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Five-color shinjo

This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…

• ¥810

• Cook time 1 hr

Chrysanthemum-Cut Turnip, Tender-Simmered Abalone

This is a simmered dish. For the chrysanthemum-cut turnip, the turnip is boiled in rice-rinsing water, then simmered while keeping the temperature as…

• ¥1,000

• Cook time 1 hr

Yellowtail and daikon, abalone pan-simmered in sake, herring roe on kombu

This is the vinegared dish. For the yellowtail and daikon, cut the yellowtail into small block-cut fillets, skewer with a metal skewer, salt lightly…

Fragrant tea-grilled autumn assortment, tilefish rough-wave grilled, abalone butter-grilled, shrimp-shaped taro and quail moon rings, king crab, seared pike conger

The grilled course's fragrant tea-grilling follows the magnolia-leaf grilling method. Because direct heat can sometimes cause the leaf to catch fire…

Abalone Steamed Matsumae-Style, Flounder and White Gourd Polka-Dot

For the vinegared dish abalone steamed Matsumae-style, the abalone is prepped, topped with a round slice of daikon, sprinkled with sake, wrapped in…

Black Abalone

For the black abalone, abalone and daikon are placed together in a vacuum-sealed bag and steamed as is. This creates what is essentially a…

Kuruma Shrimp Chilled Consommé, Abalone Steamed with Sake Layered with Truffle

I prepared two dishes for the starter course. The kuruma shrimp chilled consommé is served cold, since it is still quite warm out. Combining…

• ¥800

• Cook time 3 hr

Abalone, Kuruma Prawn

New spring onions are thinly sliced, dusted with kuzu starch, and boiled in water thinly thickened with kuzu. Since the stock carries a firm…

Steamed Kinmedai with Buckwheat Groats, Steamed Black Abalone Fukura-Mushi

This is the steamed course. Since this is an inn in Izu, kinmedai (splendid alfonsino) and abalone are always used. For the kinmedai steamed with…

Abalone fukura-ni

The name of this abalone fukura-ni is written with auspicious characters and read "fukurani." Ways of preparing abalone vary by chef, but I…

Monkfish Spring Roll, Abalone Isobe-Age, Baby Octopus Senbei

The fried dish is monkfish spring roll. Monkfish (anko) is famous in Ibaraki. When people think of monkfish, they usually think of it eaten as hot…

Abalone Hakata-style simmer, kabocha 'moon crown' simmer, tube-cut carrot, salt-steamed shrimp, fava beans

For the simmered course's abalone Hakata-style (a layered preparation named for Hakata in Fukuoka), simmer the abalone gently for about two hours…

Steamed Abalone, Cucumber and Wakame Roll

This is a vinegared savory course. The steamed abalone is simmered for two hours in a pot with daikon and sake until tender. The seared beltfish —…

Ceremonial dried abalone, crab Kōrin-plum crackers, plum-branch denbu, kobore-ume dressed in white, sea urchin grilled with sheet sake lees

This is the appetizer course. For the crab Kōrin-plum crackers, I knead in a paste made from the pressed lees of the tiny-shrimp soy sauce mentioned…

Abalone grilled with nori; pufferfish, wind-dried; kuruma prawn, stuffed; snow crab cut into small-sleeve-shaped sushi; squid grilled with sea urchin; a lavish simmered dish; leaf-shaped vegetables in varied colors

For the abalone isobe-yaki, the abalone is cut somewhat thick, coated with a single brushing of liver soy sauce, and quickly seared over high heat…

Butterfish grilled with sweet white Kyoto miso, deep-fried ginger, barracuda grilled with yuzu, kabocha grilled with an egg-thread coating, and sesame tofu in a yuzu shell, rikyū-style sesame-coated

The grilled course's sesame tofu in a yuzu shell, Rikyū-style, is made by placing sesame tofu inside a hollowed-out yuzu shell, combining hatchō…

Hand-Torn Ise Spiny Lobster, Sake-Steamed Abalone, Ayu Simmered with Sansho

For the hearty course, the hand-pulled Ise spiny lobster — the lobster is boiled and its meat cut out; finishing it with an egg-yolk glaze is good…

Seaside-style grilled abalone

Mussel in a clear salted broth, set egg custard

This is a vinegared dish. As for the mussel in a clear salted broth, steamed egg custard: 'igai' is the Japanese term for what's commonly known as…

Abalone sake-simmered to a plump finish

This is small dish (1). Crack the soft-cooked egg, held at a controlled low temperature similar to onsen tamago, about three hours before service…

Red bell pepper mousse, cured ham and pressed, layered winter melon, miso-marinated abalone

For the red bell pepper mousse, the red bell pepper is pureed with water and soy milk, then powdered gelatin, egg white and meringue are added and it…

Abalone liver roll, dried sea cucumber dressed with tofu

This is the appetizer. For the abalone liver roll — if the abalone is made too soft, the flavor cooks out and it loses its appeal, so a pinch of salt…

Genpei Fish Somen, Wrapped in Spring Onion, Reversed-Yolk Egg

This is a set of three appetizers. For the Genpei fish somen: make a quite loose kuzu-starch slurry using 1 gō (180 ml) of kuzu starch to 5 shaku (90…

Momiji-yaki grilled Ise lobster, abalone and foie gras sandwich

This is a grilled dish. For the momiji-yaki (grilled to evoke autumn foliage) Ise lobster, the lobster is boiled for about twelve minutes, and the…