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Ryōgoku-style fawn-dappled scallop

Beneath the scallop fawn-dappled scoring in this soup course lies simmered millet-gluten cake; chewy steamed glutinous rice or sesame tofu would…

Pike conger mixed vegetable salad with plum sauce, grilled sea urchin flower crown, fragrant grilled avocado, fish-bone jelly, seared baby abalone, white asparagus with jade sauce, sansho-leaf miso, mock whale pork, black sesame sauce

For the appetizer's hamo chigusa salad, I mix in mountain yam cut into small dice with ten to fifteen kinds of chopped vegetables such as myoga…

King Crab Salad

The tuna collagen used in the king crab salad is odorless and flavorless, and is sold commercially in sheet or bead form. Dropping a couple of…

Pine cone abalone, daisen-ni; molded sea cucumber; honeycomb tripe, Yamato style; rein-pattern sushi; plum-blossom lily bulb; green-fleshed daikon and bottarga

For the celebratory course's pine cone abalone daisen-ni, I score a small abalone into a pine-cone pattern, then rehydrate it for about six hours in…

Mugwort Terrine

For the appetizer course's mugwort terrine, I use only the leaf portion of the mugwort, boiling it with a little wood-ash lye added. I was taught…

Whitebait fritter over rice in tea

The rice course is shirasu kakiage chazuke. Kakiage chazuke is usually made with roasted green tea, but since it happens to be the season when…

Baby Squid in Tomato Stew

For the mugi-ika tomato stew, I sauté minced garlic and onion in olive oil until golden, the same way you would for a spaghetti sauce base. Mugi-ika…

Japanese spikenard rolled in fried tofu skin

This simmered dish, udo shinoda-maki, needs the oil thoroughly drained from the fried tofu skin beforehand — skip that and you will run into trouble.

End-of-Season Twin Fillets

Sweet Potato, Country-Style Simmer

Barracuda grilled with creamy miso glaze

As for the Japanese barracuda torobo-yaki: with white-miso marinated grilling, the flesh tends to tighten up and turn firm no matter what you do. So…

Nodoguro, Hosokawa-yaki

The akamutsu in the grilled course's akamutsu hosokawa-yaki is a fish often caught in Oiso that is known as nodoguro, and it is a truly delicious…

Horse Mackerel Pressed Sushi in a Bamboo-Leaf Boat

As for the horse mackerel pressed sushi served in a bamboo-leaf boat, horse mackerel pressed sushi is said to have originated in Oiso. Because of…

Petit Tomatoes with Plum Fragrance

Ink-dyed green beans

Whiting nanban-zuke

Sea Urchin and Eggplant

The sea urchin in the sea urchin eggplant dish is fresh sea urchin placed on aluminum foil and given only the lightest touch of searing — just enough…

Abalone and Okra Roll

Hina-ebi, Green Breeze

Kuchitori, or more precisely what used to be called "kuchitori-gawari," is a course that brings together small portions of items from the sea, the…

Hydrangea-themed presentation

As for the flathead in the sashimi course, when the fish is live, bones can remain even if you think you've removed them thoroughly, so please take…

Chilled Japanese-Style Consommé

The chilled Japanese-style consommé, served in place of the clear-soup course, is made by taking stock from chicken; it should properly be strained…

Mustard-dressed dish

As for teppo-ae, I've heard that this name comes from the sharp bite of the mustard used in it, striking like the blast of a teppo (gun).

Golden-yellow crab

For the crab yamabuki, we use Japanese spider crab that is often landed in Sagami Bay. The tart Okinawan citrus used to keep the loquat from…

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…