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Chrysanthemum-pinched live sea bream, ark shell, halfbeak

For the sashimi course, I made this hoping it could serve as a reference for how we plate our sashimi here — the balance between the sashimi and its…

Simmered Sea Bream and Turnip

What I'd really recommend from the takiawase is the mibuna, chrysanthemum petal, and salted whale skin in a light, broth-based simmered dish. It's…

Chestnut-bur-style fried assortment: Tamba-style deep-fried spiny lobster, bale-shaped yuba fritters, almond chrysanthemum fritters

For the fried course's yuba rice-bale fritters: I mix 20% egg base into the shrimp fish-paste dumpling, then wrap it around salmon roe, capers, and…

Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice

For the sesame cream bake in a hollowed yuzu shell, served as a small opening course: the sesame sauce combines 3 parts dashi to 1 part ground…

Okitsu tilefish wrapped in daikon, hosho-style

The matsutake in the clear-soup course is chopped fine. This is something we've done since the previous master's (oyaji-san's) time — chopped this…

Avocado and Salmon Roll

The avocado and salmon roll is a simple dish, but it comes in handy for last-minute menu changes. Scallop can be used in place of the salmon, and…

Delicately steamed tamaji custard

The delicately steamed egg custard is normally served after the appetizer course — served warm at this time of year, and chilled in summer. The egg…

Sakamoto Chrysanthemum Jelly

For the appetizer's Sakamoto chrysanthemum jelly, the jelly base combines 16 parts seasoned dashi to 1 part powdered gelatin.

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…

Parcel-grilled beltfish, Spanish mackerel rolled with shredded vegetable filling and grilled, eel-fin rolls

For the grilled course's eel-fin rolls: there is a variety of sweet pepper that's thick, long, and not very spicy, which I cut into thin strips…

Baby turnip stuffed inro-style

As for the simmered oyster tofu: fold finely sieved oysters into a tamago-dōfu (savory egg custard) base, steam it, and let it absorb the flavor —…

Brown rice broth with finely shredded lobster

For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…

Spiny Lobster Marinated in Soy Sauce

As for the spiny lobster marinated in soy sauce: in Kamogawa, spiny lobsters weighing around 100g come ashore, and since they're inexpensive at about…

Abalone with grated mountain yam

Autumn mackerel coated with okara

Mushroom Medley

For the mushroom medley, we use large hon-shimeji mushrooms cultivated by Yamasa Shoyu (a corporate sponsor of this association).

Whale Tofu

As for the appetizer course's whale tofu: Wada-machi in Chiba (now merged into Minamibōsō City) is home to one of the few whaling bases still…

Kariya Pear and Pione Grapes

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Crab Salad with Chrysanthemum Petals

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Signature taro-and-beef hot pot

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Yamagata beef grilled on a magnolia leaf

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Yonezawa carp and field mustard greens salad

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Soba dumpling in grated daikon soup

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Grilled mackerel sushi, physalis-style egg, akebi pod stuffed and grilled, Dadacha-mame edamame, lotus root crackers, grilled myoga stuffed with cheese, baby apple gratin

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…