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Roe-Bearing Ayu Yuan-yaki with Grilled Eggplant and Small Melon Dressed with Hamo Roe

The grilled-fish course is a yuan-yaki using the first-of-the-season roe-bearing sweetfish. A knife cut is made all the way to the center of the back…

Shrimp-shaped taro manju, tilefish steamed with millet

This is the simmered assortment. For the egg-yolk-battered fry made with the last of the season's pike conger, the fish is bone-scored, lightly…

Duck Karukan and Small Turnip in a Clear Soup

For the duck karukan, minced duck meat is combined with grated yamato-imo, mashed hanpen (a light steamed fish cake), wheat starch, potato starch…

Habutae Tofu, Oyster, Persimmon, and Greens Dressed with White Wood-Ear Mushroom and Walnuts, Potato Somen, Pumpkin-and-Cheese Two-Tone Terrine with Crab Kinuta-Maki, Stone Flounder, Maitake, and Jikuna Greens Dressed with Chrysanthemum, Salmon-and-Turnip Sushi with Lily-Bulb Monaka, Pacific Saury Kombu Roll with Ginkgo-Leaf Sweet Potato and Shibukawa-Age Chestnut

This is a dish to accompany sake. For the habutae tofu, ground pike conger surimi is combined with scallop, and grated yamato-imo and whipped egg…

Salted whale skin

This is the vinegared dish. The salted whale skin is slowly reconstituted over four to five hours in rice-bran water that is changed three to four…

Omi Turnip, Late-Autumn Simmered Eggplant, Kuruma Prawn, Simmered Conger Eel

For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

Ise Lobster Sea-Urchin Yaki, Ebi-Imo and Foie Gras Yaki, Tender-Simmered Kurobuta Pork in Potato Sauce, Chrysanthemum-Steeped Dish Served in a Bitter-Orange Shell, Brandy-Steeped Chestnuts with the Inner Skin On

For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

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…

Snow Crab Momiji-ae, Herring-Roe Wakame Pickled in Sake Lees, Pressed Mackerel Sushi, Fragrant Fried Matsutake, Salt-Steamed Abalone

First, the appetizer course. For the snow crab momiji-ae, snow crab and vegetables would normally be dressed together in a fragrant…

Seared octopus soaked in plum vinegar

This is the vinegared dish. Live octopus is rinsed and its legs separated, the skin side is seared, and then the skin is peeled off; it is then…

Ise Lobster Shinjo

The warm-dish course, Ise lobster shinjo, is made by flaking Ise lobster that has been boiled once and folding it into a mixture shaped like hanpen…

Chilled Abalone 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…

Tilefish Yuan-yaki, Moromi-Marinated Young Chicken

This is the grilled course. For the young chicken moromi-yaki, chicken lightly salted is marinated for about a day in an unrefined miso mash to which…

Turnip Surinagashi with Chestnut Full-Moon Dumplings

The clear-soup course: chestnut paste is combined with domyoji rice flour and shaped into a full moon, then steamed. The kaitoge, salted octopus egg…

Sea urchin, misty jellied mold; kombu-cured flounder with chrysanthemum petals; sesame-flavored eggplant Rikyu-yose

First, these are three appetizer dishes. What is in the glass is the sea urchin's misty jellied mold. A thin rice-gruel base is set with gelatin, and…

Pike conger in a rippling-water presentation

Lotus Root Rice

Molded uzaku, eel

Whole Round Eggplant Deep-Fried and Simmered, Lotus Root Simmered in Soup, Carrot Simmered to Absorb the Broth

Grilled young sea bass with water pepper

Sweetfish ochazuke, water pepper leaf tempura

Figs, Sesame Tofu

Salt-grilled sea bass, bamboo-leaf wrapped sushi, eel rolled with burdock root

Winter Melon Steamed in Its Own Shell