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Kenchin-style grilled beltfish sandwich, Ashigara beef roast beef, spinach leaf bread, ball arrangement

This is a grilled seasonal assortment course. For the mixed-vegetable-filled grilled beltfish sandwich, tofu and raw white fish paste are combined…

• Serves 10 · ¥350

• Cook time 20 min

Spiny lobster, kuzu-dusted and grilled, dressed with roe

• ¥1,650

• Cook time 1 hr

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 salmon and grilled maitake mushroom rice, cooked in an individual pot

This is the rice course. Year-round, our restaurant serves seasonal kamameshi, changing the recipe twice a month to offer twenty-four different…

Winter melon in its shell, skin-on steamed Ishikawa baby taro, tender-simmered octopus, pumpkin, savory shiitake

This is an assortment of separately simmered ingredients. For the tender-simmered octopus, we remove the sliminess with rice bran, tenderize it by…

Marbled flounder, bottarga grill, jidori chicken moromi-miso grill, pike conger sushi, rock tripe with wasabi

This is the grilled course. Jidori chicken moromi-miso grill: mix a can of moromi miso with 1 gō each (about 180ml) of sake and scallop or chicken…

Mugwort tofu coated in brown rice and deep-fried, grated-daikon style, leaf onion, angelica-tree shoots, ostrich fern fiddlehead, saxifrage, butterbur sprout, ginger

When kneading, we add mugwort, which has moisture, so we knead it even more and pack it in tightly …

Threeline grunt grilled with mountain butterbur, tiger prawn golden egg-yolk grill, mallard duck steamed with grilled-leek sauce

This is the grilled course. The isaki with mountain butterbur grill and the tiger prawn yamabuki-yaki are a bit of wordplay. For the small clam…

Shirako tofu spring roll with arrowhead bulb and sudachi

When wrapping the shirako tofu in spring-roll pastry, I add a little powdered karasumi and Kikuhime daiginjo sake lees — the karasumi adds salinity…

Uni and egg truffle rice

This is the rice course. Truffle rice is cooked in chicken stock, scrambled egg is made in a small frying pan, and uni (sea urchin) is added before…

Stuffed shiitake fry, matcha-grilled sea bream, shiratama-style grill

The story of tea. In the old days, tea carried from Uji was stored partway along the route in tea-jar cellars in Yamanashi to see it through the…

Ichibo Beef Wrapped in Pastry

This is the accompanying dish (aizakana), the course served between the grilled and simmered dishes. For the ichibo beef wrapped in pastry, rather…

Octopus simmered tender, smoked-style; tomato and Manila clam steeped dish; lily bulb silk-smooth tofu; simmered leek; spring flower field

For the tomato and manila clam (asari) steeped dish, I followed the season and made the clams into a steeped ohitashi-style dish this time…

Other Dried Fish Shavings: How to Take Dashi

Tags & categories related to this post : Dashi Basics

Rice-bran-pickled pork, crispy roasted; large scallop and eel, oil-steamed

For the nuka-pickled pork crispy roast, the surface skin is blasted at high heat until it puffs up and turns crackling crisp. For the grilled…

Steamed abalone, pine-needle-skewered ginkgo nut, yam bulbil, Japanese walnut, maple-leaf wheat gluten, arrowhead bulb, ginkgo-leaf-shaped sweet potato, matsutake, soft-boiled egg, sea urchin and liver sauce

Valuing the color of the dish — a key point of Japanese cuisine.

Fugu milt steamed in a yuzu shell, herring roe sprout roll, monkfish liver mousse

This is the appetizer course. For the fugu milt steamed in a yuzu shell, meringue and milt are combined and lightly salted. Into this we mix chia…

Beef fillet seared in oil, smoke-flavored, with mustard sauce, beltfish grilled with kenchin vegetable filling, sakura shrimp and cheese cracker

Oyster and Persimmon Miso Gratin

Pureed white asparagus soup

In place of the soup course is white asparagus surinagashi. Simmering the asparagus peel and stalk slowly to make a dashi brings out umami. The…

Amber aspic, cherry-blossom daikon and bottarga sandwich, fat greenling grilled with plum paste

First, this is the appetizer course. To prepare the amber aspic, the small-diced foie gras is soaked in milk for several hours to remove any off-odor…

Wagyu Beef Thigh Simmered in Black Vinegar

For the wagyu beef thigh simmered in black vinegar, the meat is soaked for three to four hours, taking time to draw out the fat. It is then simmered…

Uzaku cucumber

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…

Cherry-blossom bamboo shoot with naruto-rolled wakame, simmered octopus, long Japanese parsley and icefish rolls, and more

For the cherry-blossom-shaped bamboo shoot with Naruto-rolled wakame, I prepared bamboo shoots shaped and colored like cherry blossoms, alongside…