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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…

Grilled uni saddle-draped tofu

Bite-sized millet okowa

Greeneye, kombu-cured

Sardine, Marinade-Style

Stuffed Kabocha Squash

Deep-fried Japanese flying squid with dried shiso powder

Inca no Mezame potatoes, grilled rice ball

Scallop mold in a yuzu shell

Layered uni yuba roll, autumn salmon kosode-style sushi, steamed abalone, Naruto-style spiral-cut pickled daikon

The layered uni yuba roll is made by wrapping steamed uni in shiso leaf, stacking about five of these, and wrapping the stack in taguri-yuba…

Anglerfish, deep-fried and simmered

For the simmered course's deep-fried and simmered anglerfish, if I'm not serving it right away, simmering it ahead of time causes the potato-starch…

Tilefish steamed with sake

Yamagata beef loin and chocolate vine fruit, deep-fried in broth

Ebi-imo Fu Molded with Sea Urchin, Deep-Fried and Simmered, Hakata-Style Spiny Lobster in Egg-Yolk Simmer

Regarding the shrimp-taro gluten cake in the simmered course — molded with sea urchin, deep-fried, and simmered — we used to often make our own raw…

Swimming Crab, Late-Season Matsutake, Zuiki, Yellow Chrysanthemum

For the vinegared dish, dashi is combined with light soy sauce and vinegar, brought to a single boil, then cooled in ice water, and grated ginger…

Ark shell, gaper clam, cockle, small clam adductors, motte-giku chrysanthemum, cucumber, kabocha squash, carrot, julienned scallion

For the vinegared course, I quickly seared shellfish like ark shell and arranged them in a scattered style evoking gathered autumn leaves. It's…

Salmon Roll

For the vinegared dish's salmon roll: cut the salmon into thick hane-giri slices, wrap it in wax paper, and flatten it out thin with a meat chopper…

Abalone with grated mountain yam

Tilefish Dried with Half the Head Attached

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Yonezawa carp, promoted by Lord Uesugi Yōzan — beer-marinated carp, thin-sliced sashimi

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Kishū-style steamed dish

For the steamed dish, I used Nanko ume, the famous plum of Kishū (Wakayama), and so named it Kishū-mushi. Since the egg custard itself carries almost…

Pike conger at season's end

For the simmered soup course, I used pike conger at the close of its season, coated in kuzu starch. Since the soup course is the centerpiece of the…

Grilled Kamasu with Rikyū Tofu

For the grilled dish, barracuda with Rikyū-style tofu, the barracuda is grilled once, then topped with Rikyū-style sesame tofu and grilled again. In…

Crab and lotus root yose

The soup course is a crab and lotus root yose. To keep the lotus root from discoloring, always soak it in vinegar water and then alum water. Boil it…