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Sesame Tofu

For the sesame tofu, I spare no time or effort kneading it with kuzu starch. When you thoroughly toast the polished sesame seeds to bring out their…

Grilled Jidori chicken tenderloin with shuto, three-color tazuna sushi

Edamame puree soup

The appetizer's edamame surinagashi might stray a little from traditional Japanese cuisine, but this is the form I serve it in. Today I made it a bit…

Crab, Scallop, and Fresh Suizenji Nori Hakata-Style

For the vinegared dish, I made a Hakata-style arrangement of steamed and mashed scallop, fresh Suizenji nori, a rare freshwater alga, set with…

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…

Eel in checkerboard pattern

For the grilled dish, the eel ichimatsu: burdock and carrot are cut into thick strips and sautéed kinpira-style with a sweet-savory seasoning, then…

Seafood Washoku Gratin

The seafood washoku gratin uses rice porridge, since this is a Japanese dish. I've added matcha, but since that makes it a little bitter, I've also…

Fushimi Peppers, Red Fushimi Peppers, and Long Green Onion with Softshell Turtle Miso

For the softshell turtle miso, what I really wanted to use instead of long green onion was Kujukuri's "umikko-negi" (literally "child-of-the-sea"…

Hydrangea Garnish

The base of the appetizer's hydrangea garnish is soy milk tofu, set with 900cc of soy milk, two sheets of gelatin, white wine, and a little sugar…

Softly simmered whale skin, crab and eggplant steamed Hakata-style, and new potatoes in sweet soy glaze

For the simmered dish, the softly simmered whale skin: the whale skin is parboiled in rice-bran water, rinsed in cold water, then gently simmered in…

Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter

Ise Lobster Grilled with Shuto

For the Ise lobster grilled with shuto — fermented bonito innards — I remove the head, split the body lengthwise pear-style without separating it…

Chicken grunt and bamboo shoot square-cut grilled, clam uni-grilled, and pen shell egg-yolk grilled

For the grilled course's isaki-and-bamboo-shoot sandwiched grilled, I use only the root end of the bamboo shoot, score it with the knife, and steep…

Small Clam Adductor and Rishiri Kombu Shinjo

For the soup course, I made small clam adductor and Rishiri kombu shinjo, using a store-bought Rishiri kombu powder. I thin this powder out with raw…

Karasumi sake-lees pickle, longan-shaped shrimp and cheese, aori squid pine-cone cut, young ayu simmered Arima-style, green plum ayu-shaped confection, slender bamboo shaped as field horsetail, and asparagus wrapped in paper-thin kombu

For the appetizer's karasumi sake-lees pickle, the mullet roe used here is made from broken scraps gently rolled together and kept frozen. For the…

Pinecone-cut arrowhead bulb and plum-blossom-cut carrot

How to Make Pine-Cone Kuwai and Plum-Blossom Carrot ● Pine-Cone Kuwai First, peel off the rough outer skin of the kuwai (arrowhead bulb). The skin of…

Wicker-pattern fried sweetfish and long-armed river shrimp

For the fried course's wicker-pattern fried sweetfish, I first cut potato into a coarse julienne and fry it. I make a light white batter from egg…

Ise Lobster Umani, Thistle-Cut Winter Melon, Shikishi-Cut Kabocha, Sea Bream Roe and Shiitake Simmered Together, and Brussels Sprouts

This simmered assortment (takiawase) is actually a chilled simmered dish. I tried topping it with a jelly made from a rich, flavorful dashi.

Sea bass grilled with lily bulb, and steamed abalone with white melon and sansho miso

For the grilled fish course's sea bass grilled with lily bulb, I steep the sea bass in a mild, equal-parts seasoning blend with a little melted…

Fat greenling kuzu-steamed and yuba tofu

For the soup course's fat greenling kuzu-steamed: I fillet the fat greenling into three pieces, remove the bones, slice it thin from the end, salt…

Shrimp two-texture steam, edamame hakusen-age, crab roll, salmon and mountain yam wakame roll, and foie gras egg

For the appetizer's shrimp two-texture steam, the shrimp is salt-boiled and butterflied open. I season fish paste with a light seasoning and mix in…

Fragrant Spring Roll, Loquat, Fava Beans, Pickled Plum, and Mango

For the dessert course, I made good use of ingredients left over in the refrigerator. The fragrant spring roll is one result of various trials using…

Crystal aspic

For the vinegared dish, the crystal aspic sets each ingredient in a very loose jelly made from a light, dashi-based vinegar, and is served just as it…