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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…

Prayer-hands-shaped steamed fish cake

King crab nori roll

The fried dish's king crab nori roll — since I was able to get good king crab, I wrapped the leg meat in Asakusa nori and used mitsuba to create a…

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

Ise lobster steamed in glutinous rice

I plated the simmered course boldly, in the style of an autumnal arrangement, as though gathered together by the wind. For the Ise lobster steamed in…

Sea Bream Grilled with Its Own Roasted Entrails

For the celebratory course's dried, ceremonial abalone strip: I peel the abalone into somewhat thick sheets using the rotary-peeling technique, then…

Tilefish grilled with bamboo shoot and wakame

This is the grilled course. On the recommendation of a senior colleague, I tried my hand at a grilled cheese 'treasure ship,' a festive New Year…

Ise Lobster Uni-Yaki, Pinecone-Cut Tokobushi Shore-Grilled, Cracked-Pepper Grilled Aigamo Duck, Kodai Bamboo-Leaf Sushi

For pinecone-cut tokobushi shore-grilled, we remove the tokobushi from its shell, score it into a pinecone pattern, quick-blanch it, and while…

Shredded tilefish

The tilefish is filleted into a boneless block, salted, marinated in a blended miso for about four hours, and grilled while basting with a…

Shinano snow trout grilled sandwiched between kombu

For the grilled course, since this is Shinshu, I made Shinano snow trout grilled sandwiched between kombu. I let the Shinano snow trout absorb some…

Grilled clam, three-color tofu

The simmered dish is a three-color tofu of carrot, buckwheat flour, and matcha. For the carrot, I used one that had been laid in snow so its…

Grilled bamboo shoot, incoming-ship style

As for the grilled course's bamboo shoot irifune — an 'incoming ship' plating style — I was often told that wherever there's an incoming ship, there…

Koban-Shaped Karami and More

The celebratory New Year dish is arranged to suit New Year decorations, so we've also included ceremonial paper strips and pine-bamboo-plum motifs…

Overnight-dried willow flounder

For the grilled course's overnight-dried willow flounder, I salt the flounder, dry it overnight, and finish it by grilling with a splash of a…

Shimonita Negi Surinagashi

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…

Hagoita-shaped mochi with shrimp fish-paste dumpling

The broth for the New Year's mochi soup is made by simmering pheasant carcass and vegetables into a stock, reducing it thoroughly until clear, then…

'Ancient-Style' Grilled Beef, Himuro Pork with Rock Salt, Ash-Dried Fish (The Handwork of Japanese Cuisine)

This time, from the handwork of Japanese cuisine, work centered on dried foods—meat dishes. For the beef, I use pieces aged with sand from a…

• Cook time 5 hr

Habutae Tofu, Hakata Tofu, Dengaku (The Handwork of Japanese Cuisine)

This time, in the handwork of Japanese cuisine, I'm introducing work centered on dried foods. These days, many suppliers offer a wide variety of…

• Serves 8 · ¥150

• Cook time 1 days

Square-Cut Layered Egg, Stone-Wall Pattern Egg, Arabesque-Pattern Egg (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing dried foods. These days, many suppliers offer a wide variety of ingredients…

• Serves 6 · ¥600

• Cook time 10 min

Glazed Simmered Dried Daikon, Three-Braided Dried Daikon, Kiriboshi Daikon (The Handwork of Japanese Cuisine)

Under the theme of 'the handwork of Japanese cuisine,' I'm introducing work centered on dried foods—daikon, this time. In Japan, there used to be a…

• Serves 10 · ¥180

• Cook time 10 min

Red Shiso Bean Paste and Hakata-Style Warabi-Mochi

The theme was "sauce," and drawing on Western recipes as reference too, I tried to come up with a sauce that's simple and doesn't overpower the…

• Serves 2 · ¥500

• Cook time 30 min