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Shrimp-shaped taro simmered to absorb the broth, kuruma prawn in a lightly glazed simmer, kabocha simmered to absorb the broth, carrot simmered to absorb the broth

This simmered course is one I make often in this season; everything is simmered in a light happō dashi (all-purpose seasoned dashi).

Lotus root puree soup, fried summer vegetables

Monkfish and monkfish liver mille-feuille with black vinegar

The deep-sea-water jelly in the appetizer monkfish and monkfish liver mille-feuille with black vinegar contains monkfish roe. To remove any fishy…

Dried matsutake and shrimp shinoda-maki

For the takiawase course, the dried matsutake and shrimp shinoda-maki is made by reconstituting sliced dried matsutake from Yunnan, China, rolling it…

Deep-fried shrimp shinjo, rice-bale style

This is the fried course. For the shrimp fish-paste dumpling tawara-age, we lay plastic wrap over a bamboo rolling mat, arrange boiled green-tea soba…

Three appetizers: taro, octopus, and pumpkin

These are the three appetizer dishes. Taro, octopus, and pumpkin are standard in summer simmered dishes, but this time I used them for the appetizer…

Ebi-imo Fu Molded with Sea Urchin, Deep-Fried and Simmered, Hakata-Style Spiny Lobster in Egg-Yolk Simmer

Regarding the shrimp-taro gluten cake in the simmered course — molded with sea urchin, deep-fried, and simmered — we used to often make our own raw…

Ark shell, gaper clam, cockle, small clam adductors, motte-giku chrysanthemum, cucumber, kabocha squash, carrot, julienned scallion

For the vinegared course, I quickly seared shellfish like ark shell and arranged them in a scattered style evoking gathered autumn leaves. It's…

Sea bream, kombu-cured

This is starter five (Suo-Oshima). Suo-Oshima, known as 'the Hawaii of Japan,' enjoys a fine climate, and it is said that virtually any fish can be…

Chicken Tenderloin, Late-Autumn Grilled; Red Cabbage and Lemon, Pressed Layers; Taro, Sesame-Salt Grilled; Kabocha in Its Own "Overcoat"; Corn in a Golden Coat; Chinese Yam with Tiny Pickled Plum Flavor; Tofu, Red Grape

For the kabocha in its own "overcoat": Western-style kabocha is cut into bite-sized pieces, steamed, and left to cool. Then the peel that was removed…

Season's-farewell winter melon in a thick starch-bound stew, abalone and deep-fried tofu fritter

●Abalone hiryōzu, a deep-fried tofu fritter: a hiryōzu batter is made from tofu, combined with abalone that has been steamed with sake and cut up…

Clear soup, Japanese-style three-flavor sausage, matsutake mushroom, maple-leaf-cut carrot, ginkgo-leaf-cut kabocha squash, gold and platinum leaf, aromatic garnish: yuzu

Hairy Crab and New Lotus Root, Molded and Oven-Baked (Funka Bay, Hokkaido)

From the proposal of dishes using the seafood that represents Hokkaido in early summer, this is the grilled course (yakizakana). For the hairy crab…

• Serves 1 · ¥1,200

• Cook time 30 min

Chilled Herring and Colorful Vegetables (Adapted from Nishin-Nasu, Herring and Eggplant)

From the collection of cold-cuisine techniques for beating the summer heat, under the theme "the cool taste of midsummer," I wanted diners to savor…

• Serves 4 · ¥1,500

• Cook time 1 days

Gourd-Shaped Vegetables, Sweetly Simmered

This is the simmered course: gourd-shaped vegetables, sweetly simmered. Each vegetable is simmered separately in its own pot — daikon with…

Olive-Grilled Tilefish

For the grilled course's olive-grilled tilefish (amadai), julienned and deep-fried kabocha squash and apple are placed on top. There's sweetness…

Crab bountiful-harvest-style deep-fry; autumn assortment

For the fried course, crab hōnen-age: steamed sea urchin is placed inside, wrapped in crab, then wrapped again on the outside in nori, lightly seared…