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Sea urchin, carrot, and paprika chakin bundle

This is the simmered course. For the sea urchin, carrot, and paprika chakin shinjo, a fish-paste dumpling, with crab-sauce topping, the carrot is…

Ark shell and cucumber pressed into a striped hakata roll, cockle rolled in fine shredded egg, wind-dried giant clam

The appetizer course is built around a shell-matching (kai-awase) motif, made as a trio of ark shell, cockle, and giant clam. For the ark shell and…

Deep-fried Suizenji nori naruto-roll

An accompanying course. For the Suizenji nori naruto-roll, the nori is thinly sliced as usual and its color drawn out in a copper pot. Sea bream is…

Cherry-Blossom Daikon Plate, Kombu-Cured Rapeseed Blossoms

The sashimi course is horsehair crab garnished with kombu-cured rapeseed blossoms, crisp udo, and the like. If the ice-water rinse is done too long…

Tender bamboo-shoot sheath with external crab roe, crab shell with wasabi flower, dakimi wrapped in butter mochi

This is an appetizer course. For the white asparagus with uchiko (internal crab roe) topping — the salted uchiko is made by rinsing the uchiko in…

Ceremonial dried abalone, crab Kōrin-plum crackers, plum-branch denbu, kobore-ume dressed in white, sea urchin grilled with sheet sake lees

This is the appetizer course. For the crab Kōrin-plum crackers, I knead in a paste made from the pressed lees of the tiny-shrimp soy sauce mentioned…

Sakura Shrimp and Spring Daikon Hakata-ni, Tokobushi-Style Scored Shiitake, Hazakura Kabocha Simmered, and Color-Simmered Fuki

The simmered course has three parts: sakura shrimp and spring daikon hakata-ni, tokobushi-style scored shiitake, and hazakura kabocha simmered…

Baby Octopus Simmered with Dainagon Beans, Powder-Dusted New Potatoes, Oil-Marinated Angelica Shoots, Sake-Simmered Sea Bream Roe

For the simmered assortment, the baby octopus simmered with dainagon beans was made by simmering baby octopus and dainagon adzuki beans the same way…

The Right Guards' mandarin tree, a Hina-doll motif

Appetizer 3 has a bit more of an hors d'oeuvre feel, styled to evoke Hinamatsuri (the Doll's Festival). The cherry-blossom icefish sushi has sushi…

Miso-marinated tilefish

For the grilled course's miso-marinated tilefish kenchin-maki, three kinds of tofu-and-vegetable filling were each wrapped in tilefish. The first:…

Juvenile sea bream, Japanese halfbeak, and rapeseed-blossom mountain-yam roll

For the vinegared dish, kasugo, sayori, and rapeseed-blossom nagaimo (Chinese yam) roll: on plastic wrap, thinly pour and set finely julienned…

Crab and Young-Greens Mold

The crab and young-greens mold is a broccoli tofu. To keep it from becoming watery, boil the broccoli, then drain it hot right after boiling, without…

Wild mountain vegetable hot pot

This time, since it's the simmered course, I used bamboo shoot and sansai, both spring ingredients. At our restaurant we buy many of our ingredients…

Thin Kuzu-Starch Broth Mugwort Tofu Shrimp Dumplings

Large turban shell, yakata-mori presentation

This is the fried course. For the large turban shell presented in its shell, the sazae is steamed with sake in a combi steamer at a slightly low…

Fat greenling domyoji-age

This is the deep-fried course. For the fat greenling domyoji-age, once the domyoji, a coarse glutinous rice used for a light, crisp crust, is…

Sea Bream Milt Toji-Maki, Conger Eel Simmered with Egg Yolk

This is the simmered course. For the sea bream milt toji-maki, a yuba-wrapped preparation named for Toji Temple's tradition of yuba-making, since it…

Herring, herald of spring; hosta shoot greens wrapped in fried tofu skin

This is the simmered course. Harutsuge-uo means herring. This time, rather than dried, split herring, soft raw herring in early spring is used. The…

Steamed snow crab in a thin kuzu-thickened broth

A clear-soup course. For the steamed crab in a thin kuzu-thickened broth, snow crab is boiled in salted water and the meat picked out. Raw white fish…

Fat greenling and udo roll, deep-fried with sansho leaf; sakura shrimp cracker

For the fat greenling and udo roll with kinome deep-fry, the udo is cut with alternating diagonal cuts, wrapped with fat greenling cut into thin…

Japanese rockfish and bamboo shoot, grilled in layers

For the grilled dish, to bring out the flavor of the ingredients as much as possible, the mebaru is lightly salted and the bamboo shoot briefly given…

Conger eel grilled with new potato, conger eel and new burdock bound and deep-fried, whiting whiting curled into a fiddlehead-fern shape

These dishes make the most of the fat content in each part of the anago.

Sakura shinjo

The soup course is sakura shinjo. Raw fish flesh is thinned with kombu dashi, grated yamato-imo (a sticky mountain yam) is added, and desalted cherry…

Lotus root, burdock, carrot, sweet potato, small kuruma prawn, and conger eel

For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…