October “Sanuki Kaiseki” Menu
――― Appetizers ―――
Grilled Pacific saury with fragrant plum
Jade-green ginkgo nuts, pine-needle style
Silky-skinned baby taro dengaku
Taishu persimmon and fresh fig
with Rikyu-style cream
Sanuki “denpuku” sea bream wrapped in kataifi pastry
Chrysanthemum daikon
――― Soup ―――
Creamy chestnut potage
Nakayama chestnuts from Ehime Prefecture
Shrimp “icicle,” petal mushroom (Hanabiratake)
Millet gluten, mitsuba
――― Ocean’s Bounty ―――
Yellowtail (hamachi)
Bigeye tuna (mebachi maguro)
Cuttlefish (monko ika)
Garnishes
――― Simmered Dish ―――
Autumn pike conger nanban-style simmered dish
Grilled eggplant, ebi-imo taro
Baby carrot, Daikoku shimeji mushroom
Shuho ankake sauce, two kinds of chrysanthemum
――― Grilled Dishes ―――
Charcoal-grilled domestic beef
Muneki mustard, wasabi
Setouchi Spanish mackerel with a black-bean aroma
Sasa scallions, sweet pepper Tosa-ae
Dried-leaf tearberry fruit (Hoshinomi)
Maple-leaf tempura
――― Light Dish ―――
Scallops and seasonal vegetables,
topped with apple-vinegar jelly sauce
Arugula, tomato, celery,
Malabar spinach blossoms, chrysanthemum petals,
olive oil, Nio “Fubo” salt
――― Rice Course ―――
Oidemai rice cooked in a clay pot,
Naruto Kintoki sweet potato rice
Pickles
Nameko miso soup
─── To Finish ───
Nansui pear from Tottori Prefecture
Shine Muscat grapes from Nagano Prefecture
Grapes from Shinshu
*Menu items may change depending on market availability.*



























![[Japanese Cuisine Nishiki] Kaiseki Meal Example](https://www.img-ikyu.com/contents/common/image/acc2/00002382/5/org/13854794.jpg?auto=compress,format&lossless=0)
