・Amuse-Bouche
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Ayu & Shrimp Bisque with Orzo (Risoni)
“Otsukimi” Moon-Viewing Fritters
・Appetizer
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Pâté de Campagne with Seasonal Fruit
Pacific Saury & Eggplant Roll
Bagna Càuda of kombu-cured vegetables with Kabocha Pumpkin Pancake(Kombu-cured = kelp-cured)
・Smoked Delicacies Platter
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Seasonal local ingredients
*Smoked using wood shavings gifted by a local sculptor
・Fish Course
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Bluefin Tuna “Beccafico” with Black Sesame & Perilla (Egoma) Sauce
・Meat Course
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Local Taro Galette
Himi Wagyu Tenderloin Bistecca with Aiolini (garlic-aioli) Sauce
・Dessert
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Nanto Chestnut Parfait
Pear Granita
Hot Matcha
・Coffee
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Hayabusa Coffee




