Sample October Menu
[October Menu]
Appetizers: Sesame tofu gratin (shimeji mushroom, maple-fu) / Ishikawa koimo “kinchaku” taro
Lightly seared heshiko with lemon / Maitake with cheese / Simmered eggplant (Dutch-style) / Sweet-simmered ayu / Kuzu maple leaf
Sashimi: Seasonal sashimi assortment (3–4 kinds)
Lidded Dish: Millet steamed custard (lily bulb, carrot, ginkgo nut, eel)
Simmered Dish: Mushroom hiryozu and turnip simmered in dashi, carrot, komatsuna greens, ginger
Palate Refresher: Pacific saury sushi (dengaku miso, myoga ginger)
Hot Dish: Wakasa beef shabu-shabu (arugula, wood ear mushroom, enoki mushroom, tofu)
Vinegared Dish: Shiokoji-marinated “hakusen-age” fried fish cake and Sanrihama pickled scallions with sweet vinegar jelly
(chrysanthemum petals, lotus root, cauliflower purée with dill, diced vegetables)
Rice & Soup: White maitake rice (mukago yam) / Fukusa-style soup (Eiheiji abura-age tofu pouch, nameko mushrooms)
Dessert & Fruit: Autumn broiled custard with Awara persimmon sauce / Kiwi / Fig
*Menu items are subject to change.
*Photos are for illustrative purposes only.





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