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Scallop and paprika agar-set preparation, deep-fried wood ear mushroom dumpling, sweetfish simmered and steeped in dashi, Manganji pepper stuffed with sea urchin, taro stem and abalone with egg-yolk vinegar sauce

Since this is for August, I've built the whole presentation around a green motif to convey a sense of coolness. Let's start with the appetizer. For…

Scabbardfish lightly salted and grilled, kuruma prawn grilled with salted fish innards, abalone sandwiched with wasabi miso

The abalone I used for the grilled course — I bought a large quantity of this back when it was cheap and in good supply. After rehydrating it, if you…

Steamed abalone, white taro stem, and trefoil stem tossed with peanuts

Steamed abalone with white taro stem and stem mitsuba tossed with peanuts is designed to be mixed together by the guest's own hand. The abalone liver…

Salt-Steamed Abalone, Tosa-Marinated Herring-Roe Kelp Wrapped in White-Silk Yam, Kamaboko Molded with Salmon Milt, Black Rice and Squid Rice, Deep-Fried Megisu with Red Yukari, Simply Grilled Amagi Shiitake with Salmon Roe, Mukago and Tonburi Terrine, Spaghetti Squash and Pine Nuts in a Momiji-Style Dressing

For the Tosa-marinated herring-roe kelp wrapped in white-silk yam, I cut the mountain yam with a knife, soak it in a light alum-salt solution for…

Abalone and Kamo eggplant, grilled with fermented sweetfish-innards glaze, with sweet green pepper and myoga bud

Since we've seen more guests from overseas lately, we'd love for them to enjoy truly authentic Japanese cuisine.

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…

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

Abalone Duo, Layered

This is the clear-soup course. The usual method for green plums is to prick them all over with a needle and soak them in salt water, but the key here…

Turban shell fried sarasa-style, river shrimp wrapped and fried, barracuda and abalone grilled isobe-style, small sea bream sushi wrapped in bamboo leaves

The mustard-stuffed lotus root in the hors d'oeuvre tray course: peel the lotus root into a flower shape and quickly steep it in sweet vinegar. For…

Winter melon simmered in soup

This is a simmered dish. For the winter melon simmered in soup, we cook winter melon in a soup made by combining the liquid from steamed abalone…

Chilled abalone, kuruma shrimp arai

This is the course of dishes chilled in ice water. They are eaten with a sesame sauce made by thinning a soy-sauce base with sesame, and with…

Japanese-style spare ribs, kuruma prawn grilled after a moromi miso marinade, abalone steamed with awamori

For the Japanese-style spare ribs: the ribs are cut into pieces of no great size, worked with a blended miso, and left under vacuum for about half a…

Abalone steamed with sake

For the abalone steamed with sake, rather than simmering the abalone until soft, I give it just a quick 20 to 30 seconds of steaming with sake…

Jade Eggplant Surinagashi Abalone Liver Shinjo

As for the clear-soup course's abalone liver shinjo — many guests dislike and avoid abalone liver, so I devised this as a way to use the liver in…

Seared abalone with turnip pasta-style, salted sea urchin cream sauce, liver-butter tortoiseshell-glaze sauce

This is the grilled course. For the seared abalone with turnip pasta-style, the abalone is cooked sous-vide. This results in very little shrinkage…

Barracuda bo-zushi, grilled mushrooms and chrysanthemum greens with sudachi in a kettle, abalone grilled with fragrant nori

This is the appetizer course. For the abalone grilled with fragrant nori, the abalone is layered in two: a liver-based sauce beneath softly steamed…

Abalone with plum, bishō-style, summer vegetable age-bitashi

Sunomono. Abalone with plum, bishō-style, is essentially a pickled-plum dressing. When green plums come into season, I peel the thin skin, salt it…

Oil-blanched drunken shrimp, abalone water kimchi, sea bream tortoiseshell, aromatic-marinated tuna

For the raw-fish course, this time we chose some unconventional items. Perhaps because appetite tends to drop in summer, it feels like fewer guests…

Butterfish, Saikyo-Miso Grilled; Spiral-Fried Kuruma Prawn; Shrimp Shinjo, Turf-Fried; Abalone Grilled with Liver Glaze

This is the grilled hassun course. For the butterfish Saikyo-miso grilled, I marinate a fillet of the fish in Saikyo miso — a sweet, mild Kyoto-style…

Kuruma prawn snake's-eye umbrella, abalone tender-simmered, octopus grilled with sansho pepper, pumpkin carved as a frog, mountain yam hydrangea

Five appetizers. For the kuruma prawn janome-gasa, a skewer is run through the kuruma prawn and it is curled, topped with wakame, wrapped up with…

Abalone simmered with sansho pepper, angelica shoot deep-fried in a fan-shaped coating

Tilefish tsuke-yaki, cod milt shichimi-yaki served in a yuzu shell, abalone grilled with yuzu-kosho

This is the grilled course. The tilefish tsuke-yaki is tilefish that has been salted and lightly air-dried, then finished by basting and grilling it…

Sarashina-jitate, sea urchin and abalone soup, abalone dusted with kuzu starch, raw sea urchin

For the abalone dusted with kuzu: I clean the abalone, sprinkle it with sake and salt, top it with daikon, and steam it for two hours. As for the…

Sea Urchin and Abalone "Ichigo Steamed Sushi"

Sea urchin and abalone ichigo-ni is a traditional local dish of Aomori, and this time we've arranged it into a rice course. The sea urchin and…

• Serves 1 · ¥2,200

• Cook time 2 hr