SEARCH

Deep-fried in an arare-cracker coating

Eel Hot Pot

Eel hot pot is usually made Yanagawa-style, but a plain, mild version simmered close to a clear softshell-turtle broth is delicious too, so for the…

Salt-grilled live moroko / basted-grilled bamboo shoot

For the grilled course's salt-grilled live moroko, we used moroko farmed in Chiba Prefecture. They're arranged in a small charcoal hand-brazier to…

Assorted shellfish pan-seared in sake

The shirozake-su (sweet sake-based vinegar dressing) for the appetizer is made by pressing tofu and passing it through a fine sieve, sweetening it…

Grilled fugu soft roe with white miso soup

The starter soup follows the same idea as the warming stone in kaiseki cuisine — a warm dish to ease hunger and make the sake easier to drink. For…

Spiny lobster steamed with rice / squid, halfbeak, and shrimp rope-pattern sushi / angelica tree shoots and bracken fern / hosta shoots marinated in a salted bonito-innards base / paddy-grown Japanese parsley with chopped sesame

This Ise lobster steamed with rice, served as a sake accompaniment, also doubles as a shinogi — a small dish meant to take just the edge off hunger…

Thin kuzu-thickened broth / thinly sliced bamboo shoot

For guests who are drinking sake, filling up on soup means they can't drink as much, yet they still want some soup somewhere along the way. With that…

Icefish / egg-bearing baby octopus / tilefish, thinly sliced / sea bream / tuna

Sashimi wouldn't normally be plated in five small portions on one dish like this, but this is a proposal — that pairing each of these ingredients…

Small tilefish marinated and deep-fried in starch

Taro simmered in all-purpose seasoned dashi, simmered young bamboo shoot, carrot simmered with plum paste, quail dumplings, snap peas

Crossbred duck loin

Fat greenling teriyaki, bite-sized cubed beef steak

Sea bream, tuna, ark shell, cuttlefish

Misty broth with clam dumplings

Sansho-leaf miso topping, fresh tofu skin topped with sea urchin, herring roe marinated in a seasoned bed, eel rolled with burdock, shrimp and fava beans, rapeseed blossoms and grilled egg, egg-filled baby octopus, flounder ball-shaped sushi, steamed lily bulb

Sculpted persimmon sweet bean paste

Pear set in Koshu-style jelly, papaya, grapes with yogurt

Chestnut rice, sardine dumplings, napa cabbage pickles, chopped pickled daikon, late chrysanthemum pickles

Beltfish and tofu, kuruma prawn simmered in sake and salt, chrysanthemum-cut baby turnip, scallop coated in egg yolk

Young gizzard shad pressed with ginger, trough shell clam, cockle

Small clam muscle fish-paste dumpling, shimeji mushroom wrapped in chicken tenderloin

Tilefish steamed with grated yam, warm shungiku ohitashi, chopped sesame, autumn-shaped wheat gluten

Bluefin tuna cut into small cubes, Ise lobster rinsed in equal parts sake and water, sea bream rolled with mixed julienned vegetables, cuttlefish

King crab fish-paste dumpling