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Splendid alfonsino, horse mackerel, ark shell clam, giant clam

Tortoiseshell-style simmered softshell turtle

In keeping with the moon-viewing season, this plays on the idiom "the moon and the softshell turtle" (tsuki to suppon — things that resemble each…

Flounder, ark shell clam, and a sea urchin roll with Daigo tofu skin, a specialty of Ibaraki

Lotus root simmered with mustard

Shrimp-shaped taro deep-fried in poppy seeds, and oyster deep-fried in a rice-cracker-crumb coating

For the ebi-imo poppy seed deep-fry, we steam the ebi-imo with its skin still on. Doing so not only improves the aroma, but also lets it be used in…

Burdock, mitsuba, and carrot kakiage, a new twist

For the burdock, mitsuba, and carrot kakiage with a twist, we kept the texture by coarsely mincing small kuruma prawns by hand. Besides deep-fried…

Dried daikon leaf rice

Many varieties have branched off according to their intended use. It is characterized by a thick, long root, and is well suited to simmered dishes…

Kameido daikon hot pot with coarsely grated daikon

This daikon takes its name from having once been a specialty product of Kameido; it is characterized by a small, slender, cone-shaped root and…

Salt-grilled fat greenling

The shinzakana course, an extra dish offered partway through the meal, is where we played around a bit — tried a lot of things, took on a bit of a…

Sea bream, Japanese halfbeak, squid, and spiny lobster

For the sashimi, we staged a theme around Kyokusui no En — the 'winding water banquet,' a Heian-era poetry party where wine cups floated down a…

Lily bulb and Hakata-style smoked salmon

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…

Cherry sea bream dressed with roe, and more

Bamboo shoots, spikenard, and horsetail shoots dressed with sansho leaf, and more

As the spring vegetable course, the bamboo shoots, udo, and horsetail shoots dressed with kinome: remove the bitterness from the bamboo shoots and…

Herring and herring roe wrapped in sweet-vinegar kombu

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…

Beef cap meat and spring daikon roll

For the simmered course, the beef kaburi (cheek cut) rolled with spring daikon: sear the beef kaburi in a frying pan, then cook it in a pressure…

Bamboo Shoot, Wakame, and Other Dishes

For the simmered course, the Ise lobster is done gusoku-ni style, finished with a little sea urchin stirred in at the end.

Clam shinjo

The soup course is clam fish-paste dumpling. It has a feel similar to an ordinary clam clear soup, but it has been thinned a little with dashi.

Freshly ladled tofu skin, nori-wrapped roll, wasabi, seasoned soy dipping sauce

Small Sea Bream Wrapped in Okara and Deep-Fried

Snow crab meat

Thin kuzu-starch broth style

Dried kinko sea cucumber with white sesame-tofu vinegar dressing

Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms