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Oyster Soufflé

This is an alternate hot course. For the oyster soufflé, since this was for an exhibition, I topped it with a choux pastry shell instead of an actual…

Tokkuri-mushi, Crab Shinjo, Oyster

Inside the tokkuri-mushi (steamed in a sake-flask-shaped vessel) are crab shinjo, oyster wrapped in napa cabbage, bamboo shoot, and a few other…

Butterfish Uni-Grilled

The grilled course is uni-grilled butterfish. The butterfish is steeped in a soy-and-citrus marinade, topped with sea urchin, and grilled. For the…

Okara dressing

First is the appetizer course. For the u-no-hana-ae, the ingredients are kinko (dried sea cucumber), kohada (juvenile gizzard shad, prized for…

Softshell turtle style

The simmered soup bowl course is prepared turtle-style. For the turtle shinjo, the turtle — called maru in the kitchen — is dressed and broken down;…

Late-autumn bounty, kombu-cured tilefish, monkfish liver sauce

First is the appetizer course. The Late-Autumn Bounty is served in a hollowed-out yuzu shell with persimmon, a rare freshwater alga, ginkgo nuts in…

Splendid alfonsino, chimaki-style

Conger eel grilled with grated yam, Greenland halibut grilled Mikawa-style

Crab-stick roll with julienned Chinese yam

Turnip pickled in rice bran, Kyoto-style shibazuke pickles

Shark fin steamed with grated turnip, an assortment of dried wheat gluten in autumn colors

Shonai hot pot, simmered whole cod

The simmered course, Shonai nabe cod dongara-ni, is made by cutting the cod into large chunks; the innards are not discarded either — they are…

Quail dumplings with millet gluten

For the quail shiratama (rice-dumpling) wrap in the soup course, I use the thigh meat of the quail.

Maple-Leaf Carrot

First, for item 1 of the sashimi course, the vegetables are salt-boiled until about 80 percent cooked through, then, while still hot, soaked in yuzu…

King crab with soybean pulp

I wanted to bring some playfulness into this mitate-style presentation work. I made it thinking that this kind of visual presentation could work well…

Ayu Ochazuke

For the rice course's ayu ochazuke, the roe-bearing ayu preserved in sake lees (komochi-ayu no kasu-zuke) is actually more delicious once it's been…

Ripple-Grilled Willowy Flounder

Halfbeak roe toss, squid chrysanthemum roll

Full-moon steamed fish cake

Sea bream, bamboo-leaf cured

Stir-Simmered Dried Nerima Daikon

The supply of Edo-Tokyo vegetables is still limited, but farmers, agricultural cooperatives, and restaurants are working together as three parties to…

Garlic Chives and Natto

(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…

Kuruma prawn, silky-smooth ponzu jelly

(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…

Herring roe on kombu, thin-sliced kombu