SHUHARI/TIAD,AUTOGRAPH COLLECTION

Kannazuki (October)

[Invitation]

Persimmon platter with persimmon and shimeji mushrooms, and chrysanthemum greens with yuzu dressing.

[Changing bowls]

Earthenware pot soup with matsutake mushrooms, conger eel, mitsuba (Japanese parsley), and sudachi (Japanese citrus).

[Direction]

Bonito seared over straw, green sprouts, red sprouts, ponzu sauce, desert salt

Greens

Chrysanthemum turnip, chrysanthemum bean paste, grated yuzu.

【Strong Relishes】

Grilled eel, pickled fresh lotus root

【Meal】

White rice cooked in a pot, pickles, soup

[The continuation of the dream]

Sweet potato Shigenobu style Matcha

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

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