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Sweet shrimp with Daigo-style dressing, bush-clover-style tofu, autumn salmon and turnip sushi

Small tilefish marinated and deep-fried in starch

Zucchini Blossoms with Shrimp Shinjo, Deep-Fried Crab and Chrysanthemum Deep-Fry Conger Eel Fritter

For the fried course's crab and chrysanthemum deep-fry, I steam it once before frying. As for the conger eel fritter, since conger eel is slow to…

Flower-Robe Steamed Dish "Grape Dewdrop," Yudori Hamaguri Foam

At the start of a meal, I think many guests order beer, or, since this is Japanese cuisine, sake, but at the restaurant where I work, more guests…

• ¥1,500

• Cook time 1 hr

Deep-Fried Shrimp and Fava Beans in Kataifi

This is a deep-fried course. For the deep-fried shrimp and fava beans in kataifi (shredded pastry), since we get quite a few foreign guests at our…

Sea bream in autumn colors, prepared pine-bark style, maki-grade prawn, oil-blanched

Tilefish grilled with sea urchin, wild duck simmered in wine, shrimp-shaped taro soba noodles

For the grilled course, the tilefish grilled with sea urchin is made by filleting it into three pieces, cutting it further, steeping it for 20…

Shrimp-and-Corn Fry, Yuba Wrapped and Fried, Ishikawa Taro Rikyu-age

This is the fried course. For the shrimp-and-corn fry, the shrimp is butterflied open along the belly, dusted with flour, and coated with fish surimi…

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…

Young sea bass arai, bigfin reef squid ripple-cut, bluefin tuna straight-cut, abalone small cube-cut

I'll skip the explanation for each of the sashimi items, but let me say a word about knife work. The knife can either bring out the best in an…

Scallop shinjo deep-fried with yuzu, shrimp deep-fried with pine nuts, and monkfish liver wrapped in a pressed dried sardine sheet and deep-fried

Whirlpool-cut wild rice stem, cherry-simmered baby octopus

For the simmered course's baby octopus simmered sakura-style: I don't simmer the baby octopus until firm — instead I quickly blanch it and let it…

Kuruma prawn, pen shell, Japanese sea bass

Niigata sweet shrimp

Deep-fried Chinese-style wild rice stem

The makomo-take (wild rice stem) used in the deep-fried course's Chinese-style makomo-take is imported from a pesticide-free farm in Taiwan.

Meat-Wrapped Bamboo Shoot, Crab Meat and Sea Urchin Fry

As for the shimeji mushroom among the fried dishes, I take a slightly larger shimeji and shape it into a paired, twin-body form.

Shark Fin and Lotus Root Cake

The shark fin and lotus root cake soup course is made by treating fresh lotus root to prevent discoloration, grating it on a grater, folding in…

Small Clam Adductor and Rishiri Kombu Shinjo

For the soup course, I made small clam adductor and Rishiri kombu shinjo, using a store-bought Rishiri kombu powder. I thin this powder out with raw…

Cauliflower jelly in the moon-in-every-rice-paddy style

Tofu-skin-wrapped tricolor fry, smelt in five-color rice-cracker-crumb coating

In the fried course's tofu-skin-wrapped tricolor fry, the red one containing oyster shinjo, a fish-paste dumpling, is made by rinsing the oysters in…

Crispy Fried Curled Shrimp

Crispy-fried curled shrimp: drying it before frying crisps it more. Served with light ume salt; for fun we built a raft from sweet potato.

Walnut Dressing

The appetizer is the walnut dressing. We use blanched taro shoots, shrimp, and walnut, adding cream cheese to make it moist and creamy.

Kelp teapot-steamed soup, conger eel stone-wall-style shinjo

The soup course is a kelp teapot-steamed soup. It is placed on a grill net and lightly seared table-side, so guests can enjoy it for the aroma of the…

Topped with dried sea cucumber ovary

For this appetizer (sakizuke) of konoko-kake, I cook it simply, in a way that brings out the flavor of the ingredient itself.