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Duck manju

Herring wrapped in wakame, mugwort wheat gluten wrapped in bamboo shoot inner skin, simmered conger eel in a paper-thin wrap, kuruma prawn minced-prawn cake, tube-cut burdock, plum-shaped carrot, butterbur simmered green

Fugu milt pan-fried gyoza

Smoked Salmon

Soft-set hot-spring egg in soy sauce marinade, black soybean cheese terrine

Asari clam soup

Persimmon Compote and Strawberries

For the fruit course's persimmon compote, Saijo persimmons are sent from my hometown, but since they fully ripen within 3-4 days, I preserve them by…

Sake-lees pickles, shiso-pickled eggplant, and simmered lotus root

I think it's best to serve the sunomono course's vinegar-marinated grilled oysters with spring greens while still gently warm. It's enjoyed together…

Nara tea rice

The narachameshi in the rice course is, in short, multigrain tea rice. At the Rokugō ferry crossing in Kawasaki, narachameshi, goby dishes, and clam…

Vinegar-Marinated Grilled Oysters with Spring Greens

Deep-fried swimming crab with a roasted-grain coating, smelt deep-fried in egg-yolk batter

For the swimming crab kōsen-age in the fried course (aburamono), any type of crab will work. I based it on the image of a potato croquette, but in…

Served in a yuzu shell, yuzu-grilled Spanish mackerel, sansho-grilled small abalone

Regarding the yuzu miso used in the sawara yuzuka-yaki in the fried course: normally you'd grate yuzu on a grater and sprinkle it into the miso to…

Dried daikon simmered country-style, beef and napa cabbage fried-tofu roll

For the dried daikon inaka-ni in the simmered course, simmering ordinary daikon just as it is already makes for a fairly good dish, but drying it for…

Eggplant, Whale, and Tofu

How to Make Eggplant Kujira-dōfu (Whale-Style Tofu) Eggplant kujira-dōfu has been around since the Edo period; it's delicious, and it's a perfect…

Walnut and mountain yam

How to Make Walnut-Shaped Nagaimo For walnut-shaped nagaimo, cut the Japanese mountain yam into 3 cm lengths, score the skin side with 4 to 5 knife…

Tuna, yellowtail, halfbeak

Shrimp shinjo

The shrimp shinjo meshi-mushi manju in the soup bowl course: using a meat mallet to pound the shrimp saves time and effort. Then grinding that shrimp…

Herring and roe pickled together, Naruto-style conger eel nanban-zuke, small sea bream double-fillet grilled, matcha deep-fried lotus root, herb-steamed free-range chicken

The herring oyako-zuke among the appetizers: the herring is first thoroughly bled and rinsed in water to wash off excess fat, then a strong salt cure…

Yuba-draped dressed dish

As for the hagoromo-ae in the chopstick-opening course: very delicious sashimi-grade yuba is now commercially available, so I keep the dressing…

Pickled plum chawanmushi

For the steamed course (mushimono), the umeboshi chawanmushi came from wanting something with a bit of a bite in the mouth, so I tried combining it…

Deep-fried whiting burdock roll

As for the deep-fried whiting yawata-maki in the fried course, whiting good enough to serve even as sashimi comes in cheaply and in large quantities…

New bamboo shoot simmered in happō dashi, kuruma prawn simmered with its own miso, Kyoto taro simmered to absorb the broth, pinecone-cut arrowhead bulb

For the simmered course, the kuruma prawn simmered with its own miso is often made by combining the prawn's own miso with country-style miso and…

Teriyaki-grilled butterfish

For the grilled course, we don't fuss over it too much — we often serve fish that we fillet ourselves from local catch and turn into dried fish. It…

Japanese stargazer, blackthroat seaperch, spear squid

As for the o-tsukuri (sashimi course), we source our fish directly from the fishing ports of Niigata, Miura, and Chōshi. Guests seem to feel more at…