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Monkfish Liver and Daikon Layered Steam

The appetizer course has five dishes; first is the monkfish liver and daikon layered steam. I used salt and pepper to remove the odor from the…

Dried cod and shrimp-shaped taro / dried sea cucumber and sea urchin fish-paste dumpling

How to Make Bōdara (Dried Cod) and Ebi-imo (Prawn-Shaped Taro) / Kinko, Sea Urchin, and Shinjo Fish Dumplings This time I'd like to introduce…

Quail Rolled with Leek, Deep-Fried Golden; Conger Eel and Burdock Raft-Style Cracker; Toasted-Herb Salt; Plum-Shaped Wheat Gluten Stuffed with Two Fillings, Deep-Fried

For the fried course, the quail rolled with leek is made by wrapping leek in quail and deep-frying it golden, coated in an egg-yolk batter. The…

Yellowtail snow-mountain grilled, pufferfish marinated in shuto and dried overnight, monkfish liver dengaku-grilled

For the grilled course, the yellowtail 'snow mountain' grilled is made by salting the yellowtail, topping it with a mixture of grated daikon and…

Lily Bulb 'Crane's Egg,' Turtle-Shaped Kyoto Carrot and Glossy-Simmered Bamboo Shoot, Seven-Herb 'Nest'

For the simmered course, the lily bulb 'crane's egg' combines lily bulb with shiratama, with candy-simmered cod roe placed inside, shaped to resemble…

Rice-Porridge Base with Crane-Shaped Turnip and Uni Crown

The soup course (owan) is prepared as a rice porridge. Using the stock left over from blanching the clams used earlier in the appetizer, plus added…

Rabbit-shaped Yamato yam, two-aroma bottarga, ball-shaped arrowhead-tuber egg-yolk sushi, black soybean-wrapped shrimp 'rock', stuffed clam with sake-lees-pickled daylily shoots

The appetizer's rabbit-shaped yamato yam is steamed yamato yam pressed through a fine sieve, shaped to resemble a rabbit. It's kneaded and shaped by…

Beef grilled with aromatics

The basket holding the susumezakana's (an extra course meant to encourage sake drinking) deep-fried vegetables in black vinegar marinade is made of…

Deep-sea shrimp and blanched taro shoots, with taro shoots and tofu thickened sauce

For the simmered course, the deep-sea shrimp has a softer texture than Ise lobster and a delicious sweetness, so I've been fond of using it lately. I…

Steamed fugu milt and tofu skin

Two-tone grilled juvenile sea bream, sansho-grilled quail, crab roll shaped like a cylinder

For the grilled course, the cod roe is cooked through. If you just let it soak, it falls apart and spoils within a day or two, but if you cook it…

White-Plum Abalone

The clear-soup course features white-plum abalone. The abalone is thinly sliced on the bias, dusted with kuzu starch, and quickly blanched. Since…

Shellfish dressed with salted sea cucumber entrails, spring vegetables with tomato gelée, pinecone-cut small abalone, shrimp castella, pressed chicken, matsukaze-style, rein-pattern sushi roll, herring roe, candied dried baby sardines, black soybean jelly terrine, celtuce stem marinated in saikyo miso, and rape blossoms pickled in mustard

For the celebratory dishes, we begin with shellfish dressed with konowata, salted sea cucumber entrails. Since konowata has a strong saltiness, I…

Monkfish hanging-cut

How to Hang-Cut a Monkfish (Tsurushi-giri) Tsurushi-giri, or hang-cutting, is the traditional method for breaking down monkfish: a hook is passed…

Kabocha squash and shiratama rice-dumpling two-tone kinton

Roasted green tea jelly

Turnip light-snow jelly

Spiny lobster wrapped in morel mushroom, deep-fried, two-color deep-fried lily bulb

Today I used an Ise ebi of about 300 g. The tail meat was wrapped in amigasatake and deep-fried, while the head and tail-shell parts were combined…

Simmered dried cod, shrimp-shaped taro simmered to absorb broth, dried taro-stem tofu-skin roll, freeze-dried tofu mock whale skin

For the simmered dried cod: cod is something you will likely use often in the coming season, but dried cod can be had for about a fifth of the price…

Grilled sole with liver, sake-salt grilled crab claw, dried sea cucumber and sea urchin molded mash, turnip simmered with miso

The garnish used for the grilled sole liver in the yakimono course is kinko, a dried sea cucumber. These days you can also buy it already rehydrated…

Quail dumplings with millet gluten

For the quail shiratama (rice-dumpling) wrap in the soup course, I use the thigh meat of the quail.

Shiitake and Salmon Roll

Grilled fish milt set in jelly

For the grilled shirako set in jelly, today I finished it with a ponzu-thickened sauce, but the currently trendy ponzu gelée would also work nicely.

Whiting deep-fried Daitokuji style, two-way arrowhead-root fish-paste dumpling, freshly ground yam bulbil deep-fry

The kisu Daitokuji-style deep-fry can be eaten just fine on the saltiness that the Daitokuji natto (a salty, fermented soybean condiment) itself…