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Mixed Shellfish Medley

This is a vinegared dish. Spring is the season when shellfish are at their best, so I steeped hon-mirugai, a large clam similar to geoduck, together…

Salted fish-innards rolled omelette

This is a grilled dish. Underneath the shuto tamagoyaki is an egg batter made by combining a shuto (salted fermented fish-innard) base, milk, fresh…

Sea bream kakiae with parched bottarga; karakusa-style ark shell

The sashimi course is tai kakiae with iri-karasumi. Kakiae refers to salted fish that has been de-salted and dressed with vinegar to eat; I finished…

Bamboo Shoot and Warabi in Tochu-cha Miso Dressing

For the bamboo shoot and bracken fern in tochu-cha (Eucommia tea) miso dressing, I simmer the bamboo shoot and bracken fern in a light seasoning…

Steamed and Simmered Wagyu Beef

This is soup course one (Abu). This is Japanese Polled beef, a hornless wagyu breed. When the beef knuckle is steamed and simmered, then sliced, it…

Seared Gensuke daikon in consommé, tender-simmered abalone

Baby spear squid

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Taro, water bamboo, bigfin reef squid deep-fried in toasted grain flour, maitake mushroom, small shrimp

Eel and Rolled Omelet Sushi

Pacific saury with spicy dressing

Butternut squash and napa cabbage puréed soup

Boso black abalone grilled with whale-belly miso, aromatic grilled round eggplant, with summer truffle fragrance

This is the grilled course. For the Boso black abalone grilled with whale-unesu miso, we used whale unesu (a fatty cut near the throat) that had been…

Steamed in Soft-Shell Turtle Broth

This is the steamed course. For the mozzarella cheese tofu, since mozzarella doesn't melt easily, we add Parmesan, milk, and ground sesame, then heat…

Winter yellowtail simmered Arima-style with sansho pepper, kuruma prawn with daikon simmered snow-ring style

This is the simmered course. For the kuruma prawn with snow-ring daikon, we remove the prawn's head, skewer it straight using the noshi-gushi…

Red miso soup

Deep-fried shrimp shinjo, rice-bale style

This is the fried course. For the shrimp fish-paste dumpling tawara-age, we lay plastic wrap over a bamboo rolling mat, arrange boiled green-tea soba…

Snow Crab Wrapped Hōsho-Style

This is the vinegared course. For the snow crab wrapped hosho-style, I salt-boil the crab, remove the meat, take out the cartilage, and wrap the crab…

Softshell Turtle Tofu

This is the soup course. For the softshell turtle tofu, the dashi is made with sake and water in equal parts. For the garnish arranged in front, I…

Tilefish simmered Okitsu-style

This is a simmered dish. For the tilefish simmered Okitsu-style, the bones and head left over from filleting the tilefish are grilled and then used…

Conger eel and summer vegetables with black vinegar glaze

This is the deep-fried course. For the anago and summer vegetables with black vinegar glaze, pouring the black vinegar glaze over them makes for a…

Three appetizers: taro, octopus, and pumpkin

These are the three appetizer dishes. Taro, octopus, and pumpkin are standard in summer simmered dishes, but this time I used them for the appetizer…

Yamagata specialty: imoni taro hot pot

A dish that doesn't try to do anything unusual — it's packed with Yamagata hospitality. Judge the heat precisely, and draw out every bit of the…

Roasted bamboo shoot rice, bamboo shoot's tender inner sheath

The rice course is roasted bamboo shoot rice. The base of the bamboo shoot is grated on a coarse oni-oroshi grater, simmered in a dark, strongly…

Whiting Kowameshi

The stock used as a base for the rice — written with a character usually read 'tane' but read 'kusa' here — is made by roasting the bones left over…