November
Hideo Kase
The rice course is seared sea bream sushi with mandarin orange. You can enjoy it with soy sauce, or try dipping it in a mix of squeezed mandarin…
Hideo Kase
This is fragrant grilled autumn salmon, meant to be enjoyed with plenty of matsutake aroma. Since it is served on a white Western-style plate, we…
Hideo Kase
This is the bowl course. Since it isn't served in a wooden soup bowl, I've written 'bowl' with the stone radical rather than the wood radical this…
This is a small hot-pot course. For the aigamo duck (a cross between domestic and wild duck) stuffed with foie gras, foie gras is stuffed into the…
The clear-soup course is late-season pike conger shinjo. Pike conger caught after October grows past 1 kg and becomes larger, taking on more fat…
This is the simmered course. It's somewhat like a hot pot, but the seasoning is on the lighter side, so I'd suggest enjoying it with plenty of yuzu…
Daiwa Exceed Co., Ltd.
The fried course is tilefish and seasonal vegetables, plain deep-fried. This time it is plated on a baguette, but normally the baguette is sliced…
For deep-sea smelt in tagoto style, we filleted the smelt into three pieces, and today wrapped it around shrimp meat, topped it with yuzu miso, and…
This soup course is sea bream and turnip. The accompanying spinach was not available, so red-stemmed spinach was substituted instead.
For the salt leaf, shimeji mushroom, and pear dressed with yuba: I came across an ingredient called salt leaf, so I decided to bring it into this…
For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…
For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…
For the mushroom medley, we use large hon-shimeji mushrooms cultivated by Yamasa Shoyu (a corporate sponsor of this association).
Okunitama Shrine Wedding Hall
For the rice course, this is Akita Komachi udon. As for the jajiang-style miso, adding Chinese sweet bean paste gives it a somewhat different flavor.
Ginza Mizuho Securities Ginza Club
For the grilled dish, nanten-style grilled butterfish, I lightly grill the butterfish first. I press cooked rice porridge through a sieve, thin it…
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
For the tabletop hot-pot course, since Karuizawa turns quite cold by November, I designed it to be enjoyed warming up over a small individual pot…
Hotel Gajoen Tokyo
This is the rice course. For the conger eel in the blackened conger eel ochazuke, it is steeped in the base for ten minutes, steamed for twenty…
Ginza Mizuho Securities Ginza Club
This is the deep-fried course. For the oyster kakiage, we dust the blanched land vegetable that resembles seaweed and the rehydrated hijiki with…
As a substitute for the simmered course, since it's November, I made it into a hot pot: salmon and vegetable individual hot pot, sake-lees style. Raw…
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