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Tilefish Two-Flavor Grill, Barracuda Cedar-Plank Grill, Hinai-jidori Chicken Grilled with Leek

For the grilled course's tilefish two-flavor grill, the tilefish skin is thinly sliced, and it is finished with sea urchin for one of the two…

Sweet-vinegar pickled whiting salad

The appetizer is whiting achara-ae. Whiting pressed with a thin sheet of kombu, persimmon soaked in a light standing brine, mitsuba blanched briefly…

Okoze in a softshell-turtle-style stew

Avocado and Salmon Roll

The avocado and salmon roll is a simple dish, but it comes in handy for last-minute menu changes. Scallop can be used in place of the salmon, and…

Delicately steamed tamaji custard

The delicately steamed egg custard is normally served after the appetizer course — served warm at this time of year, and chilled in summer. The egg…

Baby turnip stuffed inro-style

As for the simmered oyster tofu: fold finely sieved oysters into a tamago-dōfu (savory egg custard) base, steam it, and let it absorb the flavor —…

Autumn-Brocade Salad

As for autumn-brocade salad (nishiki-aki-ae), whale bacon has become expensive lately too, so if you slice it thin before adding it, you can keep the…

Soba shinjo

Soba shinjo: I made one-to-one soba (a 1:1 blend of buckwheat and wheat flour) and shaped it into a tortoiseshell form.

Sea Bream Autumn-Brocade Grill

For the grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.

Soft roe chakin bundle

For the shirako chakin, sea bream milt is pressed through a fine sieve, shaped into a chakin purse, steamed, and then opened up again. Kuzu starch…

Tuna, ice-rinsed kuruma shrimp, seared sea bass sashimi, bigfin reef squid

As for the tuna in the sashimi course, we are near the ports of Shimizu and Yaizu where tuna is landed, so we always make a point of including tuna…

Icefish / egg-bearing baby octopus / tilefish, thinly sliced / sea bream / tuna

Sashimi wouldn't normally be plated in five small portions on one dish like this, but this is a proposal — that pairing each of these ingredients…

Small clam muscle fish-paste dumpling, shimeji mushroom wrapped in chicken tenderloin

Tilefish steamed with grated yam, warm shungiku ohitashi, chopped sesame, autumn-shaped wheat gluten

Tempeh and Mibuna

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

New Baby Taro with Sesame Tofu Sauce

Sashimi: sea bream, shrimp, ark shell clam, squid, assorted garnishes

Sakura-chaya was founded in Showa 8 — 1933 — and is the third-oldest established ryotei, a traditional Japanese restaurant, in Mukojima, a district…

Shiroi Pear Mille-Feuille

Eel two-style grill, wrapped in a magnolia leaf

When it comes to Narita's specialties, freshwater-fish dishes come to mind, led by eel, carp, and loach; with local production for local consumption…

Horse mackerel minced and seasoned with miso, autumn salmon, ark shell clam, flounder and sea urchin naruto-roll, autumn-run bonito

Square-cut turnip and cornetfish, steamed with sake

This is the square-cut turnip in the clear-soup course. Cutting turnip into squares leaves trimmings around the edges, so we grate those trimmings…

Shimeji mushroom and grated daikon dressing

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Gourd-Shaped Taro Set in Mint Gelée

The gourd-shaped taro set in mint gelée doesn't match the season for this shape, but we made it into an attractive hyōtan (bottle-gourd) form…

Lily Bulb and Ginkgo Nut Salad

Think of the lily bulb and ginkgo nut salad as a variation on zunda-ae (mashed-edamame dressing). We salt-steam the lily bulb, let it absorb a thin…