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Chrysanthemum-Steeped Grilled Matsutake, Autumn Nut Cream Terrine, Seared Kamasu Sushi

This is a starter course. For the chrysanthemum-steeped grilled matsutake, edible chrysanthemum petals are soaked in alum water to set their color…

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 —…

Tilefish and Sea Urchin Grilled, Crab Apple Denpō-Yaki, Obuse Chestnuts Simmered in Their Skins

This is a grilled dish that pairs the tilefish's refined fat with the sea urchin's rich umami. The sauce combines 100 cc white wine, 50 cc light soy…

• Serves 1 · ¥1,100

• Cook time 2 hr

Blackthroat seaperch grilled with sweet white miso, oysters grilled with yuzu, kuruma prawn coated in chestnut and deep-fried, beef rolled around burdock root, blanched chrysanthemum served in a hollowed bitter orange

The round vessel holds the grilled hassun course. For the nodoguro Saikyo-yaki, the nodoguro is marinated in miso. For the oysters grilled with yuzu…

Tilefish grilled, wrapped in yuba with kenchin-style vegetables, end-of-season matsutake

This is the grilled course. For the tilefish yuba-kenchin grill, kenchin is normally made with tofu, but here we combine mashed, seasoned yuba with…

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…

Turnip Surinagashi with Chestnut Full-Moon Dumplings

The clear-soup course: chestnut paste is combined with domyoji rice flour and shaped into a full moon, then steamed. The kaitoge, salted octopus egg…

Hitachi beef yawata-maki, Pacific saury grilled bountiful-harvest style, salmon Mont Blanc-style

The grilled dish is Hitachi beef yawata-maki, a burdock roll named for the Yawata region. Whenever we have an opportunity like this exhibition, we…

Cedar-plank grilled with a first-frost egg-white finish, sesame cream bake in a hollowed yuzu shell, beef filet and flower-cut lotus root layered and sansho-grilled, new-season bottarga with leaf-on green daikon kombu-cured, mackerel red-and-white sushi, chestnut shaped as a chrysanthemum, molded rice

For the sesame cream bake in a hollowed yuzu shell, served as a small opening course: the sesame sauce combines 3 parts dashi to 1 part ground…

Wind-Dried Beltfish, Dengaku-Grilled Kabocha, Fukusa-yaki Walnut, and Deep-Fried Chestnut with Anchovy Dressing

For the wind-dried beltfish (tachiuo), the flesh from the tail end is sliced thin, salted, braided into three strands, and shaped like a temari ball.

Chestnut rice, sardine dumplings, napa cabbage pickles, chopped pickled daikon, late chrysanthemum pickles

Dried chestnut and day lily buds, dressed madder-red; paper-thin dried bottle-gourd shavings and autumn eggplant with walnut sauce; kombu-cured cod with its own reduction sauce; spanner crab and cold-dried daikon; eggplant calyx and dried scallop mustard dressing

Five small appetizer dishes. First, the dried chestnut and day lily bud dressed madder-red: since the hardened dried chestnuts are tough, they are…

Chestnut pureed soup with crab dumpling

For the crab manju in the chestnut surinagashi soup course, I added chrysanthemum petals on the surface to bring out a sense of the season. A little…

Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso

For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…

Tilefish tamba-yaki, quail yawata-maki, scallop fish-paste dumpling wrapped in sea urchin

This is the grilled course. For the tilefish tamba-yaki — grilled and topped with Tamba-style chestnut, named for the chestnut-producing Tamba region…

Shrimp wrapped straw-bundle style and deep-fried, chestnut deep-fried with a decorative coating

This is the deep-fried course. For the chestnut kesho-age, the chestnuts are peeled and simmered in white happō dashi, coated in a cocoa-powder…

Chestnut-bur-style fried assortment: Tamba-style deep-fried spiny lobster, bale-shaped yuba fritters, almond chrysanthemum fritters

For the fried course's yuba rice-bale fritters: I mix 20% egg base into the shrimp fish-paste dumpling, then wrap it around salmon roe, capers, and…

Chestnut and lily-bulb kinton studded with sweetened beans

This time I thought up winter-oriented desserts with a free approach. December inevitably brings a strong Christmas image to mind, but since this is…

Hakata-Style Uni-Grilled Shiitake, Roasted Chestnuts, Pine-Needle-Skewered Mochi Ginkgo Nuts, Ochi-Ayu in Sake Lees, and Tiger Prawn with Jūsanri

For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…

Tilefish okitsu-yaki with layered shrimp-shaped taro; salt-grilled beef fillet with whole-grain mustard sauce; greeneye fish with miso-yuzu glaze, udo rolled around burdock, and more

Next, the grilled course is amadai Okitsu-yaki with layered ebi-imo. It seems that the tilefish caught off Okitsu in Shizuoka is what's meant by…

Aromatic grilled Pacific saury

For the grilled course's aromatic grilled Pacific saury, the saury is quite fatty, so grilling it as-is causes it to repel the soy sauce. To prevent…

Amber-glazed beef tendon, and layered conger eel, lily bulb, and taro

The bekko-ni beef tendon in the simmered course took its inspiration from Korean cooking. Rice bran works too, but we reconstitute the beef Achilles…

Chestnut Cream Style, 'Bountiful-Harvest' Crab Shinjo

The soup course's 'bountiful-harvest' crab shinjo is made by reconstituting store-bought sixteen-grain rice, combining it with raw fish flesh into a…

Deep-Fried Mullet

As a reference dish among the deep-fried preparations, this is Deep-Fried Mullet, served with a shrimp sauce. For the shrimp sauce, sauté shrimp…