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Quail shinjo

The clear-soup course is quail shinjo. Quail alone has a slight gaminess, so we combine it with ground chicken and add a small amount of sansho…

Clam steamed sticky rice with a salted sea-cucumber intestine drizzle

For the appetizer of clam steamed sticky rice with a konowata drizzle, we soak glutinous rice in kombu dashi before steaming it, then, while it's…

Shrimp-shaped taro filled with aigamo duck

For the ebi-imo taro filled with duck in this simmered dish, duck is set inside, and following the idea that richness calls for richness, we top it…

Freeze-dried tofu and fern shoots, simmered in layers

For the simmered koya-dofu and zenmai Hakata-ni: I press tofu firmer than an earlobe, add a little rich soy milk, and mix in just a touch of mirin…

Steamed abalone, kombu-cured whiting, warm-smoked salmon roll, cylindrical crab roll

The vinegared dish is this feature's 'Autumn-Colored Chirashi.' There's no sushi rice underneath, but I arranged it in a chirashi style. The…

Sea bream at its spring best and spring vegetables, steamed with sake

The steamed course's sakura-dai and spring vegetables steamed with sake is meant to be the main dish of this meal. If it were just sea bream, it…

Icefish simmered in egg yolk

Shirauo kimi-ni is quickly simmered in happō dashi (all-purpose seasoned dashi) just before serving.

Steamed clams

For the clear-soup course, the clam fukashi: this would ordinarily be made as clam shinjo, but since it's steamed until soft, I called it fukashi…

Sakura lily bulb dumpling

For the fried course, the lily bulb manju: steam the lily bulb with sake, press it through a sieve, mix in glutinous rice flour at a ratio of 30-40%…

Scallop grilled with shuto / fat greenling grilled Nanbu-style with a sesame coating / small shrimp grilled with a grated-daikon glaze

For the grilled scallop with shuto (a salted fermented fish-innard paste), the scallop is marinated for about 20 minutes in shuto mixed with beaten…

Fat greenling kuzu-tataki

For the soup course's fat greenling kuzu-tataki, the fat greenling is filleted, boned, and split into two thin fillets so it resembles cherry blossom…

Deep-fried crab in a shredded rice-paper batter, river shrimp in a coarse-ground coating, served in a potato basket

For the deep-fried course, the crab kasumi-age is fried using rice paper. For the potato basket, the potato is peeled into a continuous ribbon…

Nagaimo Somen-Style Saimaki Shrimp

For the appetizer, nagaimo somen-style, I blanch the nagaimo briefly so its sliminess comes off cleanly. As for the saimaki shrimp, since even the…

Layered filefish and liver

Small Sea Bream and Swimming Crab in Aromatic Marinade

As for the small sea bream and swimming crab in aromatic marinade, I lightly blanch the skin of the sea bream so no rawness lingers in the mouth — a…

Seven Herbs and Walnuts Dressed in Fuku Ginjō Sake-Lees Pickle

For the amuse-bouche's seven herbs and walnuts dressed in Fuku Ginjō sake-lees pickle, the dressing combines ginjō sake lees with a small amount of…

Pufferfish-wrapped monkfish liver roll

For the vinegared dish's fugu-wrapped ankimo roll: since the monkfish liver was well marbled with fat, I salt it for about four hours, then boil it…

Okara salad

Thin-sliced taro with butterbur and dried sea cucumber ovary

The appetizer is thin-sliced taro with fuki and konoko. The technique for the taro and konoko is one I learned some time ago; it's delicious paired…

Mugwort Terrine

For the appetizer course's mugwort terrine, I use only the leaf portion of the mugwort, boiling it with a little wood-ash lye added. I was taught…

Hydrangea-themed presentation

As for the flathead in the sashimi course, when the fish is live, bones can remain even if you think you've removed them thoroughly, so please take…

Golden-yellow crab

For the crab yamabuki, we use Japanese spider crab that is often landed in Sagami Bay. The tart Okinawan citrus used to keep the loquat from…

Sea Bass, Cut into Rounds

Tea-smoked Japanese sea bass

The grilled course, suzuki tea-smoked, was meant to be something of a showpiece for this exhibition, made with the image of chatsū, a tea-flavored…