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Shiitake Mushroom and Urui

The appetizer is a lightly marinated dish of shiitake mushroom and urui. The soaking liquid is shio-koji (salt-fermented rice malt) thinned with…

Spring Vegetables Clear-Soup Course

This features seasonal bamboo shoot, mountain asparagus, butterbur, and bracken fern shoots, with carrot and sansho leaf added for color. Each…

Tilefish and Napa Cabbage Roll

For the tilefish and napa cabbage roll, the core of the napa cabbage is steamed and cut into fine strips, then rolled in tilefish, mixed with a…

White miso broth with mochi-kujira whale, mugwort kuzu tofu

This is the soup course (owan), finished in a white miso broth. The mochi-kujira is slowly reconstituted in rice bran for five to six hours, then…

Monkfish dressed with its own liver

The third dish, ankō tomo-ae, is made by giving the monkfish skin and fillet meat — the willow-leaf-shaped cut — a firm, quick blanch, then dressing…

Salmon Roe Marinated in Soy Sauce, Simmered Ayu with Roe, Fig-and-Salmon Rolls, and More

Since this is autumn, we plated it in a crescent-moon-shaped vessel, garnished with variegated silver grass and chrysanthemum flowers. For the salmon…

Roe-bearing sweetfish rolled in thin sheet kombu; fern shoots wrapped in fried tofu skin

For the roe-bearing ayu rolled in shiraita kombu: the scales of the raw roe-bearing ayu are left on without scraping, and it is lightly skewered with…

Bonito sashimi

For the sashimi, the bonito is filleted into three pieces, pierced all over with needles, salted, and left to rest for about ten minutes. It is then…

Sprout-rolled abalone

Senmaki-zushi

Senmaki-zushi is made by simmering eel until tender, then rolling it with crushed sansho pepper that was frozen while still green.

Turnip Rice Porridge

Kombu, Roasted Soybeans, and Pressed Barley, Lightly Simmered

Today's Catch, Five-Kind Assortment

Sea urchin baked in a castella-style sponge

Even for a veteran master chef, there are many dishes whose preparation can't be understood just by hearing about them or seeing them once. That's…

Japanese-style steak, marbled Wagyu filet, tiger fugu

The Western-style plate is Japanese-style steak. In our course menu, from sashimi through dessert, a single cut of steak is included as well, and we…

Fukiyose-style sashimi assortment, juvenile bluefin tuna, beltfish

For the sashimi course, whatever fish is used, I always use ice so no fishy odor comes through. When you build a kama-style (pot-shaped) presentation…

Foie gras wrapped in tilefish

This is foie gras wrapped in a rolled dashi omelet, with tilefish on the outside. I saw a foie gras omelet introduced on television and wondered…

Seared shellfish marinated in oil, oyster, scallop, and surf clam

For the seared shellfish marinated in oil, remove the shellfish from their shells, rinse them, and sear them directly over an open flame until…

Conger eel and shrimp-shaped taro, deep-fried and simmered

Mackerel rolled Osaka-style, apple and cabbage wrap

Autumn-run bonito

Softshell turtle and dried daikon, medicinal simmer

The simmered course is softshell turtle and dried daikon medicinal simmer. The turtle is simmered slowly, without letting it boil too hard, in equal…

Peach mamekan

Roasted Spiny Lobster with Shio-Koji, Served with Ponzu, Diced Beef, White Asparagus, Manganji Pepper, Sansho Pepper Blossoms