Autumn Splendor　きんしゅう　September–November (Course only)

Menu

Appetizer Simmered Pacific saury in sweet soy glaze, mushrooms and spinach in dashi marinade, Conger eel sushi, lily bulb chakin, sweetfish rice cracker, Roasted chestnuts, persimmon with tofu dressing, goji berries, Ginkgo nuts on pine needles, mukago shinjo, Shrimp tofu-skin tempura, sweet potato Palate Cleanser Hida beef simmered in ginger soy Soup Dobin-mushi with matsutake mushrooms, seasonal pike conger, mitsuba, and sudachi Sashimi Sea bream, tuna, flower squid, scallop, botan shrimp Shiso sprouts, decorative carrot, wasabi Simmered Dish Ebi-imo taro, foie gras, greens, shredded leek Grilled Dish Grilled tilefish on cedar board, Hida beef tenderloin, chrysanthemum turnip Fried Dish Cutlassfish, fig, green chili pepper Steamed Dish Habutae steamed dish with chicken and ginkgo nuts Meal Please choose one of the following: ● Salmon roe and salmon nori chazuke ● Seasonal rice, red miso soup Assorted pickles, three kinds Dessert Ayu monaka, seasonal fruit *Photo is for illustrative purposes only. *Menu items are subject to change.