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Spanish mackerel, butterbur-miso grilled, wagyu grilled and wrapped around burdock, bamboo shoot and sea bream roe stuffed and grilled

I'd call this an orthodox arrangement, I suppose — I plated it without much decoration so that the tableware itself would stand out. For the sawara…

Bamboo shoot fried futami-style with a snow-white coating / icefish deep-fried in a roasted-flour coating

For the accompanying dish's icefish fried in a roasted-grain coating, the icefish is soaked in a strong standing brine and drained, dusted with…

Halfbeak ball-shaped sushi, baby octopus simmered cherry-pink, butterbur stuffed with dried sea-cucumber ovary, icefish deep-fried with sea urchin, and angelica-tree shoots and turban shell dressed with sansho leaf

For the halfbeak temari-zushi, the top is finished with crumbled, seasoned egg and salmon roe. The iidako sakura-ni didn't come out with very good…

Snow crab deep-fried in a paper-thin wrapper

For the fried course's snow crab in a paper-thin wrapper: boil the snow crab and remove the meat. Rehydrate bamboo shoot and peel it into a long thin…

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…

Icefish and wasabi flowers with a mild vinegar dressing

Spiny lobster simmered in its shell, icefish and mugwort wheat gluten rolled in yuba, bamboo shoot soaked in dashi, Kyoto butterbur simmered green

This is the simmered dish course. The Ise lobster gusoku-ni is simmered in 200cc dashi, 100cc sake, 100cc mirin, 30cc light soy sauce, and ginger…

The Right Guards' mandarin tree, a Hina-doll motif

Appetizer 3 has a bit more of an hors d'oeuvre feel, styled to evoke Hinamatsuri (the Doll's Festival). The cherry-blossom icefish sushi has sushi…

Spring vegetable aspic

The colorful vegetables in the spring yose-jelly are bell pepper, asparagus, and savoy cabbage harvested around Lake Kawaguchi in March and April. As…

Clam and Cherry-Blossom Sesame Tofu

For the soup course, clam and cherry-blossom sesame tofu: quickly heat the clams through, cut them with a knife, and wrap them in well-kneaded white…

Pinecone-cut small abalone / temari tuna with spicy miso / cherry-blossom small sea bream / horsetail shoots tofu-dressed / icefish and uni masago-style / clams and udo dressed with sansho leaf

For the pinecone-cut tokobushi, the tokobushi is simmered until tender, then finished by adding sieved liver at the end. For the temari tuna with…

Deep-Fried Shrimp and Fava Beans in Kataifi

This is a deep-fried course. For the deep-fried shrimp and fava beans in kataifi (shredded pastry), since we get quite a few foreign guests at our…

Icefish grilled with golden egg yolk

Flounder and angelica-tree-shoot roll, and more

Nanaka, in the appetizer course, is a bell pepper (paprika) from the Anisu Farm brand, grown in Kimitsu.

Shrimp fish-paste dumpling deep-fried in a rice-cracker coating, conger eel with a steamed mountain-yam cake, icefish deep-fried sakura-style with a fragrant crust

This is the deep-fried course. Since it's spring, I use shiba shrimp for the shrimp shinjo arare-age. For the coating, rice is combined with sakura…

Icefish simmered to a crimson-plum hue

This is the accompanying dish. Icefish simmered crimson-plum style is a dish meant to evoke February; we give the icefish a hint of plum aroma and…

Icefish wrapped and deep-fried, and kuruma prawn and shiitake roll in overlapping thin layers, deep-fried in a thin batter

Molokheiya and Icefish Jelly

The molokheiya and icefish jelly is made by white-simmering the icefish in sake, water, and a touch of alum so it does not fall apart, then setting…

Icefish / egg-bearing baby octopus / tilefish, thinly sliced / sea bream / tuna

Sashimi wouldn't normally be plated in five small portions on one dish like this, but this is a proposal — that pairing each of these ingredients…

Icefish simmered in egg yolk

Shirauo kimi-ni is quickly simmered in happō dashi (all-purpose seasoned dashi) just before serving.

Snow crab meat

Oyster Tofu

For the fried course's oyster tofu mousse style, it's served with a dipping sauce made by thickening white soba broth with kuzu starch and stirring…

Ark shell, icefish

This is the vinegared dish. For the icefish, we line them up one by one on a bamboo sushi mat and blanch them in sugar water. I was taught long ago…

Kuruma-prawn-and-asparagus stuffed deep-fry, lotus-root and shrimp-shinjo sandwich deep-fry, bundled icefish in egg-yolk batter, koshiabura in light batter

For the kuruma-prawn-and-asparagus stuffed deep-fry, one of the fried dishes, I remove the shell from the kuruma prawn and make a cut down the…