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Lotus root, burdock, carrot, sweet potato, small kuruma prawn, and conger eel

For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…

Leaf-cherry-style taro, carved into a pot shape and gently simmered, and more

For the fragrant cherry-blossom miso in the simmered assortment, cherry-blossom-infused hot water is worked into a kneaded miso, but when the…

Icefish grilled with golden egg yolk

Lily bulb and Hakata-style smoked salmon

Armor-cut octopus steeped in uni

What's laid beneath the yoroi-dako uni-steeped dish is steamed sea urchin (mushi-uni).

Aigamo duck grilled in fruit juice

For the aigamo duck grilled in fruit juice, the pre-prepped aigamo duck is rinsed in an equal-parts, three-ingredient seasoning blend, cut into…

Daigo-style preparation, and more

The simmered-soup course is prepared daigo-style. Dashi is taken from cherry salmon bones and trimmings, and rounded out with milk and other dairy…

Tofu knot

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Free-range chicken in jellied aspic

For the jidori nikogori, jidori chicken broth is set into an aspic, poured into quail eggshells, and set together with shark fin, steamed sea urchin…

Pureed sesame tofu soup

The appetizer course's goma-dofu surinagashi isn't so much something made specially as it is leftover sesame tofu melted into a rich freshwater clam…

Japanese spiny lobster, sakura ogawa-jime, and more

The vinegared course's Ise lobster sakura ogawa-jime is meant to be enjoyed with a refreshing dressing made by thinning pickled plum flesh with…

Splendid alfonsino grilled with fragrant miso, and more

For the grilled course's halfbeak sanshoku bonbori, a three-colored lantern-shaped fish-floss garnish, the halfbeak is filleted into three pieces…

Cured sea bream with egg-yolk vinegar sauce

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Sakura bamboo shoot, and more

For the clear-soup course, we used a dashi made by dry-grilling (su-yaki) local-fish bones and head trimmings, then rounded out the flavor with…

Shinsei Rakuno cheese hot pot, and more

The dish replacing the simmered course is the Shinsei Rakuno cheese hot pot. Shinsei Rakuno is a cheese that won first place two years running at the…

Tender-Simmered Sea Cucumber

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Flounder and angelica-tree-shoot roll, and more

Nanaka, in the appetizer course, is a bell pepper (paprika) from the Anisu Farm brand, grown in Kimitsu.

Fat greenling grilled with a golden egg-yolk glaze, and more

For the grilled course, the Cantonese-style grilled beef (gyu Kanton-yaki) is a technique we learned from our hotel's Chinese-cuisine chef; since it…

Deep-fried Chinese-style wild rice stem

The makomo-take (wild rice stem) used in the deep-fried course's Chinese-style makomo-take is imported from a pesticide-free farm in Taiwan.

Crab Crystal-Clear Simmer and More

For the hors d'oeuvre, icefish wrapped with young sprouts: after soaking the icefish in a seawater-strength salt brine, about 3%, arrange them on a…

Conger eel, pine-bark-style tofu, and more

For the anago matsukawa tofu, the conger eel is grilled with tare sauce (tare-yaki), trimmed to match the length of the tofu, and quartered…

Clear-Soup Style

For the soup course, mugwort sesame tofu uses mugwort powder. Knead the sesame tofu as usual, add in the rehydrated mugwort powder, and once it's…

Tilefish and Yuba Sandwich-Grilled

For the grilled course, tilefish and yuba sandwich-grilled: fillet the tilefish, salt it lightly, sandwich it with freshly gathered, soft yuba and…

Horse Meat Kombu Roll

For the simmered dish, horse-meat kombu roll uses the most prized part of the horse — the cheek meat. It has a fair amount of fat, is toro-like, and…