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Longtail snapper, a twist on grated-daikon grilling

For onaga-dai, a twist on mizore-yaki: cut the fish and lightly salt it, skewer it, and grill it while basting with a mixture of dashi, sake, and…

Eel rice, pickles

The meal course is unagi-meshi. It is steamed once in a bamboo steamer, then brushed with a thick soy-based eel glaze before serving. Normally I…

Carp sweet-simmered with grape flavor

Carp sweet-simmered with grape flavor Carp……………………1 whole (about 950g) Sake……………………1 gō (approx. 180ml) Pickled plum……………3 pieces Vinegar…………………30cc…

Green kinome-dressed dish

Today's kobachi is a green sansho-bud-dressed dish. The shrimp are simmered in sake and salt, and the pine truffle mushrooms are simmered to just…

Napa Cabbage Sushi, Red Turnip Pickled Tsugaru-Style

Five-Kind Pickle Assortment

Pufferfish Rice in Tea Broth

Tilefish grilled with bottarga

I fillet the tilefish into three pieces, salt it, skewer it, and grill it. Near the end, I brush on a mixture of egg yolk thinned with a little salad…

Splendid alfonsino, chimaki-style

Conger eel grilled with grated yam, Greenland halibut grilled Mikawa-style

Crab-stick roll with julienned Chinese yam

Turnip pickled in rice bran, Kyoto-style shibazuke pickles

Shark fin steamed with grated turnip, an assortment of dried wheat gluten in autumn colors

Shonai hot pot, simmered whole cod

The simmered course, Shonai nabe cod dongara-ni, is made by cutting the cod into large chunks; the innards are not discarded either — they are…

Tuna, young sea bass

The sashimi course is tuna cut into a block, lightly salted, seared on the skin (yakishimo) in a frying pan, then chilled, cut into bite-sized…

Light Kuzu-Thickened Broth

A stock is taken from white fish bones and crab, and it is finished as a light kuzu-thickened broth. Grated yuzu is sprinkled in as an aromatic…

Chicken Tenderloin, Late-Autumn Grilled; Red Cabbage and Lemon, Pressed Layers; Taro, Sesame-Salt Grilled; Kabocha in Its Own "Overcoat"; Corn in a Golden Coat; Chinese Yam with Tiny Pickled Plum Flavor; Tofu, Red Grape

For the kabocha in its own "overcoat": Western-style kabocha is cut into bite-sized pieces, steamed, and left to cool. Then the peel that was removed…

Mock Conger Eel Yanagawa

This is the grilled-fish course. For the mock conger eel Yanagawa, the conger eel is first rinsed and gently simmered until tender. The eggplant is…

Lotus Root Rice

Grilled young sea bass with water pepper

Spicy Grilled Fugu

The grilled course is cooked over a charcoal brazier. When first draining the blood from the karasumi (bottarga) with a needle, if you're not careful…

Flounder rolled in paper-thin kelp

Quail dumplings with millet gluten

For the quail shiratama (rice-dumpling) wrap in the soup course, I use the thigh meat of the quail.

Maple-Leaf Carrot

First, for item 1 of the sashimi course, the vegetables are salt-boiled until about 80 percent cooked through, then, while still hot, soaked in yuzu…