SHUHARI/TIAD,AUTOGRAPH COLLECTION

Kannazuki (October)

[Invitation]

Assorted Assortments

Persimmon and shimeji mushrooms, chrysanthemum greens with yuzu dressing, fig compote, kuruma shrimp and chrysanthemum sushi, marujyu tsugao simmered in soy sauce, roasted chestnuts, millet gluten dengaku, roasted lily bulbs.

Okuni Shimeji Ginger Pork, Ginkgo Nut and Pine Needle Skewers, Pine Needle Soba, Leaf Crackers, Lotus Root Crackers, Maple Leaf, Pine Needle, Chrysanthemum Leaf, Chestnut Leaf

[Survival]

Specialty: Truffle Soba

[Changing bowls]

Dobinmushi (steamed dish in an earthenware pot)

Matsutake mushrooms, conger eel, mitsuba (Japanese parsley), sudachi (Japanese citrus fruit).

[Direction]

Bonito grilled over straw

Green sprouts, red sprouts, ponzu sauce, desert salt

【Warm item】

Golden snapper grilled with Shaoxing wine

Mushroom and cauliflower burdock crackers

Greens

Chrysanthemum turnip

Chrysanthemum-shaped bean paste with yuzu zest.

【Strong Relishes】

Horai Beef Okazaki Style

Eggplant, scallions, shiso leaves

【叶】

Autumn salmon and salmon roe rice cooked in a pot

Red miso soup, pickles

[The continuation of the dream]

Sweet potato, Shigenobu style

Harvest Moon (Mochi, Red Bean Paste, Chestnut) Matcha

* Menus may change due to purchase situation etc.Please note.

*Please note that the menu will be changed in November.