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Sea Bass Wrapped and Grilled with Summer Vegetables

For the grilled course's sea bass wrapped and grilled with summer vegetables, we made what would be called a tomato stew in Western cooking, wrapped…

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…

Chilled pureed potato soup

For the chilled potato surinagashi, we add a touch of white miso as a hidden seasoning and color it red with mini beets. We froth it with a small…

Conger Eel with Ginger Foam Jelly

For the conger eel with ginger foam jelly, the conger eel is cooked the same way as nitsuanago, the soy-simmered conger eel used for sushi. Take…

Edamame and Shiratama Dumplings

The dashi-vinegar broth for the edamame shiratama dumplings is diluted with dashi and seasoned, since it would be a shame to waste the brine from the…

Figs Dressed with Sour Cream

Small Taro and Rock-Textured Tofu

Suppon Tofu

As soft as Takigawa-dofu (tofu set with agar in waterfall-like strands). More tofu is tastier, but set it firm enough or the turtle meat won't cut…

Winter Melon Steamed in Soup

Color mattered for the soup-bowl version, not here. A slice of ginger and scallion in light suppon (softshell turtle) broth, steamed about an hour…

Hamo, Seared and Blanched

The ume paste: mash umeboshi with wasabi and bonito flakes, sieve it, add a little soy sauce for a mellow, easy flavor.

Beef rolled with white taro stalk

Rolled Nishiki Vegetables

The sesame jelly: season sesame ponzu with olive oil and yuzu-kosho, set with gelatin, then pound firm enough for chopsticks.

Beef Sirloin Saikyo-Zuke

Pricier, but wagyu sirloin marinated in saikyo-zuke (miso marinade) and grilled.

Unagi Kabayaki, Hakata-Style

Mixed with ground shrimp paste, lightly salted, with a touch of added umami.

Winter Melon Manju

For a light, fluffy sauce, we add well-drained tofu.

Chilled Golden-Wave Soup; Crystal Ise Lobster

One egg to two go of stock is too soft; just under two go works better, served warm or chilled. For crystal Ise lobster, we pick apart the meat, bind…

Salmon Ominaeshi

Styled after ominaeshi (patrinia), a July flower.

Summer Duck Steamed with Sake

We sear the aigamo duck's skin to medium-rare, then steam it with sake. Into a center cut we tuck mustard and shiraga-negi, fine white scallion…

Tomato and Mozzarella, Hakata-Style; Cucumber Rolled with King Crab

A salad-like vinegared course. We sieve grilled tomato, add agar, layer it hakata-style with sieved mozzarella, then torch it for toasty aroma. The…

Duck Simmered with Okara; Pumpkin Manju with Sesame Eggplant

Roasting the loin whole makes it tough, so we sear only the duck's skin to draw out blood, then sandwich it in okara (soybean pulp) seasoned with…

Sea Bass, Cut into Rounds

Clear-Soup Hamo Yoshino-Uchi

Clear soup with pike conger eel dusted in Yoshino kuzu starch. For the obaike (whale tail-fluke skin and blubber) tofu, we use jarred obaike: soak to…

Lemon-Cup Egg Custard

Softer than an ordinary chawanmushi, for easier swallowing. Topped with minced mitsuba and a pale, silvery thickened sauce.

Cool-Breeze Jelly

We cook and sieve rice porridge, season with happō dashi (all-purpose dashi), add curled shrimp, ginkgo nuts, and okra, then chill-set with gelatin.