SEARCH

White sesame-tofu vinegar dressed salad

For the shiro-zu-ae: I dry the white melon by scoring and drying it to add texture, but wind-drying or a dehydrating sheet works just as well…

Hairy crab picked from the shell

For the picked hairy crab: salt is worked into the crab's abdominal flap of the hairy crab, and it's steamed. Only the crab miso found inside the…

Young sea bass arai, bigfin reef squid ripple-cut, bluefin tuna straight-cut, abalone small cube-cut

I'll skip the explanation for each of the sashimi items, but let me say a word about knife work. The knife can either bring out the best in an…

Fukiyose Salad-Style Assortment, Kombu-Cured Sea Bream, Seared Scallop, Chrysanthemum-Cured Sweet Shrimp

This variation on the sashimi course is prepared salad-style and served with a Japanese-style dressing. The sweet shrimp is tossed with land caviar…

Single-basted soy-glazed eel, quail grilled with egg-yolk glaze, pressed vegetables

This is the grilled course: unagi ippen-jōyu. Plain-grilled eel without sauce gives the impression that the aroma of the sake used comes forward…

Myoga and Ibérico Pork Sawani

For myoga ginger and Ibérico pork — a light, julienne-vegetable simmered dish — cut myoga ginger and burdock into fine julienne strips and rinse them…

Shell-mound-style deep-fried abalone, flame-seared Japanese whiting, grilled summer vegetables

For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…

Blackthroat seaperch in fresh-greenery dressing

For the nodoguro in fresh-greenery dressing, the nodoguro is wind-dried, steeped in a seawater-strength brine for about an hour, and then seared. I…

Okoze butsu

This is the sashimi course. For the okoze, I leave the thin skin on, quick-blanch it, cut it into thick pieces, and plate it together with aromatic…

• ¥500

• Cook time 20 min

Greater amberjack (akabana) tataki with papaya

Mountain yam and bigfin reef squid with salted sea cucumber intestines, chrysanthemum-steeped Pacific saury

This is an appetizer (sakizuke) course. For the chrysanthemum-steeped Pacific saury, saury filleted into three pieces is salted and left for an hour…

Eggplant Somen, Kinukawa Eggplant Kan, Chilled Simmered Kinukawa Eggplant Topped with Three-Color Miso

First, about Kinukawa eggplant. This is a traditional vegetable of Ehime Prefecture, and its skin is remarkably tender. For the eggplant somen, I cut…

Ainame Teika-ni

Shiitake and abalone grilled with a fluffy egg-white and grated-yam topping, vinegared myoga ginger, abalone liver dressed with sansho pepper

Smoked conger eel wrapped in greens

This is the vinegared dish. For the smoked conger eel wrapped in greens: I smoke the conger eel (anago) slowly for about forty minutes, taking the…

Colorful vinegared tilefish

Skate saikyo-yaki

The grilled course here is skate Saikyo-yaki. The guest we served this to was from the Tohoku region, where skate is called kasube — written there…

Chilled Ground Soybean Soup

Chilled goju uses edamame: I dissolve white miso to season the base, mix in edamame puréed through a sieve, lightly thicken it with kuzu, and chill…

Sado yellowtail grilled with perilla

Horse mackerel dressed with okara

Smoked autumn-run bonito

For the smoked modori-gatsuo (fall bonito), the bonito is lightly seared to a tataki state, marinated, and then smoked. If it is cooked through…

Yamagata chopped summer vegetable relish

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Mackerel wrapped in nori, swordtip squid nigiri, two pieces

This is the tsukuri (sashimi course). When I once went to study at a French restaurant, I saw that in the process of making smoked salmon, they…

Spear squid steeped in aromatic condiments