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Grilled fugu roll, grilled beef roll

These are two rolls made with large matsutake mushrooms. It's a signature flavor of autumn. For the grilled fugu roll, I wrap large matsutake in firm…

Autumn-run bonito Ōmi-style roll, grilled salmon belly, maitake mushroom simmered Arima-style with sansho pepper, seared hoshiko

For the third of the seasonal dishes, the simmering liquid used to steam-simmer the autumn-run bonito Ōmi-style roll is 5 parts dashi, 1 part mirin…

Winter melon puréed soup, snow crab shinjo wrapped in napa cabbage

This is the clear-soup course. The white flesh of the winter melon tends to be left over no matter what, so we use it in a surinagashi. Since my…

Kabocha, directly simmered

The simmered course is a rich, savory dish. Here, with Ryōgoku (Tokyo's sumo district) in mind, I shaped the carrot into the sumo referee's fan. For…

Hamo Sushi

The hamo sushi in this mid-meal side-dish course comes in two styles: plain-grilled, seasoned with salt, and basted, glazed-grilled. For the cucumber…

Young sea bass grilled with sansho leaf, eel yawata-maki

This is the grilled course's eel yawata-maki (rolled with burdock). I thought the burdock's texture would be better fine, so I split it thinner…

Young sweetfish fried in a white-fan batter, curled into a Naruto swirl; twisted deep-fried sea urchin and lotus root

For the fried course, everything fried this time is done in a light egg-white batter.

Japanese whiting grilled with water-pepper miso, beltfish grilled with white asparagus

This is the grilled kisu with tade miso. Since tade discolours easily, we mix in komatsuna or spinach as blending greens to help fix the color. For…

Fat greenling, fukurin-style, in soy-milk broth

This is a soup course. Quinoa is currently popular among women and said to be rich in amino acids, so we tried using it here. It is made soy-milk…

Puréed crab soup

The soup course is crab pureed soup. Raw crab is passed through a fine sieve, ground in a mortar, thinned with dashi, then heated slowly without…

Crab apron with young hosta shoots and crab-tomalley sauce

This is a crab-tomalley dish. The 'apron' refers to the loincloth-shaped flap (fundoshi) on the underside of the crab. With a live crab, the meat…

Sea Bream Roe in Spring Coating, Crab Roll in Wakame

This is a simmered dish. For the sea bream roe in spring coating, the roe is lightly combined with grated mountain yam and egg white, then steamed…

Octopus, Dainagon-Style Simmered

For the octopus, dainagon-style simmered, I tenderize it by pounding it with daikon before simmering it soft. The "Asukko" served as ohitashi is a…

Kyoto turnip, yellowtail simmered in Hakkaisan sake lees

Gourd-shaped fried whiting, sandwich-fried abalone

This is the deep-fried course. For the gourd-shaped fried Japanese whiting, a whiting of about 20 cm is cut into roughly eight pieces, opened out…

Conger eel wrapped hōsho-style, glossy simmered herring, crane's-beak-cut taro

This is the takiawase course, a simmered assortment written here with celebratory characters for good fortune. Because the dish is served in a vessel…

Tilefish Komachi-Roll, Beef Jibu-ni

This is a simmered dish. For the tilefish komachi-roll, tilefish fillets are soaked in salted sake, then wrapped in thickly rotary-peeled ebi-imo…

Persimmon and Seafood Namasu

This is a vinegared dish. For the persimmon and seafood namasu, the key point is to cut the persimmon that goes into the oven into a dice slightly…

Ise Lobster Simmered in Saffron, Winter Melon Stuffed with Sea Urchin

This is the simmered course. For the Ise lobster simmered in saffron, using too much saffron throws off the balance with the other dishes, so I keep…

Tofu and pheasant, miso-glazed grill

This is the grilled course. For the tofu and pheasant miso dengaku, meat scraped from the carcass bones is coarsely minced and simmered in sweet red…

Abalone with Its Own Liver, Green Chili Tofu, Duck and Barley Simmer

This is the appetizer course. For the abalone with its own liver: the abalone is first steamed in sake, then the liver is removed and pressed through…

Natsu Mikan Sashimi Presentation

For the sashimi course, I used a hollowed Japanese summer citrus as the serving vessel. Rather than laying the sashimi straight onto the citrus, I…

Honmasu Trout Wrapped and Simmered in Spring Cabbage

This is a mixed simmered assortment. For the honmasu trout wrapped and simmered in spring cabbage: gather the trout off-cuts and wrap them in…

Salt-grilled sweetfish

This time, we learned about the grilled course from Master Instructor Iizuka (Asakusa View Hotel). We feature salt-grilled sweetfish.