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Fugu in Black Vinegar, Oyster Suzu-Age, Daikoku-Shimeji Honen-Age

This is the fried course. We often serve fugu in black vinegar at our resort properties and outside restaurants. We wash the fugu once in soy sauce…

Pike Conger Hydrangea

Finally, pike conger. For the pike conger hydrangea, we first trim off the head and tail of live pike conger, drop it into cold water for thirty…

Blanched pike conger, salt-steamed abalone

This is the final additional course. For the hamo otoshi, I make hone-kiri cuts in the hamo and give it a quick blanch. The abalone is wrapped in…

Color-simmered winter melon, eel turned inside out

The takiawase is mi-gaeshi eel. Starting from the neck, I turn the eel's flesh inside out along the bone. Before that, I make sure to remove the…

Smoked conger eel wrapped in greens

This is the vinegared dish. For the smoked conger eel wrapped in greens: I smoke the conger eel (anago) slowly for about forty minutes, taking the…

Bigfin reef squid dressed with fermented bonito innards and egg

Amber jelly topping

For the amber-jelly topping, I'd normally pour a flavorful dashi or a tortoiseshell-colored thickened sauce over it, but since it's summer, I set it…

Fat greenling dusted with kuzu starch

This is another summer standard: fat greenling dusted with kuzu starch. Fresh water shield is quickly blanched, and it's served together with bamboo…

Abalone simmered until tender, paddy-grown Japanese parsley grilled with pine nuts, assorted spring wild greens, grilled young sweetfish with vinegar dressing, deep-fried and simmered sea bream roe

The first course is abalone simmered until tender. It's a standard dish, but abalone really is the thing for summer. I didn't discard the innards --…

Spring-mountain-style scallop, grilled surf clam, and fat greenling with sansho-leaf vinegar

For the scallop haru-yama, the scallop is quickly blanched and marinated in sweet vinegar. Since this is meant to evoke a spring mountain, the light…

Deep-fried red rice, kowameshi-style

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Deep-Fried Kisu Stuffed with Sea Urchin, and Shishito Peppers

For the deep-fried kisu (Japanese whiting) stuffed with sea urchin, kisu — an early-summer ingredient — is filleted, sandwiched with fresh sea…

Eel deep-fried with an okara crust, eel deep-fried with koshiabura, baby corn parent-and-child fritter

For the eel u-no-hana-age, the eel is fine-scored, wrapped in soybean pulp, coated with mashed potato, and deep-fried. For the eel koshiabura-age…

Prince Melon Potage

For the Prince melon potage, the flesh is scooped out slightly from inside the melon and pressed through a fine sieve. Separately, kombu is rinsed…

Akamachi and Bamboo Shoot Miso-yaki, Purple Sweet Potato Naruto-age

For the akamachi and bamboo shoot miso-yaki, the akamachi is filleted into three pieces, woven into a lattice pattern, salted, and grilled. The miso…

Conger eel hosho-maki, golden-simmered clam

For the conger eel hōsho-maki, since daikon alone would look too plain and white, carrot is also wrapped around the outside for better balance with…

Sea bream grilled and steeped

For the sea bream grilled and marinated in broth, the sea bream is filleted into three pieces, lightly salted, grilled, and steeped in a soup made…

Yellowtail grilled Nanzenji-style

For the grilled course's yellowtail Nanzenji-yaki: tofu is seasoned with salt and pepper and pan-fried like a steak, then placed on top of yellowtail…

Mochi-Mochi Chimaki

The shinogi — a small palate-easing course — mochi-mochi chimaki, has a soft, chewy, jiggly texture. Dashi is taken from dried scallops and simmered…

Matsutake Rice

Monkfish Simmered in Miso

The small hot pot is monkfish simmered in miso. As usual, the monkfish is filleted and cut into its component parts, given a firm quick blanch…

Scallop fish-paste dumpling wrapped and deep-fried in overlapping soba strands, foie gras maple-leaf dumplings

The scallop shinjo is made by mixing ground scallop with mountain yam and seasoning it with salt and pepper, then mixing in new ginger pickled in…

Crab and Turnip Mochi, Eggplant Somen

The crab and turnip mochi is made by grating Tennoji turnip and squeezing out the liquid, then adding plenty of crab. This is combined with glutinous…

Shimonita leek wrapped in yuba and stuffed with monkfish liver, deep-fried shiitake sandwich, apple fritter

For the Shimonita negi yuba-maki: the core of the leek is hollowed out, prepared ankimo is stuffed inside, and the whole thing is wrapped in yuba and…