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Fat greenling Yoshino-style, tube-cut burdock

Steam-Simmered Beef Tail

For the simmered dish, the steam-simmered beef tail is cooked in a broth a little thinner than the broth for kakuni, soy-braised pork belly, with the…

Clear-broth style, snake's-eye shinjo

For the soup course, since it's the rainy season in June, I shaped it like ripples on water and named it "snake's-eye (janome) shinjo." Shrimp that…

Horse mackerel dressed with okara

Abalone Steamed with Ancient Rice

This abalone steamed with ancient rice is a small dish of rice served partway through the meal to take the edge off hunger. Using ancient rice gives…

Layered conger eel

Small abalone simmered in miso

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.

Softshell Turtle and Turnip Ikomi

Clear-soup course: softshell turtle and turnip ikomi. Firm-blanch the turnip, peel the thin skin, hollow the centre. Simmer the turtle into stock as…

Layered abalone, crab, and cucumber

A vinegared course. The abalone in this layered abalone, crab, and cucumber dish is also sous-vide cooked. It is held in water at 65°C for thirty…

Vinegar-Simmered Ayu

For the vinegared dish, the vinegar-simmered ayu (sweetfish): split it along the back only, without splitting the head. Remove the ayu's central…

Tilefish wakasa-yaki

The grilled dish is tilefish, finished with a sake-soy glaze. Udo simmered pale is arranged in Hakata style, plated over a bed of kinome miso. The…

Kuzu Peony, Shiso-Pickled Quail Egg

For the kuzu peony, live small kuruma prawns are shelled, roughly minced, and pan-cooked in sake. Lily bulb is peeled apart petal by petal, steamed…

Ayu Yonago-zuke, Red-Plum Risotto, and Scallop & Squid Gohai-zuke

For the rice-gruel-pickled grilled ayu, the ayu's scales are scraped off, the head and tail removed, and it is salted and left until the salt takes…

Bonito sashimi

For the sashimi, the bonito is filleted into three pieces, pierced all over with needles, salted, and left to rest for about ten minutes. It is then…

Sprout-rolled abalone

Abalone and hachiku bamboo shoot, simmered assortment

The simmered course is abalone and hachiku bamboo shoot takiawase. The yellow sauce over the abalone is an egg-yolk sauce. I wanted the abalone to…

Kombu-cured halfbeak

First, the appetizer course. At the restaurant, we don't serve these together under one single 'appetizer' heading — we present each one separately…

Okoze Wrapped in Prosciutto

For the okoze wrapped in prosciutto, the fish is cut into a boneless fillet, lightly seasoned with salt and pepper, wrapped in prosciutto, and…

Sesame Tofu

For the sesame tofu, I spare no time or effort kneading it with kuzu starch. When you thoroughly toast the polished sesame seeds to bring out their…

Crab, Scallop, and Fresh Suizenji Nori Hakata-Style

For the vinegared dish, I made a Hakata-style arrangement of steamed and mashed scallop, fresh Suizenji nori, a rare freshwater alga, set with…

Conger Eel Steamed in a Net-and-Rope Pattern

This is a hot dish. Since the flavorful stock used to steam-simmer the conger eel net-and-rope steam will be used again later, we strain it and set…

Deep-Fried Pheasant Shinjo

This is the deep-fried course. For the pheasant shinjo, the already-cooked meat still clinging to the triangular bone left over from making stock is…

Pheasant sashimi, thin-sliced

This is the sashimi course. The sinew in the breast meat is very tough, so it is removed. Compared with other birds, the meltingly sticky texture is…