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Kombu-cured spring sea bream

Now for the explanation of the meal course. First, the sashimi course. For the adjusted vinegar, I make a two-part vinegar with seven parts rice…

Squid Ink Udon, Green Onion Tempura

For the closing course, the squid ink udon: squid ink does not set firm, so to keep the noodles from breaking apart, this depth of color is the limit…

Lotus root shinjo

This is soup course three (Iwakuni, Hagi). It is a shinjo made by combining Iwakuni lotus root with ground lizardfish paste, then steamed.

Yuba tofu

This is an appetizer. For the yuba tofu, the firmness varies depending on the concentration of the soy milk, so the key is judging that balance as…

Sea bass rod-cut arai

For the sashimi course, I made a rod-cut arai of sea bass. It's refreshing and light, meant to be enjoyed with a reduced sake-and-plum seasoning and…

Splendid alfonsino, horse mackerel, ark shell clam, giant clam

Flounder, ark shell clam, and a sea urchin roll with Daigo tofu skin, a specialty of Ibaraki

Freshly ladled tofu skin, nori-wrapped roll, wasabi, seasoned soy dipping sauce

Tilefish, finely sliced and dressed with pickled daikon; kuruma prawn, oil-blanched and stuffed with fermented soybeans

This is the sashimi course. Rather than a straightforward sashimi, we dressed lightly salted tilefish with pickled daikon, more in the spirit of a…

Sea bream kakiae with parched bottarga; karakusa-style ark shell

The sashimi course is tai kakiae with iri-karasumi. Kakiae refers to salted fish that has been de-salted and dressed with vinegar to eat; I finished…

Tuna cut lengthwise along the grain into long strips, winter yellowtail sliced on the diagonal

This is the sashimi course. Tuna and yellowtail are served in a snow-style namasu, with plenty of grated daikon. The tuna is cut nagate-zukuri style…

Shark Fin and Lotus Root, Steamed

This is the hot dish. For the shark fin and lotus root, steamed, lotus root is grated, and lotus seeds and kuruma prawn are added. Shark fin…

Bonito sashimi

For the sashimi, the bonito is filleted into three pieces, pierced all over with needles, salted, and left to rest for about ten minutes. It is then…

Hand-Made Soba

Bamboo Shoot in Soy Milk Broth

Bamboo-leaf-wrapped sushi

Chimaki sushi is served from the latter half of April onward, with an eye toward the Tango no Sekku festival (Boys' Day, May 5). We make it small so…

Sesame Tofu

For the sesame tofu, I spare no time or effort kneading it with kuzu starch. When you thoroughly toast the polished sesame seeds to bring out their…

Japanese whiting, sweet shrimp, and mountain yam, kombu-cured

The vinegared dish is kombu-cured Japanese whiting, sweet shrimp, and mountain yam. What differs from ordinary kelp-curing is that we add vinegar to…

Oyster Soufflé

This is an alternate hot course. For the oyster soufflé, since this was for an exhibition, I topped it with a choux pastry shell instead of an actual…

Star flounder and flathead

Longtail snapper, a twist on grated-daikon grilling

For onaga-dai, a twist on mizore-yaki: cut the fish and lightly salt it, skewer it, and grill it while basting with a mixture of dashi, sake, and…

Sand lance fish sauce

Yam rice porridge

Rock tripe dressed with grated daikon

Tsubo-tsubo, a small lidded vessel, is a piece placed beside the sashimi course in tea gatherings, at occasions such as kuchikiri — the opening of a…