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Ise lobster steamed with sake, roasted rice green tea cream sauce

For the Ise lobster steamed with sake and genmaicha cream sauce, I often make a cream sauce with green peas, so this time I wanted to try making one…

Seared bottarga, miso-pickled celtuce, grilled oyster with apple, jellied monkfish liver, salmon and turnip sushi, scallop and milk terrine

This is the appetizer course. For the seared bottarga, we first wash the mullet roe sacs thoroughly in salted water, then rinse away the blood…

Tilefish grilled pine-cone-style with sweet white sake, ball-shaped egg-yolk sushi, tree-ring burdock, twisted-rein grilled halfbeak and sea urchin, fine daikon root with bottarga

For the tilefish grilled pine-cone-style with shirozake, the scales are stood up to resemble a pine cone, but since they scorch easily, the skin side…

Shrimp dressed with fermented sweetfish entrails, new-season bottarga pickled in sake lees, pen shell and Chinese yam topped with dried sea-cucumber ovary, squid and blanched taro shoots with egg yolk and fish-entrail paste, and roe-bearing sweetfish steamed in oil

This is the sake accompaniment course. I prepared five kinds of dishes for it. As for the lemon cup they are served in, at this time of year it is…

• ¥1,000

• Cook time 2 hr

Hairy Crab with Egg-Yolk Cream; Nagaimo and Motte-giku in Vinegar; Jellied Fugu; Bottarga; Apple-Salmon Roll

This is the appetizer course. For the hairy crab with egg-yolk cream, I arrange asparagus and hairy crab and pour over a sauce made in the manner of…

Japanese whiting, okyuto, and hama-bofu, edamame-cheese kan, hasu-imo set in soy milk, warm-smoked checkerboard, kabocha castella, chicken and raisin nikogori, bottarga with shallot, styled as marimo

The edamame-cheese kan with shuto (salted fermented fish innards) topping: boil the edamame until nicely colored and remove the skins. Then steam…

Manganji pepper stuffed with bottarga and sticky rice

For the Manganji pepper stuffed with bottarga and steamed glutinous rice, delicacies like this also work well as a side dish with a meal, so I mixed…

• ¥140

• Cook time 1 hr

Tilefish grilled and steeped in sudachi-citrus dashi, beef and kombu grilled with kagura-nanban pepper miso

Sea cucumber roe paste, orchid-flower garnish, cuttlefish dressed with sansho-leaf miso, clam and tender bamboo-shoot inner sheath in a misty jelly, halfbeak grilled with bottarga, small egg-filled octopus, rapeseed blossoms

An appetizer course. This is a five-item plate built around the three great delicacies — sea urchin, karasumi, and salted sea cucumber intestines…

Marbled flounder, bottarga grill, jidori chicken moromi-miso grill, pike conger sushi, rock tripe with wasabi

This is the grilled course. Jidori chicken moromi-miso grill: mix a can of moromi miso with 1 gō each (about 180ml) of sake and scallop or chicken…

Shirako tofu spring roll with arrowhead bulb and sudachi

When wrapping the shirako tofu in spring-roll pastry, I add a little powdered karasumi and Kikuhime daiginjo sake lees — the karasumi adds salinity…

Bamboo celtuce egg-yolk sushi, monkfish liver in aspic, sea bream ball, and more

Let me start by explaining the appetizer course. For the bamboo celtuce kimi-zushi: the celtuce stem was not yet in season (this event was held on…

Halfbeak pressed sushi wrapped in cherry leaf, shrimp in rice-porridge marinade with cheese, kumquat-egg deep-fried in a scouring-rush style, turnip and prosciutto roll, two-color pouch twisted in cloth, bottarga daikon, and amber-glazed ginger on a pine-needle skewer

An appetizer course. For the karasumi daikon, to draw out more of the karasumi's blood, the daikon is pierced all over with fine needles, then a hose…

Pufferfish sushi, fermented crucian-carp sushi, Shirakawa sea bream grilled with bottarga, beef loin marinated in miso, king crab grilled with aromatics, assorted crackers with dried sea-cucumber ovary, bur-shaped deep-fried chestnut with its inner skin, small sea bream in a chrysanthemum-style sweet-vinegar marinade

For the hors d'oeuvre tray course, I had in mind an outing box lunch for this season — a 'slightly luxurious bento,' say, for maple-leaf viewing —…

Karasumi Mochi, Stuffed Lotus Root, Conger Eel Yawata-Age, Young Ayu Deep-Fried with Kinome, Tara-no-Me Wrapped and Deep-Fried

This is the second of the seasonal vegetable courses. For the karasumi mochi, house-made karasumi is sandwiched between mochi, coated in batter, and…

Grilled Matsutake Steeped in Chrysanthemum Petals, Uruka-Dressed Dish, Autumn Fruits Set in Amber Jelly, and More

For the dish dressed with uruka (fermented sweetfish innards), the coating is made by desalting ayu uruka and pressing it through a sieve, then…

Sakura trout in a lingering-snow style, strawberry-vinegar pickle rolled like folded paper, soft roe and bamboo shoot with sansho-leaf miso

A grilled dish. For the sakura trout nagori-yuki, wanting to evoke moss, kinome miso is mixed with meringue, then combined with field horsetail…

Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more

The baked apple is made by cutting apple into comb-shaped wedges, coating generously with granulated sugar, and baking in the oven; once cooled and…

Kombu-cured small sea bream coiled cloud-dragon roll coated in dried baby sardines, shiso and lily bulb tofu dressing, herring roe Ogawa style with rapeseed flower and bottarga, and more

First, to convey a sense of the season, this is the course that evokes seasonal elegance. For the herring roe 'Ogawa,' the herring roe is desalted…

Spiny lobster steamed with rice / squid, halfbeak, and shrimp rope-pattern sushi / angelica tree shoots and bracken fern / hosta shoots marinated in a salted bonito-innards base / paddy-grown Japanese parsley with chopped sesame

This Ise lobster steamed with rice, served as a sake accompaniment, also doubles as a shinogi — a small dish meant to take just the edge off hunger…

Tilefish tsuke-yaki, cod milt shichimi-yaki served in a yuzu shell, abalone grilled with yuzu-kosho

This is the grilled course. The tilefish tsuke-yaki is tilefish that has been salted and lightly air-dried, then finished by basting and grilling it…

Clam rikyu-ni and sake-steamed icefish in a mascarpone ponzu; kuruma prawn with seared bottarga gelée

For the clam Rikyu-ni and sake-steamed icefish in mascarpone ponzu, the clams are dropped into kombu-infused hot water without overcooking them, and…

Soy-milk-skin-wrapped tilefish

This is an appetizer course. For the yuba-wrapped tilefish, after the tilefish is rolled in yuba, over-steaming will make it tough, so the key is to…

• ¥250

• Cook time 30 min

Sea urchin plum-blossom fish-paste dumpling

This is the clear-soup course. For the sea urchin plum-blossom shinjo, make the shinjo base from raw fish flesh and wrap it around pre-steamed sea…