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Kazusa Beef Marinated in Kinzanji Miso

Tilefish with turnip

This is the season when turnips (kabura) start to taste their best. When frost falls, root vegetables push moisture out of themselves so they won't…

Bundled matsuba crab

For the bundled matsuba-gani, I've cut it on the diagonal, since cutting it straight would make it look like a plum blossom — though in winter…

Abalone cooked with its own liver

Stir-Simmered Shinagawa Turnip

Shinagawa turnip is a white, elongated turnip about 15 cm long. Its flavor is unassuming and simple, without a strong character of its own. In the…

Salt-Grilled Beef

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.

Wakasa tilefish grilled with shaved kombu

Sea bream and turnip

For tai-kabura, the sea bream head is more delicious when it carries a certain richness of flavor, but that richness would be a bit too heavy for the…

Spiny lobster and live grouper, stone-steamed and grilled

As for the Ise lobster and live hata stone-steamed grill: I thought it would be nice to include a bit of showmanship, so I do a stone-steamed grill…

Hasekura-style celery

How to Make Celery Hasekura-gonomi Celery hasekura-gonomi is made by tearing the celery into suitable pieces; the leaves are salt-boiled and cooled…

Morning-dug daikon simmered with salted bonito innards

As for the morning-dug daikon simmered with shuto: daikon is truly at its best when freshly dug, which is why I named it 'morning-dug daikon.' When…

New bamboo shoot baked in a salt crust

For the grilled dish, the new bamboo shoot baked in a salt crust can be made with raw bamboo shoot, but we first parboil it in rice bran water before…

Splendid alfonsino grilled with fragrant miso, and more

For the grilled course's halfbeak sanshoku bonbori, a three-colored lantern-shaped fish-floss garnish, the halfbeak is filleted into three pieces…

Baby octopus and raw konnyaku

The raw konnyaku is in a soft state — reduce the lime any further and it won't set.

Salmon, soy milk, and usui beans

For the appetizer, I consciously incorporate seasonal ingredients that evoke that time of year. Atop the three-colored mold of wild mountain…

Shrimp-shaped taro, boat-grilled, and more

Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear

Beltfish and Asparagus Roll, Deep-Fried

For the beltfish and asparagus roll, deep-fried: boil the asparagus and let it soak in kombu dashi. Fillet the beltfish into three pieces, season it…

Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Ridged-eye flounder thin slices, rinsed scallion, red grated daikon, and ponzu

Simmered yellowtail and daikon, with fine-cut yuzu peel

Yellowtail grilled kuwayaki-style

Hollowed turnip bowl style

Served in a Hollowed, Masu-Shaped Daikon Cup