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Lily Bulb and Ginkgo Nut Salad

Think of the lily bulb and ginkgo nut salad as a variation on zunda-ae (mashed-edamame dressing). We salt-steam the lily bulb, let it absorb a thin…

Quail shinjo

The clear-soup course is quail shinjo. Quail alone has a slight gaminess, so we combine it with ground chicken and add a small amount of sansho…

Clam steamed sticky rice with a salted sea-cucumber intestine drizzle

For the appetizer of clam steamed sticky rice with a konowata drizzle, we soak glutinous rice in kombu dashi before steaming it, then, while it's…

Seven Herbs and Walnuts Dressed in Fuku Ginjō Sake-Lees Pickle

For the amuse-bouche's seven herbs and walnuts dressed in Fuku Ginjō sake-lees pickle, the dressing combines ginjō sake lees with a small amount of…

Pufferfish-wrapped monkfish liver roll

For the vinegared dish's fugu-wrapped ankimo roll: since the monkfish liver was well marbled with fat, I salt it for about four hours, then boil it…

Okara salad

Thin-sliced taro with butterbur and dried sea cucumber ovary

The appetizer is thin-sliced taro with fuki and konoko. The technique for the taro and konoko is one I learned some time ago; it's delicious paired…

White-Plum Abalone

The clear-soup course features white-plum abalone. The abalone is thinly sliced on the bias, dusted with kuzu starch, and quickly blanched. Since…

Crab Miso Broth, Sesame Tofu with Crab

Chicken-stock broth, chrysanthemum-cut turnip stuffed with cheese

This is chrysanthemum-cut turnip stuffed with cheese. Sesame and cheese pair well together, so if you keep that in mind, it becomes easy to apply to…

Snowflake-grilled dish

Yuba pickled in salt-fermented bonito viscera

●Yuba Pickled in Shuto: the shuto — salted, fermented bonito innards — is rinsed in water and left to steep in sake with the alcohol cooked off. The…

Flounder, ark shell clam, and a sea urchin roll with Daigo tofu skin, a specialty of Ibaraki

Lotus root simmered with mustard

Shrimp-shaped taro deep-fried in poppy seeds, and oyster deep-fried in a rice-cracker-crumb coating

For the ebi-imo poppy seed deep-fry, we steam the ebi-imo with its skin still on. Doing so not only improves the aroma, but also lets it be used in…

Burdock, mitsuba, and carrot kakiage, a new twist

For the burdock, mitsuba, and carrot kakiage with a twist, we kept the texture by coarsely mincing small kuruma prawns by hand. Besides deep-fried…

Freshly ladled tofu skin, nori-wrapped roll, wasabi, seasoned soy dipping sauce

Small Sea Bream Wrapped in Okara and Deep-Fried

Snow crab meat

Thin kuzu-starch broth style

Dried kinko sea cucumber with white sesame-tofu vinegar dressing

Ark shell, hard clam, and rapeseed blossoms, sea bream roe simmered to absorb the broth, herring-roe wakame, fava beans simmered green, kuruma prawn for color, sardine and soybean stew, Kyoto carrot cut into plum blossoms

Duck manju

Herring wrapped in wakame, mugwort wheat gluten wrapped in bamboo shoot inner skin, simmered conger eel in a paper-thin wrap, kuruma prawn minced-prawn cake, tube-cut burdock, plum-shaped carrot, butterbur simmered green