SEARCH

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…

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…

Scattered sushi with eel

This is eel chirashi. Butterfly the eel open from the back and prepare it as kabayaki, glazed and grilled. Mix freshly cooked white rice with sushi…

Deep-Fried Hamo, Fugu-Skin Senkawa-Dofu

This is the appetizer. Deep-fried pike conger is a dish I learned 32 years ago from my late master, who taught me that its appeal lies in the crisp…

Shark fin and pounded-rice skewer soup chazuke

This rice course, shark fin and kiritanpo soup chazuke, wraps sanchi (loosened shark fin) into the core of the kiritanpo, then tops it with shark fin…

Shiba Shrimp Mugwort Manju

This is the fried course. For the shiba shrimp mugwort manju: wash the mugwort thoroughly, steam it, and grind it in a mortar; spinach or daikon-leaf…

Mung bean shira-ae

Shark Fin Tofu

For the soup-bowl course, shark fin tofu, tofu and fish paste (surimi) are thinned with kelp dashi and formed into dumplings, then wrapped in shark…

Tuna, Fat Greenling, Pen Shell

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

Foie gras and shrimp roll

A deep-fried course. The avocado and fuki-miso (butterbur-shoot miso) sauce, spooned into a hollowed-out boiled egg shell with the yolk removed…

Softshell turtle clear soup, full-moon egg custard

The soup course is maru-sui. The softshell turtle is dressed in the usual way and simmered in tamazake. It is simmered for forty minutes to an hour…

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr

Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…

• Serves 8 · ¥150

• Cook time 1 days

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min

Glazed Simmered Dried Daikon, Three-Braided Dried Daikon, Kiriboshi Daikon (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…

• Serves 10 · ¥180

• Cook time 10 min

Young Sweetfish Oil-Sardine

This is a sauce chosen by color—an expression through color. For this additional course, I came up with 'oil sardine' as a new way to enjoy sweetfish…

• Serves 1 · ¥540

• Cook time 1 hr

Wagyu with Egg-Yolk Dressing, Soy Sauce Foam

This is a sauce chosen by color—an expression through color. For this grilled course, the key to making the yolk sauce is to simmer it directly…

• Serves 1 · ¥870

• Cook time 50 min

Five-Color Vegetables, 'Five-Method' Style — Ripe Tomato Matsumae Kelp Sauce

This time, I'm mindful of sauces that bring out the flavor and aroma of the ingredients—evoking the refreshing early-summer breeze of June and…

• Serves 1 · ¥420

• Cook time 1 hr

Red Shiso Bean Paste and Hakata-Style Warabi-Mochi

The theme was "sauce," and drawing on Western recipes as reference too, I tried to come up with a sauce that's simple and doesn't overpower the…

• Serves 2 · ¥500

• Cook time 30 min

Roasted Kyoto Duck

This is a grilled course (yakimono) built around the theme "sauces chosen by color," or ways of expressing color. It's roasted Kyoto duck with cassis…

• Serves 2 · ¥1,200

• Cook time 30 min

Charcoal-Grilled Young Sweetfish

Under the theme "sauce," I also looked at some Western-style recipes for reference. I personally enjoy creative-style cooking too, so even though…

• Serves 2 · ¥800

• Cook time 30 min

Abalone Karinto

This is a dish built around the theme "sauces chosen by color," or ways of expressing color. This one is a fried course (agemono). For the abalone…

• Serves 1 · ¥1,200

• Cook time 4 hr

Eel Manju

This dish was developed under the theme "sauces chosen by color," or ways of expressing color. This one is a simmered dish (nimono). For the "eel…

• Serves 1 · ¥450

• Cook time 2 hr

Lattice-Grilled Tilefish

From the theme "sauces chosen by color," or ways of expressing color, this is the grilled course (yakizakana). For the lattice-grilled tilefish…

• Serves 1 · ¥950

• Cook time 45 min