[Kampira Course] Late November autumn ingredients! Luxurious assorted sashimi platter! Akane Wagyu, cod milt, and more! Please enjoy the seasonal flavors! (Course only)

Menu

Simmered Daikon Radish with Grilled Sesame Tofu and Sea Urchin Tender oden-style daikon radish served with richly seasoned sesame tofu in place of miso. Chef’s Selection of Sashimi with Botan Shrimp Featuring seasonal fish from Ehime Prefecture, paired with the finest seafood of the moment. Temari-Style Sea Bream Chazuke in Clear Sea Bream Broth Steamed glutinous rice with seasonal ginkgo nuts is wrapped in Ehime sea bream seasoned with a citrus-infused salt sauce. Enjoy it together with a fragrant sea bream broth. Akane Wagyu Tenderloin Steak, Seasonal Fish and Vegetables, Hoba Leaf Grilled with Beef Tendon Miso Assorted Sake Accompaniments Seasonal grilled fish and fresh vegetables are placed on a hoba leaf and carefully grilled until aromatic. Savor the fragrance of the hoba leaf, the richness of the miso, and the deep umami of beef tendon. Crispy Spring Roll with Cod Milt and Taro Cream, Chrysanthemum Greens Sauce Seasonal cod milt and Ehime Iyo Bijin taro are blended into a smooth cream and wrapped in a crisp spring roll. The tartness of pickled plum and the chrysanthemum greens sauce bring the flavors into perfect balance. Collagen-Rich Tiger Puffer Hot Pot This small hot pot is prepared with a collagen-rich broth, slowly drawn from the rich flavor of tiger puffer skin. Enjoy the refined umami unique to puffer fish and its delicate, mellow texture. Seasonal Donabe Rice Please enjoy rice cooked with seasonal ingredients in a traditional earthenware pot. Any remaining rice can be made into rice balls. Dessert Please enjoy a seasonal dessert.