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Crab and Turnip Mochi, Eggplant Somen

The crab and turnip mochi is made by grating Tennoji turnip and squeezing out the liquid, then adding plenty of crab. This is combined with glutinous…

Crab and egg spinach roll, small kuruma prawn in a bonito-soy marinade, matsutake mushroom, kombu-cured, fried ginkgo nuts, pine-needle-style fried thin noodles

Edamame Tofu, Inro-Style Stuffed Preparation

The soup course is edamame tofu inro. After setting it in a rectangular setting mold, cutting the tofu into thin slices with a knife is quite…

Skate saikyo-yaki

The grilled course here is skate Saikyo-yaki. The guest we served this to was from the Tohoku region, where skate is called kasube — written there…

Simmered Tuna Throat Meat

The simmered course is simmered tuna throat meat. This throat meat can only be taken as a single piece from an entire tuna, so it rarely appears on…

Barracuda and matsutake mushroom roll

This grilled-dish course is themed around autumn, so I kept color and umami in mind. At our restaurant, we tend to serve grilled dishes in a fairly…

Chrysanthemum-Cut Turnip, Quail Meatball Wrapped in Autumn Eggplant

The clear-soup course's roasted-rice dashi is a soup base we often use from early autumn through winter. We roast the rice once, simmer it in dashi…

Mackerel and Daikon Soup, Osaka Semba-Style

Next, the soup course is Semba-jitate. It's said to be a dish born in the Semba district of Osaka, its origins going back to ordinary townspeople…

Chicken-stock broth, chrysanthemum-cut turnip stuffed with cheese

This is chrysanthemum-cut turnip stuffed with cheese. Sesame and cheese pair well together, so if you keep that in mind, it becomes easy to apply to…

Sanmai salt-seasoned clear soup

Dried sea cucumber ovary, sake-grilled

Napa cabbage pureed soup, grilled fugu

This soup course is meant to evoke a pufferfish hot pot. A ponzu jelly ball is floated in the broth, giving the soup a clean, refreshing finish, I…

Yamagata beef grilled on a magnolia leaf

At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…

Sea Bream Steamed with Sake

Clear-soup style tilefish coated in roasted grain powder

For the soup course's full-moon tofu flecked to resemble bush-clover blossoms, since it's a clear-soup preparation, I've set it soft. The liquid left…

Momiji-wan

This is the soup course. For the momiji-wan, I made something like a light clear soup with julienned vegetables and meat using pike conger skin…

Swimming Crab, Late-Season Matsutake, Zuiki, Yellow Chrysanthemum

For the vinegared dish, dashi is combined with light soy sauce and vinegar, brought to a single boil, then cooled in ice water, and grated ginger…

Pike conger at season's end

For the simmered soup course, I used pike conger at the close of its season, coated in kuzu starch. Since the soup course is the centerpiece of the…

Kabosu vessel; soft-shell shrimp grilled with shuto; tilefish with mushroom mountain

For the kabosu kama, wrapping it in aluminum foil before baking in the oven keeps the color from fading. A torch is used to lightly mark the surface…

Spinach Matsumae-Oshi Topped with Oharagi-Style Matsutake

For the spinach matsumae-oshi (a kombu-pressed preparation), we first blanch the spinach, soak it in a light seasoned dashi for about twenty minutes…

Turnip Mizore-Style Chrysanthemum-Flower Soup Bowl

The soup course is served as a chrysanthemum-flower bowl, finished mizore-style with grated turnip. Cod milt is boiled in salted water with a little…

Akaza Ebi

For the vinegared dish, the Japanese lobster is simply salt-grilled as is, and early-season matsutake mushrooms are also soaked in a light salt brine…

Pike conger eel and matsutake mushroom, stone-grilled

Tamba-style grilled tilefish

The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…