[Appetizer] Composition of autumn fruits and mushrooms with scallops
[Soup] Kase Farm organic sweet potato potage with chestnut hojicha cappuccino (hojicha: roasted green tea)
[Fish] Braised fresh fish with Matsubara lotus‑root galette and Sauce Albert
[Meat] Roast duck with simmered daikon and apples, Calvados‑scented
[Dessert] Katori figs and chocolate terrine with black sesame cream (served in a glass)
[Bread]
[After‑dinner Beverage] Coffee or tea

【Amuse】A pre-meal delight
【Starter】Marinated seafood and Hogen mushrooms, bamboo charcoal éclair
【Soup】Kase Farm organic sweet potato potage, chestnut hōjicha cappuccino-style
【Fish】Braised seasonal fish, Matsubara lotus root galette, Sauce Albert
【Meat】Roast Kazusa Wagyu (Chiba Prefecture) with local vegetables, moromi miso flavored with red wine
【Dessert】Fig and chocolate terrine (Katori City), black sesame ice cream
【Bread】
【After‑meal Beverage】Coffee or tea