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Mackerel and Ebi-Imo

This is the last course, the vinegared dish. The mackerel is cured, then kombu-cured to add the aroma of kombu. The kabocha squash is cut into small…

Kabocha squash and pearl onion pureed soup, abalone

The soup course is a kabocha squash and pekorosu pureed soup. Pekorosu are small pearl onions. I slice the pearl onions and saute them in a dry…

Three Kinds of Hakata-Style Grilled Eel: Yamabuki-Yaki, Potato Salad Style, and Katsu Sandwich Style

These are three kinds of grilled eel: yamabuki-yaki, potato salad style, and katsu sandwich style. For the eel yamabuki-yaki, a soft, bain-marie-set…

Kabocha pureed soup, gurnard dusted with kuzu starch

The clear-soup course is kabocha surinagashi, based on a flavorful kusa-dashi, a stock made from fish bones and trimmings. A torch is used to sear…

Shell-mound-style deep-fried abalone, flame-seared Japanese whiting, grilled summer vegetables

For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…

Ise Lobster Simmered in Sake, Scorpionfish Steamed with Sake

Napa Cabbage and Bacon Shinoda Roll, Duck Jibu-ni, Konjac Okina-ni, Leaf-Cut Kabocha Squash, Pinecone-Cut Taro

For the simmered course's napa cabbage and bacon shinoda roll, the napa cabbage is parboiled, bacon is rolled inside and tied with string, then it is…

Mantis shrimp wrapped in fried tofu pouch, eggplant fried and simmered, apios diced and nori-wrapped, kabocha squash, female flathead simmered in egg yolk

The apios in the simmered course's stone-wall-style, nori-wrapped apios is similar to hodo-imo (a Japanese wild groundnut), and is said to be highly…

Kabocha, directly simmered

The simmered course is a rich, savory dish. Here, with Ryōgoku (Tokyo's sumo district) in mind, I shaped the carrot into the sumo referee's fan. For…

Eggplant Somen, Kinukawa Eggplant Kan, Chilled Simmered Kinukawa Eggplant Topped with Three-Color Miso

First, about Kinukawa eggplant. This is a traditional vegetable of Ehime Prefecture, and its skin is remarkably tender. For the eggplant somen, I cut…

Kamo Eggplant Age-Dashi

The chilled simmered assortment is Kamo eggplant age-dashi. Into deep-fried Kamo eggplant are packed saimaki prawns, pumpkin, carrot, shiitake…

Oki beef seared and grilled

The additional course, Oki beef seared and grilled, takes this form because the restaurant has a teppan griddle and uses Oki beef as a main item…

Grilled king crab and grilled vegetables

For the grilled king crab in this grilled course, you can also think of it as a substitute for a vinegared dish. Since the New Year is approaching, I…

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…

Simmered dried skate

Next is the simmered course. Karakai-ni uses karakai — a long-standing dried skate preserve made in Yamagata's landlocked interior, far from the sea…

Koshu simmered abalone, pumpkin steamed glutinous rice

This is the palate-refresher course (shinogi). For the Koshu nigai and pumpkin okowa, since Yamanashi is also famous for kabocha squash, I made the…

Pike conger, nanban-style simmer

This is the simmered course. For the hamo nanban-style simmer, the hamo is rolled with green onion, then wrapped in a bamboo sheath, deep-fried, and…

Jellied Pike Conger

This is a chilled simmered dish. For the hamo nikogori, take the stock from the bones. Fillet the hamo into three pieces and quickly blanch it once;…

Conger eel, pine-bark-style tofu, and more

For the anago matsukawa tofu, the conger eel is grilled with tare sauce (tare-yaki), trimmed to match the length of the tofu, and quartered…

Sea Bream Autumn-Brocade Grill

For the grilled course, I made three pieces of sea bream autumn-brocade grill, styled to evoke autumn foliage.

Chrysanthemum-Cut Turnip with Sea Urchin Sauce

This is the simmered course. For the Chrysanthemum-Cut Turnip with Sea Urchin Sauce, we carve a small turnip into a chrysanthemum shape, top it as a…

Date-style char, coin-cut octopus, octopus suckers, pumpkin kinton

This is a seared sashimi. Date Iwana, a Miyagi-prefecture brand, is Japan's first triploid char. It was branded to help shake off the reputational…

Sea bream, salad-style

Last is the vinegared course. Sea bream salad-style uses two kinds of fish: red sea bream and longtailed red snapper. The longtailed red snapper has…

Barracuda and Avocado Grill

The grilled course is kamasu and avocado grill. The kamasu is salted, placed on top of a slice of avocado, and grilled about 70% of the way through…