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Deep-fried shark fin wrapped in yuba, miso-stuffed dried sea cucumber in a coarsely milled crumb coating, deep-fried

This is the fried course. Here we meet Chinese ingredients. The shark fin is rehydrated, and its flavor evened out with dashi, asatsuyu (a light…

Kuruma-prawn-and-asparagus stuffed deep-fry, lotus-root and shrimp-shinjo sandwich deep-fry, bundled icefish in egg-yolk batter, koshiabura in light batter

For the kuruma-prawn-and-asparagus stuffed deep-fry, one of the fried dishes, I remove the shell from the kuruma prawn and make a cut down the…

Kuzu Peony, Shiso-Pickled Quail Egg

For the kuzu peony, live small kuruma prawns are shelled, roughly minced, and pan-cooked in sake. Lily bulb is peeled apart petal by petal, steamed…

Conger eel and shrimp-shaped taro, deep-fried and simmered

Snow shrimp, rice-bale-shaped deep-fry

Kabosu vessel; soft-shell shrimp grilled with shuto; tilefish with mushroom mountain

For the kabosu kama, wrapping it in aluminum foil before baking in the oven keeps the color from fading. A torch is used to lightly mark the surface…

Abalone Steamed with Glutinous Rice, Bountiful-Harvest Style

The steamed dish is abalone hōnen-mushi. If reconstituted glutinous rice is simply placed on top as is and steamed, it falls apart, so mixing in…

Green kinome-dressed dish

Today's kobachi is a green sansho-bud-dressed dish. The shrimp are simmered in sake and salt, and the pine truffle mushrooms are simmered to just…

Akaza Ebi

For the vinegared dish, the Japanese lobster is simply salt-grilled as is, and early-season matsutake mushrooms are also soaked in a light salt brine…

Woven-lattice deep-fried potato

Tube-cut burdock coated in shrimp powder, deep-fried

For the tube-cut burdock coated in shrimp powder, we dry and toast tiny opossum shrimp, grind them finely in a mortar, pass them through a sieve…

Kama-Cooked Rice, Paella-Style

This is the rice course. Though it's labeled 'kama-cooked rice,' with the idea of pairing it with wine, we tried cooking it paella-style. For the…

Shrimp-shaped taro

The simmered dish is ebi-imo, cod milt (kumoko), and maki-grade prawns, each simmered separately to absorb the seasoning. It's not on the menu, but…

Deep-fried shrimp rice-bale rolls

For the deep-fried shrimp rice-bale rolls, we cut the crusts off bread sliced eight to a loaf, steam it lightly, and then use the edge of the cutting…

Bluefin tuna, Japanese sea bass, coonstripe shrimp, and squid chrysanthemum-cut sashimi

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…

Deep-Fried Shrimp with Yuzu Fragrance and Seasonal Fruit

For the fried course, we turn dried persimmon into a paste, spread it into a sheet, and set kimi-zushi, sushi made with sweet-vinegared cooked egg…

Hagoita-shaped mochi with shrimp fish-paste dumpling

The broth for the New Year's mochi soup is made by simmering pheasant carcass and vegetables into a stock, reducing it thoroughly until clear, then…