SEARCH

River Trout Kinome-Grilled, Clam Shell-Grilled

For the grilled course's kinome-grilled river trout, seasonal river trout is filleted into three pieces to get a boneless fillet, knife-scored in a…

Tuna, Fat Greenling, Pen Shell

For the sashimi, we tried sandwiching fresh sea urchin into the pen shell.

Bamboo Shoot and Yuba Shinjo

The soup course is bamboo shoot and yuba shinjo. The bamboo shoot is simmered in something closer to an all-purpose seasoned dashi than a plain…

Nanban-Grilled Aigamo Duck

For the nanban-grilled duck — a crossbred domestic duck — the boned duck meat is sliced, lightly marinated in a seasoned dashi blend for 5-6 minutes…

Two-Color Dumplings with Sesame

For the two-color dumplings with sesame, the kabocha squash and green peas are each steamed and pressed through a fine sieve; we mix in rice flour —…

Clear dashi-vinegar dressing

For the shiitake in the suizu dressing, we score the surface lightly with a knife for ease of serving and eating. The hoshiko (dried sea cucumber…

Flavored Deep-Fried Icefish

For the flavored deep-fried icefish, the icefish is soaked in a sake-and-salt marinade, patted lightly dry, and has its tail and head removed, then…

Sea Bream Milt Tofu

This appetizer of sea bream milt tofu addresses the slight fishy edge milt can have: after draining the blood, we soak it in milk for about 2 hours…

Three Bivalves Rolled in Wakame

This appetizer of three bivalves rolled in wakame — ark shell, surf clam, and cockle — has each shellfish cleaned and patted dry, then rolled in…

Sweetfish mikawa-zuke

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…

Le Lectier pear simmered in sweet syrup

Yam rice porridge

Yam and agar jelly

Snow shrimp, rice-bale-shaped deep-fry

Chrysanthemum-cut Juzen eggplant, simmered to absorb flavor

Niigata wagyu beef, wasabi-grilled; willowy flounder, grated-yam-coated grilled style

Cold-smoked autumn-colored sea bream, Sado young yellowtail cured with yuzu

Hen-of-the-woods mushroom pureed soup with tsukimi-style free-range chicken

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

Persimmon and Kyoho Grape Custard Cream

Komachi Rice Noodles with Jajiang-Style Miso

For the rice course, this is Akita Komachi udon. As for the jajiang-style miso, adding Chinese sweet bean paste gives it a somewhat different flavor.

Autumn salmon with a mushroom-thickened sauce

For the additional course's autumn salmon with mushroom ankake, the shabu-mochi is a bit firm on its own, but it's a quick-melting rice cake that's…

Air-dried barracuda, walnut-style / snow crab and Japanese trefoil in an autumn-brocade dressing / flounder sushi cured Matsumae-style with kelp / smoked giant Pacific octopus / beef tongue simmered in ginger and soy / chrysanthemum-cut turnip / kombu simmered in soy

For the grilled course's snow crab and mitsuba kinshu-ae, the snow crab is given a base seasoning with bonito-flavored vinegar; with any dressed…

New Pea Rice Porridge

For the rice course's new pea rice porridge, since rice grains and peas differ in shape, size, and texture, I made this with the idea of simply…