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Pineapple Baked with Cream

The supplementary course meant to encourage the sake is pineapple baked with cream. Spiny lobster, abalone, and the like are placed inside the…

Anglerfish, tomozu sauce

This is the vinegared course: anglerfish with roasted-miso sauce. I learned how to make the roasted miso from my uncle — spread miso over a mortar…

Dried herring simmered with sansho pepper, late-season shrimp-shaped taro, yuba wrapped fukusa-style

This is the takiawase course. For the Kyoto wheat gluten, bread flour, salt, and lukewarm water are added and mixed well. Left to rest for about an…

Icefish simmered to a crimson-plum hue

This is the accompanying dish. Icefish simmered crimson-plum style is a dish meant to evoke February; we give the icefish a hint of plum aroma and…

Ainan-cho longtooth grouper, kelp-steamed

This is the steamed course. For Ainan Town kue kelp-steamed, we rinse the kue, cut it into pieces of about 40g, lightly salt it, sprinkle it with…

Oyster Tofu, Turnip in a Mizore-Style Broth

This is the soup-bowl course. Oyster tofu is served in a mizore dashi (a broth clouded with grated daikon, 'snow-flurry' style). We add a thin kuzu…

Cod milt and napa cabbage amber terrine, kelp-grilled milt

Normally, we set the napa cabbage in a terrine mold. This time, we made sheets from the napa cabbage stems and wrapped the set filling in them to…

Ise Spiny Lobster Gusoku-ni, White Miso Style

Next is the simmered course. The Ise spiny lobster, simmered in the shell, is finished with white miso, and at the end fresh cream is added to round…

Silky soup course

First, as an alternate soup course. For the ikura in this silky soup course, place skein-form salmon roe (sujiko) in lukewarm water and gently loosen…

Onjaku, mallard duck loin

I did feel that using onjaku (a course named for the warm stone that gave kaiseki cuisine its name) here might make it a bit heavy, but I went with…

Swimming crab

The swimming crab (gazami), also called watarigani, is washed thoroughly clean, and the shell and apron are salted before steaming. It is then…

Walnut Dressing

The appetizer is the walnut dressing. We use blanched taro shoots, shrimp, and walnut, adding cream cheese to make it moist and creamy.

Eggplant Somen, Kinukawa Eggplant Kan, Chilled Simmered Kinukawa Eggplant Topped with Three-Color Miso

First, about Kinukawa eggplant. This is a traditional vegetable of Ehime Prefecture, and its skin is remarkably tender. For the eggplant somen, I cut…

Wind-dried sweetfish

This is wind-dried ayu grilled with tade (water pepper) sandwiched inside, but although ayu is said to taste best simply salt-grilled, by the time…

Grilled white tilefish with koji

The grilled course is white tilefish grilled with koji. This time the summer white tilefish had good fat and was delicious, so I chose it. I make a…

Seashore-aroma terrine

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Ainame Teika-ni

Green vinegar-miso salad

For the aonuta, wakame, Japanese chives, and ark shell are dressed in a mustard vinegar-miso.

Tender Ise lobster, Dutch-style fried then simmered with egg yolk, shrimp-shaped taro simmered in white broth, new bamboo shoot simmered Tosa-style, and more

Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…

Shimane noble scallop, creative deep-fry

For the Shimane hiōgi scallop novelty deep-fry: hiōgi scallops from Oki, Shimane, prized for their beautifully colored shells, are wrapped in kadaif…

Spiny lobster grilled with sea urchin, butterfish grilled in saikyo miso, scallop grilled yuan-style, duck grilled with sansho pepper

The grilled course is also served as an assortment. Since the guests were celebrating a special occasion, we made it uni-grilled Ise lobster. Raw Ise…

Pine-Cone-Style Grilled Tilefish, Torobocchi Cured in Shuto and Wind-Dried

The grilled course is pine-cone-style grilled tilefish. The tilefish is filleted with its scales left on, marinated in a sake-and-soy marinade, and…

Tilefish in seashore-fragrance style

For the amadai iso-no-kaori style: it's named this way because, due to a fair currently running at the restaurant, we're using aonori (green laver)…

Sweetfish dengaku deep-fried in a coarse rice-crumb coating, mustard-and-soy marinated deep-fried eel, shrimp crackers, asparagus deep-fried in a rice-cracker coating

For the ayu dengaku fried in a coarse rice-flour coating (shinbiki-ko), remove the scales and gills from the ayu, cut in from the back to remove the…