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Kabosu vessel; soft-shell shrimp grilled with shuto; tilefish with mushroom mountain

For the kabosu kama, wrapping it in aluminum foil before baking in the oven keeps the color from fading. A torch is used to lightly mark the surface…

Tilefish, Ohara Bundle Style

This is the soup course. For the tilefish in Ohara bundle style, I fillet the tilefish into three pieces, salt it, cut it as though splitting it…

Deep-Fried Ise-ebi Lobster, Chestnut-Bur Style

This is the fried course. For the chestnut-bur fried Ise-ebi lobster, I pounded and stretched the lobster meat, wrapped it, and coated it with…

Shrimp and chrysanthemum shinjo

This is shiba shrimp shinjo with chrysanthemum. Winter melon is peeled into a thin continuous sheet, wrapped around the shinjo, and topped with…

Yuba Hiryōzu

The simmered dish, a tofu fritter made with yuba, is deep-fried in lukewarm oil and then has its excess surface oil removed with hot water. It is…

Ise Lobster, Fragrant Crisp-Coated Deep-Fry

Lastly, the fried course. For the Ise lobster kōsen-age: the Ise lobster is taken as a fillet, shaped into a round form, coated with finely crushed…

Carrot in Kuzu Glaze, Sashimi Konnyaku, Kneaded Sesame Tofu

Miso-Pickled Melon

Red taro, country-style simmered

Turnip kettle-simmered dish

For the simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…

Mackerel pampas-grass sushi

This mackerel sushi would be called deutzia-flower sushi if it were a spring dish, but since it's an autumn dish this time, I named it pampas-grass…

Eelpout in Autumn-Brocade Aspic

This is eelpout (genge) set in an autumn-brocade aspic. Genge is a fish with soft, watery flesh, so it is a bit tricky to fillet. Here, we filleted…

Smoked Irako conger eel

This is smoked Irako conger eel. Irako conger eel is a very fatty fish. It is marinated in sake, soy sauce, and red sake, lightly air-dried, then…

Pike conger eel and matsutake mushroom, stone-grilled

Whole Grilled Wakasa Tilefish

Tamba-style grilled tilefish

The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…

Chrysanthemum-pinched live sea bream, ark shell, halfbeak

For the sashimi course, I made this hoping it could serve as a reference for how we plate our sashimi here — the balance between the sashimi and its…

Spiny Lobster Marinated in Soy Sauce

As for the spiny lobster marinated in soy sauce: in Kamogawa, spiny lobsters weighing around 100g come ashore, and since they're inexpensive at about…

Whale Tofu

As for the appetizer course's whale tofu: Wada-machi in Chiba (now merged into Minamibōsō City) is home to one of the few whaling bases still…

Yam rice porridge

Niigata wagyu beef, wasabi-grilled; willowy flounder, grated-yam-coated grilled style

Grilled course: cedar-plank grilling

With the theme of the season turning from autumn into winter, we made three recommended dishes using ingredients of the moment. As the weather is…

Large Turban Shell Served in a Kettle, Turban Shell Simmered in Sake, Local Octopus, Botan Shrimp

White-fan shark fin

This is an additional course. The shark fin is a signature piece built on Chinese technique. To soften it to the utmost, it is sealed for twenty-four…