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Spring greens and firefly squid

We value the green fragrance and refreshing texture of the wild mountain vegetables.

Mountain vegetables and cockle, vinegared and chilled, hosta shoot, angelica-tree shoots, bracken fern, needle-cut radish, egg-yolk vinegar, wasabi vinegar

This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'sansai vinegared dishes.'

Soft roe with angelica shoot and tosa vinegar

If shirako is dropped straight into already-boiling water, it will burst, so it's put in from cold water and simmered gently at a bare simmer so it…

Lotus root deep-fried in egg yolk, sweet potato sandwich deep-fry, icefish wrapped in yuba and deep-fried

The fried course's renkon kimi-age wraps grated lotus root and yamato yam in a lotus root slice and deep-fries it in egg yolk batter; this time I've…

Fried Course

For the fried course, the crisp-fried dish uses spiny lobster since this is for an exhibition, but what I'd really recommend is firefly squid…

Baby Octopus Simmered with Dainagon Beans, Powder-Dusted New Potatoes, Oil-Marinated Angelica Shoots, Sake-Simmered Sea Bream Roe

For the simmered assortment, the baby octopus simmered with dainagon beans was made by simmering baby octopus and dainagon adzuki beans the same way…

Japanese flounder grilled with soba miso

The hirame soba-miso yaki took its inspiration from the soba-miso yaki served at soba noodle shops; we devised a preparation using whole soba…

Black sesame udon in a 'lingering snow' plating, butterbur sprout, angelica-tree shoots, yuzu

With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…

Meat-Wrapped Bamboo Shoot, Crab Meat and Sea Urchin Fry

As for the shimeji mushroom among the fried dishes, I take a slightly larger shimeji and shape it into a paired, twin-body form.

Spring Daikon and Lotus-Root Mochi Simmered with Shirozake

For the simmered course's spring daikon and lotus-root mochi simmered with shirozake: this time I used sake lees to let it soak in the seasoning…

Yamame Trout with Butterbur Miso, Gyoden-Yaki Style

For the grilled course, the yamame trout and butterbur miso gyoden-yaki is made using a mukimono knife (a thin blade used for decorative vegetable…

Bamboo shoots, spikenard, and horsetail shoots dressed with sansho leaf, and more

As the spring vegetable course, the bamboo shoots, udo, and horsetail shoots dressed with kinome: remove the bitterness from the bamboo shoots and…

Small Sea Bream Wrapped in Okara and Deep-Fried

Shrimp and angelica herb rolls, 'fresh greenery' deep-fry; Ishikawa taro, sesame-coated and deep-fried

For the deep-fried dish, shrimp-and-ashitaba (a Japanese angelica herb) rolls, 'fresh greenery' style: rather than boiling the ashitaba, I saute it…