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Yellowtail Yuan-Yaki

These are the two grilled dishes. Here too I aimed to keep the steps to a minimum and finish everything as quickly as possible. For the yellowtail…

Monkfish liver, flame-seared scallop with egg-yolk okara dressing, salmon roe marinated in soy sauce

This is the vinegared course. The monkfish liver is wrapped in spinach. It is thoroughly rinsed to remove the blood, salted, and steamed; the spinach…

Kuruma prawn hōnen-age, tilefish matsukasa-age, maple-leaf ginkgo

This is the deep-fried course. For the tilefish matsukasa-age — a pine-cone style deep-fry — the tilefish is cut into pieces with the scales left on…

Hamo Coated in Kuzu with Sweet Vinegar Sauce

This is the simmered course. For the hamo coated in kuzu with sweet vinegar sauce, the hamo has its fine bones scored, is dusted with kuzu starch…

Kinmedai Sushi, Eel Hakata-Style, Ise Spiny Lobster with Roe Dressing, Fresh-Green Salad

This is the appetizers course. For the splendid alfonsino sushi, the fish is filleted into three, butterflied open, salted, and cured in vinegar…

Rockfish grilled with new-season tea, white asparagus beef rolls

This is the grilled course. For the mebaru rockfish with shincha, in-season mebaru is coated with shincha, evoking the image of hachijuhachiya (the…

Barracuda pot-cooked rice (leek, ginger, shiso, chives, sudachi, scallion oil)

This time, on 'the rice course,' I learned from chef Kimizuka (Yoyogi, Shiki no Aji Horikawa). This time I take up 'kama-daki gohan.'

Kinki rockfish grilled in sweet white miso, plum-flavored rolled egg, plum-blossom-cut carrot vinegar pickle, wild mountain berries in plum wine, pine-needle-cut celtuce mustard pickle, layered kombu cured in sweet white miso, chickpeas in sweet syrup

This is the savory platter course. The plum-flavored rolled egg is made by mixing plum flesh into the egg-roll batter and rolling it up. The…

Steamed sushi with fugu milt

We serve the steamed sushi with fugu milt as an o-shinogi - a small dish meant to line the stomach of guests who are drinking sake, so they don't get…

Raw salmon roe in hishio, whale blubber and pike conger roe in hishio, swordtip squid in koji

This is a sake accompaniment. For the raw sujiko in hishio, the salmon roe skeins are washed in cold water to remove the blood, then steeped in…

Arare tofu, hakata-fried tofu, avocado shira-ae

The story of tofu. I recently visited a tofu village in Shanghai, China, and tracing the story of tofu back far enough, it leads to China. For the…

Swordtip squid somen

Added richness with grape-seed oil.

Dried Shiitake: How to Prepare

Tags & categories related to this post : Dashi Basics

Grilled Cherry Salmon with Sansho Miso

This is a grilled dish. For the grilled cherry salmon with sansho miso, brushing miso on top doesn't look very appealing when served, so I hide the…

Hairy Crab with Egg-Yolk Cream; Nagaimo and Motte-giku in Vinegar; Jellied Fugu; Bottarga; Apple-Salmon Roll

This is the appetizer course. For the hairy crab with egg-yolk cream, I arrange asparagus and hairy crab and pour over a sauce made in the manner of…

Shinshu Premier beef wasabi roast

This is the additional course. The wasabi-roasted beef uses Shinshu Premier beef, a branded beef graded A4. For aroma, I add one clove of garlic and…

Thin-sliced pufferfish sashimi

For the traditional version, the fugu is arranged in a chrysanthemum-ball shape. For the modern version, we quickly sear the skin and slice it thin…

Japanese whiting, okyuto, and hama-bofu, edamame-cheese kan, hasu-imo set in soy milk, warm-smoked checkerboard, kabocha castella, chicken and raisin nikogori, bottarga with shallot, styled as marimo

The edamame-cheese kan with shuto (salted fermented fish innards) topping: boil the edamame until nicely colored and remove the skins. Then steam…

Eel and foie gras, whiting deep-fried with new tea

For the eel and foie gras, I clean the foie gras, drop it once into ice water, drain it well, vacuum-pack it with 1.2–1.5% salt, and let it rest…

Strawberry Fashioned into Plum Blossoms

Okoze suppon-style soup, deep-fried lotus root manju

Tomato Tofu, Ayu Sebagoshi-age with White Cheese, Udo Tokusa-ae, Hakata-Style Striped Horse Mackerel and Eggplant, Simmered Beef Tongue

As for the tomato tofu in the appetizer course, when combining pearl agar in the pot, stop the heat at 80°C so that air bubbles don't form, and wring…

Butterfish Grilled in Saikyo Miso, Matsutake Wrapped in Wagyu Loin, Chrysanthemum-Cut Turnip, Chestnuts Simmered in Syrup

Salmon roe with grated daikon and sablefish-carrot sandwich, rein-twist sushi, turban shell tossed with chrysanthemum petals, salt-grilled crossbred duck, salt-roasted new-season ginkgo nuts, new-season chestnuts simmered in a savory broth, white melon cut in a ginkgo-leaf motif and kombu-cured, Ishikawa taro steamed in its skin

This is the celebratory course. Meiji Jingu Shrine, Jingu Gaien, and the Meiji Memorial Hall are together known as the "All Jingu." One of the three…