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Plain-Grilled Autumn Salmon, Smoked Scallop and Cheese Grill

This is a grilled dish. For the plain-grilled autumn salmon, the autumn salmon is marinated in saikyo miso and grilled, then topped with a mixture of…

• ¥700

• Cook time 1 hr

Misaki-gazami Kora-yaki, Grilled in the Shell

Building on autumn ingredients, I used Misaki-gazami, a treasure of the sea from Oita Prefecture, where my workplace is located, to devise a set of…

• Serves 1 · ¥380

• Cook time 1 hr

Hairy Crab Zucchini Roll

This is hairy crab (kegani) zucchini roll with fava bean soy milk sauce. The crab is split open, picked from the shell, wrapped in yuba, and then…

• Serves 1 · ¥790

• Cook time 20 min

Pike Conger Dusted with Kuzu Starch

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Horsehair crab shinjo

This is a clear-soup course. For the horsehair crab shinjo, the crab is steamed for thirty minutes as soon as it comes in, then picked from the…

Kuruma Prawn Checkerboard, Kinko and Scallop Shinjo Wrap, Mountain Yam and Salmon Roe, Sesame Daigo, Warm-Smoked Salmon Kinuta-Maki, Early Bamboo Shoot in Habutae Kinome Coating

These are the appetizers. For the kinko (a traditional dried sea cucumber) and scallop fish-paste dumpling wrap: when I was young I was taught to…

Grilled sea cucumber dressed with its own innards, red-and-white namasu, layered salmon and lotus root, jewel-shaped egg, wakame with herring roe, rapeseed blossom steeped in mustard, kuruma prawn simmered lightly in soy, black beans on a pine-needle skewer

This is the appetizer course. For the grilled sea cucumber dressed with its own innards, we slit open the sea cucumber's belly, clean it, skewer it…

Fruit steamed yokan, ukishima sponge cake, candied purple chrysanthemum, Nanko plum, frost-style sweet, sweetened small taro, konjac, grapes in egg-yolk sweet paste

This is the dessert course. Since sweetened bean paste and matcha are popular abroad as well, we serve them frequently at the restaurant. The konjac…

Daikon Radish

Prepping daikon Removing bitterness The flavor of summer daikon differs by section. To eat it evenly, salt it beforehand to draw out the pungency and…

Young ayu egg-yolk sushi, eel and pressed dried soybean salad, glazed small river crab, young burdock bundled raft-style, tozan-style grilled abalone, watermelon radish wrapped paper-fold-style, summer octopus rice cracker, long-armed shrimp fried in matcha

The first hassun course. For the young ayu yolk sushi, thin sheet kombu is wiped with sake, folded, and laid in a pan. Simmering it with equal parts…

Grilled splendid alfonsino with butterbur-shoot miso, roasted wagyu loin

A grilled hassun course. The roasted wagyu loin is a small portion, about 40 to 50 g per guest. These days many guests request both meat and fish, so…

Scallop and beef roll tempura egg custard

I use meat even in this stand-in for the soup course. The deputy director of Isshinkai told me that adding tempura to chawanmushi is delicious, so I…

Bonito: How to Shave It and How to Take Dashi

Tags & categories related to this post : Dashi Basics

Avocado purée soup

The avocado purée soup (surinagashi) in the clear soup course is popular with women diners. Curiously, when avocado is thinned out with consommé, its…

Spring vegetables in an aromatic salted sea-cucumber-intestine marinade, tender-simmered baby octopus, cherry-blossom-viewing dumplings, seared squid with bottarga, rare Shimane rock-nori tofu

This is the course of dishes to accompany sake. The strained konowata used in the spring vegetables with aromatic konowata marinade is a liquid made…

Cherry Salmon with Smoked Egg-Yolk Coating, Conger Eel Tree-Ring Kinome-Yaki, Sweet-Simmered Baby Turban Shell

This is a grilled dish. For the cherry salmon with smoked egg-yolk coating, the salmon is marinated in a three-part equal-ratio marinade, grilled…

Sea Urchin in the Shell with Hairy Crab and Tomato Gelée

This is the appetizer course. For the sea urchin in the shell with hairy crab and tomato gelée, take a sea urchin with shorter spines, break it open…

Stone-wall tofu

Check whether the taro has been simmered until soft using a bamboo skewer (see photo). When combined with egg tofu, it firms up as it cools, so…

Sanbō-stand assortment: shrimp and lily bulb temari-zushi, squid temari-zushi, and more

For the shrimp and lily bulb temari-zushi, the lily bulb and Japanese mountain yam are steamed and then worked into a smooth paste in a double boiler…

Cherry salmon grilled with cherry fragrance, butterbur simmered green, stretched dried salted salmon kidney, lily bulb Oribe-style chakin, fava beans simmered over direct flame

The lantern-shaped garnish sitting on top of the cherry salmon grilled with cherry fragrance is made by first boiling cod trimmings once, then…

Snow Crab Momiji-ae, Herring-Roe Wakame Pickled in Sake Lees, Pressed Mackerel Sushi, Fragrant Fried Matsutake, Salt-Steamed Abalone

First, the appetizer course. For the snow crab momiji-ae, snow crab and vegetables would normally be dressed together in a fragrant…

Ishikawa taro simmered with plum, foie gras jelly, hoshiko temari sushi, scallop castella, Hakata-style suizenji nori, okra and egg-yolk sushi, green-simmered fava beans

Next is an assembled platter in a mixed-assortment style. These days you really have to watch food costs, so I've made this from ingredients that are…

Shellfish dressed with salted sea cucumber entrails, spring vegetables with tomato gelée, pinecone-cut small abalone, shrimp castella, pressed chicken, matsukaze-style, rein-pattern sushi roll, herring roe, candied dried baby sardines, black soybean jelly terrine, celtuce stem marinated in saikyo miso, and rape blossoms pickled in mustard

For the celebratory dishes, we begin with shellfish dressed with konowata, salted sea cucumber entrails. Since konowata has a strong saltiness, I…

Iri-uni, iri-konowata, and iri-shuto

How to Make Iri-Uni, Iri-Konowata, and Iri-Shuto ● For iri-konowata, dissolve 100 g of konowata (salted sea cucumber intestines) by simmering it with…