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Konowata Tofu, Grilled Fig, Late-Season Deboned Pike Conger Kombu-Cured, Smoked Salmon and Fresh Soy-Milk-Skin Naruto Roll

For the konowata (salted sea cucumber intestines) tofu, mountain yam is combined with konowata and set with kuzu starch. It is garnished with…

• Serves 80 · ¥600

• Cook time 10 min

Cod Milt Steamed with Grated Turnip, Autumn-Colored Sea Bream, Shrimp

This is a steamed dish. For the cod milt steamed grated turnip, prepped shrimp, cod milt, and other ingredients are mixed inside and steamed. The…

Autumn Salmon, Autumn-Brocade Rice Cream Croquette

This is a fried dish. The autumn salmon and autumn-brocade rice cream croquette uses salmon, soy milk skin, and white sauce. Since we run an inn, we…

• Serves 30 · ¥3,500

• Cook time 1 hr

Kenchin-style grilled beltfish sandwich, Ashigara beef roast beef, spinach leaf bread, ball arrangement

This is a grilled seasonal assortment course. For the mixed-vegetable-filled grilled beltfish sandwich, tofu and raw white fish paste are combined…

• Serves 10 · ¥350

• Cook time 20 min

Sake-Simmered Kinki, Simmered Egg, Chrysanthemum-Cut Daikon, Shrimp Layered with Fish Paste, Tube-Cut Burdock, Chrysanthemum-Leaf Winter Melon, Deep-Fried Marinated Autumn Eggplant, Maple-Leaf Carrot, Mini Daikon

This is an assorted simmered dish course. For the sake-simmered thornyhead rockfish, the fish is first plain-grilled, then simmered in kombu, sake…

Deboned Hamo, Matsutake, Uni Shinjo

This is a clear-soup course. The uni fish-paste dumpling is something like a half-shelled version of raw sea urchin. Raw white fish paste and mashed…

• ¥820

• Cook time 1 hr