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Baked apple kinton

Copper Pheasant Herb Grill, Wagyu Wrapped Grill

For the grilled yamadori herb grill, I actually use French edible pigeon. I form the pigeon into a pouch and fill it with the top-quality meat ground…

Korenai Pork Bone-In Loin, Tsugaru-Style Grill

This is the Korenai pork bone-in loin, Tsugaru-style grill. This time I used loin, but let me explain using pork belly instead: cut the belly into a…

New bamboo shoot baked in a salt crust

For the grilled dish, the new bamboo shoot baked in a salt crust can be made with raw bamboo shoot, but we first parboil it in rice bran water before…

Shimonita leek wrapped in yuba and stuffed with monkfish liver, deep-fried shiitake sandwich, apple fritter

For the Shimonita negi yuba-maki: the core of the leek is hollowed out, prepared ankimo is stuffed inside, and the whole thing is wrapped in yuba and…

Flounder Toji-Yaki, Kuruma Prawn Grilled with Shuto

This is the hachizakana course (a side dish accompanying the grilled course). My master taught me to always include something sweet, something…

Snowflake-grilled dish

Mackerel rolled Osaka-style, apple and cabbage wrap

Matsuba Crab

This is the palate-settling course before the rice course. The Tsugaru mizore-zu is made by cutting apple, setting its color in salted water, slicing…

Oyster Soufflé

This is an alternate hot course. For the oyster soufflé, since this was for an exhibition, I topped it with a choux pastry shell instead of an actual…

Venison grilled Miyama-style

For the grilled-meat course, kanoko deep-mountain grill: I really wanted to use bone-in venison, but substituted fillet instead, and added…

Olive-Grilled Tilefish

For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…

Deep-Fried Shrimp with Yuzu Fragrance and Seasonal Fruit

For the fried course, we turn dried persimmon into a paste, spread it into a sheet, and set kimi-zushi, sushi made with sweet-vinegared cooked egg…