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Sand lance fish sauce

Egg-yolk deep-fried mountain yam molded into maple leaves, kuruma prawn body-wrap, wrapped and deep-fried pond smelt, deep-fried fig in white-fan batter

For the deep-fried course's kuruma prawn body-wrap, a soft, bain-marie-set scrambled egg is tinted grass-green with a green coloring extract made…

Fragrant tea-grilled autumn assortment, tilefish rough-wave grilled, abalone butter-grilled, shrimp-shaped taro and quail moon rings, king crab, seared pike conger

The grilled course's fragrant tea-grilling follows the magnolia-leaf grilling method. Because direct heat can sometimes cause the leaf to catch fire…

Roe-bearing sweetfish kombu roll, spiny lobster simmered in the shell, tofu skin fried and simmered, autumn eggplant simmered in wine

For the simmered course's autumn eggplant simmered in wine, the eggplant is first color-simmered to preserve its hue. The seasoning is kept light…

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…

Grilled barracuda pressed sushi, persimmon and Muscat grape in tofu dressing, two-color cheese tofu, Naruto-style salmon with mango vinegar, oyster and avocado tataki, aigamo duck in distant-mountain style, lily bulb with small offsets

Small-pot style, Shōgoin turnip

For the simmered course, I incorporated ingredients with a slightly Chinese-style flavor, presented it small-pot style (konabe-jitate), and added a…

Grilled Abalone Liver, Spiny Lobster, Roast Aigamo Duck

Next, for the grilled course's grilled abalone liver: here, as usual, the abalone is cleaned, steamed with sake, and knife-cut. The liver is pressed…

Innovative teapot-steamed soup

The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…

Hairy crab picked from the shell, kuruma prawn in areca-nut style, octopus tender-simmered with whiting, golden sushi, deep-fried stuffed red Manganji pepper, tube-cut mountain yam, rare immature salmon

As for the appetizer's tender-simmered octopus: normally I use the tender-simmering method that has been handed down since long ago, but this time I…

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…

How to Fillet Wild Duck

How to Fillet Wild Duck The one with green feathers and a beautiful body from the head down is the male (mallard, "ao-kubi" = "blue neck" — on the…

Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine

The deep-fried course's Spanish mackerel crisp uses the tail section of the Spanish mackerel. If you freeze it before slicing, you can cut it thin…

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…

Eel Simmered with Sansho Pepper

For eel simmered with sansho pepper: cut the eel into rounds and grill it plain, without sauce, then remove the center bone. Line a pot with kelp…

Fushimi Tofu

For Fushimi tofu: place thick deep-fried tofu in lukewarm water with baking soda dissolved in it, and rub it by hand until the surface turns smooth…

Tender Simmered Octopus

Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated

The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…

Kelp teapot-steamed soup, conger eel stone-wall-style shinjo

The soup course is a kelp teapot-steamed soup. It is placed on a grill net and lightly seared table-side, so guests can enjoy it for the aroma of the…

Ginkgo mustard manju, gyuhi-style simmered lotus root, Matsumae-style loach, Mikage tofu, masago-style shrimp, sake-lees cured, kuzu manju, salt-steamed abalone with flattened squid and liver, sake-lees cured, soy-dried sweet shrimp, rehydrated karasumi

Ginkgo mustard manju, a steamed dumpling: soften rehydrated ginkgo nuts, mince them finely, and combine with non-glutinous rice flour to make the…

Cream Tofu with Fruit

Elegant sweet tofu

Grilled tofu kuzu-starch cake