This is the menu starting November 4th.

[Appetizers]
Persimmon and Celery with Walnuts, Jiko Rice Crackers and Ginkgo Nuts, Scallops and Turnips
Takana and Salmon Roe Sushi, Mustard Lotus Root, Monkfish Liver Tofu, Cream Cheese and Lees Pickled

[Soup]
Light Kudzu Sauce, Crab Meatballs, Daikon Radish, Carrot, White Maitake Mushroom, Mibuna Greens, Dewy Ginger

[Fresh]
Three Types of Garnish: Soy Sauce Koji and Onion Dressing

[Grilled]
Japanese Black Beef Fillet Steak, Three Types of Grilled Vegetables, Black Shichimi Salt, Wasabi, and Akegarashi

[Hot]
Steamed Cloudfish Eggs, Green Onion Sauce with Asatsuki

[Fried]
Prawn and Fish Rolled in Nori Seaweed
Fried Shrimp and Potato Rice Crackers, Maitake Mushrooms, and Kidney Beans

[Simmered]
Nodoguro and Burdock Rice
Miso Soup Pickles

[Sweet]
Sake lees mousse with yuzu jelly, matcha ice cream, and monaka wafers

<Menu from November 4th> *Menus may change depending on the season.

[Appetizer]
Persimmon and Celery with Walnuts, Jiko Rice Crackers and Ginkgo Nuts, Scallops and Turnips Dressed with Dried Scallops
Takana and Salmon Roe Sushi, Mustard Lotus Root, Monkfish Liver Tofu, Cream Cheese and Lees Pickled

[Soup]
Light Kudzu Sauce, Crab Meatballs, Daikon Radish, Carrot, White Maitake Mushroom, Mibuna Greens, Dewy Ginger

[Fresh]
Two Types of Garnish: Soy Sauce Koji and Onion Dressing

[Grilled]
Yonezawa Beef Aitchbone
Three Types of Grilled Vegetables, Black Shichimi Salt, Wasabi, Akegarashi

[Hot]
Steamed Cloudfish Eggs with Green Onion Sauce, Asatsuki

[Simmered]
Tanba Chicken and Burdock Rice, Miso Soup, Pickles

[Sweet]
Sake Lees Mousse with Yuzu Jelly, Fruit

<January 3rd Only Menu>

Celebratory Appetizers: Herring Roe Marinated in Soy Sauce, Simmered Pufferfish with Frozen Flesh, Red Turnip Sushi, Tessen Maruju, Black Beans with Gold Leaf and Pine Needles

Red and White Kamaboko, Crab and Rape Blossoms with White Sauce, Matsukasa Jiko, Chishato Miso

Sou (Soup): Shrimp, Sea Bream with Kudzu, Small Rice Cake, Chinese Ink

Tsuru Daikon Radish, Sunrise Carrot, Daikoku Uranchi, Nightingale Greens, Yuzu

Fresh: 3 Types
Garnish: Soy Sauce Koji, Onion Dressing Ingredients

Meat
Japanese Black Beef Fillet
Three Types of Grilled Vegetables
Black Shichimi Salt, Wasabi, Akegarashi

Vinegar
Sagoshi (Sashimi), Tiger Prawns, Caviar
Red and White Pickled Vegetables, Urui (Plant), Lotus Root, Myoga

Hot
Steamed Golden-Eyed Snapper with Turnip, Sea Urchin, Shiitake Mushrooms, Ginkgo Nuts, Lily Root
Plum Carrot, Mitsuba (Japanese Honeywort), Wasabi

Rice with Pufferfish and Fuki (Fuki)
Thinly Beans
Miso Soup, Pickles

Sweet
Strawberry Ice Cream Monaka
Strawberry, Citrus

<Menu from January 4th> *Menus may change depending on the season.

Pickled Herring Roe, Simmered Fugu with Fugu, Red Turnip Sushi, Black Beans with Gold Leaf and Pine Needles, Sagoshi with Red and White Pickled Vegetables, Rape Blossoms with White Topping, Chishato Miso Pickles

Sour: Shrimp, Sea Bream with Kudzu
Daikon Radish, Carrot, Daikoku Uranchi, Nightingale Greens, Yuzu Citrus

Fresh: 2 Types
Garnish: Soy Sauce Koji, Onion Dressing

Meat: Yonezawa Beef Aitchbone Steak, 3 Types of Grilled Vegetables, Black Shichimi Salt, Wasabi, Akegarashi

Hot: Steamed Golden-Eyed Snapper with Turnip, Shiitake Mushrooms, Ginkgo Nuts, Lily Root
Plum Carrots, Mitsuba (Japanese Trefoil), Wasabi

Rice: Fugu and Fuki Rice, Thinly Sliced Beans
Miso Soup, Pickles

Sweet: Strawberry Ice Cream Monaka
Strawberry

<Menu from January 4th> *Menus may change depending on the season.

Pickled Herring Roe, Simmered Fugu with Fugu, Red Turnip Sushi, Black Beans with Gold Leaf and Pine Needles, Sashimi with Red and White Pickled Vegetables, Crab and Rape Blossoms with White Sauce, Chishato Miso-Pickled

Sour: Shrimp, Sea Bream with Kudzu

Daikon Radish, Carrot, Daikoku-Uranchi (Daikoku-Uranchi) Greens, Yuzu Citrus

Fresh: 3 Types
Garnish: Soy Sauce Koji, Onion Dressing Ingredients

Meat
Wagyu Beef Fillet Steak
Three Types of Grilled Vegetables
Black Shichimi Salt, Wasabi, and Akegarashi

Hot
Steamed Golden-Eyed Snapper with Turnip, Sea Urchin, Shiitake Mushrooms, Ginkgo Nuts, and Lily Root
Plum and Carrot, Japanese Honeywort, and Wasabi

Fried
Prawn, Fugu Milt, and Fried Rice Crackers
Vegetables
Kyoto Salt

Rice with Fugu and Fuki (Fugu)
Thinly Beans
Miso Soup
Pickles

Sweet
Strawberry Ice Cream Monaka
Strawberry, Citrus