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Chrysanthemum-Steeped Grilled Matsutake, Autumn Nut Cream Terrine, Seared Kamasu Sushi

This is a starter course. For the chrysanthemum-steeped grilled matsutake, edible chrysanthemum petals are soaked in alum water to set their color…

Seared autumn sea bream pressed sushi, sweet-vinegar red turnip pickle, lily bulb autumn-foliage mound, "dead-wood" burdock, sudachi-shell cup with salted fish and jelly, lotus root with sea cucumber entrails, oyster fish-paste dumpling, ginkgo nuts on pine-needle skewers

Grilled Matsutake Steeped in Chrysanthemum Petals, Uruka-Dressed Dish, Autumn Fruits Set in Amber Jelly, and More

For the dish dressed with uruka (fermented sweetfish innards), the coating is made by desalting ayu uruka and pressing it through a sieve, then…

Habutae-Mushi, Jade Eggplant Ohitashi, and Liver Simmered Arima-Style

For the first course, a silken steamed custard, sea bream backbones are heavily salted and simmered at a rolling boil for four to five hours to draw…

Ginkgo Nut Tofu

Deep-fried tofu fritter, knotted dried daikon

Soft-shell crab deep-fried in a roasted-grain-flour batter, plain deep-fried shiba shrimp, sweet potato crisps, jade ginkgo nuts, and green chili pepper stuffed with a poured filling

The soft-shell crab in the fried course is swimming crab that has just molted. A crab caught right after molting isn't something that's traditionally…

Tilefish grilled, wrapped in yuba with kenchin-style vegetables, end-of-season matsutake

This is the grilled course. For the tilefish yuba-kenchin grill, kenchin is normally made with tofu, but here we combine mashed, seasoned yuba with…

Milt tofu; kombu-cured cod; persimmon wrapped in prosciutto, and more

The baked apple is made by cutting apple into comb-shaped wedges, coating generously with granulated sugar, and baking in the oven; once cooled and…

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…

Turnip Mochi

As for the turnip mochi, this is a dish that can be prepared in large quantities and also makes efficient use of turnip, so it's very economical…

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…

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

Kuwai and Prawn, Grilled Horikawa Burdock Stuffed with Mallard, Shishigatani Pumpkin Simmered with Cowpeas

This is the appetizer course. The mallard duck meat inside the grilled Horikawa burdock is ground twice and worked thoroughly, with the thin tip end…

Tiger pufferfish, sarasa-grilled; rapeseed blossoms with mustard-egg sauce; sautéed spinach with okara topping

This is the grilled savory course. For the rapeseed blossoms with mustard-egg sauce, we leave out the mirin and season with only salt, dashi, and…

Wagyu and Potato, Autumn Mountain; Grilled Butterfish with Walnut

This is the grilled tray course. As for the seared daikon stuffed with millet that accompanies the grilled butterfish with walnut, I wanted the…

Tilefish Stuffed with Matsutake, Wakasa-Style Grilled; King Crab with Sea Urchin, Grilled; Full-Moon Soba-gaki

Now to the grilled course. For the tilefish stuffed with matsutake, wakasa-style grilled, matsutake that has first been foil-grilled is tucked inside…

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

Hydrangea Garnish

The base of the appetizer's hydrangea garnish is soy milk tofu, set with 900cc of soy milk, two sheets of gelatin, white wine, and a little sugar…

Cool-Breeze Jelly

We cook and sieve rice porridge, season with happō dashi (all-purpose dashi), add curled shrimp, ginkgo nuts, and okra, then chill-set with gelatin.

Herring kombu roll, shrimp-shaped taro, deep-fried tofu fritter

This is the simmered course. For the herring kombu roll, the herring is cleaned and soaked in rice-rinsing water, then reconstituted in hot water…

Tilefish steamed with autumn colors

This is the clear-soup course. For the tilefish steamed with autumn colors, the tilefish is steamed together with colorful vegetables. The tilefish…

Molded mushroom preparation

Mushrooms plated in a neat, standard chakin — a twisted-cloth bundle — aren't very interesting, so I deliberately broke up the shape and arranged…

Broth steamed in a small teapot

Based on the menu we normally serve our guests, since it was October, I added playful touches to the appetizer course, such as styling the whole…