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Abalone Steamed with Ancient Rice

This abalone steamed with ancient rice is a small dish of rice served partway through the meal to take the edge off hunger. Using ancient rice gives…

Layered conger eel

Small abalone simmered in miso

Assorted mushrooms simmered country-style

For assorted mushrooms simmered country-style, this time of year, various kinds of mushrooms mixed together appear on the market as assorted…

Sweet shrimp with salt-cured shrimp-head paste dressing

For sweet shrimp with uzui dressing, we use the head paste of maki-ebi shrimp that has been salt-cured and preserved. This keeps well for six months…

Smoked salmon, chrysanthemum-style cure

Autumn Soba Kenchin-Style Soup, Yoshino-Style Fried Cod

The soup course is an autumn soba kenchin-style dish, a hearty vegetable clear-soup style known as kenchin-jitate. Ibaraki Prefecture is famous for…

Dried taro-stem shinoda roll, pearl onion

Fugu Skin with Ponzu Dressing

This time it's a vinegared dish, but at our restaurant we don't force a sunomono course into every menu — we serve it within the sakizuke, the…

Abalone simmered to a rice-porridge softness

For No. 2 of the atsuzakana (warm-dish course), the abalone kayu-daki, I press the abalone right after steaming it so that it keeps a resilient…

Snow Crab and Vegetables in Citrus Dressing

The course marking the end of the sake dishes, snow crab and vegetables in citrus dressing, is, in essence, vegetable ohitashi mixed with snow crab…

Smoked autumn-run bonito

For the smoked modori-gatsuo (fall bonito), the bonito is lightly seared to a tataki state, marinated, and then smoked. If it is cooked through…

Napa cabbage pureed soup, grilled fugu

This soup course is meant to evoke a pufferfish hot pot. A ponzu jelly ball is floated in the broth, giving the soup a clean, refreshing finish, I…

Yamagata beef grilled on a magnolia leaf

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Yamagata chopped summer vegetable relish

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Amigasa yuzu

This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn. The azuki beans used…

Mackerel dumplings in a clear seafood broth

Since these are soup-bowl courses we normally serve at the restaurant in autumn, I made three: a clear seafood broth; julienned vegetable clear soup;…

Sea Bream Steamed with Sake

Sesame Tofu in Clear Clam Broth

The soup course is sesame tofu. Bracken fern and petal-cut carrot and udo are used as garnish, with Shimonita leek, a thick, sweet regional variety…

Clear-soup style tilefish coated in roasted grain powder

For the soup course's full-moon tofu flecked to resemble bush-clover blossoms, since it's a clear-soup preparation, I've set it soft. The liquid left…

Young sea bass wrapped in soba

As for the fukko wrapped in soba, my shop started making hand-cut soba about three years ago, and it inevitably produces scraps and off-cuts…

Shrimp and angelica herb rolls, 'fresh greenery' deep-fry; Ishikawa taro, sesame-coated and deep-fried

For the deep-fried dish, shrimp-and-ashitaba (a Japanese angelica herb) rolls, 'fresh greenery' style: rather than boiling the ashitaba, I saute it…

Largehead beltfish, stuffed and grilled Horikawa-style

The grilled course's largehead beltfish Horikawa-style -- a style named for Kyoto's hollow Horikawa burdock, here applied by wrapping the fish itself…

Bluefin tuna cut into small cubes, Ise lobster rinsed in equal parts sake and water, sea bream rolled with mixed julienned vegetables, cuttlefish