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]

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

[Direction]

Ise lobster sashimi with perilla leaf and wasabi

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

【pottery】

Grilled matsutake mushrooms or deep-fried matsutake mushrooms

【Warm item】

Instant Steamed Black Abalone Steak

[Shuhari]

Donko shiitake mushrooms and braised shark fin

【Strong Relishes】

Mikawa beef fillet and matsutake mushroom sukiyaki

【叶】

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

[The continuation of the dream]

Sweet Potato Shigenobu Style Meigetsu (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.