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Bite-Sized Kohada Nigiri, Plum-Blossom Nagaimo Bonbori

This is a small dish served between courses. For the bonbori in the plum-blossom nagaimo bonbori, only the white flesh of the salted cod is used…

Conger Eel and Butterbur Roll Koromo-age, Maki-Grade Prawn Koromo-age

For the conger eel and butterbur roll koromo-age, battered and deep-fried, conger eel is rolled together with butterbur. For the maki-grade prawn…

Clam Rice

For the rice course, clam rice: extract the clam's dashi, remove the meat from the shells, score it finely, and cut it into bite-sized pieces…

Deep-fried gasu ebi and more

For the tome-zakana (final sake-accompanying dish before rice): coat the gasu ebi and Kaga lotus root with kuzu starch and deep-fry them in oil.

Light Kuzu-Thickened Broth, and More

For the soup course, the fat greenling kuzu-tataki: fillet the fat greenling into three pieces, remove the small bones, salt it lightly, score the…

Deep-sea rockfish, hosho-style simmered

Kinki, hosho-style simmered

Sea bream, tuna, ark shell, cuttlefish

Conger eel, Ohara firewood-bundle style

For the okoze yamabuki-ni, the okoze is coated in egg yolk; while it doesn't go as far as a full wax-finish grill, I think it comes out beautifully…

Ise Lobster Simmered with Saffron

This is an assorted simmered dish (takiawase). The Ise lobster with saffron came from a hint I picked up from the paella served at a Spanish…

Icefish in egg-yolk batter

The batter for the egg-yolk-battered icefish is made by pressing the yolk of a hard-boiled egg through a fine sieve, adding raw egg yolk as well…

Koshu Beef Miso-Marinated Ebi-Imo Roll, and Other Dishes

For the grilled course, the Koshu beef miso-marinated ebi-imo (a shrimp-shaped variety of taro) roll is made by wrapping the miso-marinated makura…

Misty broth with clam dumplings

Tōrin-shu

Yatsugashira Taro, Sweetly Simmered

For the yatsugashira taro, sweetly simmered, I use a rich stock made from grilled conger eel bones as the base for it. Every December I hear head…

Stingray Fin, Whole-Simmered with Mountain Vegetables

This is the simmered course. For the stingray fin, whole-simmered with mountain vegetables, I salt-rub the raw stingray fin, rinse it thoroughly…

Giant gaper clam and ark shell clam

Inside are mirugai, akagai, and urui (a mountain vegetable related to hosta shoots). The mirugai is quickly grilled with sake and salt. The akagai is…

Clam and Japanese spikenard dressed with nori

For the clam and udo dressed with nori, the clam's gut is removed and the clam is cooked briefly in sake and salt. For the dressing, the firm part of…

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr

Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…

• Serves 8 · ¥150

• Cook time 1 days

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min

Glazed Simmered Dried Daikon, Three-Braided Dried Daikon, Kiriboshi Daikon (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…

• Serves 10 · ¥180

• Cook time 10 min

Red Shiso Bean Paste and Hakata-Style Warabi-Mochi

The theme was "sauce," and drawing on Western recipes as reference too, I tried to come up with a sauce that's simple and doesn't overpower the…

• Serves 2 · ¥500

• Cook time 30 min

Mallard Duck Loin with Fig

This is an arrangement using mallard duck for repeat customers. The duck used this time is again the Zao Shinzan Chikutansui duck from Zao, Yamagata…

• Serves 1 · ¥480

• Cook time 1 hr

Grilled Hachiku Bamboo Shoot and Mallard Duck Sandwich

This is an arrangement using mallard duck, for repeat customers. The grilled hachiku bamboo shoot and mallard duck sandwich is a preparation I hadn't…

• Serves 1 · ¥520

• Cook time 1 hr