MENU October and November Appetizers: Butternut squash in a soup Deep-fried taro with crab sauce Low-temperature cooked duck with grilled green onions, truffle flavor Special sushi: Medium fatty tuna, Norwegian salmon, North Sea scallops, bonito, thick omelet Steamed: Small shrimp and autumn vegetables in chawanmushi Matsutake paste Grilled: Local yellowtail with yuzu daikon radish in miso sauce Sukiyaki: Saga beef Seasonal vegetables Meals: Kamaage udon Desserts: Matcha ice cream and roasted chestnuts with shiratama zenzai All-you-can-drink menu All-you-can-drink about 30 types of drinks, including draft beer, wine, whiskey, cocktails, sours, authentic shochu, and soft drinks! *The above course menu is the menu from October 1st to November 30th. *The course contents may change depending on the availability of ingredients. *The course photos are for illustrative purposes only. *If you have food allergies, we will do our best to accommodate you, so please let us know when making your reservation.