SEARCH

Amber aspic

For the amber aspic: first prepare a double chicken consommé to use as the base soup. To make the double chicken consommé, clean chicken bones, put…

Myoga and Ibérico Pork Sawani

For myoga ginger and Ibérico pork — a light, julienne-vegetable simmered dish — cut myoga ginger and burdock into fine julienne strips and rinse them…

Turnip and Corn

For turnip and corn: knead corn tofu with kuzu starch, season it, let it cool, and cut it into squares. Wrap this corn tofu in a mixture of grated…

Truffle and ginkgo nuts, Abekawa-style sweetened toasted soybean flour

Chestnuts simmered in the skin, topped with ricotta cheese

Pike conger eel Shinshu-maki in clear soup

Yonezawa carp, promoted by Lord Uesugi Yōzan — carp in clear seafood broth, carp fish-paste dumpling

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Beef simmered shigure-style

As for beef shigure-ni: shigure is a passing shower that falls from late autumn into early winter, and shigure-ni gets its name from being simmered…

Ginkgo nut, kuruma shrimp, and walnut in tofu dressing

Cauliflower jelly in the moon-in-every-rice-paddy style

Deep-fried pine mushroom with yuzu fragrance

Glutinous millet kuzu tofu, salmon pickled in shio-koji

This is a clear-soup course. This is a kasujiru, simmered gently until even the bones dissolve, finished rich and thick. Marinating the fish in…

Osaka-style mackerel and daikon soup

For the soup course's semba-jiru, the mackerel is filleted, and a stock is taken beforehand from the bones and trimmings. The fillet, salted heavily…

Mountain yam and bigfin reef squid with salted sea cucumber intestines, chrysanthemum-steeped Pacific saury

This is an appetizer (sakizuke) course. For the chrysanthemum-steeped Pacific saury, saury filleted into three pieces is salted and left for an hour…

Grilled fugu roll, grilled beef roll

These are two rolls made with large matsutake mushrooms. It's a signature flavor of autumn. For the grilled fugu roll, I wrap large matsutake in firm…

Autumn-run bonito Ōmi-style roll, grilled salmon belly, maitake mushroom simmered Arima-style with sansho pepper, seared hoshiko

For the third of the seasonal dishes, the simmering liquid used to steam-simmer the autumn-run bonito Ōmi-style roll is 5 parts dashi, 1 part mirin…

Winter melon puréed soup, snow crab shinjo wrapped in napa cabbage

This is the clear-soup course. The white flesh of the winter melon tends to be left over no matter what, so we use it in a surinagashi. Since my…

Tilefish Komachi-Roll, Beef Jibu-ni

This is a simmered dish. For the tilefish komachi-roll, tilefish fillets are soaked in salted sake, then wrapped in thickly rotary-peeled ebi-imo…

Persimmon and Seafood Namasu

This is a vinegared dish. For the persimmon and seafood namasu, the key point is to cut the persimmon that goes into the oven into a dice slightly…

Walnut Dressing

The appetizer is the walnut dressing. We use blanched taro shoots, shrimp, and walnut, adding cream cheese to make it moist and creamy.

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…

Small-pot style, Shōgoin turnip

For the simmered course, I incorporated ingredients with a slightly Chinese-style flavor, presented it small-pot style (konabe-jitate), and added a…

Grilled Abalone Liver, Spiny Lobster, Roast Aigamo Duck

Next, for the grilled course's grilled abalone liver: here, as usual, the abalone is cleaned, steamed with sake, and knife-cut. The liver is pressed…

Kelp teapot-steamed soup, conger eel stone-wall-style shinjo

The soup course is a kelp teapot-steamed soup. It is placed on a grill net and lightly seared table-side, so guests can enjoy it for the aroma of the…