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Ise Lobster Sautéed in Aromatic Butter

For the Ise lobster sautéed in aromatic butter in this grilled dish, adding the aromatic butter right at the end brings out a great deal of richness…

Shrimp-shaped taro filled with aigamo duck

For the ebi-imo taro filled with duck in this simmered dish, duck is set inside, and following the idea that richness calls for richness, we top it…

Shogoin turnip pureed soup, tilefish, matsutake mushroom, and lotus-root roll

Persimmon with Yuzu Miso

Abalone fried in rice-cracker crumbs

Grilled pine mushroom and chicken tenderloin chrysanthemum salad

As for the grilled matsutake and chicken tenderloin dressed with chrysanthemum: when matsutake is served blanched and dashi-marinated, I always grill…

Ginkgo nut, kuruma shrimp, and walnut in tofu dressing

Pie-Wrapped Deep-Fry

The pie-wrapped deep-fry has butter worked into it as well; pastry pairs beautifully with oil-based dishes. The crab white sauce is a silver-colored…

Soft Sesame Tofu

My restaurant serves kaiseki cuisine, but our style has become more like counter-style fine dining -- sourcing good ingredients and cooking while…

Yuba-wrapped brushwood-style deep-fry / Daikoku shimeji mushroom and buckwheat-groat deep-fry

For the deep-fried yuba-wrapped shiba-age, I wanted to evoke a mountain scene, the kind of image from the line 'Once upon a time, an old man went to…

Freeze-dried tofu and fern shoots, simmered in layers

For the simmered koya-dofu and zenmai Hakata-ni: I press tofu firmer than an earlobe, add a little rich soy milk, and mix in just a touch of mirin…

Shrimp-shaped taro, Tamba-style grilled, fig, millet wheat gluten, and walnut miso-glazed, grilled wheat gluten burdock roll

Grilled Eggplant Surinagashi and Sesame Tofu

For the clear-soup course's grilled eggplant pureed soup, this time I deep-fried the eggplant in oil and peeled it so the color wouldn't fade, but I…

Vinegared water caltrop and maple leaf, Jiro persimmon mallet-shaped roll, red taro stem and fried wheat gluten with pear dressing, Chinese yam, sweet potato, and kabocha lightly seared, frozen konjac set in amber jelly

The Kintoki carrot used in the water caltrop and maple-leaf namasu is from last year's crop. We make a lot of Buddhist vegetarian dishes here, so…

Chrysanthemum and Yam Kan

For the chrysanthemum and yam kan, I mix grated Yamato yam into dissolved agar and add chrysanthemum petals -- but be careful: once the Yamato yam…

Simmered Taro Corms with Five Grains

For the appetizer of simmered taro corms with five grains: quickly deep-fry the taro corms in oil, then just pull the skins off by hand and they come…

Wrapped and grilled in magnolia leaf

Turnip Stuffed with Swimming Crab

Three-Color Kikka-Jime Assortment

Autumn assortment

Cauliflower jelly in the moon-in-every-rice-paddy style

Deep-fried pine mushroom with yuzu fragrance

Persimmon and Salmon

For this appetizer (sakizuke) of persimmon and salmon, I use Fuyu persimmons. I grate the stem end, add a little persimmon vinegar, adjust the…

Grilled Eggplant and Duck Loin