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Ebi-imo in Soba Batter, Kuwai-Taro Dumplings, Umeboshi in Light Batter, Ebi-imo Skin Crisps

Shokuyo cuisine — called macrobiotic in the West — doesn't mean giving up fish and meat; it means eating in balance. We also follow ichibutsu-zentai…

Surf clam grilled with sea urchin sauce, duck wrapped in Shimonita leek, cod wrapped in its own milt and grilled with tomo-dare sauce, shrimp-shaped taro grilled Shigaraki-style

This time I made grilled dishes the centerpiece. For the surf clam grilled with uni sauce, the equal-parts mixture of three seasonings becomes…

Tilefish Komachi-Roll, Beef Jibu-ni

This is a simmered dish. For the tilefish komachi-roll, tilefish fillets are soaked in salted sake, then wrapped in thickly rotary-peeled ebi-imo…

Dried herring simmered with sansho pepper, late-season shrimp-shaped taro, yuba wrapped fukusa-style

This is the takiawase course. For the Kyoto wheat gluten, bread flour, salt, and lukewarm water are added and mixed well. Left to rest for about an…

Ise Spiny Lobster Gusoku-ni, White Miso Style

Next is the simmered course. The Ise spiny lobster, simmered in the shell, is finished with white miso, and at the end fresh cream is added to round…

Tender Ise lobster, Dutch-style fried then simmered with egg yolk, shrimp-shaped taro simmered in white broth, new bamboo shoot simmered Tosa-style, and more

Moving on to the simmered dish course. For the tender Ise lobster oranda-ni with egg yolk, Ise lobster that has just molted is frozen whole, then…

Shrimp-shaped taro, boat-grilled, and more

Ebi-imo, boat-grilled; grilled bamboo shoot; yuba shinjo, basted and grilled; Koshu-style simmered abalone; La France pear

Chrysanthemum-cut potato and turnip stuffed in a nested-case shape, Orido eggplant simmered with sesame

The Orido eggplant used in the simmered dish course is from the Orido district of Shimizu — the eggplant Tokugawa Ieyasu was said to have especially…

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…

Pufferfish, tsurunoko taro, and grilled milt

The herring roe hakata roll (a layered roll) in the grilled course is made by soaking herring roe in rice-rinsing water to remove the salt, then…

Hen-of-the-woods tempura

Ebi-imo is paired with tempura of fragrant wild maitake. I keep the sauce light so it can be enjoyed rather like pasta, with bottarga.

Shrimp-shaped taro simmered until infused, shark fin tofu fritter, soy-glazed simmered shrimp, shiitake wrapped in thin overlapping layers

This takiawase, a mixed simmered platter, is plated for three servings. For the ebi-imo simmered until infused, I cut it into squares, rounded off…

Kue Grouper Fry, Cut into Hyoshigi Sticks

After trying various ways to enjoy kue grouper, we found that frying it was delicious, so we are presenting it here as a reference entry. It is…

Shrimp-shaped taro filled with aigamo duck

For the ebi-imo taro filled with duck in this simmered dish, duck is set inside, and following the idea that richness calls for richness, we top it…

Simmered Assortment

This is a simmered assortment. For the ebi-imo (a shrimp-shaped taro), I peel it thickly and simmer it directly, without pre-boiling, in a mixture of…

• ¥570

• Cook time 30 min

Shrimp-shaped taro simmered in happō dashi

Now for the simmered course. For the shrimp-shaped taro simmered in an all-purpose seasoned dashi, the taro has been carved into a chrysanthemum…

Ebi-Imo Dongpo-Style Deep-Fry

The peel temari-fried ball is the highlight this time. There's a lot you can do creatively with peels, and this is one of them. First, we singe off…

Crab Shinshū-style deep-fried, clam and lily bulb deep-fry, nori-wrapped fried shrimp-shaped taro

For the crab shinshū-age: soba noodles are half-boiled, coated with fish paste, wrapped in crab, and deep-fried in tempura batter. For the clam and…

Shrimp-shaped taro deep-fried in poppy seeds, and oyster deep-fried in a rice-cracker-crumb coating

For the ebi-imo poppy seed deep-fry, we steam the ebi-imo with its skin still on. Doing so not only improves the aroma, but also lets it be used in…

Whale belly cut in sweet-savory simmer

This is a simmered dish. Rather than red meat, I make it with unesu, the cut normally used for bacon. With bacon, it's common to remove the skin…

• ¥900

• Cook time 2 hr

Shrimp-shaped taro dumpling with foie gras cast inside, king crab layered roll

This is the simmered course. For the ebi-imo dumpling with foie gras cast inside, the foie gras cast into the center is also cured in miso, then…

Shrimp-shaped taro, pinecone-shaped dumpling

This is the simmered course. For the ebi-imo matsukasa manjū, we peel the ebi-imo, parboil it once in rice-rinse water, simmer it lightly to a…

Snow crab fine-julienne fried, seasoned crisp-fried pufferfish

This is the palate-changer course. For snow crab kinshi-age, we cut Meikuin potatoes into fine strands, soak them well, blanch them with gardenia…

Roe-bearing sweetfish rolled in thin sheet kombu; fern shoots wrapped in fried tofu skin

For the roe-bearing ayu rolled in shiraita kombu: the scales of the raw roe-bearing ayu are left on without scraping, and it is lightly skewered with…