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Kinki rockfish grilled with koji and soy sauce

Next is the grilled course. For the candied new ginger, simmer it down using sugar at roughly 80% of the ginger's weight (a ratio of about 10 to 8)…

Grouper yuan-yaki, orange-flavored

This is a grilled course, paired with a light, fruity red wine. For the hata yuan-yaki, orange-flavored, we fillet the hata into three pieces, cut it…

Crab Inrō-style Roll

This is the soup course. Wanting to bring out some kind of pattern for the crab inrō-style roll, I made it into the shape shown in the photo. First…

Mackerel wrapped in nori, swordtip squid nigiri, two pieces

This is the tsukuri (sashimi course). When I once went to study at a French restaurant, I saw that in the process of making smoked salmon, they…

Star flounder and flathead

Summer pufferfish, two-layer slicing

This is summer fugu sliced in two layers. We are a fugu specialty restaurant, so we use fugu year-round. Right now happens to be the season we serve…

Shark fin lotus root cake

The fukahire (shark fin) renkon-mochi is made by simmering fukahire until soft with plenty of sake added, grating lotus root and kneading it while…

Softshell Turtle and Corn Tofu

The softshell turtle and corn tofu in the soup course is a corn tofu with softshell turtle meat as its core, to be enjoyed with softshell turtle…

Longtail snapper, a twist on grated-daikon grilling

For onaga-dai, a twist on mizore-yaki: cut the fish and lightly salt it, skewer it, and grill it while basting with a mixture of dashi, sake, and…

Young sea bass grilled with water pepper

This is a grilled hassun assortment. For the fig and awa-fu (millet wheat gluten) dengaku, firm figs are peeled and hollowed out, seared with a…

Thornyhead rockfish grilled whole

This is a grilled course. Kinki is very expensive, so we serve it only in the evening course, but this sugata-yaki has been so well received that I…

Pike conger dressed with its own roe

This is the small side-dish course. For the hamo dressed with its own roe, once hamo starts coming in from June, the roe is saved up little by…

Pike conger dusted with kuzu starch

The clear-soup course is hamo dusted with kuzu starch. For the hamobue stuffed with burdock, burdock is stuffed into the hamobue — the hamo's…

Abalone Duo

This is the soup course. For the abalone duo, the abalone is first removed from its shell, rinsed, and thinly sliced, and a little salt is added…

Sea squirt dengaku, wax-drip sweet potato

The sea squirt dengaku is made by cutting the sea squirt in half, removing and thoroughly cleaning the innards, giving it a firm, quick blanch…

Powdered Bonito Style

For the powdered-bonito style, the kinki (thornyhead rockfish) is dusted with kuzu starch and lightly blanched, then set in a broth accented with…

Eggplant Rolled in Whale Bacon

For the grilled dish of eggplant rolled in whale bacon, I first deep-fry the eggplant in oil, peel it, and remove excess moisture. Then I roll it…

Double-stuffed red sweet peppers, deep-fried with a mustard coating

For the deep-fried dish, red sweet peppers, karashi-age (mustard worked into the deep-fry coating), double-stuffed, crush scallop and season it…

Chilled Eel and White Eggplant

This is a chilled simmered dish. For "Chilled Eel and White Eggplant," I finished the eel using the same method sushi restaurants use for simmered…

• Serves 1 · ¥800

• Cook time 30 min

Eel Inro-Zushi

This is the in-between course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Eel Inro-Zushi" is my attempt to adapt inro-zushi — a style…

• Serves 1 · ¥520

• Cook time 20 min

Eel and Fresh-Greenery Tofu in a Soy Milk Broth

I work at a restaurant whose main offering is sushi, so I don't often get the chance to work with eel, but I'd like to introduce a dish from among…

• Serves 1 · ¥680

• Cook time 45 min

Grilled White Tilefish and Matsutake Roll, with Marinated Manganji Peppers

White tilefish (shiro-amadai) is wonderful for its rich fattiness and the clear, pale beauty of its scales when scored into a pinecone pattern, so…

• Serves 1 · ¥2,800

• Cook time 30 min

Ishikawa Taro Dumpling Wrapped Around Foie Gras, Deep-Fried in Rice Flour, with Swimming Crab and Chrysanthemum Sauce

In honor of the Chrysanthemum Festival (Chōyō no Sekku) in September, I devised a vividly colored dish built around a delicate amber kuzu sauce made…

• Serves 1 · ¥1,000

• Cook time 40 min

Eel and Winter Melon, Hakata-Style

This is the simmered dish for new-style eel cuisine. "Eel and Winter Melon, Hakata-Style" was inspired by gisei-dofu (mock tofu), with eel folded…

• Serves 10 · ¥4,500

• Cook time 1 hr