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Sweetfish, lightly sun-dried

This is the rice course. The karikari-ume (crunchy pickled plum) is steeped in red shiso vinegar and ideally left to sit for about a month. This…

• ¥650

• Cook time 50 min

Ebi-Imo Taro, Kombu-Rolled Roe-Bearing Ayu, Hiryōzu

This is the simmered course. For the kombu-rolled roe-bearing sweetfish, I soften the roe-bearing sweetfish in a kombu dashi with a touch of vinegar…

Crystal Jelly, Kasumi Balls, Layered Whale Roll, and More

This is the appetizer course. Inside the crystal jelly are salted, fermented sweetfish innards, okra, and round carrot. For the kasumi balls, I use…

Sweetfish rice, water eggplant pickles

Wild ayu fermented sushi, milt-and-roe uruka, and shibu uruka

Ise lobster simmered with fermented black beans, sweetfish simmered with plum, small taro simmered golden-style, winter melon simmered in salt, red konjac finished with a pan-simmered touch, hyacinth bean

The fermented black beans used in the simmered Ise lobster with fermented black beans are a Chinese ingredient, similar to Daitokuji natto or…

Sweetfish, wrapped and deep-fried

• Serves 7 · ¥350

• Cook time 40 min

Sweetfish takikomi gohan

This is the rice course. Ayu takikomi gohan is often made with the fish left whole, but the bones make it hard to eat, so this time I fillet the ayu…

Flowering fern deep-fried tofu fritter, shrimp-shaped taro, roe-bearing sweetfish kelp roll, kuruma prawn simmered in egg yolk, Tanba shimeji mushroom

For the simmered dish's zenmai hiryozu, I take a single stalk of zenmai simmered in the usual way, round it into a core, form it into a…

Hakata-Style Uni-Grilled Shiitake, Roasted Chestnuts, Pine-Needle-Skewered Mochi Ginkgo Nuts, Ochi-Ayu in Sake Lees, and Tiger Prawn with Jūsanri

For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…

Hand-Torn Ise Spiny Lobster, Sake-Steamed Abalone, Ayu Simmered with Sansho

For the hearty course, the hand-pulled Ise spiny lobster — the lobster is boiled and its meat cut out; finishing it with an egg-yolk glaze is good…

Ayu grilled in bamboo leaf

This is the grilled course. For the ayu grilled in bamboo leaf, the smooth, fermented ayu-innard paste brushed onto the flesh is quite salty, so I…

Fat greenling teriyaki, bite-sized cubed beef steak

Spiny lobster simmered in the shell; downstream-migrating sweetfish kombu roll; tofu skin fried and simmered Dutch-style

The Ise lobster gusoku-ni is finished with a miso base. At the end, beaten egg is added and left half-set, so that the egg absorbs the umami of the…

Red-simmered roe-bearing ayu, and ayu roe uruka

Sea bass baked in pastry

For the grilled dish, the sea bass baked in pastry: the sea bass is quickly seasoned with salt and pepper and seared to color. Spinach ohitashi is…

Ayu and Matsutake Parcel-Grilled

This is the grilled course. For the ayu and matsutake parcel-grilled, the ayu is butterflied open along the back and lightly salted; the bones are…

Wind-dried sweetfish

This is wind-dried ayu grilled with tade (water pepper) sandwiched inside, but although ayu is said to taste best simply salt-grilled, by the time…

Sweetfish dengaku deep-fried in a coarse rice-crumb coating, mustard-and-soy marinated deep-fried eel, shrimp crackers, asparagus deep-fried in a rice-cracker coating

For the ayu dengaku fried in a coarse rice-flour coating (shinbiki-ko), remove the scales and gills from the ayu, cut in from the back to remove the…

Uruka shinjo

Next comes the soup course. The uruka shinjo is made from mako-uruka, raw fish paste, wheat starch, egg white, and yamato-imo, set in a box mold and…

Wicker-pattern fried sweetfish and long-armed river shrimp

For the fried course's wicker-pattern fried sweetfish, I first cut potato into a coarse julienne and fry it. I make a light white batter from egg…

Shrimp-shaped taro umani with maple coloring, eggplant moon crown, sansho-simmered ayu with roe, conger eel Shinoda-yaki

For the simmered course's momiji ebi-imo umani, the ebi-imo is simmered in a kombu-dashi-based, dark-soy-forward happō broth. The eggplant gekkan…

Sweetfish simmered in cloud-sea mousse style

This is the simmered course. For the ayu in unkai-ni: clean the ayu and pan-sear it. Wanting a fluffy, mousse-like interior, cook onion and garlic…

• ¥650

• Cook time 40 min

Ayu Somen

For ayu somen, grill the ayu thoroughly and remove the center bone. Boil the lotus root with iron added to the water, and let it soak in clear soup…