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Oil-steamed fall-run sweetfish, pinecone-cut Pacific saury with almond, whelk risotto in a turnip bowl, beef loin and green bean old-branch-style sticks, Ohara-style deep-fried taro shinjo, color-simmered long eggplant with peanut-kuzu sauce, jade ginkgo cracker with tofu dressing, dried persimmon with lily bulb, ginkgo-leaf-shaped tricolor sweet potato

A repeat-visit dish for guests in their twenties and thirties Visual impact that makes you want to take a photo Given this theme, I first thought…

• Serves 1 · ¥250

• Cook time 3 hr

Wakasa-style grilled tilefish

For the yakimono tilefish wakasa-yaki, the tilefish is wind-dried, brushed lightly with light soy sauce, and grilled over a distant flame so the skin…

Sweetfish simmered with sansho, trout-salmon asparagus roll, sweet potato simmered in lemon, paprika twisted roll, egg tofu wrapped in a twisted cloth shape and stuffed with sea urchin, abalone steamed with sake

This is an assorted platter. For the overall presentation, I created a bonkei (tray landscape) themed 'An Angler on the Rocks.' I placed driftwood on…

• ¥2,500

• Cook time 4 hr

Buckwheat-dumpling-style Tanba steamed dish, saury simmered in vinegar, oyster grilled with sansho pepper, crystal ginkgo, butterfish salt-grilled, sweet potato simmered in bitter orange, mushroom marinade, persimmon and muscat grape cream-cheese shira-ae, fig dengaku

This is a nine-item appetizer assortment. For the soba-gaki-style tamba-mushi, the sweetness of the chestnuts varies considerably by season, so the…

Autumn brocade platter: kogarashi-yose, smoked autumn duck, oil-simmered roe-bearing ayu, and pike conger and matsutake ōharagi-age

A repeat-visit dish aimed at guests in their 20s and 30s. Why it resonates: a large shared platter that makes people want to take a photo. I designed…

• Serves 1 · ¥180

• Cook time 20 min

Salted sweet potato kan

For the salted sweet potato kan, I slowly steam Beni Haruka sweet potatoes at low temperature, season with salt alone, and combine them with flour…

• ¥59

• Cook time 1 hr

Kobako crab in a grated-yam fritter, baby sardine cracker with Parmigiano Reggiano, Shogoin daikon simmered and topped with miso, fresh wood-ear mushroom and paprika sautéed sweet-savory, smoked pond smelt tempura, dried persimmon butter, winter greens blanched and dressed, baked sweet potato and ginkgo, and yam bulbils and sea urchin, baked

We prepare nine dishes to accompany drinks, but serve three to five depending on the guest. We always have several kinds ready in advance. Since our…

• Serves 1 · ¥1,000

• Cook time 1 min

Tilefish grilled with three flavors, hairy crab, late-season matsutake wrapped in Joshu pork, Joshu pork spare ribs, Joshu pork heart and liver

For the grilled course, I tried smoke-grilling using an Iga-nabe (Iga pot). This Iga-nabe has a distinctive shape and a very strong far-infrared…

Turnip with monkfish liver in thickened ponzu sauce, red-heart daikon and herring-roe wakame, Stone-wall-style yam bulbils, celtuce with mustard, Aigamo duck nanban roll with leek, kinpira with demi-glace miso sauce, sweet potato simmered with lemon

The appetizer's turnip with monkfish liver in ponzu sauce is made by sandwiching kombu-pressed turnip around steamed monkfish liver, pouring ponzu…

Mackerel sushi, smoked salmon rolled into a cylinder, arabesque-pattern cheese, Izu wild boar rolled around burdock, twist-wrapped sweet potato, butterfish grilled with pine nuts

This is an appetizer course. For the mackerel sushi, the mackerel is filleted into three pieces, salted heavily for two hours, then cured in vinegar…

Bountiful harvest steamed dish

Matsutake tofu, turnip, eggplant, lotus root, sweet potato, barracuda, and crab

First is the appetizer course. This is matsutake tofu, using the quintessential taste of autumn. It is based on soy milk sold locally, and by adding…

• ¥680

• Cook time 2 hr

Turban shell dengaku with a twist, baby octopus and edamame with pickled-plum dressing, smoked daikon and cheese rolled into a spiral, sea bream roe jelly, conger eel sushi in bamboo leaf, lemon-simmered sweet potato, mountain yam and lotus root sandwich

This is a grilled hassun. Turban shell dengaku with a twist uses large shells of 350-400g, pan-seared in butter; asparagus and king oyster mushroom…

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…

Taro deep-fried, coated in hailstone-like dice

The taro deep-fried arare-style takes its cue from the Doll's Festival: small dice of purple sweet potato and orange sweet potato are pressed onto…

Late-season autumn-run salmon, spiral deep-fry, shrimp-shaped taro, roasted-grain-flour deep-fry

There are two deep-fried dishes, and both have already been seasoned to bring out their own true flavor, so they're delicious to enjoy just as they…

Shellfish and apple namasu; warm-smoked Pacific saury kosode-zushi; sweet potato shaped as chestnuts; burdock deep-fry, aged-wood style; kabocha and beef rolled and simmered; shrimp, crystal-glazed

This is an assembled course of small paired dishes. For the warm-smoked Pacific saury kosode-zushi, a sleeve-shaped pressed sushi, the saury is…

Dried cod fried into rice-bale shapes, maple-leaf crisp, acorn-shaped ginkgo nuts, steamed and simmered foie gras

This is a fried dish. For the dried cod (bōdara) tawara-age, we boil and mash potatoes, add onion, and mix in flaked bōdara that has been rehydrated…

Small tilefish marinated and deep-fried in starch

Baked apple kinton

Sweet Potato, Country-Style Simmer

Barracuda grilled with shuto

For the grilled course, barracuda grilled with shuto: for the marinade, roughly one gō (about 180 ml) of sake to about 70 g of unrinsed, still-salty…

Autumn-Foliage Kamaboko, Acorn Sweet-Potato Confection, Window Moon, Walnut Dumpling, Leaf-Shaped Beef Tongue

For the appetizer, autumn-foliage kamaboko, I used splendid alfonsino for its autumn-foliage color, even though the season may be a little off…

Largehead beltfish, stuffed and grilled Horikawa-style

The grilled course's largehead beltfish Horikawa-style -- a style named for Kyoto's hollow Horikawa burdock, here applied by wrapping the fish itself…