- Warm Appetizer
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Cream of Koutake mushroom soup
Wakasa Guji tilefish
Chestnuts
Gingko nuts
Miniature turnips - Chilled Appetizer
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Fresh salmon slices and hand made sujiko (salmon roe pickled in soy sauce)
Persimmon
Turnip
Spinach
Fresh wood ear mushroom - Hot Pot
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Pork ribs, cured with salt and boiled with sweet potato
- Sashimi Dish
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Seasonal bonito, seared and salted
Anglerfish liver rolled with flounder slices
Unrefined soy sauce and cucumber rolled with Kensaki squid - Warming Bowl
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Crabmeat dumplings
Lily bulbs - Hassun
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Bo-Zushi (rod shaped sushi topped with mackerel cured with kelp and vinegar)
Grated kelp
Sweet black beans
Red turnip
Saimaki prawn
Gingko nuts - Grilled Dish
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Tokachi herb fed beef grilled over the charcoal
Black throat sea perch, salted and grilled
Selected seasonal vegetables - Fried Dish
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Spanish mackerel tempura, flavored with sweet citrus soy sauce
Herring roe on kelp
Grated turnip - Rice Dish
- Dessert
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Autumn style parfait with green tea cake and purple yam flavored ice cream