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Crab deep-fried in silk batter

Sea Bream and Tofu Agedashi

How to Make Deep-Fried and Simmered Sea Bream Tofu (Tai Dōfu Age-dashi) Fillet the sea bream, skin it, take about 200 g and knife-mince it, then…

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

Smoked Salmon

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…

Berkshire pork baked in a salt crust

Oyster Tofu

For the fried course's oyster tofu mousse style, it's served with a dipping sauce made by thickening white soba broth with kuzu starch and stirring…

Kelp steamed fish cake

For the clear-soup course, I made three kinds in the Kanto style using hanpen (steamed fish cake). The difference between hanpen and shinjo, as I was…

Suppon soup bowl course, scallion stuffed with suppon

For the clear-soup course, simmering vegetables in softshell turtle broth makes them extremely delicious, so this time I simmered grilled daikon in…

Simmered namasu

Ni-namasu is a Kyoto obanzai (everyday home-style) dish, and a New Year's dish. It has a crisp, crunchy texture, and since it's prepared with…

Scorpionfish Wrapped in White Kuzu with Its Own Liver

The soup-course dish is scorpionfish (okoze) wrapped in white kuzu with its own liver. Scorpionfish just before its summer spawning is spoken of in…

Whiting sandwiched with shrimp shinjo paste, deep-fried

For the fried course's whiting futami-age, rather than filleting the whiting into three pieces, I butterfly it open leaving the tail attached, remove…

Summer vegetables and eel simmered Arima-style with sansho pepper

As for the simmered course's eel Arima-ni, after the eel is grilled, while it's still hot I push the bones up from the bottom toward the top and pull…

Pike conger tube-shaped fish cake grilled with fish-innard preserve

For the grilled course's pike conger chikuwa shuto-yaki, the scraped pike conger flesh is seasoned at its base with egg, but since it's then coated…

Baby taro grilled with sweet soy glaze

For the mitarashi grilled baby taro, Ishikawa taro (a fine-textured satoimo cultivar) is usually salt-steamed, but this time I went further and…

Small kuruma prawn, clear sea-salt simmered

For the saimaki prawn ushio-ni, fresh saimaki prawns are simmered with nothing more than sake, salt, and a hidden touch of squeezed ginger juice. To…

Sea Bass Smoke-Grilled with Uji Tea Fragrance

The grilled course's sea bass smoke-grilled with Uji tea fragrance is actually wrapped in Mino paper and baked, designed so that when the guest…

Lotus root puree soup, fried summer vegetables

Doyo-season shijimi clams grilled Mikawa-style, ginkgo-filled pancake confection

For the shijimi clams of the doyo season grilled Mikawa-style, pond snails, which are in season around this time, would work just as well. Ground…

Fat greenling Yoshino-style, tube-cut burdock

Steam-Simmered Beef Tail

For the simmered dish, the steam-simmered beef tail is cooked in a broth a little thinner than the broth for kakuni, soy-braised pork belly, with the…

Clear-broth style, snake's-eye shinjo

For the soup course, since it's the rainy season in June, I shaped it like ripples on water and named it "snake's-eye (janome) shinjo." Shrimp that…

Horse mackerel dressed with okara