SHUHARI/TIAD,AUTOGRAPH COLLECTION

September

[Invitation]

Japanese whiting cured with kelp, caviar, micro chrysanthemum greens, and Japanese ginger.

[Survival]

Specialty: Truffle Soba

[Bowl]

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

【pottery】

Grilled matsutake mushrooms, ginkgo nuts, sudachi citrus, and delicious soy sauce

Greens

Freshly fried matsutake mushrooms, kabosu citrus, and full moon salt.

【Strong Relishes】

Horai beef sukiyaki, matsutake mushrooms, Kujo leeks, and egg yolk marinated in soy sauce.

【叶】

Matsutake mushroom rice cooked in a pot, red miso soup, pickles

[The continuation of the dream]

Sake lees cheese cage, Shigenobu style

Sweet potato kintsuba (Japanese sweet) with matcha

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

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

※The photograph is an image