spanish mackerel hakata-age: layer Spanish mackerel and pressed tofu alternately in a pressing mold and press them together. Wrap a band of…

Simmered Course

For the simmered course, shishi daikon is normally made as a sweet-and-savory simmered dish of wild boar and daikon, but in the Chichibu region it…

Translucent baby conger eel

For the vinegared course, the noresore, translucent baby conger eel, is washed thoroughly in a seawater-strength salt brine, and served in a mild…

Shrimp fish-paste dumpling, plum-shaped carrot, young komatsuna greens, and yuzu

Duck meat, tofu skin layered and grilled, young sansho leaf, and grated daikon

Crab, asparagus, anchor-cut beach silvertop sprout, and egg-yolk vinegar sauce

Hand-scooped yuba

Served in a yuzu shell, yuzu-grilled Spanish mackerel, sansho-grilled small abalone

Regarding the yuzu miso used in the sawara yuzuka-yaki in the fried course: normally you'd grate yuzu on a grater and sprinkle it into the miso to…

Okoze steamed Yōrō Falls-style

The clear-soup course is okoze, steamed in the style of the Yōrō Falls legend. Since okoze pairs well with oil, I salt it and then deep-fry it…