Blue crab
Grilled egg plant
Wood ears
Ginger
Chopped green onion
Soft scrambled egg with crab meat
Thick sauce
Warming Bowl
Ribbon fish
Small turnip
Hiratake mushroom
Julienne leeks
Finley chopped kelp
Sashimi Dish
Bonito filet, seared with hay and salted
Flounder, flavored with citrus soysauce and kelp, covered with
Mountain yam
Squid, salted and flavored with fermented bonito intestines, topped with sea urchin
Hassun
Seasonal mackerel cured with kelp and vinegar in sushi style, with grated daikon radish and kelp
Gingko nuts and sweet black bean spiked on a pine needle
Flower shaped lotus root
Maple and gingko leaf shaped bell peppers
pine needle shaped cucumber
Small Hot Pot
~Remnants of the passing summer and coming of autumn~
Sea eel and Matsutake mushroom hot pot
Grilled Dish
Fermented beef and selected seasonal vegetables grilled over the charcoal
Rice Dish
Cooked rice
Small dried sardines with Japanese pepper berries
Rolled omelet
Assorted pickled vegetables
Red miso soup
~We serve freshly polished rice cooked on “Okudo san”(Traditional Japanese stove)with “Hagama”(Nambu ironware cooking pot)~
Dessert
Soft rice cake stuffed with red bean paste and pear, covered with Mascarpone cheese sauce
Pear and yoghurt ice cream topped with pistachio
