Hatchobori/Matsuura
A deep-fried dish. For the sakura shrimp tsuto-wrapped deep-fry, raw white fish paste is ground, then seasoned with softly set scrambled egg used as…
Akasaka Shozan
This is the tomezakana course (a hearty dish that marks the meal's turn toward its close). Records state that monkfish flesh was eaten by tracing the…
This is soup course three (Iwakuni, Hagi). It is a shinjo made by combining Iwakuni lotus root with ground lizardfish paste, then steamed.
This is a grilled dish. Underneath the shuto tamagoyaki is an egg batter made by combining a shuto (salted fermented fish-innard) base, milk, fresh…
Komoikai
This is the soup course. Inside the shinjo, I mixed finely minced quail bone with mountain yam, an egg-yolk-and-oil emulsion, red miso, soy sauce…
This is the New Year's mochi soup bowl. For the icicle-style Ise lobster, fresh raw Ise lobster is shelled and cut into a boneless fillet, sliced…
This is the simmered course. It's somewhat like a hot pot, but the seasoning is on the lighter side, so I'd suggest enjoying it with plenty of yuzu…
This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…
The simmered dish is daikon and shrimp tree-ring roll. The daikon is peeled into a thin continuous sheet, spread with shrimp paste, and rolled around…
Showing 11 of 35
