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Crab deep-fried tofu fritter, matsutake mushroom in light batter, autumn eggplant fried and then simmered, millet wheat-gluten cake deep-fried and simmered, leaf-shaped kabocha squash simmered to soak in the broth

This is a simmered dish. The crab hiryōzu is made from a base of pressed tofu, fish paste (surimi), and grated mountain yam mixed together, into…

Soybean pulp salad, mountain yam somen, ark shell simmered with strawberry, spring cabbage with fish milt cream, mugwort-and-whitefish mixture, marinated

The shiitake mushroom accompanying the okara salad develops more umami once it has been frozen. For the akagai simmered with strawberry — since I'm…

Lily bulb steamed bun, halfbeak chrysanthemum sushi, chrysanthemum-carved turnip, tubular chrysanthemum cheese, eel baked in pastry

In place of a standard appetizer course, I made everything in a single chrysanthemum theme, with every dish styled to resemble a chrysanthemum. For…

Mugwort Tofu, Mt. Fuji Salmon Marinade

Starting with the appetizers: mugwort tofu. Setting mugwort alone in kombu dashi does not bring out enough flavor, so I add ground sesame at half the…

Two-Color Dumplings with Sesame

For the two-color dumplings with sesame, the kabocha squash and green peas are each steamed and pressed through a fine sieve; we mix in rice flour —…

Pine cone abalone, daisen-ni; molded sea cucumber; honeycomb tripe, Yamato style; rein-pattern sushi; plum-blossom lily bulb; green-fleshed daikon and bottarga

For the celebratory course's pine cone abalone daisen-ni, I score a small abalone into a pine-cone pattern, then rehydrate it for about six hours in…

Spanish mackerel cured and dried with roasted rice green tea

For the sawara cured and dried with genmaicha, I use genmaicha. Tea in general, I believe, has the effect of removing the fishy or gamey smell from…

Tilefish fried pinecone-style with the scales fanned open, raw sea urchin fried with a shaved-kombu coating, jade-green lily bulb fried fan-shaped

This is the fried course. Tempura is rarely served within a kaiseki course, but I wanted to include it as one of the distinctive touches, so I added…

• ¥600

• Cook time 30 min

Octopus simmered tender, smoked-style; tomato and Manila clam steeped dish; lily bulb silk-smooth tofu; simmered leek; spring flower field

For the tomato and manila clam (asari) steeped dish, I followed the season and made the clams into a steeped ohitashi-style dish this time…

Kombu-cured flounder Hakata, bottarga and daikon Hakata, herring roe in snow, miso-marinated abalone, clam and turnip sushi, lily bulb monaka

These are the appetizers, but before the dishes themselves, let me say a word about the tableware. Last year Chūson-ji Konjiki-dō in Hiraizumi, Iwate…

Nikogori on a Lotus Leaf, Lily Bulb, Steamed Abalone Grilled with Uni, Skewered on Green Bamboo, Turban Shell Liver Somen

Because I worked for a long time at a hotel, I learned how to prepare foie gras directly from the Western-cuisine chefs. Season the foie gras with…

Japanese flounder rolled with rapeseed blossoms, pond smelt grilled with sansho leaf, shrimp plum-blossom sushi, bracken fern shoots and lotus root, and lotus root three-flavor deep-fry

Deep-fried in an arare-cracker coating

Simmered pork belly savory egg custard

This dish came about when I wondered whether leftover kakuni could be put to some use. For younger guests, adding grilled mochi alongside gives it…

Grilled Matsutake Steeped in Chrysanthemum Petals, Uruka-Dressed Dish, Autumn Fruits Set in Amber Jelly, and More

For the dish dressed with uruka (fermented sweetfish innards), the coating is made by desalting ayu uruka and pressing it through a sieve, then…

Tilefish grilled in young-grass style, wrapped in hosho paper; lily bulb, golden mashed sweet

The grilled course is tilefish wakakusa-yaki wrapped in hosho paper. Rice flour is worked well with milk and butter, and sieved green peas are placed…

Tilefish Kombu-Cured Red-and-White Namasu, 'Treasure of Children' Shrimp Shinjo, Gourd-Shaped Castella, and More

For tilefish kombu-cured namasu, we kelp-cure the tilefish and serve it namasu-style with white tosazu and grated apple. For 'treasure of children'…

Calico-patterned tofu, avocado dumpling, duck and scallion, yuba, snap peas

The simmered course's sarasa-dofu is made by heating tofu that has been simmered to absorb flavor, breaking it apart while mixing in the other…

Lily Bulb Kan, Steamed Abalone, Petal-Cut Lily Bulb, Hakata-Style Shrimp Shinjo, Foie Gras Set in Red Wine Jelly, Deep-Fried Hoshiko, Deep-Fried Broad Beans, Overnight-Dried Icefish, Whiting Rolled in Shiraita Kombu, and Green Pea Jelly

What is placed inside the lantern-shaped stand for the appetizer is a lily bulb terrine and steamed abalone. The steamed abalone is served topped…

New tea steamed rice

This is a steamed dish. May is the season for new tea, the only time you can get fresh, unprocessed tea leaves, so I took the opportunity to use tea…

Tilefish grilled, wrapped in yuba with kenchin-style vegetables, end-of-season matsutake

This is the grilled course. For the tilefish yuba-kenchin grill, kenchin is normally made with tofu, but here we combine mashed, seasoned yuba with…

Soy milk tofu, tomato terrine, sake-sautéed abalone, steamed sea urchin, snow crab roll with crushed soybean coating

Dragon fruit, lily bulb and fava beans, kuzu noodles, peach simmered in wine, matcha pear

Lily bulb pureed soup, crab and chrysanthemum fish-paste dumpling

This is the clear-soup course. For the crab and chrysanthemum shinjo, raw fish flesh is salted and pounded, then thinned with kombu dashi. Egg white…