*Dishes may change depending on purchasing. Thank you for your understanding. The menu will be added as it is decided. ～Omakase Kaiseki～ Menu from October 1st to October 31st
[Appetizers] Persimmon Namasu Sea bream Kosode Sushi Dipping Ginkgo Shimeji Matsuba Sashimi Autumn Leaves Fu
[Suimono] Okra Manju Nameko Ankake Komatsuna Wasabi
[Sashimi] ] Yellowtail with sleet Rock seaweed Tonburi Garnish
[Grilled dish] Red sea bream Tamajime Horakuyaki Lily root Shiitake Mushroom Mitsuba
[Strong side dishes] Golden scallops Red konjac Eggplant Blue tang Shimeji
[Vinegar dishes] Sea somen Tororo sweet potato Salmon roe Cucumber Sanbai vinegar
[Oiled dish] Shrimp sweet potato Fried Okaki Bubu Arare Moxa Ginger
[Rice Bowl] Red Dashi
[Rice] Boiled rice Gingko
[pickled vegetables] Assorted
[Fruits] Black mitsukan Pear Grape Pomegranate Mint

*Dishes may change depending on purchasing. Thank you for your understanding. The menu will be added as it is decided. ～Omakase Kaiseki～ Menu from October 1st to October 31st
[Appetizers] Persimmon Namasu Sea Bream Kosode Sushi Shrimp Yoshino Boiled Eggplant Dengaku Horen Grass and Crab Stew Roasted Chestnuts Ginkgo Arihei Ginkgo Nuts Fried Nanjing Minced Flour Chrysanthemum Radish Autumn leaves
[Suimono] Steamed in a clay pot Conger eel Matsutake Ginkgo Mitsuba Sudachi
[Preparation] Grilled yellowtail Red sea bream Sweet shrimp Ponzu Soy sauce
[Grilled side dish] Golden grilled salmon roe Salmon roe Autumn leaves Fu Shimeji Ginkgo Hualien root Chara stew
[Burned] Kobukai old minced meat Fried wheat gluten Komatsuna
chilled dish] Sea noodles Grated sweet potato Cucumber Quail egg Sanbai vinegar
[oiled dish] Deep-fried fried shrimp Arare-age shrimp Chestnuts Small sweet potato Blue tang kudzu noodles Lemon
[Rice bowl] Red soup stock
[Rice] Muka rice Ginkgo
[ Pickles] Assorted
[Fruit] Pear Shine Muscat Kyoho Pomegranate Wine jelly Mint
[Sweetness]

*Dishes change depending on the month. Thank you for your understanding. The menu will be added as it is decided. ～Recommended kaiseki dinner～ Menu from October 1st to October 31st
[with appetizers] Persimmons, shimeji mushrooms, Sakamoto chrysanthemums
[Oryogi] Sweet sea bream chestnut mushi, Yuba, lily bulb, Shiitake mushrooms, silver sauce
[Susumu side dish] Boiled sweetfish with roe, Needled ginger Onion
[Suimono] Steamed earthenware Matsutake mushrooms Conger eel Ginkgo Sudachi
[Preparation] Cooked Washed green onions Red wholesale Ponzu sauce Soy sauce
[Grilled side dishes] Miso pickled and grilled Managatsu scallops Grilled scallops Grilled karasumi Hajikami Gingko shimeji Matsuba sashimi Hairy crab vinegar Autumn leaves Fu Matsuba Burdock
[Seared] Minced turnip, shrimp, Needled yuzu, Yuba, Chrysanthemum greens
[Steamed food] Manzu duck, Wasabi, Japanese greens, Gin ankake
[Top bowl] Red-cooked rice
[Rice] Boiled rice, Gingko
[pickled vegetables] Assorted
[Fruits] Mango, Melon Pear Shine Muscat Wine jelly Pomegranate
[Sweet] Kudzu cut

We create seasonal menus using seasonal ingredients. Please leave it to the chef.

A bento box filled with grilled fish, omelet, and fried shrimp. with dessert

We create seasonal menus using seasonal ingredients. Please leave it to the chef.