SEARCH

Monkfish with liver-miso sauce in a hollowed Kōgyoku apple

This appetizer uses monkfish and monkfish liver as end-of-season ingredients for March. In this monkfish tomo-miso in a hollowed Kōgyoku apple, the…

• Serves 1 · ¥450

• Cook time 30 min

Snow urui nanban, chocolate vine fruit grilled with sea urchin, monkfish liver and yukina Hakata, winter-solstice stone-wall-style kabocha, beef and potato Murayama-style dumpling

For the appetizer's monkfish liver and yukina hakata: yukina is a local Yonezawa vegetable with a texture similar to napa cabbage, and rather than…

Warm-smoked mallet-shaped roll, rolled dried baby-sardine sheet, sansho-leaf dressed dish, layered black soybeans, monkfish liver egg-yolk-batter fried

For the tatami iwashi yatsuhashi, I spread a thin layer of shrimp fish paste onto the tatami iwashi, a sheet of dried baby sardines, roll it around a…

Fugu milt steamed in a yuzu shell, herring roe sprout roll, monkfish liver mousse

This is the appetizer course. For the fugu milt steamed in a yuzu shell, meringue and milt are combined and lightly salted. Into this we mix chia…

Bamboo celtuce egg-yolk sushi, monkfish liver in aspic, sea bream ball, and more

Let me start by explaining the appetizer course. For the bamboo celtuce kimi-zushi: the celtuce stem was not yet in season (this event was held on…

Monkfish liver wrapped in thin daikon, oysters with grated daikon dressing, persimmon with tofu dressing, herring roe on kelp, egg-yolk sushi in a rope-pattern roll

For the appetizers, each dish was plated in its own small cup (mamechoko). I think there's also something enjoyable about the idea of guests picking…

Monkfish liver and rock tripe with wasabi vinegar dressing, simmered small sardines with ginger, river shrimp kakiage, matsukaze-style baked arrowhead root, and rapeseed blossoms

Maple-hued monkfish-liver tofu with a wasabi-thickened sauce, Izu red-spotted masu trout cured in kombu

This is a hashitsuke (a small dish served with the first course). For the momiji-dofu, monkfish-liver tofu is shaped to suit the season. Since many…

Fugu small-roll salad

As for the fugu small-roll salad: when guests are coming in one after another, one option is to slice the fugu, arrange it on plates, and stack…

Monkfish liver roll in amber glaze, small kuruma prawn with chili miso, checkerboard warm-smoked salmon, Ezo abalone sushi, king crab and tomato, chrysanthemum foie gras, stuffed bamboo fungus mushroom served with caviar

In the tray dish of saimaki shrimp with chili miso, the Chōkō miso from Nagasaki that I use has a spiciness that doesn't linger in the throat, and…

Yellowtail snow-mountain grilled, pufferfish marinated in shuto and dried overnight, monkfish liver dengaku-grilled

For the grilled course, the yellowtail 'snow mountain' grilled is made by salting the yellowtail, topping it with a mixture of grated daikon and…

Red-and-white turnip, steamed; salt-cured yellowtail; bottarga

This is the steamed dish. For the Salt-Cured Yellowtail, use fresh yellowtail, rinse the blood off thoroughly, and salt the whole fish evenly with a…

Monkfish liver and Shogoin daikon simmered assortment

This is the monkfish liver and Shogoin daikon takiawase. We simmer the monkfish liver fairly firmly, and finish the daikon with a light flavor…

Beltfish grilled with golden egg yolk, turnip baked with seafood cream, beef loin grilled with basil sauce

For the turnip seafood cream bake, the turnip is hollowed out and simmered in rice-rinsing water until it turns white and soft, then rinsed under…

Monkfish liver wrapped in daikon, crab and taro temari balls, donko shiitake with two fillings, knotted millet wheat-gluten cake, scallion wrapped in tofu skin

The simmered course is monkfish liver kinuta-maki. Since I wanted to keep the monkfish liver's shape intact, I steamed it once, then wrapped it in…

Two-tone grilled juvenile sea bream, sansho-grilled quail, crab roll shaped like a cylinder

For the grilled course, the cod roe is cooked through. If you just let it soak, it falls apart and spoils within a day or two, but if you cook it…

Monkfish Liver, Flounder, and Japanese Mountain Yam

This is a supplementary dish recommended by the host. For the ankimo, thorough washing and thorough cooking are essential. It is roughly tossed with…

• ¥1,000

• Cook time 1 hr

Tilefish and matsutake sandwiched with monkfish liver, grilled; Ise lobster grilled with sea urchin; conger eel rolled around burdock, simmered Arima-style

For the tilefish and matsutake sandwiched with monkfish liver, grilled: the tilefish is filleted into three pieces and salted, then given a butterfly…

Tsugaru-Style Bake

The Tsugaru-style bake is made by combining ingredients that are all harvested in Aomori, so I think it leaves an impression. Normally it doesn't use…

Monkfish liver, gently simmered

The simmered course is monkfish liver, gently simmered. The liver is worked well by hand in water for about an hour to drain the blood. An…

Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried

Monkfish liver terrine

We titled this course 'Toshi Hatsuru Tsuki' (the month the year comes to an end) — I understand that 'toshi hatsuru' gradually slurred into the word…

Served in a Hollowed, Masu-Shaped Daikon Cup

Monkfish Simmered in Miso

The small hot pot is monkfish simmered in miso. As usual, the monkfish is filleted and cut into its component parts, given a firm quick blanch…