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Millet manju

This is the warm course, millet manju. Normally it is rehydrated with water until it becomes mochi-like, but this time it is deliberately steamed for…

Sea urchin-capped crab fish-paste dumpling, chrysanthemum style

This is the clear-soup course. For the uni-capped crab shinjo, chrysanthemum style, raw fish paste is loosened with picked crab meat, tsukune-imo (a…

Tender-simmered whale meat

This is the simmered course. The tender-simmered whale meat uses the red meat of the sei whale. Sear it hard in a frying pan until well browned, then…

Jellied monkfish, squid stuffed with red taro stem

This is the vinegared-dish course. The squid stuffed with red taro stem was inspired by a local specialty of Aomori.

Scallop, Matsu-Shijimi

This is the vinegared course. Steaming the scallop at around 70°C gives it a texture as tender as if it were smoked. The local clam is steamed over…

Crab and Yam Temari Dumpling

This is the soup course. For the crab and yam temari dumpling, I used snow crab. The yam batter inside was made a little fluffier than a soft…

Autumn Mackerel Matsumae-Style

The soup course is autumn mackerel matsumae-style. The mackerel is filleted, checked for bones, and salted. The bones and trimmings are salted and…

Tofu-dressed salad, carrot yamato-yose, and snow crab hosho-maki

First, the opening dish is shira-ae. The persimmon is peeled and cut into thin batons, matched in length and thickness to the stalks of napa cabbage…

Chestnut rice

The rice dish is chestnut rice. The chestnuts are neatly peeled, dusted with sugar equal to about 20% of their weight, vacuum-sealed, and frozen…

Pear and Kyoho Grape Honey-Simmered

For the pear and Kyoho grape honey-simmered dish, pear is simmered in a white wine base, and chopped Kyoho grapes and muscat grapes are added and set…

Scallop-and-Shiitake Futami-Age

The additional hearty course is scallop and shiitake, deep-fried together. The menu lists it as su-age, a plain deep-fry, but it's also delicious…

Ise Lobster Grilled with Soy Milk

The shinzakana, a supplementary course, of Ise lobster grilled with soy milk is made by thinning an egg base containing raw fish flesh with a seafood…

Kabocha pureed soup, gurnard dusted with kuzu starch

The clear-soup course is kabocha surinagashi, based on a flavorful kusa-dashi, a stock made from fish bones and trimmings. A torch is used to sear…

Japanese whiting, kombu-cured

Niigata sweet shrimp

Ginkgo Nut Rice-Flour Dumplings

Made with recommended Niigata rice flour.

Steamed tilefish with new-harvest soba

For the steamed course, I thought of using autumn's new-harvest soba and tilefish. First, for the steamed tilefish with new soba: I rolled the new…

Grilled broadbanded thornyhead, a prized fillet cut, grilled Japanese spiny lobster with egg-yolk fermented fish-innards glaze, Iberico pork

I've been quite taken with the Iberico pork I used for the grilled course lately. How should I put it — it has a certain slippery smoothness going…

Fukiyose-style assortment

Fried red deep-sea sculpin

Ise Lobster Simmered in Sake, Scorpionfish Steamed with Sake

Mogami Horse Sashimi Roll, Three Ways

Oysters in Tomato Sauce

Napa Cabbage and Bacon Shinoda Roll, Duck Jibu-ni, Konjac Okina-ni, Leaf-Cut Kabocha Squash, Pinecone-Cut Taro

For the simmered course's napa cabbage and bacon shinoda roll, the napa cabbage is parboiled, bacon is rolled inside and tied with string, then it is…