SEARCH

Abalone tofu, kuruma prawn in a kuzu-thickened flower simmer, plump-simmered abalone

For the simmered course's abalone tofu, I made it in two layers: the liver and the meat. Since there are occasionally guests who don't care for the…

Quail Rolled with Leek, Deep-Fried Golden; Conger Eel and Burdock Raft-Style Cracker; Toasted-Herb Salt; Plum-Shaped Wheat Gluten Stuffed with Two Fillings, Deep-Fried

For the fried course, the quail rolled with leek is made by wrapping leek in quail and deep-frying it golden, coated in an egg-yolk batter. The…

Abalone and herring roe, Matsumae-style pickle

The pre-course dish is simmered abalone, herring roe, kombu, crisp dried-and-sliced daikon, and fresh cucumber, all prepared as matsumae-zuke.

Abalone pureed soup, tender abalone meat

For the soup course, the firm outer part of the abalone is scrubbed well with a brush to tighten it up, then grated to make the surinagashi. The soft…

Sea bass grilled with lily bulb, and steamed abalone with white melon and sansho miso

For the grilled fish course's sea bass grilled with lily bulb, I steep the sea bass in a mild, equal-parts seasoning blend with a little melted…

Potato puree soup with plump-simmered abalone

For the soup course's fukura abalone: normally, fukura abalone is slowly reconstituted and simmered until sweet and savory, but since this is a…

Pinecone-cut small abalone / temari tuna with spicy miso / cherry-blossom small sea bream / horsetail shoots tofu-dressed / icefish and uni masago-style / clams and udo dressed with sansho leaf

For the pinecone-cut tokobushi, the tokobushi is simmered until tender, then finished by adding sieved liver at the end. For the temari tuna with…

Isobe-style abalone, crinkled abalone, shaved dried abalone (the eggplant myth)

This is the opening dish of the abalone course. For isobe-style abalone, the adductor muscle of the abalone is grated to make a ground abalone paste…

• ¥2,540

• Cook time 1 hr

Abalone, abalone-liver fish-paste dumpling

This is the soup-bowl course. As star fruit was not available, white melon cut into star shapes was used on top instead.

Baby green pea puree soup, abalone fried in rice-flour batter, mugwort mochi

We chose a course menu, making two soups — a cloudy broth and a clear broth. Since it is early summer, we made good use of oil in both. First, soup…

Gourd-Shaped Winter Melon, Sake-Simmered Abalone, Duck in Sendai Miso

The chilled simmered dish evokes June via its cuts and colors.

Steamed Abalone with Egg-Yolk Vinegar Sauce

Steamed abalone with egg-yolk vinegar sauce is one of the techniques of the Hattori school. After rubbing the abalone with salt to clean it, pour…

Sake-Steamed Abalone

Deep-Fried Whiting and Asparagus, Abalone Senbei, Runner Beans, Manganji Pepper, Young Corn

The batter for the deep-fried whiting and asparagus is a light egg-white batter, but potato starch alone makes it too hard, so I combined it with…

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…

Herring simmered in sweet soy, checkerboard conger eel roll with dried gourd strips, oil-fried Dutch-style set egg

For the simmered course's herring kanroni, soft-dried herring is easier to work with, but hard-dried is tastier. I'm particular about the…

Winter Melon Steamed in Soup

Color mattered for the soup-bowl version, not here. A slice of ginger and scallion in light suppon (softshell turtle) broth, steamed about an hour…

Tender Abalone

This is a vinegared dish. For the tender abalone, the abalone is reconstituted in a pressure cooker. Daikon and kombu dashi are added to the pressure…

Kabocha squash and pearl onion pureed soup, abalone

The soup course is a kabocha squash and pekorosu pureed soup. Pekorosu are small pearl onions. I slice the pearl onions and saute them in a dry…

Abalone simmered tender, udo simmered with roasted grain

This is the simmered assortment. For the abalone simmered tender, I prepare the abalone as usual and slowly reconstitute it in sake and water to make…

Sakura-Steamed Abalone, and Other Dishes

For the appetizer, the sakura-steamed abalone is made by salt-steaming abalone, dressing it with a sweetened, egg-enriched miso in place of wasabi…

Shell-mound-style deep-fried abalone, flame-seared Japanese whiting, grilled summer vegetables

For the vinegared course's plum jelly, I combined red plum vinegar and white plum vinegar in roughly equal parts and set it with finely minced red…

Abalone shiso deep-fry

Abalone Oni-Oroshi, Kasago Deep-Fried and Simmered

This is the 38th micro-season. For the abalone oni-oroshi (coarsely grated daikon): the abalone is thinly sliced with a rippled cut, quickly sautéed…

• ¥3,000

• Cook time 1 hr