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Steamed Winter Melon

For the steamed winter melon, peel it the way you would turnip for a grated turnip steamed dish, grate it using a hand grater, squeeze it lightly…

Tube-grilled young sea bass, grilled abalone liver, Japanese whiting grilled with shuto

The grilled dish is tube-grilled young sea bass. Since young sea bass is difficult to eat if left with the bones in when tube-grilled, cut it into…

Kamo Eggplant Age-Dashi

The chilled simmered assortment is Kamo eggplant age-dashi. Into deep-fried Kamo eggplant are packed saimaki prawns, pumpkin, carrot, shiitake…

Ushio-Style Clear Broth, Served in an Individual Pot

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…

Eggplant yashio-ni

For the eggplant yashio-ni, the eggplant is deep-fried, dropped into ice water, and left to absorb a strongly salted happō dashi (all-purpose…

Seiro soba with dipping duck broth, Echizen soba cut Edo-style

The meal course is seiro soba with dipping duck broth (tsuke-kamo seiro). I grill scallion in duck fat to make scallion oil, use it to quickly sear…

Oki beef seared and grilled

The additional course, Oki beef seared and grilled, takes this form because the restaurant has a teppan griddle and uses Oki beef as a main item…

Pureed Potato Soup

Cod milt and komatsuna with salted cod roe ankake sauce

Black Soybean and Plum Paste Jelly

Whole buckwheat groats and aigamo duck, karukan-steamed

For the whole buckwheat groats and duck karukan-steamed dish, I soak the buckwheat groats and simmer them until soft in a clear soup base. I combine…

Oyster Echigo-yaki, barracuda and sweet potato wheel-cut presentation, oyster mushroom paper-wrapped grilled

The grilled dish (yakizakana) is oysters Echigo-yaki. I season and steam the oysters, cook washed rice into a firm porridge, press it through a fine…

Yam bulbil rice

Nanzenji-style steamed tofu

Shiitake and abalone grilled with a fluffy egg-white and grated-yam topping, vinegared myoga ginger, abalone liver dressed with sansho pepper

Scallop shinjo

The scallop shinjo is topped with lily bulb (yuri-ne) colored and shaped for the garnish, lightly dusted with flour, and steamed. The lotus root…

Spiny lobster, yuba-wrapped and deep-fried

● Ise lobster tōji-age: peel the shell of the Ise lobster and rinse it in a light sake-and-salt wash. Cut a sheet of flat tofu skin with a knife and…

Softshell Turtle and Turnip, Kabura-mushi-Style Steamed

The warm course, softshell turtle and turnip kabura-mushi, uses only the empera, the gelatinous rim of the turtle's shell. The turnip is grated…

Seared octopus soaked in plum vinegar

This is the vinegared dish. Live octopus is rinsed and its legs separated, the skin side is seared, and then the skin is peeled off; it is then…

Sweetfish ochazuke, water pepper leaf tempura

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…

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 —…

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…

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…