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Kuzu-dough wrap, spiny lobster

I rinse the spiny lobster in sake mixed with water, season it lightly with salt, and briefly boil it in kombu-infused hot water. I wrap it in kuzu…

Bounty of the Sea from Izu and Suruga Bay

Clear soup, Japanese-style three-flavor sausage, matsutake mushroom, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, gold and platinum leaf, aromatic garnish: yuzu

Tilefish and Seasonal Vegetables, Plain Deep-Fried

The fried course is tilefish and seasonal vegetables, plain deep-fried. This time it is plated on a baguette, but normally the baguette is sliced…

Snow crab yuba roll

Sea Bream Wrapped in Turnip

For the simmered course, the sea bream and turnip is made by butterflying open the sea bream and using it to wrap Tennoji turnip, then simmering it…

Deep-sea shrimp and blanched taro shoots, with taro shoots and tofu thickened sauce

For the simmered course, the deep-sea shrimp has a softer texture than Ise lobster and a delicious sweetness, so I've been fond of using it lately. I…

Conger eel snow mountain

For the conger eel snow mountain, daikon radish forms the base, and conger eel together with a meringue "foam snow" create the snow-mountain effect…

Scale-on tilefish and shrimp, aromatic grilled

Fish bone and pepper hot pot

Autumn-medley rice, closing soup, and pickles

Salt-pressed eggplant, Aki-murasaki eggplant, small turnip

At my restaurant, once all the courses have been served, I bring out pickles (kō-no-mono) so guests understand that the meal is coming next. For…

Rock tripe dressed with grated daikon

Tsubo-tsubo, a small lidded vessel, is a piece placed beside the sashimi course in tea gatherings, at occasions such as kuchikiri — the opening of a…

Flounder and Japanese halfbeak

Steamed milt balls

Ark shell with stream-pattern decorative scoring

As for the tomezakana course: so that I can serve a variety of different things, rather than writing 'vinegared dish,' I make a point of writing…

Icefish in egg-yolk batter

The batter for the egg-yolk-battered icefish is made by pressing the yolk of a hard-boiled egg through a fine sieve, adding raw egg yolk as well…

Pinecone-Cut Ginkgo Nuts

How to Make Pine-Cone Ginkgo Nuts Use larger ginkgo nuts, since they are further turned into mochi-ginnan (puffed ginkgo nuts), which makes them…

Koshu Beef Miso-Marinated Ebi-Imo Roll, and Other Dishes

For the grilled course, the Koshu beef miso-marinated ebi-imo (a shrimp-shaped variety of taro) roll is made by wrapping the miso-marinated makura…

Icefish rice

Winter moroko, a small lake fish, lily bulb, and pickled plum paste

Abalone wrapped in thin kelp sheet

Thinly sliced flounder sashimi

Shinagawa turnip (furofuki turnip with clear salted sea bream broth)

It belongs to a northern (Siberian) lineage, is white in color, and has a long root. It sits between a daikon and a turnip — with less moisture than…