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Agedashi sesame tofu, salmon shark heart rolled with scallion

For the age-dashi sesame tofu: extra sesame tofu that was made is frozen and stored at -60°C, then thawed and prepared age-dashi style — lightly…

Pear and Kyoho Grape Honey-Simmered

For the pear and Kyoho grape honey-simmered dish, pear is simmered in a white wine base, and chopped Kyoho grapes and muscat grapes are added and set…

Scallop-and-Shiitake Futami-Age

The additional hearty course is scallop and shiitake, deep-fried together. The menu lists it as su-age, a plain deep-fry, but it's also delicious…

Deep-Fried Egg-Soaked Bread with Steamed Uni

For the deep-fried egg bread, I cut bread into thick slices, let it soak up a savory egg-tofu custard base, and steam it until set and firm. Then I…

Cloudy Chicken Broth

For the stuffed tomato, I blanch and peel Amela tomatoes, remove the seeds, and sun-dry them somewhat to draw out some of the moisture. Then I fill…

Kuroge Wagyu Fruit Rolls, Suki-ni Style

Finally, the progression dish. For the Kuroge Wagyu fruit rolls in sukiyaki style, wrap melon, mango, and papaya in slices of wagyu beef, and simmer…

Seared Largehead Beltfish

For the seared tachiuo, I used Ajinomoto's "Koku no Chikara: Sakana no Koku" (a fish-umami seasoning) to make an umami-dashi gelée, which is poured…

Single-basted soy-glazed eel, quail grilled with egg-yolk glaze, pressed vegetables

This is the grilled course: unagi ippen-jōyu. Plain-grilled eel without sauce gives the impression that the aroma of the sake used comes forward…

Pheasant clear soup, tomato in a kuzu-thickened broth

The soup course is pheasant clear soup. They say that when pheasant is properly aged, eighteen kinds of amino acids develop in it, of which nine are…

Abalone simmered tender, udo simmered with roasted grain

This is the simmered assortment. For the abalone simmered tender, I prepare the abalone as usual and slowly reconstitute it in sake and water to make…

Ise lobster grilled Daitokuji-style

The grilled course is Ise lobster grilled Daitokuji-style. I split the Ise lobster in a pear-split cut, and at the end pour over Daitokuji natto, a…

Twist on julienned vegetable soup

It contains salt-grilled sea bream and julienned vegetables rolled in a tofu base. I added egg white and lard to the sieved tofu. Sawani-wan normally…

Daikon simmered to absorb the broth, grilled bamboo-mat wheat gluten, Napa cabbage roll wrapped in yuba

Grilled millet-gluten cake, lily bulb and freeze-dried konjac, shimeji mushroom and spinach dressed with walnut

Shrimp-shaped taro stuffed and deep-fried

Ise lobster simmered Yamato-style

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…

Tea-infused clear soup, red sea bream wrapped in paper-thin daikon

For the soup course, since it was New Year's, I used sea bream. I salt the red sea bream (madai), wrap it in a paper-thin sheet of daikon cut by the…

Monkfish hot pot

Simmering the monkfish's bones, head, and trimmings at a rolling boil makes a rich stock, which I then thin out with bonito dashi. Inside are the…

Shrimp-shaped taro grilled with foie gras miso; scallop grilled with anchovy mayonnaise

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…

Scallop, Daigo-style cream-set dish

Ise Lobster Grilled with Soy Milk

The shinzakana, a supplementary course, of Ise lobster grilled with soy milk is made by thinning an egg base containing raw fish flesh with a seafood…

Kabocha pureed soup, gurnard dusted with kuzu starch

The clear-soup course is kabocha surinagashi, based on a flavorful kusa-dashi, a stock made from fish bones and trimmings. A torch is used to sear…

Broth made with Izu-region bonito flakes, eight-cup tofu

The soup course is eight-cup tofu, based on the Edo-period tofu cookbook Tofu Hyakuchin, known in English as One Hundred Tofu Recipes. This time it…

Tilefish Shiba-mushi

The soup course is tilefish shiba-mushi. With the image of a pile of gathered dry branches and twigs, five to six servings' worth of tilefish are…