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Winter vegetables with cod milt sauce

This is a warm small bowl. For the winter vegetables with cod milt sauce, we clean the cod's milt in salted water to remove any blood, then poach it…

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…

Tsugaru-style grilled scallop, pressed kneaded egg with bottarga, ginkgo shaped like a woven straw hat

For the Tsugaru-style grilled scallop, a regular oven works fine, but if you have a convection oven, the heat penetrates fully to the center and…

Snow crab, grated turnip steamed dish

Kinki rockfish grilled in a citrus-soy marinade, whiting grilled with fermented fish-innards paste, and lotus root, chestnut, and ginkgo nut in duck miso

For the grilled course's kisu whiting grilled with sakato, I add egg yolk to the sakato, sandwich it between pieces of whiting, give it a wave-like…

Stone-wall yam bulbils

For the simmered course, stone-wall-style mukago: if the egg batter and the mukago aren't the same firmness, they tend to come apart when you slice…

Light Kuzu-Thickened Soup

This is the clear-soup course. For the tilefish steamed with turnip, grated turnip is mixed with glutinous rice flour and steamed slowly at 90°C for…

Crab-Shell Grill with Matsutake and Beef Fillet

This is the accompanying course. This time, the base for the crab-shell grill is made from ebi-imo taro. We add white sauce and ground sesame to…

Blue Crab Truffle-Scented Grilled Dish

The grilled course is blue crab truffle-scented grilled dish. The blue crab is parboiled in kombu dashi with 1.7% salinity. Underneath, fried round…

Turnip stuffed with kenchin, lightly simmered kuruma prawns, flower beans simmered to absorb the broth, fragrant-simmered sweet potato

This is the takiawase course, a simmered assortment. For the small turnip stuffed with a tofu-and-vegetable filling: the turnip is hollowed out and…

Smoked Late-Season Kamasu with Grilled Buckwheat Groats; Miso-Grilled Ebi-Imo with Foie Gras; Golden-Grilled Pressed Lily Bulb

This is the grilled course. For the smoked late-season barracuda, I fillet the fish into three pieces, salt it, marinate it in a wakasa-style…

Freeze-dried tofu, yuzu-wrapped deep-fry, arrowhead bulb nori-wrapped deep-fry, sweet potato thin-batter deep-fry, carrot fragrant deep-fry, ginkgo nuts plain deep-fried

Matsutake and shungiku steeped in yuzu, squid and sea pineapple with konowata, two-color chrysanthemum namasu

Sake-grilled tilefish

For the grilled course, I wanted a way of presenting it with more impact than other restaurants, so instead of an ordinary konro brazier I use an…

Hakata-Style Uni-Grilled Shiitake, Roasted Chestnuts, Pine-Needle-Skewered Mochi Ginkgo Nuts, Ochi-Ayu in Sake Lees, and Tiger Prawn with Jūsanri

For the appetizer's hakata-style uni-grilled shiitake — hakata being a pressed, layered preparation named for the striped Hakata-ori obi fabric — the…

Dried cod fried into rice-bale shapes, maple-leaf crisp, acorn-shaped ginkgo nuts, steamed and simmered foie gras

This is a fried dish. For the dried cod (bōdara) tawara-age, we boil and mash potatoes, add onion, and mix in flaked bōdara that has been rehydrated…

Snow-foam fritter

The awase-zakana (accompanying course), awayuki-age, is made by grating turnip, folding in egg white, shaping it around the filling, and dusting it…

Cloudy Chicken-Bone Soup, Domyoji and Potato Dumpling Deep-Fried in Shin-Hikiko

For the cloudy chicken-bone soup, I wanted to make glutinous rice the main element of the soup course, so I used it in the soup, in the ingredients…

Whiting, fall wind-dried and seared; ripe persimmon and red eggplant; acorn-shaped ginkgo nuts; baby okra topped with "first frost"; sweet potato, Toganoo-style, seared; burdock coin-shaped grilled cake; potato with mitarashi glaze

This is Fuin I. As for the acorn-shaped ginkgo nuts: when ginkgo nuts are simmered in rice porridge, they swell up considerably and take on a soft…

Rice-bale-shaped deep-fried shrimp, pressed dried sardine sheet deep-fried with sea urchin

For the deep-fried course's shrimp tawara-age, the outside is kabocha squash cut into batons, and the inside is shinjo. Because kabocha quickly turns…

Steamed Lotus Root

Sweet shrimp with Daigo-style dressing, bush-clover-style tofu, autumn salmon and turnip sushi

Amber-glazed beef tendon, and layered conger eel, lily bulb, and taro

The bekko-ni beef tendon in the simmered course took its inspiration from Korean cooking. Rice bran works too, but we reconstitute the beef Achilles…

Deep-Fried Mullet

As a reference dish among the deep-fried preparations, this is Deep-Fried Mullet, served with a shrimp sauce. For the shrimp sauce, sauté shrimp…