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Pike conger dressed with its own roe

This is the small side-dish course. For the hamo dressed with its own roe, once hamo starts coming in from June, the roe is saved up little by…

Pike conger dusted with kuzu starch

The clear-soup course is hamo dusted with kuzu starch. For the hamobue stuffed with burdock, burdock is stuffed into the hamobue — the hamo's…

Abalone Duo

This is the soup course. For the abalone duo, the abalone is first removed from its shell, rinsed, and thinly sliced, and a little salt is added…

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…

Ainan Kue Grouper Dashi Rice Porridge

For the rice course, the Ainan kue grouper dashi rice porridge is made with a dashi drawn from the grouper's bones and trimmings.

Celebratory Namasu Roll, Celebratory Namasu

Both the traditional and the modern versions use the same ingredients, but 'Beni no Yume' (literally 'Crimson Dream') is an apple grown in…

Sukeko Kombu Roll

I hadn't made sukeko kombu-maki (raw pollock roe wrapped in kelp) in a long while, but I looked back and remembered this was a technique I used to…

Aigamo duck stuffed with foie gras

This is a small hot-pot course. For the aigamo duck (a cross between domestic and wild duck) stuffed with foie gras, foie gras is stuffed into the…

Late-season pike conger shinjo

The clear-soup course is late-season pike conger shinjo. Pike conger caught after October grows past 1 kg and becomes larger, taking on more fat…

Sea squirt dengaku, wax-drip sweet potato

The sea squirt dengaku is made by cutting the sea squirt in half, removing and thoroughly cleaning the innards, giving it a firm, quick blanch…

Pike conger, quick-blanched

For the pike conger yubiki, the pike conger is bone-cut, then cured in kombu for 30-40 minutes so the kombu flavor permeates the flesh, dusted with…

Seared Japanese sea bass, herb-pickled

For the seared Japanese sea bass, herb-pickled, the sea bass is filleted into three pieces and cut into portions, sprinkled with a seasoned herb salt…

Tilefish grilled and finished with a sake-soy glaze, smoked-grilled abalone and sea urchin

Next is the grilled course. For the smoked-grilled abalone and sea urchin, aluminum foil is laid down and topped with cherry-wood smoking chips, with…

Spiny lobster cut into icicle strips

This is the New Year's mochi soup bowl. For the icicle-style Ise lobster, fresh raw Ise lobster is shelled and cut into a boneless fillet, sliced…

Noto blackthroat seaperch grilled with rock salt

For the Noto blackthroat seaperch grilled with rock salt: the blackthroat seaperch is filleted into three pieces, deboned, salted with sake…

Rustic-simmered dried cod

This is the bowl course. For the bōdara inaka-ni: the dried cod is soaked in rice-rinsing water for about two days to rehydrate it, cleaned, wrapped…

Herring Roe and Root Vegetable Pickle

As an accompaniment to the shinogi, served as a palate-refresher between courses, this is herring roe and root vegetable pickle. Every year, from the…

Quail and Daikon

This is the simmered course. It's somewhat like a hot pot, but the seasoning is on the lighter side, so I'd suggest enjoying it with plenty of yuzu…

Powdered Bonito Style

For the powdered-bonito style, the kinki (thornyhead rockfish) is dusted with kuzu starch and lightly blanched, then set in a broth accented with…

Eggplant Rolled in Whale Bacon

For the grilled dish of eggplant rolled in whale bacon, I first deep-fry the eggplant in oil, peel it, and remove excess moisture. Then I roll it…

Japanese sea bass, thin-sliced sashimi

King crab with external crab-roe rice

Oki Beef Grilled with a Butterbur-Sprout Glaze

Winter crucian carp, kenchin-style deep-fry

The fried course is winter crucian carp kenchin-age and loach. I soak the winter crucian carp in bancha tea and then simmer it thoroughly. After…