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Oil-steamed Pacific saury

For the appetizer course, oil-steamed Pacific saury: by October the saury's fat content drops and the flesh turns dry, so I steam it in oil to make…

Hakata-Style Uni-Grilled Shiitake, Roasted Chestnuts, Pine-Needle-Skewered Mochi Ginkgo Nuts, Ochi-Ayu in Sake Lees, and Tiger Prawn with Jūsanri

For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…

Pie-Wrapped Deep-Fry

The pie-wrapped deep-fry has butter worked into it as well; pastry pairs beautifully with oil-based dishes. The crab white sauce is a silver-colored…

Dried cod fried into rice-bale shapes, maple-leaf crisp, acorn-shaped ginkgo nuts, steamed and simmered foie gras

This is a fried dish. For the dried cod (bōdara) tawara-age, we boil and mash potatoes, add onion, and mix in flaked bōdara that has been rehydrated…

End-of-season pike conger cracker, shrimp cracker, maple-leaf wheat gluten cracker, ginkgo-leaf sweet potato cracker

For the first of the seasonal dishes, the shrimp cracker uses tiger prawns. We peel them, butterfly the flesh open, dust it with starch, pound it…

Momiji-yaki grilled Ise lobster, abalone and foie gras sandwich

This is a grilled dish. For the momiji-yaki (grilled to evoke autumn foliage) Ise lobster, the lobster is boiled for about twelve minutes, and the…

Chrysanthemum pufferfish-milt tofu

The soup course is chrysanthemum pufferfish-milt tofu. We use pufferfish (fugu) milt, add tofu, milk, and egg white, scatter in blanched edible…

Usu-Daikon, Mochi-Kabu, Duck Jibu-Ni, Kuruma Prawn

The mortar-cut daikon is made by hollowing out daikon into a round mortar shape. For the duck jibu-ni, we chop the duck and simmer it in a jibu-ni…

Tilefish and matsutake sandwiched with monkfish liver, grilled; Ise lobster grilled with sea urchin; conger eel rolled around burdock, simmered Arima-style

For the tilefish and matsutake sandwiched with monkfish liver, grilled: the tilefish is filleted into three pieces and salted, then given a butterfly…

Whiting, fall wind-dried and seared; ripe persimmon and red eggplant; acorn-shaped ginkgo nuts; baby okra topped with "first frost"; sweet potato, Toganoo-style, seared; burdock coin-shaped grilled cake; potato with mitarashi glaze

This is Fuin I. As for the acorn-shaped ginkgo nuts: when ginkgo nuts are simmered in rice porridge, they swell up considerably and take on a soft…

Softshell Turtle Tofu

This is the soup course. Once the softshell turtle (suppon) is rinsed and dressed, it is quickly blanched in water at about 70 degrees C, and the…

Shrimp-shaped taro manju, tilefish steamed with millet

This is the simmered assortment. For the egg-yolk-battered fry made with the last of the season's pike conger, the fish is bone-scored, lightly…

Asakura-style grilled migratory eel

●The migratory, large-grade eel is butterflied open from the belly, given bone-cuts, skewered, and grilled plain without sauce. It is basted once…

Innovative teapot-steamed soup

The soup course is an innovative variation on teapot-steamed soup. The dashi is softshell turtle soup diluted with bonito dashi. The turtle's meat is…

Round Eggplant Gratin with Cheese

For the deep-fried course, I've made touches such as adding ground sesame to the béchamel sauce to bring out more flavor.

Sweet shrimp with Daigo-style dressing, bush-clover-style tofu, autumn salmon and turnip sushi

Persimmon and Salmon

For this appetizer (sakizuke) of persimmon and salmon, I use Fuyu persimmons. I grate the stem end, add a little persimmon vinegar, adjust the…

Chestnut Cream Style, 'Bountiful-Harvest' Crab Shinjo

The soup course's 'bountiful-harvest' crab shinjo is made by reconstituting store-bought sixteen-grain rice, combining it with raw fish flesh into a…

Pufferfish set in its own jelly

Fugu skin alone has no flavor, so for the fugu nikogori I make a stock from vegetable scraps and fish bones. I add the chopped skin and simmer it…

A Pre-Meal Sip, Tomato Dewdrop

As my parents own a traditional Japanese inn, I started out by creating a breakfast menu for guests…

• Serves 2 · ¥150

• Cook time 20 min

Ball-shaped sushi

This is the rice course. For the temari-zushi, I tried making it with the image of moon-viewing dumplings in mind. To evoke autumn, I added ears of…

• ¥900

• Cook time 40 min

Thin-sliced layered turnip, carrot

This is the simmered course. For the roe-bearing ayu arima-ni — simmered with whole sanshō peppercorns in the style associated with Arima — the…

Softshell turtle baked in a pie crust

This takes the place of the soup course; I thought I would try using a pie crust for the soup course instead. For 1kg of softshell turtle, we…

Chilled autumn somen