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Sweet-vinegar-pickled onion, crab wrapped in thin-sliced turnip, mountain asparagus pickled plum-blossom style, snow-flower-cut lotus root, arrowhead bulb sweet-vinegar pickle, grilled octopus

For the vinegared dish this time, I did use shrimp and octopus, but the idea was to see whether it would be interesting to make a vinegared course…

Chakin-style sesame tofu, maple-leaf agar jelly, bonito dressed with shuto, octopus simmered to a crinkled texture

This is the appetizer course. For the chakin-style goma-dofu, I toast sesame in a pan until white, soak it overnight in kombu dashi, break it up in a…

Thread-wound tilefish, octopus hidden in seaweed, white taro stem, tube-cut burdock, maple-shaped fu

The simmered course I've named thread-wound tilefish. I wrap the tilefish in winter melon, and over that I wind strands of fish worked into…

Tender Simmered Octopus

Octopus Simmered Tender, Amber Jelly

This is a chilled nimono, a simmered dish. For the octopus in the simmered-tender amber jelly, the octopus is beaten with daikon and softened by…

Octopus simmered in fish sauce

Raw octopus and cockle, quick hot-water rinse with ume paste

The sakizuke stands in for the sashimi course; the raw octopus and torigai are given only a quick hot-water rinse (yu-arai), just enough to lightly…

Lotus root, burdock, carrot, sweet potato, small kuruma prawn, and conger eel

For the vinegared dish, the ingredients are first simmered in a thin, light vinegar-seasoned broth as an initial preparation. They are then made into…

Flathead cured with kelp, glazed with an amber sake-based seasoning, young ayu grilled with tomato-miso glaze on a skewer, pike conger rolled around burdock, octopus roe in a golden terrine, Wakasa baby sea bream sansho-leaf sushi

For the appetizer's young ayu tomato-miso dengaku, normally a smartweed miso or the like is used with ayu, but here I tried something a little more…

Yuzen tofu with ring-shaped wheat gluten, baby octopus, mountain yam simmered to absorb the broth, and snap peas

Wheel-shaped wheat gluten yuzen tofu: first, the wheel-shaped wheat gluten is simmered to bring out good flavor. Then, 50g of surimi is added to one…

Leaf-cherry-style taro, carved into a pot shape and gently simmered, and more

For the fragrant cherry-blossom miso in the simmered assortment, cherry-blossom-infused hot water is worked into a kneaded miso, but when the…

Octopus, cherry-simmered, and more

For the cherry-pink simmered octopus: after boiling the octopus in bancha tea, simmer it in sake at roughly a 6:1 ratio. Boil the sea bream roe, then…

Octopus, Dainagon-Style Simmered

For the octopus, dainagon-style simmered, I tenderize it by pounding it with daikon before simmering it soft. The "Asukko" served as ohitashi is a…

Seared octopus soaked in plum vinegar

This is the vinegared dish. Live octopus is rinsed and its legs separated, the skin side is seared, and then the skin is peeled off; it is then…

Baby octopus and raw konnyaku

The raw konnyaku is in a soft state — reduce the lime any further and it won't set.

Armor-cut octopus steeped in uni

What's laid beneath the yoroi-dako uni-steeped dish is steamed sea urchin (mushi-uni).

Sea bream, kombu-cured

This is starter five (Suo-Oshima). Suo-Oshima, known as 'the Hawaii of Japan,' enjoys a fine climate, and it is said that virtually any fish can be…

Large Turban Shell Served in a Kettle, Turban Shell Simmered in Sake, Local Octopus, Botan Shrimp

Chilled Herring and Colorful Vegetables (Adapted from Nishin-Nasu, Herring and Eggplant)

From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…

• Serves 4 · ¥1,500

• Cook time 1 days