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Summer bracken fern pickled in soy sauce

This is an appetizer course. For the summer warabi pickled in soy sauce, we buy warabi in bulk during summer when it is inexpensive, wash it, drain…

Winter melon vessel

This is the hot course. Winter melon vessel (tōgan-gama) is a signature dish of Kanetanaka, and without fail we serve it at least once every year…

Jinhua ham and pork back fat lightly simmered with mizuna

This is a course served later in the meal. For the Jinhua ham and pork back fat with mizuna, a block of Jinhua ham is shredded finely, and the back…

Whale koro in daisen-ni stew

The whale koro daisen-ni is made by rehydrating koro from Wakayama's short-finned pilot whales, then simmering it with soybeans in the daisen-ni…

Spiny Lobster with Fava Bean and Bracken Tossed in Bottarga, Whiting Chimaki-Style Sushi

This is the appetizer (sakizuke) course. For the whiting chimaki-style sushi, rolled in the style of a bamboo-leaf-wrapped rice dumpling, instead of…

Sakura shrimp deep-fried in a straw-bundle wrap

A deep-fried dish. For the sakura shrimp tsuto-wrapped deep-fry, raw white fish paste is ground, then seasoned with softly set scrambled egg used as…

Fat greenling grilled with an egg glaze, conger eel rolled into a spiral

This is the grilled course. Alongside the ainame ro-yaki and conger eel naruto-maki, though not on the menu, I also skewer crab shinjo and hosta…

Armored cusk fish-paste dumpling, kurakake-style, and chicken dumpling

Spiny lobster, silky egg-glazed grill

Now for the shiizakana, an additional hearty course. The Ise lobster in this habutae-yaki is rich in vitamin E, which has antioxidant properties and…

Scallop and shrimp, carrot moon rings, kohlrabi stuffed with cod

This is a simmered dish. For the kohlrabi stuffed with cod, since the vegetable called kohlrabi produces a very delicious flavor just from being…

Abalone Enoshima-fry

This is a deep-fried dish. For the abalone Enoshima-fry, I slice the abalone lengthwise into long pieces so that when cooked, it curls around to…

Raw Abalone and Autumn Daikon Steak

First is the raw abalone and autumn daikon steak. The daikon is simmered through in happō dashi, and the abalone is raw, sliced to a good thickness…

Chrysanthemum-Cut Turnip, Quail Meatball Wrapped in Autumn Eggplant

The clear-soup course's roasted-rice dashi is a soup base we often use from early autumn through winter. We roast the rice once, simmer it in dashi…

Chrysanthemum-Cut Turnip with Sea Urchin Sauce

This is the simmered course. For the Chrysanthemum-Cut Turnip with Sea Urchin Sauce, we carve a small turnip into a chrysanthemum shape, top it as a…

Ayu tomoyaki, grilled with its own basted innards

This is the grilled course. For the ayu, the bones are dried, then deep-fried into bone crisps. For the physalis-shaped cheese (hozuki), drained…

Squid Ink Udon, Green Onion Tempura

For the closing course, the squid ink udon: squid ink does not set firm, so to keep the noodles from breaking apart, this depth of color is the limit…

Spiny lobster simmered with a light kuzu thickening and fragrant plum, Kyoto white bamboo shoot (shirako-dake) sprout roll

This is the takiawase, the simmered assortment course. For the Ise lobster, I thought the tartness of plum would bring out the flavor of the bamboo…

Kuruma Prawn Ohara-gi Bundles, Layered Kombu-Cured Sea Bream

This is a vinegared dish. For the kuruma prawn Ohara-gi bundles, the prawns are steeped in a light sweet vinegar, combined with Japanese spikenard…

Monkfish in tomo-zu dressing; monkfish, thin-sliced

This is the tomezakana course (a hearty dish that marks the meal's turn toward its close). Records state that monkfish flesh was eaten by tracing the…

Tilefish, overnight-dried

This is soup course six (Hagi). In Yamaguchi, plenty of small tilefish come in, and wakame is also harvested in abundance. I steamed both and…

Choshu Akajidori Chicken, Steamed and Simmered

This is soup course four (Mine). Choshu Akajidori chicken is usually prepared as a simmered assortment, but this time I tried a somewhat…

Lotus root shinjo

This is soup course three (Iwakuni, Hagi). It is a shinjo made by combining Iwakuni lotus root with ground lizardfish paste, then steamed.

Assorted spring shellfish, swordtip squid dressed with sea urchin

Starter six (Yanai, Hikari, Omijima) uses shellfish caught in the Seto Inland Sea and the Sea of Japan.

Purple puffer tataki

This is appetizer one (Nagato). Speaking of Yamaguchi, one thinks of tiger puffer from Shimonoseki, but from the end of January into February, purple…