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Kamo eggplant clear-soup course — golden eye snapper, red shrimp, water shield, sudachi

For the soup course, it's important to time the preparation of each ingredient so that the dish tastes best at the moment the soup ingredients are…

Rice course: clay-pot-cooked rice

Generously featuring the flavors of autumn, colorfully.

Dragon fruit, lily bulb and fava beans, kuzu noodles, peach simmered in wine, matcha pear

Echizen Crab and Napa Cabbage

The vinegared dish has a Western feel, you might say: I pickle napa cabbage and celery in a Chinese-style sweet vinegar, then use a ring mold to set…

Spiny lobster, oyster, and sea urchin and milt, grilled

For the additional course — ise-ebi, oyster, uni, and shirako, grilled — I salt the shirako lightly and boil it, bind it just slightly with premium…

Aigamo Duck and Mochi-Lotus Root, Agedashi-Style

Soba tofu

As for the soba tofu, when people say 'Shinshu soba,' they usually think of soba noodles, a buckwheat dumpling, or a steamed soba preparation, but…

Sesame Soy-Milk Sōmen with 'Macro Tare' Sauce

'Macro tare,' the key point of this dish, is usually used as a dipping sauce or dressing for meat and fish. This time I thought about whether this…

• Serves 1 · ¥238

• Cook time 30 min

Deep-fried stuffed lotus root, deep-fried mountain yam, kombu cracker, and bitter melon hollowed, stuffed, and deep-fried

Lemon Jelly Terrine

The seasonal fruit dessert marks the climax of the wedding banquet, so I plated it with the image of the candle service in mind. I also added a…

Shrimp chrysanthemum shinjo

The clear-soup course is shrimp chrysanthemum shinjo. In the old days the shrimp would have been pounded with the spine of a deba knife, but at our…

Kabocha squash, Kyoto-style sweet-simmered

Hitachi beef yawata-maki, Pacific saury grilled bountiful-harvest style, salmon Mont Blanc-style

The grilled dish is Hitachi beef yawata-maki, a burdock roll named for the Yawata region. Whenever we have an opportunity like this exhibition, we…

Persimmon shira-ae

For the persimmon tofu-dressed salad: simmer all the ingredients to season them through, then dress with the shira-ae dressing. What matters here is…

Hen-of-the-woods mushroom pureed soup with tsukimi-style free-range chicken

Catfish escabeche, crucian carp simmered in sweet glaze, Suigo chicken fan-shaped bake, kuruma prawn grilled and steeped, pine-needle skewered ginkgo nuts

Jade Eggplant Surinagashi Abalone Liver Shinjo

As for the clear-soup course's abalone liver shinjo — many guests dislike and avoid abalone liver, so I devised this as a way to use the liver in…

Vegetable tofu, miso-pickled, with deep-fried shrimp fish-paste dumpling, cherry tomato, and dill

We hope you'll enjoy the richness of na-dōfu, a regional specialty ingredient, together with the crisp texture of the deep-fried shrimp shinjo.

Jade ginkgo nuts, chrysanthemum-cut turnip, kuruma prawn, shimeji mushroom, leaf-cut kabocha squash, maple-leaf-cut carrot, ginkgo-leaf-shaped taro, pinecone-cut arrowhead bulb

Steamed pen shell clam

Simmered Roe-Bearing Ayu, Conger Eel Tofu, and Simmered Tawara Daikon

For the simmered dish, the roe-bearing sweetfish is prepared by lining the pot with daikon peel, laying the grilled sweetfish on top, adding more…

Peanut tofu

We use Chiba Prefecture's specialty peanuts in the appetizer, the deep-fried course, and the vinegared dish: raw peanuts in the appetizer's peanut…

Vinegared water caltrop and maple leaf, Jiro persimmon mallet-shaped roll, red taro stem and fried wheat gluten with pear dressing, Chinese yam, sweet potato, and kabocha lightly seared, frozen konjac set in amber jelly

The Kintoki carrot used in the water caltrop and maple-leaf namasu is from last year's crop. We make a lot of Buddhist vegetarian dishes here, so…

Autumn Brocade Salad