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Crab-stick roll with julienned Chinese yam

Chicken Tenderloin, Late-Autumn Grilled; Red Cabbage and Lemon, Pressed Layers; Taro, Sesame-Salt Grilled; Kabocha in Its Own "Overcoat"; Corn in a Golden Coat; Chinese Yam with Tiny Pickled Plum Flavor; Tofu, Red Grape

For the kabocha in its own "overcoat": Western-style kabocha is cut into bite-sized pieces, steamed, and left to cool. Then the peel that was removed…

Ripple-Grilled Willowy Flounder

Herring Roe and Root Vegetable Pickle

As an accompaniment to the shinogi, served as a palate-refresher between courses, this is herring roe and root vegetable pickle. Every year, from the…

Prayer-hands-shaped steamed fish cake

Crab chrysanthemum roll

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…

Mochi-Textured Abalone with Liver Dressing

Mochi-textured abalone with liver dressing: if you deep-fry abalone it shrinks considerably and turns oily, but if you steam it, it returns to its…

Tuna belly, flat-cut sashimi

Sea cucumber, loose-fried

Next is the fried course. For the loose-fried sea cucumber, we cut off the top and bottom of the sea cucumber, then wrap gauze around a pair of…