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Turnip Pureed Soup

Since it's this time of year, it's turnip surinagashi. A three-layer crab shinjo, a fish-paste dumpling, is made: the top and bottom layers are…

Pufferfish Shuto-Egg Dressing, Grilled Barracuda Steeped in Chrysanthemum Petals

First, two appetizer dishes. For the pufferfish shuto-egg dressing, the pufferfish is filleted into three pieces and, without removing the skin…

Sea bream and turnip

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…

Ayu Somen

For ayu somen, grill the ayu thoroughly and remove the center bone. Boil the lotus root with iron added to the water, and let it soak in clear soup…

Tilefish, Styled as a White Waterfall

For the tilefish styled as a white waterfall, I butterfly open the tilefish and wrap it in somen noodles. The clear soup base is made by combining…

Pike Conger Dusted with Yoshino Kuzu

Next is the soup course. For the pike conger dusted with Yoshino kuzu, I bone-score the hamo, dust it with Yoshino kuzu starch, and finish it in…

Steamed Corn

Steamed corn is made by pressing raw corn through a sieve and combining it with dashi at a ratio of two parts corn to one part dashi, then steaming…

Naruto-Style Stone Flounder

For the Naruto-style stone flounder, fillet the stone flounder into five pieces, skin it, and cut it into thin sashimi slices; season with salt and…

Winter Melon Pureed Soup, Pike Conger Cut into Flower Shapes

This is a soup course. The kamouri pureed soup is made from winter melon. For the scallop stock, put kombu into 1 shō — about 1.8 liters — of sake…

Young Ayu, Air-Dried and Grilled

The grilled dish is young sweetfish, air-dried. Butterfly the sweetfish open along the back, and marinate it briefly in a slightly sweet…

Jellied Pike Conger

This is a chilled simmered dish. For the hamo nikogori, take the stock from the bones. Fillet the hamo into three pieces and quickly blanch it once;…

Spiny lobster grilled with sweet white miso

This is Ise ebi saikyo-yaki, but this time I completely hid the spiny lobster's original form. The Ise ebi is curled once, the miso from the head is…

Bamboo shoot pureed soup, turban shell shinjo

The bamboo shoot pureed soup is made by boiling and cleaning the bamboo shoot, mixing together the tender inner sheath part and the thicker lower…

Blackthroat Seaperch

Winter Spanish mackerel, seared

Monkfish Simmered with Its Own Liver

Persimmon cup, reins-pattern vinegared dish, yuzu cup, almond tofu

The namasu served in the persimmon cup is arranged so the daikon and carrot resemble reins (tazuna), hence tazuna namasu. For the persimmon vinegar…

Winter daikon marinated Tosa-style with bonito flakes

Tilefish grilled Tanba-style with chestnuts

Crab and egg spinach roll, small kuruma prawn in a bonito-soy marinade, matsutake mushroom, kombu-cured, fried ginkgo nuts, pine-needle-style fried thin noodles

Cod and kelp clear-soup bowl

For the soup course, we use a delicately flavored hige-dara — an armored cusk-eel, Hoplobrotula armata, not a true cod despite the dish name. Wanting…

Eel, nabe-style; eel wrapped in daikon, hosho-style

In place of the soup course is eel hosho-maki, in season from late autumn into early winter. First, the eel is cut into rounds, grilled plain, then…

Whale Skin and Dried Fig, Dressed in Vinegared Miso

The vinegared course is whale skin and dried fig dressed in vinegared miso. Salted whale skin is reconstituted by soaking it overnight in…

Salted whale skin

This is the vinegared dish. The salted whale skin is slowly reconstituted over four to five hours in rice-bran water that is changed three to four…