Menu ~October~
Thank you as always for choosing our inn.
As the morning and evening breezes begin to carry a deeper hint of autumn and the trees slowly start to change color, we hope you are all doing well.
Today, we are pleased to present our Kannazuki (October) menu.
Please take your time and enjoy a variety of dishes featuring autumn’s harvest and seasonal flavors.
Aperitif: House-made fruit liqueur
Appetizer: Paprika “autumn leaves” aspic
Seasonal platter:
Ishigaki mukago (wild yam bulbils)
Jikobo mushrooms simmered in soy sauce
Sweet potato “kanoko” deep-fry
Mizunokobu pickled in tamari soy sauce
Taro root sunomono salad
Herb-smoked char
Salmon & cheese, styled like persimmon
Chestnuts simmered in Brazil nuts syrup
Palate cleanser: Chicken & mushroom rice
Soup: Maitake mushroom dobin-mushi with sudachi citrus
Sashimi: Assorted seasonal local fish, beautifully arranged
Simmered dish: Simmered flounder with ebi-imo taro and red konnyaku
Hot plate: Akita Nishiki beef grilled on a ceramic plate
Intermezzo: Trout pickled in kanzuke with Chinese cabbage mousse
Main course:
Kiritanpo hot pot with Hinai jidori chicken,
or
Tazawako specialty mountain yam hot pot (yamaimo nabe)
Dessert: Seasonal fruit
*Menu items may change depending on market availability.*























