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Whole simmered round eggplant

Kuruma prawn, pen shell, Japanese sea bass

Crab manju

For the simmered course's crab manju, I use kabocha squash and Japanese mountain yam, but too much kabocha turns it a solid, bright yellow. Kabocha…

Fugu rice porridge

The meal course is fugu ojiya. It may be a matter of preference, but I feel fugu suits ojiya, a heartier rice porridge, better than it suits zōsui, a…

Ōno Taro Arare-Age with Crab Ankake Sauce

For the taro arare-age in the takidashi preparation, I have tried taro from various growing regions, but this taro is extremely sticky and creamy…

Pinecone-scored abalone, savory simmered

The pinecone-scored abalone umani evokes the image of pine, bamboo, and plum. The stem lettuce is marinated in saikyo miso and shaped to represent…

Lily Bulb 'Crane's Egg,' Turtle-Shaped Kyoto Carrot and Glossy-Simmered Bamboo Shoot, Seven-Herb 'Nest'

For the simmered course, the lily bulb 'crane's egg' combines lily bulb with shiratama, with candy-simmered cod roe placed inside, shaped to resemble…

Monkfish hanging-cut

How to Hang-Cut a Monkfish (Tsurushi-giri) Tsurushi-giri, or hang-cutting, is the traditional method for breaking down monkfish: a hook is passed…

Winter Duck and Paprika Sandwich

For the winter duck and paprika sandwich, the aigamo (mallard-duck cross) is first seared to color, then simmered, and the blood is drawn off. I like…

Overnight-dried blackthroat seaperch, butterfish pickled in sake lees

The grilled dish is blackthroat seaperch, overnight-dried. Blackthroat seaperch is a fish with tender flesh, so drying it once to draw out some of…

Turnip-style clear soup, sea bream and yuba shinjo

●Tai and Yuba Shinjo: the sea bream is filleted into top fillets, the skin pulled off in a thick layer, and the flesh worked into ground fish paste…

Turnip Soup, Oboro Tofu

As this is an autumn menu, I made the soup course turnip-style. Kyoto turnip is finely grated and, with a touch of kuzu starch added, combined into…

Amber aspic

For the amber aspic: first prepare a double chicken consommé to use as the base soup. To make the double chicken consommé, clean chicken bones, put…

Myoga and Ibérico Pork Sawani

For myoga ginger and Ibérico pork — a light, julienne-vegetable simmered dish — cut myoga ginger and burdock into fine julienne strips and rinse them…

Turnip and Corn

For turnip and corn: knead corn tofu with kuzu starch, season it, let it cool, and cut it into squares. Wrap this corn tofu in a mixture of grated…

Truffle and ginkgo nuts, Abekawa-style sweetened toasted soybean flour

Chestnuts simmered in the skin, topped with ricotta cheese

Japanese whiting, kombu-cured

Niigata sweet shrimp

Ginkgo Nut Rice-Flour Dumplings

Made with recommended Niigata rice flour.

Pike conger eel Shinshu-maki in clear soup

Sweet malt-pickled daikon, rolled napa cabbage pickle, nozawana pickle, leaf-cut pickled ginger

Rapeseed blossoms marinated with dried sea cucumber ovary

For appetizer 2, since the rape blossoms marinated with konoko wanted a bit more aroma, we crowned it with chopped konoko.

Offshore Matsushima

How to Make Oki no Matsushima (Pine-Clad Island Offshore) This dish is styled after a pine-covered island out at sea. Because it isn't especially…