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Hen-of-the-woods tempura

Ebi-imo is paired with tempura of fragrant wild maitake. I keep the sauce light so it can be enjoyed rather like pasta, with bottarga.

Crab with tortoiseshell glaze

This is autumn. If you take the soft, cottony part of the winter melon that is normally thrown away and turn it into somen (thin wheat noodles)…

Wagyu

Knife-shaved lotus root: peel the lotus root, then shave it with a cheese slicer, and it peels away smoothly in ribbons. What makes this excellent is…

Cod milt pureed soup

This is a clear-soup course. For the cod milt pureed soup, fresh cod milt is added to kombu dashi and cooked quite hard until it turns soft and…

Sardine coated in soybean pulp

Quail paste dumpling in a silken kuzu glaze

The clear-soup course is quail shinjo in habutae style, with iwatake (rock tripe, a rare mountain lichen) added, finished in a white miso base. We…

Char Kenchin Roll with Okara, Gunma Rainbow Trout, Lotus Root and Yam Sushi

The appetizer course uses three kinds of river fish from Gunma. For the char kenchin-style roll with soy pulp, the fish's center bone is removed and…

Softshell Turtle in Amber Glaze, Winter Melon in Broth

This is the simmered course. For the softshell turtle in amber glaze, the turtle is simmered in mirin, soy sauce, and a little tamari, then wrapped…

Whole buckwheat groat steamed dumpling

This is a clear-soup course. For the whole buckwheat groat manju, crab shinjo is used as the binder, then the manju is steamed and steeped in a…

Eel grilled in go-stone shapes

For the grilled course, I wanted to use shogi (Japanese chess) — much talked about these days — as the motif, but it proved too difficult, so I…

Marlin shabu-shabu

This is a nimono, a simmered course. The kajiki shabu-shabu uses the belly section of the kajiki. The belly tends to be avoided because it has a lot…

Winter melon and sun-dried shiitake kinshi roll with shark-fin sauce

A simmered course. For the winter melon and sun-dried shiitake kinshi (shredded-egg) roll with shark-fin sauce, we make two kinds of shark-fin stock:…

Golden-Baked Abalone in Butter

For the grilled course, I deliberately titled it 'Learning from the Old to Know the New.' The golden-baked abalone in butter and the umeboshi carrot…

Sea bream roe and butterbur cut into rings, splendid alfonsino wrapped with kenchin filling

A takiawase, an assortment of separately simmered ingredients. For the sea bream roe butterbur moon-ring, the roe is briefly simmered once, broken…

Seared fat greenling

This is a clear-soup course. The seared ainame sits on a bed of crisp scorched rice. Ainame has a delicate flavor, so I feel it benefits from a touch…

Juvenile sea bream crisps and shrimp crisps

This is the fried course. For this too, we arranged two-colored crisps — one of kasugo, one of shrimp — on top of a whole tai fried in its natural…

Kanō-gani Dressed in Crab Miso

For this vinegared course, I had really wanted to feature a crab called ōgon-gani (golden crab), but I could not obtain any, so I use Kanō-gani, a…

Shrimp-shaped taro simmered until infused, shark fin tofu fritter, soy-glazed simmered shrimp, shiitake wrapped in thin overlapping layers

This takiawase, a mixed simmered platter, is plated for three servings. For the ebi-imo simmered until infused, I cut it into squares, rounded off…

Reversed eel, case-shaped simmer

The simmered dish, in keeping with the theme "the year's end," combines mid-winter eel, burdock, and buckwheat flour into an inrōni, garnished with a…

Tokishirazu salmon and nose cartilage dressed with chrysanthemum petals

This is the appetizer course, 'Tachibana' (mandarin orange). The tachibana tree, as in the phrase 'the tachibana of the Ukon,' was one of the trees…

Crab claw deep-fried pinecone-style with an almond crust, beltfish rolled and deep-fried in a spiral, tatami-iwashi wrapped in nori and deep-fried

This is the deep-fried course. For the crab claw matsukasa-age, we mix fish paste and shrimp, coat it onto the crab claw, then arrange sliced almonds…

Whale and turnip soup with grated daikon

This is the soup course. Hyakuhiro refers to the whale's small intestine. We simmered these parts in oden-style dashi, that is, happō dashi…

Softshell turtle shinjo with a seared finish, matsutake, millet fu

For the soup course, this is softshell turtle shinjo with a seared finish. To prepare the turtle, I quick-blanch it, remove the thin skin, then pass…

Tilefish steamed with scattered autumn garnishes

This is tilefish steamed with scattered autumn garnishes. Tilefish is a very expensive fish. I fillet it into three pieces, salt it lightly, soak it…