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Tilefish Okina-maki

For the fried course, the tilefish okina-maki, we pour hot sesame oil over the scallion just before carrying it out to the guest. The aroma spreads…

Tilefish with turnip

This is the season when turnips (kabura) start to taste their best. When frost falls, root vegetables push moisture out of themselves so they won't…

Wakasa tilefish grilled with shaved kombu

Hollowed turnip bowl style

Tilefish fried Okitsu-style, shark fin shaped into a white fan

For the fried hakusen shark fin, I reconstitute the shark fin in Shaoxing wine with scallion and ginger, using a little soy sauce as well. What is…

Tilefish pressed with chrysanthemum petals

The second appetizer is tilefish pressed with chrysanthemum petals. The tilefish is filleted, skinned, cut in a fine thread-cut sashimi style, and…

Tilefish steamed with scattered autumn garnishes

This is tilefish steamed with scattered autumn garnishes. Tilefish is a very expensive fish. I fillet it into three pieces, salt it lightly, soak it…

Tilefish stuffed with nuts, garland chrysanthemum greens and rice-flour dumpling mochi

This is the clear-soup course. For the tilefish stuffed with nuts, the tilefish is filleted into three pieces, cut into a block, lightly salted, then…

Tilefish, Styled as a White Waterfall

For the tilefish styled as a white waterfall, I butterfly open the tilefish and wrap it in somen noodles. The clear soup base is made by combining…

Tilefish grilled Tanba-style with chestnuts

Shrimp and tilefish in orange sauce

For the shiizakana, an additional hearty course, rather than simmering or grilling the tilefish and shrimp, I boiled them, making good use of butter…

Tilefish wrapped in daikon, hosho-style, in a fresh yuba pureed soup

Tilefish steamed with grated yam, warm shungiku ohitashi, chopped sesame, autumn-shaped wheat gluten

Tilefish, sake-grilled

Tilefish, overnight-dried

This is soup course six (Hagi). In Yamaguchi, plenty of small tilefish come in, and wakame is also harvested in abundance. I steamed both and…

Scale-fried tilefish, Ise lobster grilled with sea urchin

The grilled course is scale-fried tilefish and Ise lobster with sea urchin, grilled. For the scale-fried tilefish, the tilefish is filleted into…

Bamboo-Sheath Grilled Tilefish Wakasa-yaki

The grilled course is presented grilled and served on a bamboo sheath. For the tilefish wakasa-yaki, there is a long-standing rule that it must be…

Tilefish burdock roll, Chinese yam sliced into snow rings

This is the simmered soup bowl course. For the tilefish burdock roll: the burdock is hollowed into a tube shape and simmered in a clear-soup stock…

Snowflake-grilled dish

Horse Meat Kombu Roll

For the simmered dish, horse-meat kombu roll uses the most prized part of the horse — the cheek meat. It has a fair amount of fat, is toro-like, and…

Clear-soup style tilefish coated in roasted grain powder

For the soup course's full-moon tofu flecked to resemble bush-clover blossoms, since it's a clear-soup preparation, I've set it soft. The liquid left…

Tilefish, finely sliced and dressed with pickled daikon; kuruma prawn, oil-blanched and stuffed with fermented soybeans

This is the sashimi course. Rather than a straightforward sashimi, we dressed lightly salted tilefish with pickled daikon, more in the spirit of a…

Salted fish-innards rolled omelette

This is a grilled dish. Underneath the shuto tamagoyaki is an egg batter made by combining a shuto (salted fermented fish-innard) base, milk, fresh…

Tilefish steamed in autumn-brocade style