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White Melon in White Vinegar Dressing, Salmon Hakata, Glazed Simmered River Crab, Hamo Sushi, Miso-Pickled Kuruma Prawn, Temari Corn, Ayu Grilled with Tade, Mantis Shrimp Kanpyo Roll, Vinegared Myoga

For the glazed simmered river crab, deep-fry the river crabs plain. Frying them at a slightly lower temperature, around 150°C, is good because it…

Octopus arai, coin-shaped octopus

For the vinegared dish, the base stand was made by peeling a watermelon radish. The ball in the coin-shaped octopus is rice cooked with octopus —…

Spiny lobster simmered in sake, taro simmered in seasoned broth

Kinki rockfish grilled with koji and soy sauce

Next is the grilled course. For the candied new ginger, simmer it down using sugar at roughly 80% of the ginger's weight (a ratio of about 10 to 8)…

Corn Surinagashi, Paprika Surinagashi, Celery Surinagashi

For the soup course, playing on the 'one-spoon' style of dish that was trendy about one to two years ago, I wanted guests to enjoy three small soup…

Tomato Tofu, Ayu Sebagoshi-age with White Cheese, Udo Tokusa-ae, Hakata-Style Striped Horse Mackerel and Eggplant, Simmered Beef Tongue

As for the tomato tofu in the appetizer course, when combining pearl agar in the pot, stop the heat at 80°C so that air bubbles don't form, and wring…

Conger Eel Shirayaki Lettuce Roll

The palate-cleansing accent for the vinegared dish is plum and dried bonito. Heat 100g plum flesh, 50g soy sauce, 200g mirin, and 250 sugar together…

Soy milk dashi rolled omelet

Next is the grilled course. The dashimaki tamago uses more soy milk than usual. I pick apart the snow crab thoroughly with chopsticks. If you put it…

Round eggplant simmered in grated daikon

Next is the simmered course. This is truly an old, traditional preparation. First the eggplant is deep-fried in oil, then it's simmered in dashi…

Edamame Tofu, Inro-Style Stuffed Preparation

The soup course is edamame tofu inro. After setting it in a rectangular setting mold, cutting the tofu into thin slices with a knife is quite…

Scallop and paprika agar-set preparation, deep-fried wood ear mushroom dumpling, sweetfish simmered and steeped in dashi, Manganji pepper stuffed with sea urchin, taro stem and abalone with egg-yolk vinegar sauce

Since this is for August, I've built the whole presentation around a green motif to convey a sense of coolness. Let's start with the appetizer. For…

White asparagus grilled and steeped in dashi, oil-blanched kuruma prawn, raw sea urchin dusted with kuzu starch, hosta shoot

Thread-wound tilefish, octopus hidden in seaweed, white taro stem, tube-cut burdock, maple-shaped fu

The simmered course I've named thread-wound tilefish. I wrap the tilefish in winter melon, and over that I wind strands of fish worked into…

Blackthroat seaperch wrapped with kenchin filling

The grilled course is blackthroat seaperch. I fillet it into three pieces, combine it with a kenchin-style vegetable filling on the inside, cure it…

Uruka shinjo

Next comes the soup course. The uruka shinjo is made from mako-uruka, raw fish paste, wheat starch, egg white, and yamato-imo, set in a box mold and…

Ishikawa taro simmered with plum, foie gras jelly, hoshiko temari sushi, scallop castella, Hakata-style suizenji nori, okra and egg-yolk sushi, green-simmered fava beans

Next is an assembled platter in a mixed-assortment style. These days you really have to watch food costs, so I've made this from ingredients that are…

Sesame Tofu

The appetizer's sesame tofu is a version with a little miso worked into it. I put miso, sake, and mirin in a pot over heat and work it for about…

Kuruma prawn and shark fin

Last is the additional course. This one takes its cue from Chinese cooking. I've turned a round eggplant into a bowl. For the shark fin, I finish it…

Abalone and hachiku bamboo shoot, simmered assortment

The simmered course is abalone and hachiku bamboo shoot takiawase. The yellow sauce over the abalone is an egg-yolk sauce. I wanted the abalone to…

Steam-grilled pike conger

This is steam-grilled pike conger. I spread on a thin coat of the currently popular salted, fermented rice-malt seasoning, then bone-score the pike…

White wood ear mushroom and somen noodles

Moving on to the soup course. This one is a softshell turtle (suppon) soup. I first take a stock from the softshell turtle, then combine it in equal…

Rice-flour-fried sweetfish, Japanese halfbeak paprika roll, eel sushi, Chinese bayberry, water shield and mountain yam, ground tofu skin and salmon roe

And the Japanese halfbeak (sayori) paprika roll is meant to add a touch of yellow color. The paprika is grilled whole, then peeled of its thin skin…

Takasago-Style Dressed Dish / Shio-Kōji Dressed Dish

How to Make Takasago-ae / Shio-koji-ae The drive to improve, the curiosity to create something better and new — no matter how much experience or how…

Salmon Cured in Olive Oil

For the salmon cured in olive oil, I salt the salmon heavily, sprinkle it with the herb dill, and let it sit for around thirty hours — longer in…