SEARCH

Substitute for the Raw Course

For the shellfish and fish substituting for the raw course, use items that would not otherwise work as sashimi — lightly seared, raw, or…

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Carp simmered richly with plum

This is the assorted simmered course. For the carp simmered richly with plum, the carp is cut into rounds and simmered in a base of dashi, sugar…

Buckwheat-flour cloudy broth

This is the clear-soup course. For the buckwheat-flour cloudy broth, buckwheat flour is added to bonito dashi and reduced by about a tenth. Because…

Cherry-simmered spring daikon, sea bream roe simmered with egg yolk, bamboo wrapped in wakame

The final dish is the simmered assortment (takiawase). For the spring daikon simmered sakura-style, shrimp shinjo and reconstituted dōmyōji rice are…

Clam and Lotus-Root Mochi, Clear Salt Broth

This is the clear-soup course. It is our regular clam and lotus-root mochi soup. Lotus root can take on many different textures depending on how it…

Morning-dug bamboo shoot, steam-grilled; tilefish okina-yaki; myoga sushi; sakura-pickled daikon; salt-grilled fava beans

This is the grilled course. For the morning-dug bamboo shoot steam-grilled, I use Kyoto's shirako bamboo shoots, a prized pale variety, without…

Kombu-cured sea bream, seared beef loin, vinegar-cured horse mackerel with soybean pulp

A sliced raw-fish (tsukuri) course. Beer cups are used as the serving vessels. The sea bream is filleted into three pieces and kombu-cured. The beef…

Pufferfish milt pureed soup

This is the soup course. Once fugu season arrives, fugu skin inevitably ends up left over. Wondering if there was some way to use it, I tried…

Cherry Blossom Trio

This is the opening dish. I combined salted sea urchin with processed sea urchin paste on a soy milk base, rehydrated green peas pressed through a…

Spiny lobster simmered in the shell with sesame miso, diamond cherry-blossom taro

The simmered assortment course is Ise lobster gusoku-ni with sesame miso. I made a base of sesame miso, light-colored soy sauce, and mirin, thinned…

Fugu and sanbōkan-citrus steamed dish

This is the fugu and sanbōkan-citrus mushi from the middle-course plate. Pufferfish is mixed with its milt, then finished by pouring over a savory…

Horse-meat kombu roll, tender-simmered baby octopus, sea urchin and Japanese wild parsley lightly simmered together

This is the simmered course. For the kombu used in the horse-meat kombu roll, I use ma-kombu, the same kombu used for the soup-course dashi. For the…

Sea-bream-roe shinjo tree-ring roll

This is the soup course. For the sea bream in the sea-bream-roe shinjo tree-ring roll, I use the skin and offcuts left over from filleting sashimi…

Matsuba crab and thread-spool-cut mountain yam, fruit dressing

The vinegared dish is matsuba crab and mountain yam itomaki. A little lemon juice is added to the vinegar used to rinse the crab. The mountain yam is…

Pheasant clear soup, tomato in a kuzu-thickened broth

The soup course is pheasant clear soup. They say that when pheasant is properly aged, eighteen kinds of amino acids develop in it, of which nine are…

Rapeseed blossoms marinated with dried sea cucumber ovary

For appetizer 2, since the rape blossoms marinated with konoko wanted a bit more aroma, we crowned it with chopped konoko.

Crab Salad Assortment

For the vinegared dish, the ponzu jelly (ponzu, a citrus-soy sauce) is made by combining equal parts ponzu and dashi with powdered gelatin, letting…

Leaf-cherry-style taro, carved into a pot shape and gently simmered, and more

For the fragrant cherry-blossom miso in the simmered assortment, cherry-blossom-infused hot water is worked into a kneaded miso, but when the…

Icefish grilled with golden egg yolk

Pureed sesame tofu soup

The appetizer course's goma-dofu surinagashi isn't so much something made specially as it is leftover sesame tofu melted into a rich freshwater clam…

Japanese spiny lobster, sakura ogawa-jime, and more

The vinegared course's Ise lobster sakura ogawa-jime is meant to be enjoyed with a refreshing dressing made by thinning pickled plum flesh with…

Flounder and angelica-tree-shoot roll, and more

Nanaka, in the appetizer course, is a bell pepper (paprika) from the Anisu Farm brand, grown in Kimitsu.

Deep-fried Chinese-style wild rice stem

The makomo-take (wild rice stem) used in the deep-fried course's Chinese-style makomo-take is imported from a pesticide-free farm in Taiwan.