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Lizardfish soft fish cake with soft ginkgo nuts

At times, our restaurant serves food to as many as 500 guests. When that happens, dishes served in individual soup bowls inevitably go cold, so what…

Arrowhead bulb, pinecone-cut, Spanish mackerel crisp, chicken crisp, and shrimp crisp with a fragrance of Kōshū red wine

The deep-fried course's Spanish mackerel crisp uses the tail section of the Spanish mackerel. If you freeze it before slicing, you can cut it thin…

Autumn mackerel, cedar-plank grilled, shiitake mushroom

Vegetable Kakiage, Toji-age, Ginkgo Nut Spring Rolls

Since the serving dish for the fried course is large, we finished it light and fluffy, but the original idea was actually xiaolongbao (soup…

Goose barnacle in vinegared miso, yuba deep-fried and served in dashi, three simmered mountain vegetables

This is the sakizuke, the appetizer course, agedashi yuba. Since ours is a small restaurant, buying a full case of yuba leaves most of it unused, so…

Amber aspic

For the amber aspic: first prepare a double chicken consommé to use as the base soup. To make the double chicken consommé, clean chicken bones, put…

Ginkgo Nut Rice-Flour Dumplings

Made with recommended Niigata rice flour.

Chestnut sweet rice dumplings

This time, without thinking about restaurant use, I made three dishes using seasonal ingredients to bring out a sense of autumn.

Pickles, ginkgo rice course, closing soup

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Ginkgo nut, kuruma shrimp, and walnut in tofu dressing

Deep-fried pine mushroom with yuzu fragrance

Tilefish Komachi-Roll, Beef Jibu-ni

This is a simmered dish. For the tilefish komachi-roll, tilefish fillets are soaked in salted sake, then wrapped in thickly rotary-peeled ebi-imo…

Steamed Winter Melon

For the steamed winter melon, peel it the way you would turnip for a grated turnip steamed dish, grate it using a hand grater, squeeze it lightly…

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…

Rosy seabass steamed with turnip

The clear-soup course is a blackthroat seaperch turnip clear soup. For the maple-leaf tofu, I made a red bell pepper kuzu-starch-set tofu and cut it…

Tilefish, pine-cone-style grilled; plain-grilled clam; surf clam isobe-yaki

For the grilled course, I called it hōraku-yaki. The original hōroku-yaki lays kombu over black gravel in a hōroku (earthenware roasting dish) and…

Crab chrysanthemum roll, persimmon tofu-dressed salad, taro stem with fermented bonito-viscera paste sauce

For the appetizer's crab chrysanthemum roll: to keep the nori from turning sticky, dry-roast it in a frying pan, rolling it around as you go — that…

Savory teapot-steamed soup

Hen-of-the-woods tempura

Ebi-imo is paired with tempura of fragrant wild maitake. I keep the sauce light so it can be enjoyed rather like pasta, with bottarga.

Tilefish steamed with scattered autumn garnishes

This is tilefish steamed with scattered autumn garnishes. Tilefish is a very expensive fish. I fillet it into three pieces, salt it lightly, soak it…

Akamachi and Bamboo Shoot Miso-yaki, Purple Sweet Potato Naruto-age

For the akamachi and bamboo shoot miso-yaki, the akamachi is filleted into three pieces, woven into a lattice pattern, salted, and grilled. The miso…

Mochi-Mochi Chimaki

The shinogi — a small palate-easing course — mochi-mochi chimaki, has a soft, chewy, jiggly texture. Dashi is taken from dried scallops and simmered…

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

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…