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Conger Eel and May Fava Bean Yuba Shinjo

This is the clear-soup course. With May in mind, I named this the conger eel and May fava bean yuba shinjo, a fish-paste dumpling. I combine raw fish…

Wagyu and Potato, Autumn Mountain; Grilled Butterfish with Walnut

This is the grilled tray course. As for the seared daikon stuffed with millet that accompanies the grilled butterfish with walnut, I wanted the…

Tai milt, beef tongue and corn fritter, new onions from Awaji Island

For the fried course, tai milt. This too is something I froze in water for storage back when it was plentiful and in good supply. I coat this milt…

Simmered dried cod, shrimp-shaped taro simmered to absorb broth, dried taro-stem tofu-skin roll, freeze-dried tofu mock whale skin

For the simmered dried cod: cod is something you will likely use often in the coming season, but dried cod can be had for about a fifth of the price…

Jade ginkgo nuts, chrysanthemum-cut turnip, kuruma prawn, shimeji mushroom, leaf-cut kabocha squash, maple-leaf-cut carrot, ginkgo-leaf-shaped taro, pinecone-cut arrowhead bulb

Box-cut shrimp-shaped taro simmered in savory sauce and deep-fried in a cracked-mochi coating; spiny lobster deep-fried in egg yolk

The masu-cut shrimp-shaped taro simmered in savory sauce and coated in cracked mochi and deep-fried, served in place of a standard fried course, was…

Tilefish and Yuba Sandwich-Grilled

For the grilled course, tilefish and yuba sandwich-grilled: fillet the tilefish, salt it lightly, sandwich it with freshly gathered, soft yuba and…

Chicken Tenderloin Cured with Kelp Tea, Flame-Seared, Served with Oil Namasu

For the chicken tenderloin cured with kelp tea, flame-seared, served with oil namasu: the light, seared-and-chilled (yakishimo) chicken tenderloin…

Hydrangea Garnish

The base of the appetizer's hydrangea garnish is soy milk tofu, set with 900cc of soy milk, two sheets of gelatin, white wine, and a little sugar…

Conger eel, firewood-bundle style; pike conger deep-fried with plum fragrance; edamame kakiage; deep-fried lotus root; wild garlic deep-fried in egg-yolk batter

Simmered Roe-Bearing Ayu, Conger Eel Tofu, and Simmered Tawara Daikon

For the simmered dish, the roe-bearing sweetfish is prepared by lining the pot with daikon peel, laying the grilled sweetfish on top, adding more…

Tilefish steamed with autumn colors

This is the clear-soup course. For the tilefish steamed with autumn colors, the tilefish is steamed together with colorful vegetables. The tilefish…

Nankan-age conger eel Hakata-style, yellowtail and daikon, kabocha squash, Kyoto mibuna greens

This is the simmered course. For the Nankan-age conger eel Hakata-style, I used Nankan-age — a thin, crisp fried tofu from Nankan in Kumamoto — which…

Duck stuffed with asparagus, sansho-flavored; wagyu prosciutto vegetable rolls

This is a mid-course dish, designed to pair with a spicy, medium-bodied but powerful red wine. For the grilled duck stuffed with asparagus, sansho…

Pufferfish aspic, grilled shimeji and salmon roe, five-color crab namasu

For the maezara (appetizer plate), I made three dishes, each using a distinctively flavored vinegar. As for the fugu nikogori, I set fugu skin into a…

Fermented trout sushi

We wanted to newly express the local dish masu no iizushi, handed down here, as a modern arrangement based on the cooking methods of Japanese…

• Serves 4 · ¥1,000

• Cook time 6 days

Vegan simmered "pork belly", wave-cut konjac, accordion-cut white melon, green taro stem, fan-cut carrot, and taro mustard

For "Giving Value to Vegan Cuisine within Japanese Cuisine," thinking of veganism as also tied to religious belief, we wanted people who can't even…

• Serves 6 · ¥80

• Cook time 50 min

Pike conger golden egg-yolk tempura rice bowl

Octopus Simmered Tender, Amber Jelly

This is a chilled nimono, a simmered dish. For the octopus in the simmered-tender amber jelly, the octopus is beaten with daikon and softened by…

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…

Dried Cod, Kuruma Prawn Simmered Shiba-ni Style, Ebi-imo Taro Simmered in Broth, Glazed Kabocha Squash, Kuwai Simmered in Broth, Glazed Carrot, and Turnip Tofu

These days you can get very convenient dried cod. In the past it used to take a great deal of time to rehydrate, but the kind I'm using today can be…

Shrimp-shaped taro simmered in all-purpose seasoned dashi, leaf-attached chrysanthemum-cut turnip, glazed simmered autumn eggplant, savory-simmered shiitake, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, and green beans

For the simmered dish, since it's served family-style on a large platter, I arranged it colorfully on a piece of old Kutani ware. The ebi-imo is…

Shrimp-shaped taro, new bamboo shoot, duck jibu-ni

For the simmered dish, I made our restaurant's standard 'black' simmered dish, but rather than simmering the ebi-imo (shrimp-shaped taro) as is and…

Ise lobster peony-style simmered, peony-leaf-cut winter melon green-simmered, shino-cut mountain asparagus white-simmered, water-ripple-cut eggplant color-simmered, sweet whole carrot gently simmered