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Wild mountain vegetables in rapeseed-blossom egg dressing, sea bream and sansho-leaf sushi, firefly squid with tomato sauce

This is course three. As for the wild mountain vegetables in natane-ae — 'natane' (rapeseed) is a word that can only be used in spring, so I worked…

Cod Shirako Clear Soup

This time, we used cod milt to evoke the image of a snowy landscape.

Sea cucumber roe paste, orchid-flower garnish, cuttlefish dressed with sansho-leaf miso, clam and tender bamboo-shoot inner sheath in a misty jelly, halfbeak grilled with bottarga, small egg-filled octopus, rapeseed blossoms

An appetizer course. This is a five-item plate built around the three great delicacies — sea urchin, karasumi, and salted sea cucumber intestines…

Fat greenling grilled in a leek wrap with sansho pepper

A grilled dish. For the fat greenling grilled in leek wrap with sansho, the fish is filleted, lightly salted, and given fine bone-scoring, then…

Ise lobster simmered with sea urchin, comma-shaped shrimp-taro fukume-ni, bamboo shoot simmered Tosa-style, purple sweet potato crisp, flower-cut carrot, and bok choy

For the tosa-style bamboo shoot, the bamboo shoot is simmered once, then simmered again with a generous amount of added bonito flakes. It's then…

Cucumber

Prepping cucumber Bringing out the color For cucumber, rub it with salt by hand rather than board-rolling it. ① Rub with salt. ② Boil in boiling…

Stone-wall taro with sesame, Ise spiny lobster simmered in its shell, eggplant simmered to a lapis sheen

For the simmered course, the Ise lobster gusoku-ni is simmered in its shell in a base of dashi, sake, white miso, and ginger, then cut and plated…

Soybean pulp salad, mountain yam somen, ark shell simmered with strawberry, spring cabbage with fish milt cream, mugwort-and-whitefish mixture, marinated

The shiitake mushroom accompanying the okara salad develops more umami once it has been frozen. For the akagai simmered with strawberry — since I'm…

Hatoshi with Baby Tiger Prawn

This is the fried course. As for the hatoshi with baby tiger prawn, I'm originally from Nagasaki, and hatoshi is a dish that came from China — it's…

Lily bulb steamed bun, halfbeak chrysanthemum sushi, chrysanthemum-carved turnip, tubular chrysanthemum cheese, eel baked in pastry

In place of a standard appetizer course, I made everything in a single chrysanthemum theme, with every dish styled to resemble a chrysanthemum. For…

Kuruma Prawn and Summer Vegetables Dressed with Sudachi

A dish where the refreshing fragrance of sudachi tickles the nose.

Mugwort Tofu, Mt. Fuji Salmon Marinade

Starting with the appetizers: mugwort tofu. Setting mugwort alone in kombu dashi does not bring out enough flavor, so I add ground sesame at half the…

Sesame-crusted grilled wagyu, butter-grilled bamboo shoot

For the sesame-crusted grilled wagyu, season the wagyu with salt and pepper, and finish the first roasting to medium in a convection oven — the same…

Clam, Ezo Abalone

Even a veteran master chef can encounter dishes whose cooking method is impossible to grasp just by hearing about it or seeing it once. This Pro's…

Mochi ginkgo, shimeji and duck jibu-ni, manganji pepper stuffing, turban shell liver salad, and more

The mochi ginkgo is made by cooking ginkgo nuts through, pressing them through a fine sieve, mixing them with glutinous rice flour, steaming, and…

Sweet potato simmered with sugar, Kyoto-style, duck pickled in kyo-koji, hairy crab hermit-crab-style with gelatin vinegar, and more

For the duck kyo-koji pickle, the fatty side of the duck is first seared to render off some fat, then steeped overnight in kyo-koji. The duck is then…

Shuto-cured dried conger eel, splendid alfonsino in chilled aspic, octopus rolled with sprouts, and more

For the upside-down egg cured in Saikyo white miso, the contents are removed from the egg, only the yolk is put back in and steamed, then the egg…

Seared-and-chilled chicken tenderloin set with plum paste, white liver pâté with Melba toast, salmon and kombu-cured sushi, konjac simmered Rikyu-style with sesame, paprika and prosciutto-cheese terrine

Tilefish steamed with yuba

The steamed dish is tilefish steamed with yuba. Well, since it is New Year's after all, one might want to use red sea bream, whose name puns with…

Mugwort tofu

For the mugwort tofu, we ladle in a delicious dashi broth, top it with sake-steamed icefish, and try to bring out the fragrance of spring.

Conger eel yawata-maki

Soy pulp and soy milk sponge cake

The okara and soy-milk castella comes out with a texture something like cheesecake. Because I strain the okara through water before using it, there's…

Yamagata's four seasons in a bowl — Spring (wild mountain vegetable soup)

This time, wanting to convey Yamagata's local ingredients to the whole country, I expressed Yamagata's four seasons — spring, summer, autumn, and…

Two-Color Dumplings with Sesame

For the two-color dumplings with sesame, the kabocha squash and green peas are each steamed and pressed through a fine sieve; we mix in rice flour —…