- Three Appetizers
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Deep fried milt on cup steamed egg custard, mushroom and risoni
Eel covered with grated turnip, flavored with sweet vinegar and topped with salmon roe
Rockfish grilled over the charcoal, topped on “Furofuki-Daikon”(boiled daikon radish with sweet miso sauce) - Warming Bowl
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Crab meat dumplings
Hiratake mushrooms
Pot-herb mustards - Sashimi Dish
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Spanish mackerel cured with miso and seared
Sake-lee pickled gourd
Sea bream
Citrus soy sauce flavored with angler fish liver
Cuttle fish with herring roe on kelp - Hassun
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Garnished Sushi, Autumn Style
- Hot Pot
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Beef cheek meat
Shrimp shaped yam - Grilled Dish
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Fermented beef and selected seasonal vegetables grilled over the charcoal
- Rice Dish
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Cooked rice
Rolled omelet
Small sardines and Japanese pepper berries cooked with sweet soy sauce
Assorted pickles
Red miso soup
~We cook freshly polished rice with Nambu Hagama (Nambu ironware rice cooking pot) with Okudo-san(Traditional Japanese cooking stove) each time we get and order. - Dessert
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Persimmon
Baked sweet potato truffles
Almond jelly