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Conger Eel and May Fava Bean Yuba Shinjo

This is the clear-soup course. With May in mind, I named this the conger eel and May fava bean yuba shinjo, a fish-paste dumpling. I combine raw fish…

Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter

Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens

This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…

Conger Eel Rolled in Green Chili, Grilled with Kagura Nanban Miso

The kagura nanban used in the grilled dish, conger eel rolled in green chili and grilled with kagura nanban miso, is a thick-fleshed chili pepper…

Sparrow-shaped deep-fried flounder, conger eel rolled in shredded egg and deep-fried, plain deep-fried clam, shrimp deep-fried straw-cape-style, steamed fish cake deep-fried into a rice-bale shape

This is a deep-fried dish. The sparrow-shaped deep-fried flounder is fried to resemble a sparrow. Both fillets are opened out to the fin edge, and…

• ¥2,500

• Cook time 15 min

Conger Eel Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Tilefish grilled with a chestnut crust, grilled aigamo duck loin, burdock root wrapped in conger eel

For the grilled course, the tilefish Tamba-yaki uses both raw chestnuts that are peeled, sliced and dried, and chestnuts dyed yellow with gardenia…

Conger Eel Tōji-Maki, Simmered Duck Loin, Ginger-Simmered Rolled Shrimp

For the simmered course, the conger eel tōji-maki (a yuba-wrapped preparation named for Tōji temple) is wrapped in the green outer leaves of round…

Conger eel Hakata-style simmer, tree-ring-cut bamboo shoot, mountain udo white simmer

For the simmered course's conger eel hakata, the winter melon is peeled and its color brought out using baking soda, then layered hakata-style with…

Conger Eel and Shrimp Saikyo-Yaki

For the miso used in the conger eel and shrimp saikyo-yaki, at my restaurant I mix in about half as much inaka miso (country-style miso) with the…

Shredded egg crepe parcel, conger eel and dried gourd roll, okra, round baby carrots

This is the simmered course, along with a haran-kiri display: aspidistra-leaf cutwork. The layout of the haran leaf is the same as before, but this…

• ¥800

• Cook time 1 hr

Freeze-Dried Tofu and Turnip Simmered Rikyū-Style, Tree-Ring Conger Eel, Leaf-Cut Carrot and Prune Simmered Kōshū-Style

This is a simmered dish. For the freeze-dried tofu and turnip simmered rikyū-style, whereas a normal bite-size piece of freeze-dried tofu is 3cm…

• ¥450

• Cook time 3 hr

Anago Shinjo, Thread-Spool Style

The last course is the fried course. For the conger eel shinjo in thread-spool style, the conger eel is opened, its skin removed, lightly tenderized…

Conger eel steamed rice

Bamboo shoot tofu fritter with wakame-thickened sauce

This time, since it's a simmered dish course, I used bamboo shoot and wild mountain greens, both spring ingredients. At our restaurant we buy many of…

Conger Eel Rolled in Yuba Kenchin-Style, Baby Octopus Simmered Sakura-Style, New Potatoes and Bacon Simmered to Absorb the Broth

For the simmered course's conger eel rolled in yuba kenchin-style: rehydrate the conger eel well, simmer it in soy sauce and sugar, and set it aside…

Small Taro and Rock-Textured Tofu

Conger eel simmered pale, flesh-side out, yuba tofu, small prawn

This is the simmered assortment course. The key to the conger eel simmered pale, flesh-side out, is carefully turning the eel inside out so its flesh…

Conger eel roll in thin overlapping slices, spiny lobster with sesame-thickened sauce, new potatoes simmered with bonito flakes

This is a simmered dish. As summer approaches, the conger eel sendan-maki can be enjoyed just as well served cold. The new potatoes simmered…

Roast Duck Soba-gaki Style, Conger Eel and Ebi-imo Wrapped, Grilled

On top of the roast duck soba-gaki style sits what I call soba miso — whole buckwheat groats blended together with Saikyo miso. What is poured over…

Omi Turnip, Late-Autumn Simmered Eggplant, Kuruma Prawn, Simmered Conger Eel

For the ebi-imo (shrimp-shaped taro) and foie gras yaki in the grilled tray course, I considered simply placing foie gras on top of the ebi-imo, but…

Conger Eel and Mountain Udo Roll

For the conger eel and mountain udo roll: conger eel is usually rolled Yanaka-style with the skin facing out, but here I placed the skin on the…

Conger Eel Kinuta-Maki

For the conger eel roll: wrap the tender-simmered conger eel in a thin sheet of egg tofu, rolling it tightly in a bamboo mat lined with cotton cloth…

Melon and golden egg-sheet brocade roll, snow-ring-cut burdock, squid dumpling

The simmered yukiwa burdock uses Horikawa burdock (a heirloom Kyoto burdock), reconstituted with rice bran, then simmered in a soba-dashi with a…