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Abalone Steamed Matsumae-Style, Flounder and White Gourd Polka-Dot

For the vinegared dish abalone steamed Matsumae-style, the abalone is prepped, topped with a round slice of daikon, sprinkled with sake, wrapped in…

Sawani Wan

This is a clear soup of julienned vegetables. Cut whale bacon into fine strips; peel carrot into thin sheets and julienne; simmer in a light…

Sweet shrimp roll wrapped in Chinese yam, flounder layered with kombu, salmon Tsugaru-maki, vinegar-cured mackerel

For the sweet shrimp yōrō-maki, the shrimp is peeled and rolled in wakame, then wrapped in mountain yam that has been peeled katsura-style into a…

Fugu and bamboo shoot, snowflake-fried; fugu and angelica shoot, egg-yolk fried; fugu and udo, scale-style fried

Small Tilefish Checkerboard Roll

This is the clear-soup course. Slowing the speed at which the clear-soup base passes down the throat helps prevent aspiration, so I thicken the soup…

• ¥1,200

• Cook time 1 hr

Scallop, udo, and shiitake mushroom; seri with mustard hitashi

This is the additional hearty course. Everything up through the grilled course makes up the one soup and three dishes that form the basic kaiseki…

Steamed Abalone, Cucumber and Wakame Roll

This is a vinegared savory course. The steamed abalone is simmered for two hours in a pot with daikon and sake until tender. The seared beltfish —…

Blanched taro shoot roll wrapped in yuba, crab kombu roll, plum-simmered udo, tender-simmered baby octopus

For the blanched taro leafstalk shoots yuba roll, the shoots are wrapped in yuba. It is then given a seared color and steeped in the braising liquid…

Bamboo shoot sandwich grill, miso-seasoned grilled minced wagyu

In the grilled course, male guests are pleased when the ingredients are presented simply on their own — for instance, alfonsino salt-grilled, or…

Soup-bowl course

The wanmori course is cornetfish in a clear seawater-style broth. We liken the shape of the cornetfish to a hamaya, the ceremonial arrow used to ward…

Wild mountain vegetable hot pot

This time, since it's the simmered course, I used bamboo shoot and sansai, both spring ingredients. At our restaurant we buy many of our ingredients…

Beef rolled with white taro stalk

Light broth with julienned vegetables

This is the clear-soup course. The crab from the appetizer course is piled high in a bowl together with udo, mitsuba, mizuna, and maitake, and…

Fat greenling and udo roll, deep-fried with sansho leaf; sakura shrimp cracker

For the fat greenling and udo roll with kinome deep-fry, the udo is cut with alternating diagonal cuts, wrapped with fat greenling cut into thin…

White miso broth, yellowtail temari-style shiratama dumplings

This is the clear-soup course. At our restaurant we prepare five or six yellowtail of 10 kg or more, salt them heavily, and keep them in the…

Clam shinjo with silky turnip puree

This is the soup-bowl course. For clam shinjo with silky turnip puree, we cut the clams to the desired size, quickly pan-cook them in sake, drain and…

Tilefish okitsu-yaki with layered shrimp-shaped taro; salt-grilled beef fillet with whole-grain mustard sauce; greeneye fish with miso-yuzu glaze, udo rolled around burdock, and more

Next, the grilled course is amadai Okitsu-yaki with layered ebi-imo. It seems that the tilefish caught off Okitsu in Shizuoka is what's meant by…

Flathead cured with kelp, glazed with an amber sake-based seasoning, young ayu grilled with tomato-miso glaze on a skewer, pike conger rolled around burdock, octopus roe in a golden terrine, Wakasa baby sea bream sansho-leaf sushi

For the appetizer's young ayu tomato-miso dengaku, normally a smartweed miso or the like is used with ayu, but here I tried something a little more…

Mountain Udo with Sesame Dressing

At our restaurant, the appetizer course is normally served as three items: something plain like tofu, something briny with a bit of a kick to go with…

Amber-glazed beef tendon, and layered conger eel, lily bulb, and taro

The bekko-ni beef tendon in the simmered course took its inspiration from Korean cooking. Rice bran works too, but we reconstitute the beef Achilles…

Pinecone-cut small abalone / temari tuna with spicy miso / cherry-blossom small sea bream / horsetail shoots tofu-dressed / icefish and uni masago-style / clams and udo dressed with sansho leaf

For the pinecone-cut tokobushi, the tokobushi is simmered until tender, then finished by adding sieved liver at the end. For the temari tuna with…

Pounded scallop dumpling in clear soup

The soup is clear-soup style. For the scallop shinjo, the scallop adductor muscle is pounded into a paste; yomogi (mugwort) is blanched, finely…

Quick-simmered fat greenling and udo, loach rolled in burdock, dried daikon simmered to absorb the broth, eggplant simmered Koshu-style

This is a simmered assortment. For the ainame (fat greenling) and udo quick-simmer, fillet the ainame into three pieces, lightly salt it, then remove…

Crossbred duck loin