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Layered abalone, crab, and cucumber

A vinegared course. The abalone in this layered abalone, crab, and cucumber dish is also sous-vide cooked. It is held in water at 65°C for thirty…

Salted fish-innards rolled omelette

This is a grilled dish. Underneath the shuto tamagoyaki is an egg batter made by combining a shuto (salted fermented fish-innard) base, milk, fresh…

Seared Gensuke daikon in consommé, tender-simmered abalone

Boso black abalone grilled with whale-belly miso, aromatic grilled round eggplant, with summer truffle fragrance

This is the grilled course. For the Boso black abalone grilled with whale-unesu miso, we used whale unesu (a fatty cut near the throat) that had been…

Egg-yolk dressed dish, simmered herring

First is the hashizuke (opening appetizer) course, the egg-yolk dressed dish. At my restaurant, we vacuum-seal abalone and octopus before cooking…

Steamed Shellfish, Its Own Liver, Okra and Wild Yam Terrine

The tray course is steamed shellfish. "Steamed shellfish" here usually means abalone, and since abalone liver is delicious too, I press the liver…

Sprout-rolled abalone

Abalone and hachiku bamboo shoot, simmered assortment

The simmered course is abalone and hachiku bamboo shoot takiawase. The yellow sauce over the abalone is an egg-yolk sauce. I wanted the abalone to…

Abalone, Grilled Until Meltingly Tender

Rolled shrimp sandwiched with bottarga, abalone fried in a white-fan shape, ginkgo nuts

For the abalone hakusen-age, I rinse the abalone in mura (soy sauce), dust it with potato starch, and finish it as a white-fan fry.

Layered uni yuba roll, autumn salmon kosode-style sushi, steamed abalone, Naruto-style spiral-cut pickled daikon

The layered uni yuba roll is made by wrapping steamed uni in shiso leaf, stacking about five of these, and wrapping the stack in taguri-yuba…

Abalone with grated mountain yam

Flavored Deep-Fried Icefish

For the flavored deep-fried icefish, the icefish is soaked in a sake-and-salt marinade, patted lightly dry, and has its tail and head removed, then…

Abalone fried in rice-cracker crumbs

Abalone and bamboo shoot shinjo

This is the clear-soup course. For the abalone and bamboo shoot shinjo, the abalone is topped with kombu and sliced daikon, vacuum-sealed, and…

Thin-sliced abalone

For the thin-sliced abalone, a live 200g abalone is rinsed, sliced thin, and quickly blanched. A ready-made sansho miso is thinned with boiled-off…

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…

Turnip kettle-simmered dish

For the simmered course, the turnip kettle-simmer, we carve a kettle shape out of turnip and fill it with a simmered dish made from ingredients the…

Crab wrapped in thin turnip slices, plump-simmered abalone, pufferfish grilled with scattered roe

For the sake accompaniments, I laid down a New Year's battledore and, since the zodiac year is the Rat, served the dishes in small bowls shaped like…

Tamba-style grilled tilefish

The grilled course's Tamba-style grilled tilefish sandwiches matsutake mushroom between two pieces of tilefish and grills it; the matsutake has been…

Salt-Steamed Abalone

For the salt-steamed abalone, I lay daikon over the abalone and steam it with salt. I also pair it with sea urchin that has been marinated in Saikyo…

Abalone liver shinjo

Kimo-shinjo made only with abalone liver has just a faint aroma, so I grate in a little raw abalone flesh as well, giving it softness with grated…

Abalone with Dainagon Azuki Beans

For the simmered-pairing course's abalone with Dainagon azuki beans: first the abalone is boiled in its shell, then cleaned, and simmered separately…

Tomato Clear Broth, Shirred Abalone

This is the soup course, a tomato clear broth. Making a soup course from vegetables usually means a puréed style (surinagashi), but this time I made…