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Conger Eel Tofu

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Sardine Tsumire

These are the clear-soup courses. For the sardine fish ball in bowl one, I remembered something Ishikawa-sensei, honorary chairman of our study…

Pike conger sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Cod milt pureed soup, winter-solstice pumpkin dumplings, snow-ring-cut daikon, stem lettuce, straight-cut yuzu peel

As for the red beans set into the pumpkin shiratama dumplings, season them with the minimum amount of sugar so the sweetness doesn't stand out. To…

Conger Eel Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Grilled Sardine Sushi

These are the three sushi. At our restaurant, we always make a point of including sushi when serving the appetizer course, and it has gone over very…

Wind-dried pike conger

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Glossy ambre terrine

A dish of ambre-jellied seasonal ingredients such as shrimps and vegetables using ‘Yamasa Honkaiseki’.

Wind-Dried Conger Eel

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Wind-Dried Sardine

This is an appetizer course. All the fish are salted and lightly wind-dried. For the vegetables, we tried combining dried vegetables with vegetables…

Clear-soup style (cod milt tofu, snow crab, rock tripe, slender daikon, knotted yuzu peel)

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappo Ya Mitsuto). We will be focusing on "cod milt Tofu".

Smoked Bonito, Seared Live Conger Eel

This is a vinegared course. For the smoked bonito, we smoke the silver skin of bonito that has been briefly blanched in hot water. Line a frying pan…

Young sweetfish deep-fried with water pepper

This is a fried course. For the young ayu tade-fragrant grill, I quite often coat fried dishes with kori-mochi (freeze-dried rice cake). Kori-mochi…

Alfonsino and shrimp fragrant grill, fat greenling Yoshino-style grill

This is a grilled course. For the alfonsino and shrimp fragrant grill: alfonsino stays tender and plump even when grilled, but I wanted some crackle…

Horsehair crab shinjo

This is a clear-soup course. For the horsehair crab shinjo, the crab is steamed for thirty minutes as soon as it comes in, then picked from the…

Firefly squid simmered in shuto, sea bream milt in savory broth, grilled bamboo shoot, two-tone dyed lotus root, green peas simmered to a jade-green hue

For the firefly squid shuto-simmered, firefly squid spoils quickly and is difficult for the younger kitchen staff to manage, so it is simmered in a…

Mussel in a clear salted broth, set egg custard

This is a vinegared dish. As for the mussel in a clear salted broth, steamed egg custard: 'igai' is the Japanese term for what's commonly known as…

Sauteed trout with Shirako sauce

Put trout in the marinete with and saute it. The flavour of soy sauce goes surprisingly well with…

New tea steamed rice

This is a steamed dish. May is the season for new tea, the only time you can get fresh, unprocessed tea leaves, so I took the opportunity to use tea…

Sakura shrimp deep-fried in fine noodle strands

Conger eel two-piece roll with burdock, oil-simmered kuruma prawn, tender-simmered octopus, hijiki wrapped in fried tofu skin

This is a simmered dish. The tender-simmered octopus is made using the very first method I was ever taught. For the hijiki shinoda-maki, I used soft…

Turban shell baked in its shell and served in a clear broth with julienned vegetables, fat greenling grilled on bamboo leaf

This is a grilled dish. As for the turban shell tsuboyaki in sawani-jitate broth, a plain tsuboyaki wouldn't be very interesting, and since it's the…

Young sea bass kombu-cured, beltfish vinegar-cured, pen shell kombu-cured, trough shell clam blanch-cured, bigfin reef squid kombu-cured

This is a vegetable-and-fish plate. It lets you enjoy cured fish together with lightly pickled vegetables enlivened with kombu. If the flavor is too…

Whale belly cut, country-style simmered

This is a simmered dish. For the whale une, country-style simmered, minke whale une is used. Minke whales may only be caught by fixed-net fishing, so…