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Kinki rockfish grilled with koji and soy sauce

Next is the grilled course. For the candied new ginger, simmer it down using sugar at roughly 80% of the ginger's weight (a ratio of about 10 to 8)…

Abalone and hachiku bamboo shoot, simmered assortment

The simmered course is abalone and hachiku bamboo shoot takiawase. The yellow sauce over the abalone is an egg-yolk sauce. I wanted the abalone to…

Kombu-cured halfbeak

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Hand-Made Soba

Butterbur sprout in sweet syrup / moroko, a small lake fish, kombu roll

How to Make Candied Fuki-no-tō (Butterbur Sprouts) / Moroko Kombu Rolls This kanroni, a syrup-simmered preserve, appears in a menu by the late master…

Snow-pellet clear soup, rolled juvenile sea bream

For the sea bream, I first salted it to remove any fishy odor, then plain-grilled it and simmered it in a mellow, mild clear-soup stock before…

Tenjō Kombu, Simmered Tender

For the tenjō kombu simmered tender, it's fine to use kombu that has already been used for making dashi. After all, it's New Year's, so I worked in…

Monkfish Liver and Daikon Layered Steam

The appetizer course has five dishes; first is the monkfish liver and daikon layered steam. I used salt and pepper to remove the odor from the…

Kabocha squash and shiratama rice-dumpling two-tone kinton

Starch-thickened broth, salt-steamed quail

Clear broth, burdock shinjo

Kombu dashi broth, egg tofu with salted sea cucumber intestines

For the konowata egg tofu, I use nikiri mirin, mirin with the alcohol boiled off. If alcohol gets into the egg, it loses its sheen. Using mirin that…

White Leek Pickled in Yuzu

The white leek yuzu pickle is made the same way as (1): the leek is salt-boiled until about 70 percent cooked through, then, while still hot, pickled…

Pine Cone-Style Sole

For the pine cone-style sole, the sole (shitabirame) is first pan-seared in butter. Then somewhat thick almond slices are inserted into the flesh one…

Larch-pattern tofu

Abalone, Grilled Until Meltingly Tender

Kasago, skin seared and then sliced sashimi-style

The sashimi course's kasago, locally called arakabu, was caught in the Ariake Sea. I think it carries good fat and tastes wonderful.

Shrimp-shaped taro simmered to absorb the broth

For the simmered assortment's ebi-imo simmered to absorb the broth, if you don't have rice-rinsing water on hand, parboil it in rice bran instead…

Bamboo Shoot in Soy Milk Broth

Clam and new bamboo shoot grilled with sansho leaf

For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…

White-charcoal simmered, red-and-white simmered, and white-simmered lotus root — a three-whites assortment

Bamboo shoot rolled in daikon, taro, baby octopus, rapeseed blossoms

The simmered dish is the standard one we usually serve, but rather than a light seasoning, we gave it a firm, well-defined flavor.

Bamboo-leaf-wrapped sushi

Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…

Tofu knot

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…