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Pike conger golden egg-yolk tempura rice bowl

Scallop deep-fried in a bundled-firewood style, lotus root two-layer deep-fry, stuffed green chili pepper

This is the deep-fried course. For the scallop ōharagi-age, a shinjo paste is made from scallop, wrapped in burdock root, and shaped to resemble a…

Prawn-shaped taro simmered in oil, savory-simmered local splendid alfonsino, burdock root simmered to absorb flavor, matsutake, ginkgo-leaf shaped taro

This is a simmered course. For the ebi-imo abura-ni, the ebi-imo is first simmered Tosa-ni style (in a bonito-flavored seasoned broth), then coated…

Tilefish grilled with a chestnut crust, grilled aigamo duck loin, burdock root wrapped in conger eel

For the grilled course, the tilefish Tamba-yaki uses both raw chestnuts that are peeled, sliced and dried, and chestnuts dyed yellow with gardenia…

Whiting Hakata-style, pike conger fritters in a fish-and-egg batter, water shield fritters, purple sweet potato dumplings coated in pine nuts and deep-fried

The kisu Hakata-style is made by sandwiching sieved fresh ginkgo nuts between pieces of whiting and deep-frying them in a light batter. The hamo…

Braised Pork Belly with Spring Vegetables

This is kakuni, braised pork belly, with spring vegetables. The pork is a brand called Pineapple Pork, raised on pineapple, which gives the meat a…

Sea urchin and lotus root twisted fritters

The sea urchin and lotus root twisted fritters are made in the twisted-fritter style, a dish designed with the visual interest of no two pieces…

Oil-grilled barracuda

For the grilled course's oil-grilled preparation, I score the kamasu's skin so it curls easily, and skewer it with two or three metal skewers so the…

Grilled daikon cup, sea bream kimono-style roll, mustard-grilled beef, tsu-curled shrimp, daruma-shaped burdock, sea urchin-grilled scallop

For the celebratory course's grilled daikon cup: I simmer the daikon, brush it with salad oil or olive oil scented with yuzu, then grill it, fill it…

Steeped soybeans with herring roe, herring simmered in sweet glaze with vinegared soy pulp, dried hyō greens simmered with vegetables

The steeped soybeans with herring roe are made by soaking green soybeans in water overnight, then simmering them without letting the liquid boil…

Simmered assortment of pine, bamboo, and plum

This is the simmered assortment. Kyoto taro, unlike ordinary taro, holds its shape without falling apart, so steaming it once allows the flavor to be…

Tilefish tamba-yaki, quail yawata-maki, scallop fish-paste dumpling wrapped in sea urchin

This is the grilled course. For the tilefish tamba-yaki — grilled and topped with Tamba-style chestnut, named for the chestnut-producing Tamba region…

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…

Shrimp fish-paste dumpling deep-fried in a light paper-like coating, black soybean deep-fried with a dappled coating, pine-cone-scored arrowhead tuber, young bracken fern, deep-fried burdock, red-and-white noodle crisps, land saltwort deep-fried in a light egg-white batter, and yam bulbils deep-fried in a light egg-white batter

This is the deep-fried course. For the shrimp shinjo hosho-age, the shrimp shinjo paste is piped into a mountain yam base. Where it would normally be…

Loach and burdock rolls, grape eggplant, summer turnip, Inca no Mezame potato, bracken fern

For the simmered assortment, the loach and burdock rolls: dissolving white miso into the broth makes the loach more tender. For the grape eggplant…

Horikawa burdock grilled in white miso, Chinese yam grilled with a roasted buckwheat-tea coating

Deep-fried shrimp shinjo wrapped in bread, shiitake shinjo wrapped in fine strands, crispy-fried shaved burdock, curry-flavored deep-fried local fish and asparagus

Tilefish grilled with a dappled fawn pattern, Noda-style grilled beef and kinpira burdock, pufferfish leek roll

As for the grilled beef and kinpira burdock Noda-style grill, beef and burdock turn out to go together surprisingly well — I think it makes for an…

Eel and Beef

From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…

• Serves 1 · ¥1,050

• Cook time 20 min

Burdock and shrimp shinjo stuffed with shark fin in thickened sauce, fan-cut Miura daikon, pinecone-cut arrowhead bulb, plum-cut carrot, frost-simmered flower-bud greens

This is a simmered assortment. For the burdock and shrimp shinjo stuffed with shark fin in thickened sauce, since I wanted to express a strong plant…

• ¥5,370

• Cook time 1 hr

Beef tongue prepared in the style of pike-conger and turnip

This is the clear-soup course. For the hamo-tan kabura, beef tongue is used as the main ingredient. It was created back when I served it at my…

Chikuwa-style konjac, spring mountain wheel-shaped wheat gluten, grilled burdock tsukune

The story of soy sauce. Soy sauce, said to have originated in Yuasa, Wakayama, passed through Hekinan in Aichi before reaching Choshi in Chiba. Soy…

Kuruma prawn, shiba-age style; monkfish liver and egg wrapped in tofu skin, deep-fried; French bread with kanoko-style shinjo; tsukune studded with butterbur sprout

This is the fried course. For the monkfish liver and egg wrapped in yuba, making it 2 to 2.5 cm thick shortens the steaming time. For the French…

Conger eel roll in thin overlapping slices, spiny lobster with sesame-thickened sauce, new potatoes simmered with bonito flakes

This is a simmered dish. As summer approaches, the conger eel sendan-maki can be enjoyed just as well served cold. The new potatoes simmered…