- Warm Appetier
-
Beef cheek meat steamed with egg custard
Thick sauce with assorted seasonal mushroom
Chrysanthemum petals
Gingko nuts
Grated ginger - Chilled Appetizer
-
Autumn style tofu and sesame sauce salad
Persimmon
Muscat
Kuruma prawn
Scallop
Red Konjac
Kelp with Herring roe
String beans
Gluten cake with millet - Hot Pot
-
~Remnants of the passing summer and coming of the autumn~
Small hot pot of sea eel and Matsutake mushroom
Awaji onion
Chrystal kudzu noodle
Finely sliced leeks - Sashimi Dish
-
Bonito seared with hay and flavored with salt
Seasonal sea bream, thinly sliced
Sword tip squid, chrysanthemum style - Warming Bowl
-
Tile fish, deep fried with brown rice coating
Miniature turnip
Turnip leafs - Hassun
-
~Autumn style garnished sushi~
Seasonal mackerel
Sea bream cured with kelp
Saimaki prawn
Salmon roe
Conger eel cooked with sweet soy sauce
Grilled shiitake mushroom
Gingko and maple leaf shaped bell peppers
Pine needle cucumbers - Grilled Dish
-
Tokachi herb-fed beef grilled over the charcoal
Baked sweet potato
Eringi mushroom
Grilled turnip - Rice Dish
-
Cooked rice
Rolled omelet
Assorted pickled vegetables
Finishing soup
~We cook freshly polished rice using “Okudosan” (traditional Japanese cooking stove) and “Nambu Tetsu Hagama” (Nambu Ironware rice cooking pot)~ - Dessert