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Named work: Budding beneath

Sake-lees chocolate with Mt. Fuji frosted persimmon

Eel and glutinous rice wrapped in bamboo leaf, juvenile sea bream wrapped in bamboo leaf

New-season bamboo shoots simmered with bonito flakes, a red, fist-shaped garnish, two kinds of thinly sliced oyster, molded crushed wheat-gluten cake, surf clam

Eel rolled in soy milk skin

Tilefish grilled and steeped in sudachi-citrus dashi, beef and kombu grilled with kagura-nanban pepper miso

Winter cod sake-lees soup

Monkfish liver, hakata-style, eel fish cake, end-of-season ayu grilled with its own roe and a fermented soybean condiment, kobako crab ground into a puree soup, smoked salmon, soybean pulp

Deep-Fried Mullet

As a reference dish among the deep-fried preparations, this is Deep-Fried Mullet, served with a shrimp sauce. For the shrimp sauce, sauté shrimp…

A Twist on Scallion-Tuna Hot Pot

This is the simmered dish course. This is a special twist on scallion-tuna hot pot. Shimonita leek is delicious. For the tuna, I use fatty tuna…

Turnip in grated-daikon broth: seared tilefish, matsutake with grilled leaf-shaped mountain yam, maple-leaf-cut carrot, and Edona greens; garnish of pine-needle-cut yuzu

This time, we learned about "Gowan" from Master Teiichi Hiratsuka (Kappoya Mitsuto). We will focus on "Kabushosuri" (a type of sushi rice).

Grilled mullet with okara, grilled mullet with walnut

These are the grilled dishes. I devised them as mullet marinated in shio-koji, and mullet grilled with a walnut miso.

Beef, Low-Temperature Prepared

This is the Beef, Low-Temperature Prepared. The beef, from the zabuton cut (a marbled section of the chuck), is cooked at around 63°C for about four…

Dawn-style mullet sashimi with its own roe

Next is the sashimi course. I imagine most people don't use mullet very often, but it is a truly interesting fish. It is an auspicious fish that…

Fugu Shirako Soup

This is the soup course. As for the Fugu Shirako Soup, at this time of year the shirako (milt) is not yet very large. Since the color is a little…

Akudo-Imo Grilled with Miso Sauce, Hokkigai and White Maitake Koshu-Style Grilled, Ankimo Steak, Dried Persimmon Karukan Fritter, Sweet Shrimp Shiokara Topped with Ikura, Fugu Shirako Soup

This is the appetizer course. As for the Akudo-Imo Grilled with Miso Sauce: this taro variety has a rich, mellow flavor whatever you do with it…

• ¥4,000

• Cook time 15 min

Simmered assortment of pine, bamboo, and plum

This is the simmered assortment. Kyoto taro, unlike ordinary taro, holds its shape without falling apart, so steaming it once allows the flavor to be…

Kinki rockfish, celebratory grill; monkfish liver pressed in layers; fugu in savory jelly; king crab, yellow chrysanthemum and komatsuna blanched in dashi; baked yuzu cup; winter moroko, simmered and marinated; azuki bean and lotus root; plum-blossom lily bulb; three-color kinpira; grilled burdock with young sansho leaves; accordion-cut kombu

This is the yaki-hassun — a grilled hassun assortment, written with celebratory kanji. For the Winter Moroko, Simmered and Marinated, I use moroko (a…

Red-and-white turnip, steamed; salt-cured yellowtail; bottarga

This is the steamed dish. For the Salt-Cured Yellowtail, use fresh yellowtail, rinse the blood off thoroughly, and salt the whole fish evenly with a…

Akebono Pinecone-Scored Squid Stuffed with Minced Tuna

This is the festive appetizer. For the Akebono Pinecone-Scored Squid Stuffed with Minced Tuna, since it is "akebono" (dawn), the red part — the…

Kaikyo Salmon Marinated in Shoyu-Koji

This is Kaikyo Salmon Marinated in Shoyu-Koji. Here I use kurome, a seaweed harvested only at this time of year on the Kunisaki Peninsula in Oita…

• Serves 1 · ¥300

• Cook time 15 min

Kaikyo Salmon, Pan-Seared in Oil

This is Kaikyo Salmon, Pan-Seared in Oil. If Kaikyo salmon is seared on both sides it becomes just an ordinary salmon, so only one side is seared…

• ¥250

• Cook time 10 min

Kaikyo Salmon Kenchin Roll

This is the Kaikyo Salmon Kenchin Roll. First, press pressed tofu through a fine sieve. For one block of tofu, add 10g potato starch, one egg white…

• Serves 1 · ¥400

• Cook time 30 min

Kaikyo Salmon Hakata-Oshi

This is the first dish. Salmon salads are common in Italian cuisine, and I wondered whether one could be arranged in a Japanese style. Using onion…

• Serves 1 · ¥500

• Cook time 20 min