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Herring roe on kombu, thin-sliced kombu

Line-caught local tilefish from the Genkai Sea, lightly salted and grilled, with scallion, karasumi, and sudachi, in a 'hidden-flavor' broth bowl

The tilefish from the Genkai Sea used in this grilled dish is, I'd say, about as fine as it gets — thanks to the salinity of the seawater and the…

Fragrant Dace Simmered with Plum

For the fragrant dace simmered with plum: the faint bitterness of dace evokes the scent of early spring, so I have it shipped in from Kumamoto every…

Round kiritanpo, sixteen-grain kiritanpo

For the hot course's sixteen-grain kiritanpo, I used the sixteen-grain rice blend that has recently become popular for its health benefits. It's…

Golden egg-wrapped parcel

The crab meat inside the golden fukusa parcel is rinsed in sweet vinegar; the napa cabbage stem is lightly salted; shredded white leek and kiboshi…

Conger eel snow mountain

For the conger eel snow mountain, daikon radish forms the base, and conger eel together with a meringue "foam snow" create the snow-mountain effect…

Salt-pressed eggplant, Aki-murasaki eggplant, small turnip

At my restaurant, once all the courses have been served, I bring out pickles (kō-no-mono) so guests understand that the meal is coming next. For…

Rock tripe dressed with grated daikon

Tsubo-tsubo, a small lidded vessel, is a piece placed beside the sashimi course in tea gatherings, at occasions such as kuchikiri — the opening of a…

Flounder and Japanese halfbeak

Icefish rice

Winter moroko, a small lake fish, lily bulb, and pickled plum paste

Abalone wrapped in thin kelp sheet

Thinly sliced flounder sashimi

Japanese stargazer, blackthroat seaperch, spear squid

As for the o-tsukuri (sashimi course), we source our fish directly from the fishing ports of Niigata, Miura, and Chōshi. Guests seem to feel more at…

Sea Bream Sprout Roll

Warm conger eel sushi

The rice course is warm anago (conger eel) sushi. Since it's also the cold season and cold sushi isn't very well received, I made it warm, at about…

Ebi-Imo Taro

For No. 3, the new-style tumble-simmered ebi-imo — after steaming the ebi-imo, I quickly deep-fry just the surface with no coating so it doesn't lose…

Whole Steamed Turnip with Okina Kombu

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also make it a basic…

Lotus Root Stuffed with Multigrain Rice

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow the principle of…

Winter macrobiotic cuisine

Sweet simmered black soybeans

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Kombu-cured flounder

(Looking back on the year with delicacies of the twelve zodiac animals, over a drink — all of it gentle on the body and low in calories.) We began…

Tube-cut burdock coated in shrimp powder, deep-fried

For the tube-cut burdock coated in shrimp powder, we dry and toast tiny opossum shrimp, grind them finely in a mortar, pass them through a sieve…

Butterfish grilled with avocado