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King crab with soybean pulp

I wanted to bring some playfulness into this mitate-style presentation work. I made it thinking that this kind of visual presentation could work well…

Season's-farewell winter melon in a thick starch-bound stew, abalone and deep-fried tofu fritter

●Abalone hiryōzu, a deep-fried tofu fritter: a hiryōzu batter is made from tofu, combined with abalone that has been steamed with sake and cut up…

Sand lance fish sauce

Soybean broth (soup-style)

Soy milk has been added to soybean paste, and the dish is lightly seasoned with chicken stock.

Carrot in Kuzu Glaze, Sashimi Konnyaku, Kneaded Sesame Tofu

Miso-Pickled Melon

Red taro, country-style simmered

Turnip kettle-simmered dish

For the simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…

Ayu Ochazuke

For the rice course's ayu ochazuke, the roe-bearing ayu preserved in sake lees (komochi-ayu no kasu-zuke) is actually more delicious once it's been…

Charcoal-grilled pond smelt

Wakasagi are being caught in smaller quantities these days, so we serve them charcoal-grilled only when we can get them, but here at Kagetsurō it has…

Whiting and fava bean, simmered medley

Two-Tone Rolled Mochi

For the two-style mochi roll, we made the mochi portion — which normally wraps around red bean paste in this confection — from potato and egg yolk…

Fish skin coated with mountain yam, grilled with sansho leaf

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…

Small abalone and shiitake mushroom

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…

Clam Rice

For the rice course, clam rice: extract the clam's dashi, remove the meat from the shells, score it finely, and cut it into bite-sized pieces…

Deep-fried gasu ebi and more

For the tome-zakana (final sake-accompanying dish before rice): coat the gasu ebi and Kaga lotus root with kuzu starch and deep-fry them in oil.

Light Kuzu-Thickened Broth, and More

For the soup course, the fat greenling kuzu-tataki: fillet the fat greenling into three pieces, remove the small bones, salt it lightly, score the…

Deep-sea rockfish, hosho-style simmered

Kinki, hosho-style simmered

Steamed Abalone Loin, and Grilled Futami Shinjo with Squid-Ink-Dyed Liver

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…

Blended miso broth, grilled tofu, and Japanese mustard greens

Ise lobster simmered in its shell, tender-simmered shrimp-shaped taro, garland chrysanthemum greens marinated, Kyoto carrot cut into plum blossoms

Clear-soup style, knotted whiting coated in kuzu starch

Vinegar-Marinated Grilled Oysters with Spring Greens

Tuna, yellowtail, halfbeak