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Fugu Skin with Ponzu Dressing

This time it's a vinegared dish, but at our restaurant we don't force a sunomono course into every menu — we serve it within the sakizuke, the…

Mackerel dumplings in a clear seafood broth

Since these are soup-bowl courses we normally serve at the restaurant in autumn, I made three: a clear seafood broth; julienned vegetable clear soup;…

Tender-simmered yellowtail with a thickened sauce

The larch bolete mushroom in this simmered dish is one that's salt-preserved in places like Shinshu, Nagano; we boil it, rinse it in water, and let…

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…

Spiny lobster colorful deep-fry, turban shell and grated cucumber salad, eel grilled with sansho pepper, and more

For the spiny lobster colorful deep-fry, the spiny lobster is simmered in sake, removed, coated with three colors of bell pepper, deep-fried, and…

Snow-pellet clear soup, rolled juvenile sea bream

For the sea bream, I first salted it to remove any fishy odor, then plain-grilled it and simmered it in a mellow, mild clear-soup stock before…

Sea bream deep-fried head with grated daikon topping

For the bowl-plated course's tai kabuto-age with mizore topping, when re-frying the tai, fry it slowly and thoroughly, to the point where guests can…

Eel wrapped in daikon and simmered, buckwheat dumpling with five-color rice puffs

This is a simmered course. For the unagi hōsho-ni, the eel is prepared grilled and basted, then wrapped in tenderized daikon and steamed until both…

Light Kuzu-Thickened Broth, and More

For the soup course, the fat greenling kuzu-tataki: fillet the fat greenling into three pieces, remove the small bones, salt it lightly, score the…

Deep-sea rockfish, hosho-style simmered

Kinki, hosho-style simmered

Miso-based broth, Pacific saury fish dumplings, buckwheat dumpling, fried wheat gluten, taro, winter melon, daikon, carrot

From a craftsman's standpoint, nabe (hot pot) dishes are sometimes spoken of critically, along the lines of 'that's lazy work, beneath a professional…

Furofuki daikon

Spring Daikon Soup-Simmered

For the simmered course's spring daikon soup, we went for a slightly Chinese-inspired presentation. Today the daikon is cut into somewhat large…

Deep-sea shrimp and blanched taro shoots, with taro shoots and tofu thickened sauce

For the simmered course, the deep-sea shrimp has a softer texture than Ise lobster and a delicious sweetness, so I've been fond of using it lately. I…

Conger eel snow mountain

For the conger eel snow mountain, daikon radish forms the base, and conger eel together with a meringue "foam snow" create the snow-mountain effect…

Rock tripe dressed with grated daikon

Tsubo-tsubo, a small lidded vessel, is a piece placed beside the sashimi course in tea gatherings, at occasions such as kuchikiri — the opening of a…

Icefish in egg-yolk batter

The batter for the egg-yolk-battered icefish is made by pressing the yolk of a hard-boiled egg through a fine sieve, adding raw egg yolk as well…

Abalone wrapped in thin kelp sheet

Konjac in Plum Dressing

Brown rice broth with finely shredded lobster

For the soup course: Chiba has quite a few fasting retreats where people walk around drinking nothing but brown rice broth, so I tried making this in…

Mochi-Textured Abalone with Liver Dressing

Mochi-textured abalone with liver dressing: if you deep-fry abalone it shrinks considerably and turns oily, but if you steam it, it returns to its…

Tree-Ring Pork

Tree-ring pork was inspired by Okinawa's pork-and-egg onigiri. That pork-and-egg onigiri is grilled pork luncheon meat, mayonnaise, and rolled omelet…

Misty broth with clam dumplings