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Mochi-textured abalone with persimmon vinegar, Tamba chestnuts simmered in coffee, autumn ayu with water-pepper miso, walnut tofu wrung in cloth, sea urchin jelly with yam bulbils, young kuruma prawns, thin-sliced burdock, jade-green ginkgo nuts, cuttlefish grilled with salted fish innards, moon-viewing lily-bulb dumplings

This is the appetizer course, and I put particular effort into it. For the abalone in the mochi-textured abalone with persimmon vinegar dressing, it…

Autumn salmon and cheese yuba-wrapped roll, pinecone-shaped deep-fried shrimp fish-paste dumpling

This is the deep-fried course. In the autumn salmon and cheese toji-maki, the fatty salmon and cream cheese are soft, and deep-frying creates a…

• ¥800

• Cook time 1 hr

Young ayu egg-yolk sushi, eel and pressed dried soybean salad, glazed small river crab, young burdock bundled raft-style, tozan-style grilled abalone, watermelon radish wrapped paper-fold-style, summer octopus rice cracker, long-armed shrimp fried in matcha

The first hassun course. For the young ayu yolk sushi, thin sheet kombu is wiped with sake, folded, and laid in a pan. Simmering it with equal parts…

Cod milt soup, autumn eggplant, duck meatballs, shrimp

This is the clear-soup course. For the kumoko soup, a plain white-miso preparation would not be very interesting, so I mixed in sieved shirako (soft…

• ¥500

• Cook time 1 hr

Tilefish autumn medley grilled on a magnolia leaf

This is the grilled course. Because tilefish is a delicately flavored white fish, the rich, heavy character of the miso with egg base added pairs…

• ¥900

• Cook time 50 min

Late-season pike conger, matsutake

This is served in place of the simmered dish course. Late-season pike conger, fattened before spawning, pairs superbly with matsutake. Taking the new…

• ¥700

• Cook time 40 min

Uni tofu

Beginning with the appetizer course. For the uni (sea urchin) tofu, raw uni is pressed through a fine sieve, then worked with kuzu starch and kombu…

June tofu simmered with egg yolk, pike conger kenchin roll, sake-simmered kuruma shrimp

This is the simmered course. The simmered minazuki tofu with egg yolk, prepared for June, is made by rehydrating azuki beans without breaking them…

Tofu-wrapped loach and burdock, Ohara-style fried ridged-eye flounder, yolk-fried fukura-ume

A fried course. For the tofu-wrapped loach and burdock, the loach is butterflied as usual, its slime removed, the fins carefully trimmed, and the…

Corn surinagashi

A soup course. For the purple sweet potato kuzu dumpling, since purple sweet potato alone gives too dark a color, it is mixed half and half with…

Spiny lobster and sea bream grilled with salted fish innards, summer duck grilled with water bamboo shoot

A grilled course. For the summer duck and makomo grill, the makomo shoots are peeled, quartered, and stacked three together. The aigamo duck is…