Step into Autumn Style. Introducing Pinon’s New Menu (September–November)
From September, Pinon’s cuisine has changed into its autumn attire,
and we would like to introduce it to you.
For the appetizer, our proprietress brought back forks from the UK,
and to make the most of them
we created a pinchos-style presentation.
In each small bite:
Akagi chicken, Silk Salmon, and Gunma-grown green onions.
Whenever possible, we choose local ingredients.
Cutlery from abroad and blessings from Gunma.
We hope you’ll enjoy the pairing
from the very moment you pick it up.
The warm dish is sweet-and-sour pork—
made with balsamic vinegar.
Its mellow acidity and deep richness
create a plate with a subtle Western touch.
A familiar flavor showing a slightly different expression—
we hope you enjoy that surprise.
For the fish course, as the days grow colder,
we prepared it “à la nage,” generously finished with sauce,
so you can enjoy it warm until the last bite.
Main meat dish
・Pinon Standard
Tender braised pork coated in a Chinese-style crust of sesame seeds, cashews,
and breadcrumbs, served with a soy-based sauce.
・Pinon Select
Roasted beef tenderloin served with sautéed mushrooms and a soy-based sauce.
With an additional sesame-and-maitake sauce on the side,
you can change the flavor partway through and enjoy different nuances.
・Premium
Joshu beef steak.
Dessert is apple—
it’s apple season.
We serve apple pie with fresh cream mousse.
Enjoy them separately or together in one spoonful;
each bite is crafted to taste like a different apple pie experience.
As soon as they arrive, our apples will be switched to locally grown fruit from Nakanojo.
The harvest of this land becomes your final plate just as it is.
Please spend an unhurried time at Pinon this autumn.
We look forward to welcoming you.
*Photos are for reference only.
Menu items and tableware may change depending on season and availability.





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