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Scallop Olive Grill

For the scallop olive grill, at the restaurant we brush scallops with soy sauce, basting them as they grill, wrap them in nori, and serve them that…

Soy pulp stir-fried with asari clams

For u-no-hana-iri, I season the okara with dashi in which asari clams and wakegi (a type of scallion) have been simmered, but the key is to parch the…

Lotus root deep-fried in egg yolk, sweet potato sandwich deep-fry, icefish wrapped in yuba and deep-fried

The fried course's renkon kimi-age wraps grated lotus root and yamato yam in a lotus root slice and deep-fries it in egg yolk batter; this time I've…

Fat greenling grilled with egg yolk, duck and bamboo shoot sandwich-grilled

For the grilled course's ainame nataneyaki, the usual approach is simply to brush on sieved egg yolk and grill it, but here I add a little…

Conger eel deep-fried tofu fritter with vegetables, simmered in a spring daikon soup

This is a takiawase, a simmered assortment, and guests staying at the inn tend to have strong likes and dislikes. So I've kept it a simple simmered…

Abalone liver shinjo

Kimo-shinjo made only with abalone liver has just a faint aroma, so I grate in a little raw abalone flesh as well, giving it softness with grated…

Steamed clams

For the clear-soup course, the clam fukashi: this would ordinarily be made as clam shinjo, but since it's steamed until soft, I called it fukashi…

Crab and sesame tofu with soft first-skimmed tofu skin, bush-warbler-green lily bulb, pumpkin and cheese terrine, Japanese halfbeak wrapped in coarse glutinous rice and sakura leaf, fava beans and whelk in plum-mist dressing

The toro-yuba in the crab and sesame tofu with toro-yuba is the soft portion that rises first when making yuba. For the lily bulb uguisu: combine…

Cherry salmon in sweet-and-sour pickle

This season's trout is rich and delicious, so for the cherry salmon achara-zuke I sandwiched it with achara-style pickled vegetables. The saimaki…

Vinegar-Miso Dressing

As for the appetizer course's vinegar-miso dressing: since some women guests are averse to miso, I mix in a seasoned vinegar beforehand so the dish…

Mixed fritter of spring mountain vegetables and sakura shrimp, whole deep-fried abalone

For the fried course, the kakiage of spring mountain vegetables and sakura shrimp: since large quantities of mountain vegetables are sent to me from…

Vegetable-tofu filling wrapped in tofu skin, egg-laden baby octopus simmered until tender and rosy red

For the simmered course, the kenchin tofu wrapped in yuba is something like a cross between fried fish cake and tofu. Fiddlehead fern prepared…

Twisted-rein-grilled sea bream and bamboo shoot, freeze-dried konjac sake-lees pickle, dried persimmon and cheese coin-cut, clam wrapped in new potato mousse, butterbur sprout simmered and steeped

For the large-plate course, the freeze-dried konjac narazuke: slice the konjac thin, freeze it into shimi-konnyaku, then thaw it and turn it into…

Mugwort tofu, small kuruma shrimp

For the clear-soup course, the mugwort tofu: combine 500cc soy milk with 50g kuzu starch and knead together, then just before it fully comes…

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…

Sea Bream Roe and Milt with Grated Daikon in Shuto Sauce

For the sea bream roe and milt with grated daikon in shuto sauce: heat freshly grated raw daikon, combine it with shuto (salted bonito innards)…

Bracken fern with walnut dressing

As for the bracken fern (warabi) with walnut dressing: my sister back home in Yamagata sends me large quantities of salt-pickled warabi, so I…

Simmered soy pulp

It has been about twenty years since I opened the restaurant, and simmered okara has been a signature single dish on the menu the whole time. It…

Cloth-wrung bundle of bottarga rice

The bottarga rice cloth-wrung bundle, one of the five sake accompaniments: mix trimmings of mullet roe — the roe used for karasumi — into plain…

Ark shell wrapped in hosta shoot

For the vinegared course, the ark shell wrapped in urui: boil the urui and dip it into a lightly seasoned agar mixture once it has cooled somewhat…

Sesame dumpling with mountain vegetables

Set beside the course standing in for the simmered dish is yama-gobo (mountain burdock); I included it, somewhat insistently, simply because I wanted…

Bamboo shoot grilled in a tofu wrap

Thin Kuzu-Starch Broth Mugwort Tofu Shrimp Dumplings

Lily bulb and fiddlehead fern tofu-dressed dish, deep-fried river shrimp with dried tofu, deep-fried cherry salmon in a tofu wrap, steamed conger eel and mountain vegetable kenchin, butterbur and tofu dengaku with butterbur miso

For the appetizer course, the lily bulb and kogomi shira-ae: grill the lily bulb with a light dusting of salt to bring out a faint sweetness. The…