New Course from November: Beni Madonna (Course only)

Menu

Sample Menu Details will be released around November. Turnip with Shrimp Dumpling Finished with a light silver sauce A simmered turnip stuffed with a shrimp dumpling. Assorted Premium Sashimi Featuring seasonal fish from Ehime Prefecture, along with the freshest fish available at the time. Steamed Egg Custard with Squid and Sea Urchin Sauce The flavor of squid from Ehime is blended with naked barley and egg dashi, then finished with sea urchin sauce. A savory chawanmushi made to be enjoyed as a delicacy with drinks. Salt-Grilled Seasonal Fish with Maitake Mushroom Sauce Rich, fatty autumn fish is simply salt-grilled. An excellent pairing with maitake mushroom sauce. Dressed Pacific Saury A dish featuring seasonal Pacific saury and seasonal vegetables. A refreshing palate-cleansing course. Taro (Iyo Bijin) Imotaki with Ehime Local Chicken Ehime’s traditional autumn imotaki stew is arranged in kappo style. Night gatherings are held by the riverside every day. Freshly Harvested Rice Cooked in an Earthenware Pot Assorted Rice Accompaniments Uwajima-style sea bream and assorted accompaniments The heart of Japanese cuisine—please enjoy the freshly harvested rice. Dessert Please enjoy a seasonal dessert.