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Grilled Japanese Sea Bass with Sea Urchin

The grilled dish is sea bass with sea urchin. Fillet the sea bass into a single loin and cut it into portions. Marinate it for 10 to 15 minutes in a…

Scorpionfish Wrapped in White Kuzu with Its Own Liver

The soup-course dish is scorpionfish (okoze) wrapped in white kuzu with its own liver. Scorpionfish just before its summer spawning is spoken of in…

Whiting sandwiched with shrimp shinjo paste, deep-fried

For the fried course's whiting futami-age, rather than filleting the whiting into three pieces, I butterfly it open leaving the tail attached, remove…

Summer vegetables and eel simmered Arima-style with sansho pepper

As for the simmered course's eel Arima-ni, after the eel is grilled, while it's still hot I push the bones up from the bottom toward the top and pull…

Pike conger tube-shaped fish cake grilled with fish-innard preserve

For the grilled course's pike conger chikuwa shuto-yaki, the scraped pike conger flesh is seasoned at its base with egg, but since it's then coated…

Baby taro grilled with sweet soy glaze

For the mitarashi grilled baby taro, Ishikawa taro (a fine-textured satoimo cultivar) is usually salt-steamed, but this time I went further and…

Small kuruma prawn, clear sea-salt simmered

For the saimaki prawn ushio-ni, fresh saimaki prawns are simmered with nothing more than sake, salt, and a hidden touch of squeezed ginger juice. To…

Sea Bass Smoke-Grilled with Uji Tea Fragrance

The grilled course's sea bass smoke-grilled with Uji tea fragrance is actually wrapped in Mino paper and baked, designed so that when the guest…

Lotus root puree soup, fried summer vegetables

Doyo-season shijimi clams grilled Mikawa-style, ginkgo-filled pancake confection

For the shijimi clams of the doyo season grilled Mikawa-style, pond snails, which are in season around this time, would work just as well. Ground…

White melon stuffed with bottarga, micro tomatoes

For the white melon stuffed with bottarga, we grate the bottarga and freeze-dried tofu separately, then knead them together before using.

Duck Shabu-shabu Gozen Soba

This is the shokuji, the rice or noodle course. Since the duck shabu-shabu gozen soba uses white soba noodles, I think the contrast comes out very…

Ise spiny lobster, Rikyu-style simmered

The simmered dish is Ise spiny lobster, Rikyu-style simmered (rikyu-ni, a classic preparation named for the tea master Sen no Rikyu). I lightly grill…

Seared flathead cured with kombu, consomme jelly glaze

For the seared flathead cured with kombu and consomme jelly glaze: I filleted the flathead into three pieces as usual, removed the skin, and cured it…

Soba with water pepper

Finally, the meal course. Since it is early summer, I wanted to use sweetfish. Tempura is the usual accompaniment for soba, but I felt that tempura…

Three-color chakin-shibori

For the appetizer I made three-color chakin-shibori, cloth-twisted parcels. I dissolve dashi, agar, and gelatin together to give it a savory…

Asparagus two-color terrine

Ayu uruka tofu

The appetizer ayu uruka tofu is served topped with tade-oroshi (grated water pepper) that has been given a sweet-and-sour balance with a little sweet…

Rich, Strongly Seasoned Miso Broth, Simmered Horse Mackerel Curd

For the simmered horse mackerel curd, the horse mackerel is filleted into three pieces, well pounded, skinned, and minced; with no binder added at…

Layered Egg

Layered egg is a dish from the old days, from a time when eggs were a precious commodity. Boiled eggs are sliced into rounds and arranged, the gaps…

Pike conger eel trimmings dressed with dried sea cucumber ovary

For the appetizer of hamo trimmings dressed with konoko, kombu water seasoned with a little salt and sake is used when quickly blanching the hamo…

Eel wrapped in daikon and simmered, buckwheat dumpling with five-color rice puffs

This is a simmered course. For the unagi hōsho-ni, the eel is prepared grilled and basted, then wrapped in tenderized daikon and steamed until both…

Pike conger

This is the clear soup course. Although it is summer, I wanted to make a dish using tomato, so I created a small-pot preparation inspired by…

Grilled fat greenling with sansho leaf, summer vegetable stew

I hollow out a fruit tomato and grill it, and inside I put a summer vegetable stew made from the hollowed-out tomato flesh, seasonal asparagus…