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Butterfish grilled in a miso-citrus marinade, beltfish grilled with chili and leek, autumn salmon grilled with a vegetable-filled roll, taro grilled with sea urchin

This is the grilled course. The butterfish used in the miso yuan-yaki is a fish in season in summer; as frozen food distribution has improved its…

• ¥835

• Cook time 2 hr

White tilefish, rolled and cut into mallet-shaped rounds, local alfonsino in a cloth-wrung purse shape

This is the simmered assortment course. As for the okitsudai kinuta-maki, okitsudai refers to white tilefish. This time, adding the extra step of…

• ¥840

• Cook time 2 hr

Mackerel sushi, smoked salmon rolled into a cylinder, arabesque-pattern cheese, Izu wild boar rolled around burdock, twist-wrapped sweet potato, butterfish grilled with pine nuts

This is an appetizer course. For the mackerel sushi, the mackerel is filleted into three pieces, salted heavily for two hours, then cured in vinegar…

Matsutake tofu, turnip, eggplant, lotus root, sweet potato, barracuda, and crab

First is the appetizer course. This is matsutake tofu, using the quintessential taste of autumn. It is based on soy milk sold locally, and by adding…

• ¥680

• Cook time 2 hr

Maple-hued monkfish-liver tofu with a wasabi-thickened sauce, Izu red-spotted masu trout cured in kombu

This is a hashitsuke (a small dish served with the first course). For the momiji-dofu, monkfish-liver tofu is shaped to suit the season. Since many…

Five-color shinjo

This is the clear-soup course. Taking the image of the trees turning color in autumn, I made a clear-soup course evoking fall using five vividly…

• ¥810

• Cook time 1 hr

Prawn-shaped taro simmered in oil, savory-simmered local splendid alfonsino, burdock root simmered to absorb flavor, matsutake, ginkgo-leaf shaped taro

This is a simmered course. For the ebi-imo abura-ni, the ebi-imo is first simmered Tosa-ni style (in a bonito-flavored seasoned broth), then coated…

Beltfish grilled in sweet white miso, Okitsu tilefish grilled after marinating in seasoned dashi

For the grilled course, we wanted to use locally sourced fish, so we use beltfish and Okitsu tilefish. Okitsu tilefish is the tilefish caught off…

Whole buckwheat groat steamed dumpling

This is a clear-soup course. For the whole buckwheat groat manju, crab shinjo is used as the binder, then the manju is steamed and steeped in a…

Conger eel tōji-age

This is a deep-fried course. The conger eel tōji-age is rolled yawata-maki style, wrapped in two or three layers of flat yuba, and deep-fried. The…