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Golden egg-wrapped parcel

The crab meat inside the golden fukusa parcel is rinsed in sweet vinegar; the napa cabbage stem is lightly salted; shredded white leek and kiboshi…

Gold and Silver Tofu

For the gold-and-silver tofu, the white portion is sesame-milk tofu and the yellow is yuzu jelly, both set with the same base. For the setting base…

Sacred sake-dressed dish

For the celebratory course's sacred sake–dressed dish (omiki-ae), I plated it in a vessel shaped like a spinning top. Once the prepped ingredients…

Pufferfish-wrapped monkfish liver roll

For the vinegared dish's fugu-wrapped ankimo roll: since the monkfish liver was well marbled with fat, I salt it for about four hours, then boil it…

Horikawa burdock stuffed with shrimp; beef-wrapped konjac noodle rolls

For the simmered course's Horikawa burdock stuffed with shrimp: the roe found near the intestine is delicious added in, so I mix it into the shrimp…

Sea bream grilled with a salmon-roe glaze, cod milt grilled in yuzu peel, shrimp-shaped taro with sea urchin

For the grilled course's sea bream akebono-style grill, I strain salmon roe through a fine sieve and brush it onto salt-grilled sea bream. Normally…

Light kuzu-thickened broth with tilefish and Tennoji turnip chakin bundle

For the soup course's tilefish and turnip chakin bundle, I wrap tilefish and gold leaf in about six thin turnip slices and steam the parcel. Since…

Flounder with Okara Dressing

For the seared karasumi (bottarga) served as the crowning garnish on the flounder with okara dressing, my usual preference is to marinate the…

Okara salad

Bamboo shoots with sansho leaves

The kinome miso for the bamboo shoot and kinome salad is usually made with tama-miso, a sweetened miso paste enriched with egg yolk, but white miso…

Sea Cucumber and Spinach

For the sea cucumber and spinach, I think the sea cucumber is more delicious with a nice crunch if you cut it a bit on the thick side.

Seared Kuruma Prawn

For the seared kuruma prawn, I simply sear the prawn briefly, leaving it almost raw. I pour a mild, drinkably light shuto broth (a salty preserve of…

Thin-sliced taro with butterbur and dried sea cucumber ovary

The appetizer is thin-sliced taro with fuki and konoko. The technique for the taro and konoko is one I learned some time ago; it's delicious paired…

Orange Chrysanthemum Confection

Orange chrysanthemum confection came from wanting to make chrysanthemum, the flower that represents this season, so I tried my hand at a…

Sake Cake

Sake cake began from wanting to make a sweet using Japanese ingredients. I had once eaten a sake cake before and found it very delicious, so I…

Moon-viewing pumpkin pudding

Tsukimi kabocha pudding is a sweet inspired by the perennially popular smooth custard pudding. It expresses moon-viewing to match the season. I…

Fruit Pudding

Fruit pudding was created from the idea of a smooth custard pudding. Since plain pudding alone felt like it was missing something, I've soaked a…

Cherry blossom jelly with domyoji rice

Domyoji sakura-kan is a cherry-pink domyoji jelly topped with a decoration meant to evoke the scent of cherry blossoms and the image of a cherry…

Hanami Five-Color Dango

For hanami five-color dango, I made a Japanese confection using vegetables in five colors. I used no food coloring, letting the ingredients' own…

Tofu-skin-wrapped tricolor fry, smelt in five-color rice-cracker-crumb coating

In the fried course's tofu-skin-wrapped tricolor fry, the red one containing oyster shinjo, a fish-paste dumpling, is made by rinsing the oysters in…

Golden-Simmered Ise Lobster; Gensuke Daikon and Dried Scallop Soup

For the takiawase course's (an assortment of separately simmered ingredients) golden-simmered Ise lobster, I simmer the lobster in a sake-based happō…

Pufferfish, tsurunoko taro, and grilled milt

The herring roe hakata roll (a layered roll) in the grilled course is made by soaking herring roe in rice-rinsing water to remove the salt, then…

Clear soup with petal-shaped mochi

For the clear-soup course's hanabira mochi, I knead rice flour with a little potato starch in lukewarm water, cut it into ovals with a mold, and tuck…

Seared Live-Fish and Vegetable Salad, Truffle Dressing

For the grilled course's seared live-fish and vegetable salad, I added honeycomb tripe (hachinosu); vegetables alone lack punch, so I often use it…