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Two-Color Asparagus Jelly, Swimming Crab and Lotus Root Tofu, Filefish Liver

Today's menu includes a good many dishes we regularly serve, but I also draw plenty of ideas from Western and Chinese cooking. Let's start with the…

Tilefish firewood-bundle roll

The fried course is tilefish (amadai). Ohara-gi maki — thin strands of ingredients tied into a bundle to resemble the firewood bundles once carried…

Overnight-dried barracuda, black pepper-grilled chicken, grilled simmered conger eel and potato

For the grilled course, the barracuda is topped with julienned vegetables and finished with a dressing. There was a time when one of the younger…

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…

Kuzu-dusted okoze

For the soup course's green pea shiratama — on a day like today when I can put in the extra effort, I use shiratama, but when things are busy as…

Shrimp simmered shiba-ni style, green bamboo spiral roll, soft folded egg, sake-steamed abalone, lotus root cream terrine

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Sesame tofu

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Kombu-cured halfbeak

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Tai milt, beef tongue and corn fritter, new onions from Awaji Island

For the fried course, tai milt. This too is something I froze in water for storage back when it was plentiful and in good supply. I coat this milt…

Scabbardfish lightly salted and grilled, kuruma prawn grilled with salted fish innards, abalone sandwiched with wasabi miso

The abalone I used for the grilled course — I bought a large quantity of this back when it was cheap and in good supply. After rehydrating it, if you…

Kamo eggplant, a Kyoto heirloom, from Keihoku-chō, simmered in oil

Shiratama Miso Ishino Miso…………………2 kg Sake…………………………1.5 shō (approx. 2.7 L) Mirin………………………290 g Sugar………………………375 g Egg Yolks…………………25

Pike conger eel gold-wave blended potage, sea urchin tofu

For the soup course, I use hamo. This time I made it as a surinagashi. I wrote 'peel off the skin...' in the recipe, but leaving it on is fine too —…

Firefly squid rolled into a cylinder with nori vinegar, young ayu styled as hydrangea, mantis shrimp bundled firewood-style, small turban shell terrine, and halfbeak cut into a water-ring spiral over egg-yolk vinegar

For the firefly squid, I use fresh nori vinegar. This fresh nori is from Lake Hamana. I cut it with a mild mixed vinegar to finish it with a very…

Three-color milt, Ogawa-style roll

For the last course, the vinegared dish is a three-color milt roll — I used milt as the core and wrapped it in tai surimi in three colors: white…

Cherry-blossom-scented deep-fry

For the fried course's sakura ka-age, I desalt salt-preserved cherry blossoms, dry them once in the microwave, and mix them into a light, white…

Spanish mackerel, butterbur-miso grilled, wagyu grilled and wrapped around burdock, bamboo shoot and sea bream roe stuffed and grilled

I'd call this an orthodox arrangement, I suppose — I plated it without much decoration so that the tableware itself would stand out. For the sawara…

Abalone tofu, kuruma prawn in a kuzu-thickened flower simmer, plump-simmered abalone

For the simmered course's abalone tofu, I made it in two layers: the liver and the meat. Since there are occasionally guests who don't care for the…

Sea bream simmered to a plump, glossy finish

The clear-soup course is sea bream simmered to a plump, glossy finish, with red-and-white mochi. I suppose you could call this a fairly standard…

Spiny lobster grilled with golden egg yolk, sakura mochi, dimpled lily bulb, saikyo-miso-cured rapeseed blossom, butterbur and potato, mustard-pickled udo, bamboo shoot and sansho-leaf sushi, plum-blossom-cut burdock, bamboo-cut stem lettuce, and broad beans simmered to a vivid green

For the appetizer course, since I have a fondness for tableware, I wanted to make use of this large platter to start with. Today I made the Ise…

Ripened Persimmon, Fine-Julienned Apple

Original nori chazuke

Daikon cured to resemble karasumi

Famous harihari, a whale and mizuna hot pot

Spanish mackerel grilled rapeseed-blossom style with egg yolk and greens