SEARCH

Tuna cut lengthwise along the grain into long strips, winter yellowtail sliced on the diagonal

This is the sashimi course. Tuna and yellowtail are served in a snow-style namasu, with plenty of grated daikon. The tuna is cut nagate-zukuri style…

Snowmelt-style clear soup

This is the snowmelt-style soup course. I am often asked the difference between two bases: shinjo, a fish-paste dumpling, and hanpen, a steamed fish…

Red shrimp Shōnai-style pickle

This is the tōshi-zakana course. The irizake, a traditional plum-and-sake seasoning, used for the Shōnai-style pickled red shrimp is made by slowly…

Kuruma-prawn-and-asparagus stuffed deep-fry, lotus-root and shrimp-shinjo sandwich deep-fry, bundled icefish in egg-yolk batter, koshiabura in light batter

For the kuruma-prawn-and-asparagus stuffed deep-fry, one of the fried dishes, I remove the shell from the kuruma prawn and make a cut down the…

End-of-season blowfish steamed with sake

This is the vinegared course. For the end-of-season fugu steamed with sake, the fugu is cooked using the sous-vide method. It's our own approach:…

Chicken Egg Clear Soup

For the chicken egg clear soup, egg yolk, water, and potato starch are first dissolved together, then thinned out with chicken bone broth. If the…

Snow crab fine-julienne fried, seasoned crisp-fried pufferfish

This is the palate-changer course. For snow crab kinshi-age, we cut Meikuin potatoes into fine strands, soak them well, blanch them with gardenia…

Shark Fin and Lotus Root, Steamed

This is the hot dish. For the shark fin and lotus root, steamed, lotus root is grated, and lotus seeds and kuruma prawn are added. Shark fin…

Tilefish steamed in autumn-brocade style

Egg-yolk dressed dish, simmered herring

First is the hashizuke (opening appetizer) course, the egg-yolk dressed dish. At my restaurant, we vacuum-seal abalone and octopus before cooking…

Overnight-dried mackerel in shottsuru marinade, tofu-skin sesame grill, walnuts with drizzled sauce

For the grilled dish of overnight-dried mackerel in shottsuru marinade: mackerel, which is delicious in both spring and autumn, is dried overnight…

Live conger eel thin-sliced sashimi, live conger eel hot-water rinse

This is the sashimi course. For the live conger eel (anago) thin-sliced sashimi, we dispatch the conger eel, run the knife around it just below the…

Winter melon, fried tofu, young kuruma prawn

The azukebachi — a shared simmered course — is an assortment of ingredients, each simmered separately and served together. In June and July I often…

Steamed Shellfish, Its Own Liver, Okra and Wild Yam Terrine

The tray course is steamed shellfish. "Steamed shellfish" here usually means abalone, and since abalone liver is delicious too, I press the liver…

Pike conger eel dusted with kuzu starch

This is the simmered-soup course: hamo dusted with kuzu. I coat the pike conger eel thinly with kuzu starch and cook it through in kombu-infused hot…

Ise spiny lobster, Rikyu-style simmered

The simmered dish is Ise spiny lobster, Rikyu-style simmered (rikyu-ni, a classic preparation named for the tea master Sen no Rikyu). I lightly grill…

Seared flathead cured with kombu, consomme jelly glaze

For the seared flathead cured with kombu and consomme jelly glaze: I filleted the flathead into three pieces as usual, removed the skin, and cured it…

Soba with water pepper

Finally, the meal course. Since it is early summer, I wanted to use sweetfish. Tempura is the usual accompaniment for soba, but I felt that tempura…

Three-color chakin-shibori

For the appetizer I made three-color chakin-shibori, cloth-twisted parcels. I dissolve dashi, agar, and gelatin together to give it a savory…

Asparagus two-color terrine

Tilefish wakasa-yaki

The grilled dish is tilefish, finished with a sake-soy glaze. Udo simmered pale is arranged in Hakata style, plated over a bed of kinome miso. The…

Kuzu Peony, Shiso-Pickled Quail Egg

For the kuzu peony, live small kuruma prawns are shelled, roughly minced, and pan-cooked in sake. Lily bulb is peeled apart petal by petal, steamed…

Ayu Yonago-zuke, Red-Plum Risotto, and Scallop & Squid Gohai-zuke

For the rice-gruel-pickled grilled ayu, the ayu's scales are scraped off, the head and tail removed, and it is salted and left until the salt takes…

Spiny lobster colorful deep-fry, turban shell and grated cucumber salad, eel grilled with sansho pepper, and more

For the spiny lobster colorful deep-fry, the spiny lobster is simmered in sake, removed, coated with three colors of bell pepper, deep-fried, and…