The pre-course dish is simmered abalone, herring roe, kombu, crisp dried-and-sliced daikon, and fresh cucumber, all prepared as matsumae-zuke.
For the dawn-colored smoked salmon on top of the kombu-cured flounder and herring roe hakata-roll, I used house-made cold-smoked salmon. With…
For the appetizer's red-and-white herring roe: I marinate the herring roe (kazunoko) in two different bases — a Saikyo miso, sake-lees, and…
Shibaura Kaiseki "Peony"
For the celebratory dish of fortune milt with sprouting greens: I line the vessel with kuzu-thickened ponzu, pour tiger pufferfish milt over it, and…
Koga Kappo Yamabiko
For the celebratory course's sacred sake–dressed dish (omiki-ae), I plated it in a vessel shaped like a spinning top. Once the prepped ingredients…
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