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Steamed Abalone with Egg-Yolk Vinegar Sauce

Steamed abalone with egg-yolk vinegar sauce is one of the techniques of the Hattori school. After rubbing the abalone with salt to clean it, pour…

Okoze Egg-Yolk Shinjo

The soup course is okoze egg-yolk shinjo. Fillet the okoze into three pieces, then further trim it down into two fillets, and season lightly with…

Young sea bass arai, bigfin reef squid ripple-cut, bluefin tuna straight-cut, abalone small cube-cut

I'll skip the explanation for each of the sashimi items, but let me say a word about knife work. The knife can either bring out the best in an…

Softshell Turtle and Sansho Pepper Aspic Molded with Summer Daikon

The chilled dish softshell turtle and sansho pepper aspic molded with summer daikon is made by filleting the turtle in the usual way, quick-blanching…

Flathead in Softshell-Turtle-Style Broth

The softshell-turtle broth style is often confused with the clear salt-based broth style, but it is simmered with roughly equal parts sake and water…

White Rice

The white rice is soaked in water the day before cooking. By adding ice at this point and cooking it that way, the rice cooks up without cracking or…

• Serves 1 · ¥500

• Cook time 1 days

Polka-Dot Squid, Scallop, Chestnut, and Carrot Steamed in Bamboo Sheath

This is the vinegared course and rice. For the polka-dot squid, I mince golden cuttlefish (mongō-ika) into a raw paste and color it vividly with…

• ¥1,000

• Cook time 1 hr

Okara tossed with buckwheat tea

This is a sakizuke, an appetizer. For the soba-cha yogoshi, the okara is cleaned, then dry-roasted over a hot-water bath; a small amount of…

Pike conger somen

For the hamo somen in the soup course, the hamo is washed, opened, bone-scored, skinned, then run through a food processor into a mince. It is…

Kabocha squash and pearl onion pureed soup, abalone

The soup course is a kabocha squash and pekorosu pureed soup. Pekorosu are small pearl onions. I slice the pearl onions and saute them in a dry…

Sea bass daigo-yaki with tomato

As for the sea bass daigo-yaki with tomato: the sea bass is basted and grilled with something like a sake-and-salt basting liquid with pepper added…

Kuroge Wagyu Fruit Rolls, Suki-ni Style

Finally, the progression dish. For the Kuroge Wagyu fruit rolls in sukiyaki style, wrap melon, mango, and papaya in slices of wagyu beef, and simmer…

Seared Largehead Beltfish

For the seared tachiuo, I used Ajinomoto's "Koku no Chikara: Sakana no Koku" (a fish-umami seasoning) to make an umami-dashi gelée, which is poured…

Shark Fin and Lotus Root Cake

The shark fin and lotus root cake soup course is made by treating fresh lotus root to prevent discoloration, grating it on a grater, folding in…

Taro stem somen

For the taro stem somen, we used white zuiki and green zuiki to make an attractively two-colored somen. The white zuiki is boiled in hot water as…

White melon pressed with kombu

As for the shiro-uri pressed with kombu — when you're stuffing something into shiro-uri, you tend to want to use a thin piece, but if you change the…

Shell-mound-style deep-fried abalone, flame-seared Japanese whiting, grilled summer vegetables

For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…

Horse mackerel and lotus root wickerwork roll

For the vinegared course's horse mackerel and lotus root jakago-maki, the horse mackerel is pressed with kombu, worked into something like a minced…

Mantis shrimp wrapped in fried tofu pouch, eggplant fried and simmered, apios diced and nori-wrapped, kabocha squash, female flathead simmered in egg yolk

The apios in the simmered course's stone-wall-style, nori-wrapped apios is similar to hodo-imo (a Japanese wild groundnut), and is said to be highly…

King Crab and Asparagus, Reins-Style Deep-Fry

For the king crab and asparagus reins-style deep-fry: in the photo it is wrapped using udon, but using kishimen noodles (flat wheat noodles) lets you…

Kuzu-dusted okoze, okra tofu

This is the clear soup course. Alongside hamo, okoze is another delicious summer fish. Its broth is very good, and I think it also works well made as…

Hamo Sushi

The hamo sushi in this mid-meal side-dish course comes in two styles: plain-grilled, seasoned with salt, and basted, glazed-grilled. For the cucumber…

Young sea bass grilled with sansho leaf, eel yawata-maki

This is the grilled course's eel yawata-maki (rolled with burdock). I thought the burdock's texture would be better fine, so I split it thinner…

Grilled white tilefish with koji

The grilled course is white tilefish grilled with koji. This time the summer white tilefish had good fat and was delicious, so I chose it. I make a…