Sample Autumn Basic Plan Menu
Aperitif
Appetizer Grated daikon with fine net-like texture
Hassun Autumn assortment
Assorted shellfish, shrimp, chestnut
Chinese lantern plant, Japanese bayberry, shaved burdock root
Ruri eggplant, small side dish
Soup Matsutake mushroom dobin-mushi (steamed in an earthenware teapot)
Sashimi Sanriku seafood selection
Bluefin tuna, botan shrimp, kampachi amberjack
Turban shell, surf clam; garnishes
Chef’s Special Hiromitei autumn specialty “Hagi Shinjo”
Grilled Dish Salt-grilled ayu sweetfish
Simmered Dish Tender-simmered abalone
Western Plate Iwate beef steak
Vinegared Dish Pacific saury Hakata pressed sushi
Steamed Dish Chawanmushi (savory egg custard)
Rice Hanamaki-grown “Hitomebore” mushroom rice
Soup Imonoko taro soup
Pickles Assorted pickles
Dessert/Fruit Today’s fruit selection
*Menu items may change slightly depending on market availability.*
Kappo Ryokan Hiromitei
Head Chef: Nobuo Nomata





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