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Peach mamekan

Swimming crab and Japanese wild parsley, okra, egg-yolk vinegar sauce

Roasted Spiny Lobster with Shio-Koji, Served with Ponzu, Diced Beef, White Asparagus, Manganji Pepper, Sansho Pepper Blossoms

Whole simmered round eggplant

Kuruma prawn, pen shell, Japanese sea bass

Shrimp shinjo in clear soup, gourd-shaped winter melon, white wood ear mushroom, small melon, myoga buds, sansho leaf

Steamed abalone, jade-glazed grilled, whiting deep-fried with aromatic seasoning, fish bone crisps, millet wheat gluten dressed with mashed edamame, grilled sesame tofu and water shield with tomato gelee, sea urchin in the shell grilled with soy milk

Eel Grilled Yuan-Style with Miso, Vegetables in Black Vinegar

Sweetfish rice, water eggplant pickles

Eel rolled in thin white kelp, winter melon simmered in suppon broth

Sake-Steamed Abalone

Matsusaka Beef

Hamo Yakishimo-Zukuri, Ise Lobster Arai

Okoze suppon-style soup, deep-fried lotus root manju

Grilled Kamo Eggplant, Sesame Tofu, Sea Urchin Surinagashi

Rock oyster cheese fondue, rock oyster with dried salmon, rock oyster wrapped in horse meat

Remove the rock oysters from their shells, work them gently with grated daikon, rinse them well in water, and blanch them. Once the initial heat has…

Diamond-Cut Daikon Stuffed with Summer Grasses and Flowers

For the checkerboard-pattern simmered dish, cut the ingredients that go into the checkerboard pattern into precise cubes of matching length. It's a…

Ise Lobster Grilled with Tade Vinegar, Kuroge Wagyu Beef Grilled with Sansho Pepper

Shark Fin and Swimming Crab Winter Melon Surinagashi

Soak the shark fin in lukewarm water overnight. After that, add Shaoxing wine (laojiu) to water, and put finely minced scallion and finely minced…

Nikogori on a Lotus Leaf, Lily Bulb, Steamed Abalone Grilled with Uni, Skewered on Green Bamboo, Turban Shell Liver Somen

Because I worked for a long time at a hotel, I learned how to prepare foie gras directly from the Western-cuisine chefs. Season the foie gras with…

Deep-Fried Whiting and Asparagus, Abalone Senbei, Runner Beans, Manganji Pepper, Young Corn

The batter for the deep-fried whiting and asparagus is a light egg-white batter, but potato starch alone makes it too hard, so I combined it with…

Beltfish Nanban-Yaki, Stone-Wall Terrine, Bayberry in Jakago-Style Net Wrap, Yanaka Ginger

This is the grilled course. For the beltfish nanban-yaki, since it's nanban-yaki, thinly-sliced scallion rounds are mixed into the egg. The soft…

Itoyori Sea Bream Kenchin-Maki, Abalone Mushroom, Hasuimo Stem, New Lotus Root, Yuzu

This is the soup course. Golden threadfin bream is a fish caught in summer with beautiful coloring. This time I made the dish in a way that brings…

Ise Lobster Gusoku-ni, Morning-Glory-Cut Winter Melon, Eggplant, Pumpkin, Okra

The simmered dish is the classic Ise lobster in the shell. Split the head lengthwise, simmer it first to draw out a stock, and then add the meat and…