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Rolled sea bream

This is the soup course. For the tai mimaki, I wrapped tai around a fish-paste dumpling filling and steamed it. The bush-warbler-shaped mochi…

Sea bream tofu with a pine-bark skin

This is the soup course. For the sea bream matsukawa-skin tofu, quite a lot of skin is left over from slicing sea bream sashimi, so it is frozen for…

Cauliflower pureed soup, Ise lobster in kuzu-thickened broth

This is the soup course. As for the cauliflower puree soup - hanayasai means cauliflower. We blend the cauliflower with clear-soup base in a mixer…

Glossy simmered kuruma prawn, grilled skewered kuruma prawn, kuruma prawn fried in kataifi

Next is the kuruma prawn course. The glossy simmered kuruma prawn is often used for New Year dishes, and ours keeps for about a month. I clean the…

Ebi-Imo Soup-Simmered, Pacific Saury Matsumae-Ni, Kuruma Prawn Tsuya-Ni, Shiitake Monaka

Ebi-imo (a shrimp-shaped taro) soup-simmered: the ebi-imo is cut with a knife, parboiled in rice-rinsing water, then combined with grilled scallion…

Blended miso style, diced fried tofu

For the soup course, Tokyo guests tend not to favor the mellow, heavy flavor of white miso, so I made a blended-miso style by combining white miso…

Shrimp fish-paste dumpling, plum-shaped carrot, young komatsuna greens, and yuzu

Clear Soup: Steamed Sea Bream and Turnip

I made it as a clear soup relying on the ingredients' own flavor rather than dashi, but since I thought it might taste a bit fishy together with the…

Clear soup with petal-shaped mochi

For the clear-soup course's hanabira mochi, I knead rice flour with a little potato starch in lukewarm water, cut it into ovals with a mold, and tuck…

Pheasant Surinagashi

Tender-simmered whale meat

This is the simmered course. The tender-simmered whale meat uses the red meat of the sei whale. Sear it hard in a frying pan until well browned, then…

Crab and Yam Temari Dumpling

This is the soup course. For the crab and yam temari dumpling, I used snow crab. The yam batter inside was made a little fluffier than a soft…

Pike conger wrapped in Kamo eggplant

For the clear-soup course, I used hamo, a summer standard. The skin of hamo is tough, so the key is to first soften the skin with a torch or direct…

Sea-bream-roe shinjo tree-ring roll

This is the soup course. For the sea bream in the sea-bream-roe shinjo tree-ring roll, I use the skin and offcuts left over from filleting sashimi…

Clear-Broth Style

The soup course is a fried okoze soup. I deep-fry the okoze, pass it through dashi to remove excess oil, quickly let it soak up the seasoning, and…

Turnip Soup, Oboro Tofu

As this is an autumn menu, I made the soup course turnip-style. Kyoto turnip is finely grated and, with a touch of kuzu starch added, combined into…

Oboro-Style Broth, Winter Cod Hōsho Roll

For the oboro-style broth, I dry shaved kombu in a low oven or microwave without scorching it, then grind it into a powder. For the clear-soup…

Crab shinjo

This is the clear-soup course. Since it's New Year, we made it with the image of a New Year's mochi soup in mind. What's underneath is the crab…

Whale skin in white miso

This is the soup course. For the whale skin in white miso, I trim away the black outer skin of the whale skin and the part inside that tends to…

Winter melon puréed soup, snow crab shinjo wrapped in napa cabbage

This is the clear-soup course. The white flesh of the winter melon tends to be left over no matter what, so we use it in a surinagashi. Since my…

Oyster Tofu, Turnip in a Mizore-Style Broth

This is the soup-bowl course. Oyster tofu is served in a mizore dashi (a broth clouded with grated daikon, 'snow-flurry' style). We add a thin kuzu…

Silky soup course

First, as an alternate soup course. For the ikura in this silky soup course, place skein-form salmon roe (sujiko) in lukewarm water and gently loosen…

Flying-fish and kelp dashi broth

I covered it with itawarabi (a flat bracken-starch sheet) to express an indescribable hazy autumn moon. It is blended half and half with ago dashi…

Small Sea Bream, Nankan-Style

The Nankan somen used in the simmered-bowl course is a specialty of this region — hand-stretched in the traditional way, it has a firm bite. It's a…