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Grilled Yellowtail with Local Daikon

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

King crab, pinecone-cut and peanut-crusted; spiny lobster in egg-yolk batter; pike conger, rice-bale-shaped deep-fry

For the appetizer, the deep-fried course, and the vinegared dish, we used peanuts, a specialty of Chiba Prefecture: raw peanuts in the appetizer's…

Fried rolled yuba, freeze-dried tofu wrapped in yuba, stuffed shiitake mushroom, leaf-cut kabocha, green beans

Shogoin turnip pureed soup, tilefish, matsutake mushroom, and lotus-root roll

Herring simmered in sweet soy, checkerboard conger eel roll with dried gourd strips, oil-fried Dutch-style set egg

For the simmered course's herring kanroni, soft-dried herring is easier to work with, but hard-dried is tastier. I'm particular about the…

Turnip Kinuta-Maki

The turnip kinuta-maki uses both the turnip's flesh and its stems. The surrounding trimmings can also be used for things like pickles. For the turban…

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Turnip-style clear soup, sea bream and yuba shinjo

●Tai and Yuba Shinjo: the sea bream is filleted into top fillets, the skin pulled off in a thick layer, and the flesh worked into ground fish paste…

Turnip Soup, Oboro Tofu

As this is an autumn menu, I made the soup course turnip-style. Kyoto turnip is finely grated and, with a touch of kuzu starch added, combined into…

Amber aspic

For the amber aspic: first prepare a double chicken consommé to use as the base soup. To make the double chicken consommé, clean chicken bones, put…

Myoga and Ibérico Pork Sawani

For myoga ginger and Ibérico pork — a light, julienne-vegetable simmered dish — cut myoga ginger and burdock into fine julienne strips and rinse them…

Turnip and Corn

For turnip and corn: knead corn tofu with kuzu starch, season it, let it cool, and cut it into squares. Wrap this corn tofu in a mixture of grated…

Chestnuts simmered in the skin, topped with ricotta cheese

Japanese whiting, kombu-cured

Niigata sweet shrimp

Ginkgo Nut Rice-Flour Dumplings

Made with recommended Niigata rice flour.

Pike conger eel Shinshu-maki in clear soup

Steamed tilefish with new-harvest soba

For the steamed course, I thought of using autumn's new-harvest soba and tilefish. First, for the steamed tilefish with new soba: I rolled the new…

Grilled broadbanded thornyhead, a prized fillet cut, grilled Japanese spiny lobster with egg-yolk fermented fish-innards glaze, Iberico pork

I've been quite taken with the Iberico pork I used for the grilled course lately. How should I put it — it has a certain slippery smoothness going…

Fukiyose-style assortment

Fried red deep-sea sculpin

Taro stem with fermented bonito-viscera sauce

The shuto sauce on the hasu-imo ends up with a thick, clinging texture much like an egg-yolk vinegar sauce. Cooking it in a hot water bath gives more…

Yonezawa carp, promoted by Lord Uesugi Yōzan — carp in clear seafood broth, carp fish-paste dumpling

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Beef simmered shigure-style

As for beef shigure-ni: shigure is a passing shower that falls from late autumn into early winter, and shigure-ni gets its name from being simmered…