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Turnip Rice Porridge

Kombu, Roasted Soybeans, and Pressed Barley, Lightly Simmered

Hand-Made Soba

Bamboo Shoot in Soy Milk Broth

Clam and new bamboo shoot grilled with sansho leaf

For the grilled course, February and March are a season when shellfish are especially delicious, so instead of fish, I brushed hamaguri clams with a…

White-charcoal simmered, red-and-white simmered, and white-simmered lotus root — a three-whites assortment

Spiny lobster simmered in the shell, with garland chrysanthemum greens

Napa Cabbage Roll

Flounder and ark shell clam

Kombu-cured whiting

Hot-water course

Yutō is traditionally made with scorched rice, though more restaurants now use roasted rice instead. Tea-ceremony kaiseki is such simple cooking that…

Quail Soup Bowl

The soup bowl course is the quail soup bowl. Quail meat and mallard duck are shaped into a triangle and usually served simply with millet…

Napa Cabbage Sushi, Red Turnip Pickled Tsugaru-Style

Spicy Grilled Fugu

The grilled course is cooked over a charcoal brazier. When first draining the blood from the karasumi (bottarga) with a needle, if you're not careful…

Charcoal-grilled pond smelt

Wakasagi are being caught in smaller quantities these days, so we serve them charcoal-grilled only when we can get them, but here at Kagetsurō it has…

Whiting and fava bean, simmered medley

Blended miso broth, grilled tofu, and Japanese mustard greens

Ise lobster simmered in its shell, tender-simmered shrimp-shaped taro, garland chrysanthemum greens marinated, Kyoto carrot cut into plum blossoms

Clear-soup style, knotted whiting coated in kuzu starch

Kombu Broth

For the hashi-arai (a small palate-cleansing soup), the salt concentration is set to zero-point-five percent. The lid of the hashi-arai soup bowl…

Small Round Rice

This is the rice course. In tea-ceremony cuisine, rice is the single most important element, so its timing of service must be carefully matched. In…

Ainan Kue Grouper Dashi Rice Porridge

For the rice course, the Ainan kue grouper dashi rice porridge is made with a dashi drawn from the grouper's bones and trimmings.

King crab with external crab-roe rice

Snow crab yuba roll